Northern Frontier Cinnamon Buns Recipes

ULTIMATE CINNAMON BUNS(COOK'S COUNTRY)

Steps:

• For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When the oven reaches 200 degrees, shut off. Line 13-by-9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.
• Whisk milk and yeast in measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium, and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from the sides of the bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.
• For the filling: Combine brown sugar, cinnamon, and salt in small bowl.
• Turn dough out onto lightly floured surface. Roll dough into 18-inch square, spread with 4T butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size.
• For the glaze, and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioner's sugar on medium bowl until smooth.
• Discard plastic wrap from buns and bake until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with 1/2 cup glaze. Cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.
• Make ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.

LAND OF NOD CINNAMON BUNS

Steps:

• Lightly grease a 10 inch Bundt cake pan. Place frozen rolls into pan and sprinkle with brown sugar, pudding mix, ground cinnamon and raisins. Pour melted butter over rolls. Cover with a clean, damp cloth and leave overnight at room temperature.
• In the morning, preheat oven to 350 degrees F (175 degrees C). Bake rolls for 25 minutes, until golden brown. Turn rolls out onto a serving plate and serve warm.

NORTHERN FRONTIER CINNAMON BUNS

Steps:

• Combine sugar, salt, margarine, eggs and almond flavoring.
• Dissolve yeast in warm water, let stand 5 minutes, then add to combined mixture along with milk.
• Blend together flour and mace or nutmeg.
• Add to above mixture, possibly needing a little more flour. Dough should be soft and just slightly sticky.
• Knead on a floured surface for 8-10 minutes, until thumb print 'bounces back'.
• Let rise about 2 hours in a warm place (75-85 degrees F).
• Punch down, let rest 20 minutes.
• Divide dough in half. Grease 2 baking sheets.
• Roll each half out into a 9*16 inch rectangle, about 1/8 inch thick.
• Brush one long edge with egg white mixed with water.
• Spread remaining surface generously with melted margarine.
• Mix cinnamon and sugar together.
• Sprinkle buttered portion generously with cinnamon-sugar mixture and raisins.
• Roll filled dough to egg-washed edge and pinch along entire edge to seal.
• Slice in 1 inch slices, place cut side down and nearly touching, best not too crowded or too near edge on baking sheets.
• Let rise until double.
• Bake in preheated oven at 375 F until lightly browned, about 15 minutes.
• Thoroughly mix frosting ingredients; frost buns while warm, but not hot, with frosting mixture.