Cinnamon Mincemeat Buns Recipes

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CINNAMON MINCEMEAT BUNS



Cinnamon Mincemeat Buns image

My grandmother gave me this recipe a long time ago. Whenever I make these old-fashioned spiced rolls, I get rave reviews from family and friends.

Provided by Taste of Home

Time 1h5m

Yield 16 rolls.

Number Of Ingredients 17

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
3 tablespoons sugar
1-1/2 teaspoons salt
1/4 cup canola oil
1 egg
3-1/2 to 4 cups all-purpose flour
FILLING:
1 package (9 ounces) condensed mincemeat
1/2 cup unsweetened apple cider or juice
1/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
2 tablespoons butter
GLAZE:
3/4 cup confectioners' sugar
1 tablespoon apple cider or juice
1/2 teaspoon ground cinnamon

Steps:

  • Dissolve yeast in warm water. Beat in sugar, salt, oil, egg and 1 cup flour until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate 4 hours., Crumble mincemeat into a small saucepan; add cider. Bring to a boil; cook and stir for 1 minute. Remove from the heat. Cool completely. Combine brown sugar and cinnamon; set aside., Punch dough down. Turn onto a floured surface. Roll into a 16-in. x 12-in. rectangle. Spread filling to within 1/2 in. of edges; sprinkle with brown sugar mixture. Dot with butter. , Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 16 rolls. Place cut side up in two greased 9-in. round baking pans. Cover and let rise until doubled, about 1 hour., Bake at 350° for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over warm rolls.

Nutrition Facts : Calories 253 calories, Fat 6g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 324mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

GOOEY CINNAMON BUNS WITH THICK CREAM CHEESE ICING



Gooey Cinnamon Buns with Thick Cream Cheese Icing image

Provided by Nancy Fuller

Categories     dessert

Time 3h5m

Yield 12 servings

Number Of Ingredients 14

1 package (2 1/4 teaspoons) active dry yeast
3 cups all-purpose flour, plus more for dusting the work surface
2 tablespoons butter, melted, plus more for buttering the bowl and baking dish
2 tablespoons granulated sugar
1/2 teaspoon salt
1 large egg, lightly beaten
2 cups pecans, roughly chopped
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, melted
4 ounces cream cheese, softened
2 cups confectioners' sugar
1/4 cup milk

Steps:

  • For the dough: Place the yeast and 1 cup lukewarm water in the bowl of a stand mixer and whisk to combine. Fit the mixer with the dough hook and add the flour, butter, granulated sugar, salt and egg. Knead on medium-low speed until the dough forms a ball and releases easily from the sides of the bowl, about 4 minutes.
  • Butter a large bowl; transfer the dough to the bowl. Cover with a towel and set aside in a warm, draft-free place until the dough has doubled in size, about 1 1/2 hours.
  • Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
  • For the filling: In a medium bowl, stir together the pecans, brown sugar, cinnamon, salt and butter. Set aside.
  • Punch down the dough, then roll or press it into a 16-by-12-inch rectangle on a lightly floured surface. Spread with the filling, leaving a 1/2-inch border.
  • Starting at one of the short ends, roll the dough into a cylinder and then slice into 12 rolls. Arrange the rolls, cut-side up, in four rows in the prepared baking dish. Cover with a clean kitchen towel and leave to rise in a warm, draft-free spot until nearly doubled in volume, about 45 minutes. Uncover and bake until golden on top, about 20 minutes.
  • For the thick cream cheese icing: Blend the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Add the milk and mix until smooth. Top the warm cinnamon buns with icing and serve.

CINNAMON BUNS



Cinnamon Buns image

These sweet buns are way easier than you'd think. This is the perfect recipe for a weekend brunch.

