Christmas Eve Cinnamon Buns Food

CINNAMON BUNS

Steps:

• Buns: When you are ready to bake, preheat the oven to 170 degrees F. Prepare 2 (9 by 12-inch) rectangular baking dishes by spraying with nonstick oil spray.
• In a mixer fitted with a dough hook, mix together starter, granulated sugar, vegetable oil, salt, water, yeast and flour.
• After mixing the dough for about 2 minutes, remove the dough to a bowl sprayed with nonstick oil.
• Cook's Note: If the dough mix is too loose, add more flour.
• Cover with a towel and let rise until doubled in size. The rising process will take 1 to 4 hours, depending on the altitude and weather at the time and place you are making the buns.
• When doubled, dump the whole pile of dough onto a well-floured surface and with a rolling pin manipulate the dough to make a rectangle about 1/4-inch thick.
• Filling: Melt 2 sticks of butter to where it is creamy and spreadable. Spread the butter onto the dough triangle making sure you spread thoroughly to all corners. Sprinkle brown sugar and then cinnamon over the butter making sure that the whole triangle is covered, corner to corner. Top with chopped pecans and raisins.
• Roll the dough into a tight roll. Cut with a serrated knife into 2-inch long rolls and place into the baking dishes.
• Cook's Note: If using the rectangle baking dish, snuggle the buns together as if they were trying to keep each other very warm. You might want to manipulate the size of the pan to make sure that the buns are very snug in the pan.
• You do not have to cover the rolls, but you need to let them rise in an oven set at 170 degrees F to proof until you see that they are almost but not quite doubled in size, about 40 to 50 minutes. When you see that they are at that point, turn the oven up to 350 degrees F. Bake for 25 minutes until you see that they are truly golden on the top.
• Cook's Note: A good test is when you take them out of the oven and push on the very center of a bun; if it sinks inward easily and feels doughy, they will need 5 to 10 minutes more cooking time.
• Glaze/Icing: In a mixer beat powdered sugar and half-and-half until smooth and without lumps. Take the buns out of the oven and put them on a wire rack. Immediately glaze them with a pastry brush. After glazing all of the buns, go back over and glaze once again.
• Cook's Note: If you desire, you can melt more butter on the top before serving. If warming buns after they are cool, 20 seconds in the microwave revives that incredible hot-out-of-the-oven taste. However, even cold, they are awesome.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CHRISTMAS EVE SHORTCUT CINNAMON BUNS

Steps:

• 1. Lightly grease a 10-inch bundt cake pan. Place frozen rolls into the pan and sprinkle with brown sugar, the pudding mix and cinnamon. Pour melted butter over the top. If you don't have a bundt pan, you can use a muffin tin, but they turn out better in a bundt pan.
• 2. Cover with a clean, damp cloth and leave overnight at room temperature to rise.
• 3. In the morning, preheat the oven to 350 degrees. Bake rolls for 25 minutes, until golden brown. Turn rolls out onto a serving plate and dig in!

CHRISTMAS MORNING CINNAMON BUNS

Steps:

• Dissolve the vegetable shortening in the milk in a bowl and cool to lukewarm. Stir in the eggs, 1 cup sugar, potatoes, and salt. Dissolve the yeast in lukewarm water and stir onto the potato mixture. Stir in the flour, raisins, and nuts. Mix thoroughly for 5 minutes by hand. Cover with plastic wrap and let rise in a warm, draft-free place for 1 hour.
• Turn out onto lightly floured surface. Roll into a 1/2-inch thick rectangle and spread with the butter. Sprinkle with the 1 remaining tablespoon sugar and the cinnamon. Roll like a jelly roll and slice 12 equal slices. Place slices flat in 12 by 8-inch baking dish. Cover with a tea towel and let rise until double in bulk, about 30 minutes.
• Preheat the oven to 350 degrees F. Bake for 30 to 35 minutes, until golden brown. Transfer to a wire rack to cool.

