Recipe(tried): Cinnamon Buns

This is not a family heritage recipe, but I think these are excellent buns.

CINNAMON BUNS

1/4 cup warm water
1 package yeast, fast-rising
6 tablespoons sugar, plus 1/2 tsp for yeast starter
6 tablespoons butter
3 1/2 cups flour
1/2 teaspoon salt
1/2 cup milk, skim (plus 2 tsp for icing)
1 large egg
1/4 cup almonds, finely chopped
1/4 cup brown sugar, packed
1 tablespoon ground cinnamon
3/4 cup confectioner's sugar
1 teaspoon vanilla extract

In a cup, mix the water, yeast and 1/2 teaspoon sugar; let sit 5 minutes or until foamy.

Mix 1 1/2 cups flour, 4 tablespoons sugar and salt in a large bowl; add 1/2 cup milk, 3 tablespoons melted butter, egg and yeast mixture; beat two minutes with electric beater set on medium speed. Stir in additional 1 to 1 1/2 cups flour to make a soft dough. Turn out on floured work surface and knead 10 minuted adding flour as necessary to form a smooth elastic dough. Cover and let stand 10 minutes.

Meanwhile mix the remaining sugar, almonds, brown sugar and cinnamon in a small bowl.

Roll out dough into a 12x10-inch rectangle, brush with 1 1/2 tablespoons melted butter and top with sugar mixture. Roll dough up tightly from one long side. Cut into 12 slices. Place in a nonstick 13x9-inch baking pan and brush with 1 1/2 tablespoons melted butter. Cover and let rise in a warm place 30 minutes.

Bake in a preheated 350 degree F oven for 20 minutes. Remove from oven and cool briefly; mix confectioners' sugar, vanilla and 2 teaspoons milk and drizzle over buns.

DO-AHEAD TIP:
Freeze the baked buns without frosting. Reheat from frozen in a 350 degree oven for about 15 minutes; then ice according to the directions in the recipe.

Makes 12 rolls
Shared by Jack Dickson, Texas
Source: Great American Home Cooking Collector's Issue