Provided by Food Network Kitchen

Categories     dessert

Time 6h55m

Yield 12 buns

Number Of Ingredients 19

1/2 cup water
1/2 cup whole milk
2 1/4 teaspoons active dry yeast (1/4 ounce package)
1/4 cup unsalted butter, melted, plus more for the bowl
1 large egg yolk
1 1/2 teaspoon pure vanilla extract
2 3/4 cup all-purpose flour (13 ounces)
1/4 cup sugar (1 3/4 ounces)
3/4 teaspoon fine salt (1/8 ounce)
1/2 teaspoon grated nutmeg
1/3 cup granulated sugar
2 tablespoons ground cinnamon
3/4 cups (1 1/2 sticks) unsalted butter, very soft, plus more for coating the pan
2/3 cups confectioners' sugar
1/3 cup sweetened condensed milk
1/4 cup melted unsalted butter
3 teaspoons freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon

Steps:

  • Combine the water and milk in a medium saucepan and warm over low heat until it is about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast over the surface over the liquid. Sprinkle a pinch of the sugar over the top and set aside without stirring, until foamy, about 5 minutes.
  • Whisk the butter, egg yolk and vanilla into the yeast mixture.
  • Whisk the flour, the sugar, salt and nutmeg in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick and slightly sticky dough. Turn dough onto a floured work surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
  • Brush the inside of a large bowl with butter. Put dough in the buttered bowl, turning to coat lightly with butter. Cover bowl with plastic wrap, trace a circle the size of the dough on the plastic, and note the time. Let rise at room temperature until doubled in size, about 1 hour 15 minutes.
  • Turn dough out of the bowl and knead briefly to release excess air; reform into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it on the dough. Cover the entire bowl tightly with plastic and proof in the refrigerator for 4 hours or overnight.
  • To fill and form the rolls: Butter a 9-by-13-inch baking pan. Whisk the sugar and cinnamon together in a small bowl. Turn prepared dough onto a floured work surface and press, then roll into 10-by-18-inch rectangle, with a long edge facing you. Spread the softened butter evenly over the surface of the dough, leaving about an inch border on the side opposite you. Evenly scatter the cinnamon-sugar over the butter. Starting from the long side facing you, roll the dough up into a tight cylinder. Lightly brush the clean edge of the dough with water. Press the open long edge to the dough to seal the cylinder.
  • Slip a long taut piece of string or dental floss under the roll, about 1 1/2 inches from the end. Lift and cross the string ends over the roll, then pull the ends tightly in opposite directions to cut a single roll. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls cut-side-down in the prepared pan, leaving 1 inch of space between them. Cover the rolls loosely with plastic wrap. Set aside in a warm place to rise until rolls double in size, about 1 hour 10 minutes.
  • Position the rack in the center of the oven and preheat to 350 degrees F.
  • Bake buns until golden brown and the tops of the buns spring back when pressed lightly, about 30 minutes. Cool in the pan for 10 minutes.
  • To make the glaze: Sift the confectioners' sugar into a medium bowl. Whisk in the condensed milk, butter, and lemon juice to make a smooth, slightly loose icing. Add the vanilla and cinnamon. Drizzle the icing over warm buns. Serve.

OOEY-GOOEY CINNAMON BUNS



Ooey-Gooey Cinnamon Buns image

These buns are sooo good hot from the oven when they're gooey and warm.

Provided by dakota kelly

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 15

Number Of Ingredients 15

1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
½ cup milk
¼ cup white sugar
¼ cup butter
1 teaspoon salt
2 eggs, beaten
4 cups all-purpose flour
¾ cup butter
¾ cup brown sugar
1 cup chopped pecans, divided
¾ cup brown sugar
1 tablespoon ground cinnamon
¼ cup melted butter

Steps:

  • In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
  • In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
  • Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

Nutrition Facts : Calories 392.4 calories, Carbohydrate 45.3 g, Cholesterol 66.1 mg, Fat 21.7 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 281.9 mg, Sugar 18.5 g

BEST EVER CINNAMON BUNS



Best Ever Cinnamon Buns image

Best Ever!

Provided by re

Categories     Bread     Yeast Bread Recipes

Time 2h15m

Yield 24

Number Of Ingredients 14

2 (.25 ounce) packages active dry yeast
2 ½ cups warm water (110 degrees F)
1 (18.25 ounce) package yellow cake mix
6 cups all-purpose flour, divided
3 eggs
⅓ cup vegetable oil
1 ½ teaspoons salt
½ cup butter, softened
4 tablespoons white sugar
2 tablespoons ground cinnamon
¼ cup butter, melted
3 cups confectioners' sugar
1 ½ teaspoons vanilla extract
⅔ cup milk

Steps:

  • In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms.
  • Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk, about 45 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Punch down, and divide into two equal parts. Roll out each section on a lightly floured surface. Spread each with softened butter and sprinkle with sugar and cinnamon.
  • Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled.
  • Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until golden brown.
  • Meanwhile, combine confectioners sugar, 1/4 cup melted butter, vanilla, and milk. Remove baked buns from oven and drizzle with frosting.

