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Emmy's Big Cinnamon Buns

From Blue Plate Specials & Blue Ribbon Chefs
The Heart and Soul of America's Great Roadside Restaurants

1 package yeast
2 tablespoons warm water (105-110°F)
4 tablespoons (1/2 stick), plus 2 tablespoons, margarine, melted
1-1/2 cups warm (105-110°F) potato water (see text of this article), or substitute 1/4 cup dry instant mashed potatoes and 1 1/2 cups water
1/3 cup sugar
1 teaspoon salt
1/2 cup nonfat dry milk
2 eggs, lightly beaten
4 to 5 cups all-purpose flour
1 cup sugar
1/4 cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons butter, softened
1 tablespoon water
1-1/2 cups confectioners' (powdered) sugar

Dissolve yeast in 2 tablespoons of warm water. When yeast is foamy, mix with 4 tablespoons margarine, potato water (or plain water and dry instant potatoes), sugar, salt, nonfat dry milk, eggs and 4 cups flour.


Mix until ragged dough begins to form, adding flour as needed.

Turn dough out on floured board and knead 5 minutes, adding flour as needed, to make smooth, silky dough. Roll dough into ball and place in greased bowl, cover and let rise in warm place 1 to 2 hours, until doubled in bulk.

Grease baking pan, about 10x10 inches, or ovenproof 12-inch skillet. Turn dough out on floured board, knead for 1 minute and roll into rectangle about 1/2-inch high. Brush with remaining 2 tablespoons melted margarine. Combine sugars and cinnamon and sprinkle onto buttered dough.

Roll up dough like jellyroll and cut into 6 slices. Place slices in prepared baking pan, cut side up, cover loosely and let rise until nearly doubled, about 45 minutes.

Preheat oven to 375ºF. Bake risen rolls 35 to 40 minutes.

As rolls bake, make glaze by beating butter and water into confectioners' sugar (you may need up to 1 1/2 tablespoons of water to make a thick, spoonable glaze). When rolls are still warm from the oven, spoon on glaze.

Yields 6 big cinnamon buns.



(Updated: 10/22/08 SN)

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