I know I posted a cinnamon bun recipe in the past, but I think now I prefer this recipe. I found the original recipe here, but since she uses a different recipe for her baking mix, I changed the cinnamon bun recipe slightly. Here is how we made the delicious cinnamon buns! Annie strapped on her apron and helped, and Tobi joined us after a while to help as well.
- 4.5 cups homemade baking mix
- 1/2 tsp cream of tartar (this isn’t essential, but it makes the buns rise more)
- 1-1/3 cup milk
- 2 Tbsp butter
- 1/4 cup brown sugar
- 2 Tbsp cinnamon
- 1.5 cup icing sugar
- 2 Tbsp milk
Directions (preheat oven to 400F)
- Combine cream of tartar and baking mix. Add in the milk, and stir with a wooden spoon until dough forms.
- Turn dough onto a floured surface or no-stick baking mat and knead several times. It will be sticky.
- Roll out into a large rectangle.
- Melt butter, and brush it onto the dough with a pastry brush.
- Combine sugar and cinnamon, and sprinkle over dough.
- Roll dough into a long log-shape. Press to seal seam.
- Cut into 12 pieces. To prevent the dough from squishing as it is cut, you can use a long piece of dental floss. Just pass the floss under the dough, pull up both ends and cross them over top. Pull to slice the floss through the dough.
- Bake for 12-15 minutes in an ungreased pan
- Meanwhile, put the icing sugar in a small bowl and add milk in slowly, stirring, to make the icing. You may not need to use the full 2 Tbsp, or you may need a bit more. Pour icing over the cinnamon buns when they’re still hot after coming out of the oven.
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