Nutrition Facts : Calories 367.3 calories, Carbohydrate 58.8 g, Cholesterol 39.5 mg, Fat 12.4 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 4.7 g, Sodium 340.4 mg, Sugar 26.6 g

MINCEMEAT STICKY BUNS



Mincemeat Sticky Buns image

Yield Makes 9 buns

Number Of Ingredients 5

1 large navel orange
1 (9-ounce) package condensed mincemeat, crumbled
1/2 stick (1/4 cup) unsalted butter, softened
2/3 cup packed light brown sugar
1 pound frozen white bread dough, thawed overnight in refrigerator according to package instructions

Steps:

  • Grate enough orange zest to measure 1 teaspoon , then squeeze juice from orange. Stir together zest, juice, and mincemeat in a bowl and let stand at room temperature, stirring occasionally, until liquid is absorbed, about 1 hour.
  • Spread 2 tablespoons butter generously over bottom and lightly onto sides of a 9-inch square baking pan and sprinkle bottom with 1/3 cup brown sugar.
  • Roll out dough on a lightly floured surface with a floured rolling pin into a 16- by 10-inch rectangle. Spread remaining 2 tablespoons butter over top of dough, then sprinkle evenly with remaining 1/3 cup brown sugar and crumble mincemeat evenly over sugar. Beginning from 1 long side, roll up dough into a log (like a jelly roll) and pinch seam to seal, then cut log crosswise into 9 equal slices. Arrange slices, a cut side down and about 1 1/2 inches apart, in baking pan. Cover pan with a sheet of wax paper and then a kitchen towel and let buns rise in a warm draft-free place until they fill pan, about 1 1/4 hours.
  • Put oven rack in middle position and preheat oven to 375°F.
  • Remove kitchen towel and wax paper from baking pan and bake buns 30 minutes, then loosely cover with foil and continue to bake until cooked through, about 10 minutes more. Cool slightly in pan on a rack, about 5 minutes. Wearing oven mitts, invert a platter over pan and, keeping platter and pan firmly pressed together, invert buns onto platter. Carefully lift pan off buns. Cool buns to warm.

MINCEMEAT CHELSEA BUNS



Mincemeat Chelsea buns image

Sticky buns are made even fruitier with a layer of juicy mincemeat, dried apricots and glace cherries. Add plenty of spice and top with sugar glaze

Provided by Good Food team

Categories     Treat

Time 1h2m

Yield Makes 8 buns

Number Of Ingredients 17

250ml whole milk
50g butter , cut into cubes
450g strong plain flour , plus extra for dusting
7g sachet fast-action dried yeast
50g golden caster sugar
1 ½ tsp ground cinnamon
½ tsp mixed spice
1 large egg , beaten
sunflower or vegetable oil , for greasing
50g butter , softened
25g golden caster sugar
300g mincemeat
100g dried apricot , chopped
100g glacé cherry , chopped
2 tbsp demerara sugar , for sprinkling
2 tbsp apricot jam
100g icing sugar

Steps:

  • Heat the milk in a pan until steaming. Remove from the heat, add the butter, then leave to cool until lukewarm and the butter has melted. Put the flour, yeast, sugar, spices and 1 tsp salt into a large bowl, and mix together. Make a well in the centre, and pour in the egg and milk mixture. Mix everything together with your hands to form a dough - it will be quite wet. Tip the dough onto a lightly floured surface and knead for 5-10 mins until smooth. Transfer the dough to a clean, lightly oiled bowl, cover with oiled cling film and leave to rise until doubled in size - this will take 1-2 hrs depending on how warm the room is. You could rise the dough in the fridge overnight, but make sure you bring to room temperature before moving on to the next step.
  • Heat oven to 200C/180C fan/gas 6. Tip the dough onto a lightly floured surface and knead for a few moments. Roll out to a 45 x 40cm rectangle, with the longest edge facing you. Mix together the butter and sugar for the filling, and spread all over the dough. Follow with the mincemeat, then sprinkle over the apricots and cherries. Roll up firmly, starting from one of the long sides. Using a sharp knife, cut off either end of the roll to neaten, then slice into 8 even pieces. Arrange, cut-side up, on an oiled tray, leaving about 1cm between each bun and making sure the tail ends are pointing inwards. Cover loosely with oiled cling film and leave to prove until doubled in size - about 30 mins. Sprinkle over the demerara sugar and bake for 22-25 mins until golden brown. Transfer to a wire rack. Melt the jam with ½ tbsp water and brush over the buns, then leave to cool.
  • Mix the icing sugar with enough water to make a runny icing. Using a spoon, drizzle the icing back and forth over the buns. Leave for 10 mins to set before eating. Will keep in a sealed container for up to 3 days.

