Recipe: Breadspeed Cinnamon Buns

Breadspeed CINNAMON ROLLS

Since this book was written, some coarser brands of calcium ascorbate powder have come out. If using one of these please crush to a fine powder first.

Makes 24 rolls.

1 1/2 Tbsp. sugar
3 Tbsp. active dry or fast rise yeast
3/4 cup cool or lukewarm water

6 cups all purpose flour
1 1/2 cup gluten flour
1 1/2 cup milk powder
3 tsp. salt or sea salt
2/3 tsp. calcium ascorbate powder
3 cups raisins (soak a few minutes if they're hard and pat dry)

1 1/2 cups soft margarine or butter (or less or omit)
6 eggs, slightly beaten
1 1/2 cups hot tap water

FILLING:

1 cup soft margarine or butter (or less or more)
1 1/2 cups brown sugar (or less or more)
6 Tbsp. cinnamon (or less or more)

Measure sugar into wide measuring cup. With same spoon, measure and add yeast.

Add cool or lukewarm water. Stir (lumps don't matter). Set in warm, draft free place till needed (10 to 25 min)

Measure dry ingredients into plastic bowl. Mix well.

Add margarine or butter, slightly beaten eggs, and hot tap water to dry ingredients.

Immediately add yeast mixture and mix everything together very well with big spoon.

If some of the dry mixture won't mix in fairly easily, add a little more hot tap water.

Lay food wrap right over dough, touching surface. cover bowl loosely. Set in warm, draft free place.

After 30 min, dough should be about double in bulk. Peel off food wrap. Turn dough out on generously floured cookie sheet or board.

With generously floured hands, pat dough (for each group of 8 rolls into a rectangle about 10 in. by 16 in. Spread with the last three ingredients listed, stopping a bit sort of the edges.

Starting with a long edge, roll up as for jellyroll. Seal the long end well.

With a sharp knife, cut the roll in half. Cut each of these halves in half, and then in half again so that you have eight cinnamon rolls.

Set rolls beside each other, cut sides up and barely touching, in an oiled spring form pan or bun pan.

Set pan into oven, with a cookie sheet underneath to catch any drips. Turn oven to its lowest setting. Leave 10 to 25 min.

When rolls have about doubled in bulk, turn oven up to 375 F.

From time of turning heat up, bake 45 to 55 min. or until nicely browned. If tops or bottoms start browning too much, turn heat down to 325 F. and/or protect with aluminum foil.

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8 CINNAMON ROLLS:

1/2 Tbsp. sugar
1 Tbsp. active dry or fast rise yeast
1/4 cup cool or lukewarm water

2 cups all purpose flour
1/2 cup gluten flour
1/2 cup milk powder
1 tsp. salt
1/3 tsp. calcium ascorbate powder
1 cup raisins

1/2 cup soft margarine or butter
2 eggs, slightly beaten
1/2 cup hot tap water

FILLING:

1/3 cup soft margarine or butter
1/2 cup brown sugar
2 Tbsp. cinnamon