Cinnamon Raisin Buns are my absolute favorite sweet of all sweet things including chocolate! That is saying a lot but since a little kiddo, I would crave them and made my first batch of icing-dripping finger-licking cinnamon raisin buns. There just never seemed to be enough icing (glaze) on them so a bowl of warm icing was nearby just in case I needed a double-dip of icing. Today, even with temps at 90, I just had to make them for the weekend. You already know how much I love them but if you love cinnamon buns too, try my version and you will never be the same.
Have a splendid, sweet and fun weekend!
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Icing-Dripping Finger-Licking Cinnamon Buns
[ aka Cinnamon Bun Love]
1 cup mashed potatoes, fresh or instant
1 cup milk (I use cream)
1/2 cup plus 1 tablespoon sugar (I have used both sugar & Splenda)
1/2 teaspoon salt
2 ounces (1/2 stick) sweet unsalted butter cubed
1/4 cup warm water
2 1/4 teaspoons active dry yeast
1 large egg
1 teaspoon vanilla extract
pinch of cinnamon & nutmeg
about 4 1/2 cups all-purpose flour
Heat the mashed potatoes and milk in a small saucepan. Stir in the 1/2 cup sugar, the salt, and the butter. Heat and stir until the mixture is 105-115 degrees F. The butter does not need to melt completely.
In a 1-cup glass liquid measuring cup, stir the warm water with the remaining 1 T sugar, sprinkle on the yeast and stir briefly with a knife. Set aside for about 10 minutes or until the mixture rises to the 3/4 cup line.
In a small bowl, beat the egg and vanilla.
Transfer the potato mixture to the bowl of an electric mixer fitted with the paddle attachment. Add the yeast mixture and the egg. On low-speed, gradually add 3 cups of flour, cinnamon, nutmeg. Beat on low-speed for a minute or two. Remove the paddle attachment and replace with the dough hook. Add and additional 1 1/4 cups flour. Continue to knead on low-speed for about 5 minutes, adding up to 3/4 cup additional flour to make a dough that is not too dry and not too sticky. The dough should stick to the bottom of the bowl, but not to the sides of the bowl while kneading.
Place the dough in a bowl sprayed with Pam and then lightly spray the top of the dough as well. Cover with plastic wrap and place it in a warm place to rise for 1 to 1 1/2 hours until the dough has doubled in volume.
Punch the dough down and transfer to a floured board. Cover it loosely with plastic wrap and let rest for 10 minutes. Meanwhile, spray a 9×13 pan with cooking spray.
Roll the dough to an 18-inch square with floured rolling-pin. Spread the dough with butter and sprinkle on the cinnamon sugar and the raisins, if using. Roll the dough like a jelly roll and pinch the seam to close. Shape the log with your hands to obtain an evenly thick log. With a sharp knife (floured if sticking), cut the dough into 12 even pieces. Place the rounds into the 9×13 pan with 3 rows of 4 buns. Cover loosely and allow to rise for one hour. Meanwhile, preheat the oven to 375 degrees F. Bake the buns for 20 minutes until the buns are nicely but lightly browned. Let stand for 5 minutes. Drizzle with glaze.
2 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 ounce butter, melted
5 ounces dark raisins, steamed
Melt the butter in a bowl. In another bowl, combine the cinnamon, sugar, and nutmeg.
1 tablespoon unsalted butter at room temperature
1 cup confectioners sugar
pinch of salt
1/2 teaspoon vanilla extract
a few drops almond extract
2 tablespoons cream
Beat or whisk all ingredients together until smooth. Add more cream or confectioners sugar to adjust the consistency. Spread or pipe on buns. The thicker the better!**
*This recipe is based on Maida Heatter’s original and two other recipes combined. The original is in Book of Great American Desserts by Maida Heatter. See my other recipes by Maida Heatter here on site.
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