Chronic Cooking with Craig Ex: Recipe #6 - Cinnamon Buns

<p>If you thought I could roll a joint, just wait &lsquo;till you check out these cinnamon buns. They take a while to make, so keep that in mind, but they&rsquo;re well worth it and are way better than store bought, or those ones in a tube.</p> <p>Dissolve 1 package of yeast in 1 cup of warm milk and 1 teaspoon sugar, and let rise for about 10 minutes, until it doubles in size.</p> <p>In a large bowl, combine remaining &frac12; cup of sugar, 4 cups flour, and 1 teaspoon of salt, and create a dip in the middle. Pour in yeast mixture, 2 slightly beaten eggs, and a &frac12; cup of melted canna butter. Mix thoroughly and knead well. Form it into a ball, and place the dough in greased bowl, then cover and let rise for about and hour, until it doubles in size.</p> <p>On a floured surface, roll out the dough to an approximate 12&rdquo; x 18&rdquo; inch rectangular shape, and &frac14;&rdquo; thickness.</p> <p>Spread &frac12; cup of melted canna butter on top on dough. Combine 1 cup of brown sugar with 3 tablespoons of cinnamon, and sprinkle evenly to the edges, then add &frac34; of a cup of washed and plumped raisins.</p> <p>Roll the long side and slice into 12 pieces. Place in greased pan, cover, and let rise for about an hour, until they&rsquo;ve almost doubled in size.</p> <p>Preheat oven to 350F and bake about 24 minutes, until rolls are browned and cool in the pan for 60 minutes.</p> <p>In a bowl, mix 3 cups icing sugar, 1 teaspoon of vanilla and about &frac14; cup of milk. If the icing is a little too thick, add a little extra milk until it get to the right consistency&hellip; and then drizzle it all over your buns.</p> <p>Dough:</p> <p>1 package (2 and &frac14; teaspoons) active dry yeast</p> <p>1 cup warm milk</p> <p>&frac12; cup white sugar</p> <p>4 cups flour</p> <p>1 tsp salt</p> <p>2 eggs, slightly beaten</p> <p>&frac12; cup melted canna butter</p> <p>Filling:</p> <p>&frac12; cup melted canna butter</p> <p>1 cup brown sugar</p> <p>3 Tbsps cinnamon</p> <p>&frac34; cup raisins (washed and plumped)</p> <p>Icing:</p> <p>3 cups icing sugar</p> <p>1 tsp vanilla</p> <p>&frac14; cup milk</p> <p>Thin with extra milk if too thick to drizzle</p> <p>Directions:</p> <p>Dissolve yeast in warm milk and 1 tsp sugar.</p> <p>In a large bowl, place dry ingredients and create a dip in the middle.</p> <p>Pour in yeast mixture, eggs and melted canna butter (1/2 cup). Mix thoroughly and then knead well.</p> <p>Form into a ball and place in greased bowl, cover and let rise until double in bulk (I hour).</p> <p>Roll out dough onto a floured surface to a 12 x 18&rdquo; rectangular shape and &frac14; thickness.</p> <p>Spread melted canna butter on top on dough.</p> <p>Combine and sprinkle sugar and cinnamon evenly to the edges then add raisins.</p> <p>Roll from long side. Slice into 12 pieces, place in greased pan, cut side down, cover and let rise until almost double in size (one hour).</p> <p>Bake in a 350 oven until rolls are browned, 24 minutes.</p> <p>Cool in pan 60 minutes then drizzle with icing</p> <p>Read the ExpertJoinys.com article <a href="https://expertjoints.com/133293/chronic-cooking-with-craig-ex-recipe-6-cinnamon-buns/">here</a>.</p>