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Cinnabon's - "Cinnamon Buns From Heaven"
Serving Size: 12


Cooking Directions:
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=== DOUGH ===
2 packages active dry yeast
1 cup warm water -- (105 to 115 degrees)
2/3 cup granulated sugar -- plus
1 teaspoon granulated sugar -- divided
1 cup warmed milk
2/3 cup butter
2 teaspoon salt
2 eggs -- slightly beaten
7 cups all-purpose flour - (to 8 cups) -- or more if needed
=== FILLING ===
1 cup melted butter -- divided
1 3/4 cups granulated sugar -- divided
3 tablespoons ground cinnamon
1 1/2 cups chopped walnuts -- (optional)
1 1/2 cups raisins -- (optional)
2/3 cup melted butter
4 cups powdered sugar
2 teaspoons vanilla
4 tablespoons hot water - (to 8 tbspns)

In a small bowl mix together warm water, yeast and sugar and set aside.
In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt
and eggs; stir well and add yeast mixture. Add half the flour and beat
until smooth. Stir in enough of the remaining flour until dough is
slightly stiff (dough will be sticky).

Turn out onto a well-floured board; knead 5 to 10 minutes. Place in
well-buttered glass or plastic bowl, cover and let rise in warm place,
free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.

When doubled, punch down dough and let rest 5 minutes. Roll out on
floured surface into a 15- by 20-inch rectangle.

To prepare filling: Spread dough with 1/2 cup melted butter. Mix
together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough.
Sprinkle with walnuts and raisins, if desired.

Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to
15 slices. Coat bottom of a 13- by 9-inch baking pan and a 8-inch square
pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4
cup sugar. Place cinnamon roll slices close together in pans. Let rise
in warm place until dough is doubled in bulk, about 45 minutes.

Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are
nicely browned. Cool rolls slightly.

To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered
sugar and vanilla; add hot water 1 tablespoon at a time until glaze
reaches desired spreading consistency. Spread over slightly cooled rolls. This recipe yields 12 large rolls.

© 2008
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