Northern Frontier Cinnamon Buns Recipes

OOEY-GOOEY CINNAMON BUNS

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.

ALMOST-FAMOUS CINNAMON BUNS

Steps:

• Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don't stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.
• Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.)
• Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.
• Roll out the dough, fill and cut into buns (see Cook's Note). Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.
• Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners' sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still 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.