Cinnamon Buns

Cinnamon Buns
(Adapted from Leanna's Blog Recipe)
Makes: 12 buns

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Ingredients

1/4 cup warm water (110F)
2.5 tsp yeast
1 tsp brown sugar
4.5 - 5 cups flour
1.5 tsp salt
1 cup brown sugar
1.5 cups milk
2 eggs (room temperature)
1/2 cup butter, melted
1/2 cup butter (room temperature)
2 tbsp cinnamon
1 cup brown sugar
1 tsp vanilla


Directions

1. In a small bowl, add 1/4 cup water (110F). Sprinkle in the yeast and sugar and mix. Let sit 10 minutes.

2. In a large bowl sift 5 cups flour, salt and sugar. Mix together.

3. Warm the milk for 20 seconds in the microwave. In a small bowl, mix milk, eggs (fork scramble first) and melted butter.

4. Mix milk and yeast mixtures into flour mixture with a wooden spoon.

5. Turn dough out on floured surface and knead until it becomes elastic. Add more flour if needed and work into a ball.

6. Oil a large mixing bowl and place dough inside. Turn to cover with oil and cover with plastic wrap. Let rise 4 hours until it's doubled in size.

7. In a medium bowl sift together 2 tablespoons of cinnamon and 1 cup of packed brown sugar. Set aside.

8. When the dough has doubled in size scrape it out of the bowl onto a clean large floured work area and flour your rolling pin and roll the dough out to a rectangle, about 24 by 16 inches.

9. Take the room temperature butter and mash it into a bowl with a spatula, then add vanilla and mix well. Spread the butter mixture on the dough then sprinkle the cinnamon/brown sugar mixture onto the buttered dough.

10. Slowly roll the dough into a long tube. Cut off ragged ends. Cut dough in half, then in 1-1/4 inch pieces. ( I cut mine into 12 pieces but you can cut them smaller)

11. In greased glass baking pans, place the buns, leaving an inch between them. Cover with plastic and let rise 30 minutes.

12. In a 400F oven, bake about 14 minutes. Check to make sure they don't burn.

13. Let cool for 20 minutes in the pan then take a knife and cut them out of the pan one by one and place on a serving tray or plate.

Note: Leanna's recipe calls for a cream cheese icing on these buns. I made a yogurt version but they are amazing on their own.