CHRISTMAS MORNING CINNAMON ROLLS

Steps:

• For the dough: Combine the milk, granulated sugar, butter, salt and yeast in the bowl of a stand mixer fitted with the hook attachment and stir to combine well. Add the eggs and stir until well mixed. Add the flour and mix on medium-high speed until the dough is smooth and elastic, about 4 minutes.
• Transfer the dough to a large, lightly oiled bowl and cover with plastic wrap or a clean kitchen towel. Let stand in a warm, draft-free place until doubled in size, 1 1/2 to 2 hours.
• Punch the dough down and lightly flour a work surface. Lay the dough out and pat or roll the dough out into an 18-by-12-inch rectangle.
• For the filling: Butter a 13-by-9-inch glass baking dish. Spread the softened butter evenly all over the dough, leaving a 1/2-inch border, then sprinkle evenly with the brown sugar and cinnamon. Sprinkle with the pecans and raisins if using. Starting with a short end, roll up the dough and press and crimp the edges to seal. Cut the dough into 12 slices and arrange them in the buttered baking dish. If you want to bake them the same day, cover with plastic wrap and let stand until doubled in size, about 1 hour. Otherwise, refrigerate overnight; take out of the refrigerator and let sit at room temperature for 1 hour before baking.
• Preheat the oven to 375 degrees F. Bake the cinnamon rolls until puffed and golden brown all over, about 25 minutes.
• For the icing: Put the confectioners' sugar in a medium bowl. Whisk in the melted butter, vanilla and 4 tablespoons of milk; whisk until smooth. Add additional milk, about 1 teaspoon at a time, if needed to achieve a thick but spreadable consistency.
• Spread the icing over the warm cinnamon rolls. Serve warm.

CHRISTMAS BUNS

Steps:

• Put the flour and 1 tsp salt into a large bowl. Make a well in the centre and add the yeast. Meanwhile, warm the milk and butter in a pan until the butter melts and the mixture is lukewarm. Add the milk mixture and egg to the flour mixture and stir until the contents come together as a soft dough (add extra flour if you need to).
• Tip the dough onto a well-floured surface. Knead for 5 mins, adding more flour if necessary, until the dough is smooth, elastic and no longer sticky.
• Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn until covered in oil. Cover the bowl with cling film and set aside in a warm place for 1 hr or until doubled in size. Lightly grease a baking sheet and set aside.
• For the filling, knock the dough back to its original size and turn out onto a lightly floured surface. Roll it into a 1cm-thick rectangle. Brush all over with the melted butter, then sprinkle over the sugar, cinnamon and fruit.
• Roll up the dough into a tight cylinder, cut into 9 x 4cm slices and position on the prepared baking sheet, leaving a little space between. Cover with a tea towel and set aside to rise for 30 mins.
• Heat oven to 190C/170C fan/gas 5. Bake the buns for 20-25 mins or until risen and golden brown. Meanwhile, melt the glaze sugar with 4 tbsp water until syrupy.
• Remove from oven and glaze. Set aside to cool on a wire rack. Once cool, mix the zest and icing sugar with about 2 tbsp water to drizzle over the buns. Serve.

UBC CINNAMON BUNS

Steps:

• Scald milk.
• Stir in 3 Tablespoons margarine, 3 Tablespoons sugar and 1-1/2 teaspoons salt.
• Cool to lukewarm.
• Dissolve 1/2 teaspoon sugar in warm water.
• Sprinkle yeast over warm water.
• Let stand in a warm place for 10 minutes.
• In large mixing bowl, combine lukewarm milk mixture and eggs.
• Stir in dissolved yeast.
• Add half the flour and beat well for 10 minutes.
• With a wooden spoon, gradually add enough of the remaining flour to make a soft dough.
• Turn dough out onto a lightly floured surface.
• Knead until smooth and elastic, adding additional flour as needed.
• Place in well greased bowl and roll dough over to grease the top.
• Cover with a damp cloth and let rise in a warm place until dough doubles in size, about 1 hour.
• Punch down and turn out on lightly floured surface.
• Roll out into large rectangle (about 9" x 18").
• Make filling: combine 1/4 cup melted margarine, 3/4 cup sugar, and 1 Tablespoon cinnamon.
• Sprinkle filling on dough.
• Roll dough up, starting from the long side.
• Cut into 2-inch slices.
• Place remaining melted margarine in bottom of pan. (I use two pyrex pans: one is 13 X 9, the other 8 x 8).
• Arrange slices in pan and cover loosely with greased waxed paper.
• Let rise in pan until doubled in size, between 45 to 60 minutes.
• Bake at 350 degrees Fahrenheit for 30-35 minutes.
• Remove from oven; turn pan upside down so the buns fall out.

CHRISTMAS EVE CINNAMON BUNS

Steps:

• Spray a bundt cake pan with cooking oil spray.
• Place frozen rolls into the pan.
• Top with the brown sugar, cinnamon, and pudding mix.
• Microwave the butter and pour it over the top.
• Place a clean damp dishcloth over the top.
• Leave it overnight at room temperature to rise.
• In the morning preheat the oven to 350 degrees.
• Bake for 25 minutes or until golden brown.
• Turn the rolls out on a serving plate.