Nutrition Facts : Calories 596 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 106 grams carbohydrates, Sugar 67 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium

EASY CINNAMON BUNS



Easy Cinnamon Buns image

What a treat for the kids when they come home from school or for a Sunday brunch. There will never be any of these left over! They are crispy on the outside and lovely and soft inside. Very tasty

Provided by Bergy

Categories     Quick Breads

Time 32m

Yield 12 cinnamon buns

Number Of Ingredients 12

2 cups flour
1/4 cup granulated sugar
1/4 cup dark raisin
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plain fat-free yogurt
1/4 cup canola oil
2 teaspoons margarine, melted
1/4 cup light brown sugar, firmly packed
4 tablespoons walnuts, finely chopped
1 teaspoon cinnamon (a little more if you wish)

Steps:

  • Spray a 9 inch baking pan and preheat oven to 425°F.
  • In a small bowl mix the filling ingredients together, mixing well.
  • In large bowl combine the sugar, raisins, flour, salt, baking powder and baking soda.
  • Add yogurt and oil, mix well together until you have formed a dough.
  • On a lightly floured surface knead the dough 8-10 times.
  • Roll the dough out to a 8" x 10" rectangle.
  • Brush dough with margarine and sprinkle the filling evenly over the dough.
  • Roll up jelly roll fashion, Pinch seam to seal.
  • Cut into 12 1-inch pieces.
  • Place rolls slightly touching in the prepared baking pan.
  • Bake for approx 17 minutes or until golden.
  • Place on wire rack for 10 minutes.
  • Serve warm.

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From ricardocuisine.com


EASY MINCEMEAT BUNS - ANNIE'S NOMS
2021-12-23 Roll into one giant Mincemeat Roll, slice, place in a greased muffin holes and bake. It really is THAT easy! Bake for 10 mins, uncovered at 200C/400f. Then cover loosely in foil, turn the oven down to 180C/350F and bake for a further 20 minutes.
From anniesnoms.com


CHRISTMAS CINNAMON ROLLS – USING A JAR OF MINCEMEAT AND A SLOW …
2017-12-08 Slow Cooker UK Recipe Christmas Cinnamon Rolls Recipe Notes. To store the dough ready to bake later: Line 2 airtight plastic boxes (which have lids) with parchment paper. Place the rolls, cut side up into the boxes, leave a little space between each. Cover and put into the fridge or freezer to cook later. Defrost frozen rolls in the fridge ...
From slowcookblog.com


CINNAMON MINCEMEAT BUNS | RECIPE | MINCE MEAT, RECIPES, …
Dec 30, 2014 - My grandmother gave me this recipe a long time ago. Whenever I make these old-fashioned spiced rolls, I get rave reviews from family and friends.
From pinterest.ca


MINCEMEAT SURPRISE BUBBLE BUNS - THE KITCHEN MAGPIE
2020-08-24 Take the ball of dough and place in a well oiled bowl, covering it up. Put it the oven and let the dough rise until doubled in size, anywhere from 45-60 minutes. Roll out your dough into a 8×8 square then cut into 64 pieces. Take each square, flatten it and put a dab of mincemeat on top.
From thekitchenmagpie.com


RECIPE CINNAMON MINCEMEAT BUNS RECIPE - YOUTUBE
Recipe - Cinnamon Mincemeat Buns RecipeINGREDIENTS: 1 package (1/4 ounce) active dry yeast 1 cup warm water (110to 115 ) 3 tablespoons sugar 1-1/2 teaspoons ...
From youtube.com


