Norma’s Notes
- When my mom made cinnamon buns, she made the sauce with fresh farm cream mixed with cinnamon and brown sugar.
- My brother and I would scrape the pan to get every morsel of that delicious caramel sauce.
- I smiled when I found that pan in Mom's things years later and saw the scrape marks still visible on it.
- Put the small end pieces in the center of the pan.
- Remember that the buns need room to rise once rolled, so don't roll them too tight, or the centres will pop.
- Avoid overcrowding buns in baking pans to allow for even cooking.
Ingredients
Buns
1 recipe of 2-hour bun dough made and risen as directed
Filling - mix together
2 cups softened butter
1 cup white granulated sugar
2 cups brown sugar
2 tbsp cinnamon
Sauce - whisk together
4 cups whipping cream
2 cups brown sugar
2 tbsp cinnamon
Buns
- Divide dough in half.
- Roll each half out into a circle, about a quarter inch thick.
- Spread butter/sugar/cinnamon mixture over the dough.
- Roll each into a long roll tucking ends in then cut roll into 36 - 1.5-inch slices, placing them in baking pan.
- Let rise for one hour.
- Evenly distribute sauce over buns just before baking.
- Bake at 340 for 22 minutes.
The recipe makes 36 medium-sized cinnamon buns.
For more recipes visit Norma Galambos Lifestyle
My daughter and granddaughter
- Divide dough in half.
- Roll each half out into a circle, about a quarter inch thick.
- Spread butter/sugar/cinnamon mixture over the dough.
- Roll each into a long roll tucking ends in then cut roll into 36 - 1.5-inch slices, placing them in baking pan.
- Let rise for one hour.
- Evenly distribute sauce over buns just before baking.
- Bake at 340 for 22 minutes.
My daughter and granddaughter
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