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Thursday, 27 March 2014

Joanne’s Cinnamon Buns from Clifton, Virginia

Recipe Title: Joanne’s Cinnamon Buns  from Clifton, Virginia

Recipe By: Joanne Lustre

Presented by: Miriam Borys

Servings: 20 cinnamon buns


Mix this filling ahead of time or allow the butter to soften on the counter enough so that is spreadable.
3/4 lb. butter
4 c golden yellow sugar
¼ c cinnamon
Combine in a stand mixer and beat until light and fluffy. Set aside at room temperature. Prepare this ahead of time and store in cooler if no needed. 

In the stand mixer bowl or in a large mixing bowl add:
1/2 cup water
1 tbsp yeast
1 tsp. sugar
Allow to sit for 5-10 minutes for the yeast to ferment.

While yeast is fermenting add the  following in another bowl:
2 eggs
1 tsp. salt
1/2 cup sugar
1/2 cup shortening
3 cups warm water
3 cups flour  (all purpose)

With the dough hook attachment add 7+ cups of flour more.
Allow to knead for 5 minutes.
Turn out into a well greased bowl and proof in a warm place until double the size.
Remove from the bowl and cut the dough in half.
Roll out one half of the dough into a rectangle (approximately 20in. X 10).
Cover rolled out dough with half of the cinnamon/sugar mixture.
Roll up into a tight jelly roll and cut into 8 equal size buns.
Place into a greased baking dish and proof for the second time until doubled in size.
Preheat oven 350 degrees for 35 minutes until light golden brown.
Glaze is desired.
Serve hot or cold.

Optional: Glaze for drizzling:
½ c icing sugar
1 Tbsp. warm water
Put above in a small bowl or measuring cup and whisk by hand until smooth. Set aside.

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'

roll out the dough to desired length until thin

spread on filling or cover with soft butter, brown sugar & cinnamon

roll up the dough

cut into equal size pieces with a sharp knife

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