MINCEMEAT BUNS FLAVOURED WITH AROMATIC CARDAMOM - TIN AND …
2016-01-22 Remove the seeds from the cardamom pods and grind with a pestle and mortar as finely as possible. Combine all of the ingredients together, accept the mincemeat and remaining 25g butter. Knead for a good ten minutes. Cover and leave to rise in a warm place until doubled in size (about 1 hr).
From tinandthyme.uk


CINNAMON AND MINCEMEAT TEAR-AND-SHARE SNOWFLAKE - LIAM …
2014-12-10 Mix together the brown sugar and cinnamon and then spread half of the mixture onto the dough, keeping it inside the circle. Repeat the process with the second ball of dough, putting it on top of the cinnamon layer and again pressing down with the plate to mark out the space for the filling. This time, spread the mincemeat across the dough.
From liamthatcher.com


JOHN WHAITE’S MINCEMEAT & MARZIPAN BUNS - WAITROSE
2021-11-01 Preheat the oven to 220°C, gas mark 7. Bake the buns for 12-15 minutes, or until risen and golden. Remove from the tin immediately and place onto a wire rack to cool. For the topping, mix together the icing sugar and orange juice to a thick but pourable icing.
From waitrose.com


MINCEMEAT STICKY BUNS - KIM M. WATT
300 g / 1 1/3 cups / 10 ½ oz mincemeat. 100 g / 1/3 cup nuts or extra dried fruit (optional, depending on how loaded you want them) Heat the milk over a low heat until it steams, then remove from the heat and stir in the butter and a spoonful of the sugar. Cool until lukewarm, then whisk in the yeast and set aside until it’s nice and foamy.
From kmwatt.com


CINNAMON MINCEMEAT BUNS RECIPE: HOW TO MAKE IT
Search terms Search form submit button. Toggle Search. Hi,
From stage.tasteofhome.com


DECEMBER RECIPE: MINCEMEAT CHELSEA BUNS - FOOD NEWS
How to make mincemeat Chelsea buns at home? In a bowl, combine 200g flour, yeast and warm water, let sit for 30 minutes until bubbly. Mix in salt, sugar and remaining flour.
From foodnewsnews.com


MINCEMEAT AND MARZIPAN CINNAMON BUNS | GLOVERLY CUPCAKES
2020-12-20 Mincemeat and Marzipan Cinnamon Buns. December 20, 2020 by Becky. One of our favourite treats for breakfast at the weekend are homemade cinnamon buns! I’ve tried quite a few different recipes and spotted this Christmas version so thought I’d give it a go for breakfast this weekend. I have a huge jar of homemade mincemeat in the cupboard ...
From gloverlycupcakes.com


MARY BERRY'S MINCEMEAT BUNS - THE ENGLISH KITCHEN
2021-12-02 Combine all of the ingredients in a bowl and beat together for 2 minutes until light, fluffy and well combined. Divide equally amongst your muffin cups/paper cases. Bake for 25 to 30 minutes until golden brown and springy to the touch. Transfer to a wire rack and allow to cool completely.
From theenglishkitchen.co


MINCEMEAT CINNAMON ROLLS - LAVENDER AND LOVAGE | RECIPE
Today's recipe for Mincemeat Cinnamon Rolls (Mincemeat Chelsea Buns) is a stunner! A soft enriched dough which is rolled up with mincemeat, baked in a "tear and share" round, and is then iced with citrus icing before toasted flaked almonds and Rudolph red cherries are added for the final flourish. The dough is made using the basic enriched ...
From pinterest.co.uk


HOMEMADE CINNAMON BUNS RECIPE AND TOP 5 PRO TIPS - THE BUSY …
2016-04-19 5 Pro Tips for Making Perfect Homemade Cinnamon Buns. Pro Tip #1: Avoid a Temperature Tantrum. In order to achieve a fluffy dough that rises well, the temperature of the wet ingredients when they hit the yeast is critical: too cold, and the yeast won’t be able to grow; too hot and the liquid will kill the yeast.
From thebusybaker.ca


THIS MONTH'S RECIPES | ANNA OLSON
Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, 90 minutes to 2 hours. For the filling, stir the brown sugar and cinnamon together and set aside. Have the melted butter ready. Turn the risen dough onto a lightly floured surface and roll it out into a rectangle about 18-x-12 inches (46-x-30 cm).
From annaolson.ca


CINNAMON MINCEMEAT BUNS RECIPE: HOW TO MAKE IT
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From preprod.tasteofhome.com


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