Cinna-Buns
By:
I tried another recipe for cinnamon buns but thought that they became too firm when they cooled.... Here's a better version that results in great, squishy, little buns.
Ingredients
-
Dough
1 package Active Dry Yeast proof in 1/2 cup of water with 1 tsp of sugar - 2 1/2 cups Flour
-
Filling
1/4 cup Sugar - 1 tsp Ground Cinnamon
- 1 tsp Salt
- 1/2 cup Water plus up to 2 tbsps more if needed
- 1/4 cup Vegetable Oil
- 1 Egg
- 2 tbsps Cocoa Powder
- 1 1/2 tbsps Vanilla Extract
Directions
Stir together yeast, 1/2 tsp sugar, and 1/2 cup warm water in a small bowl; set aside to let rest until frothy, about 10 minutes.Combine the flour, cinnamon, sugar and salt in a large bowl, then add yeast mixture, oil, and 1/2 cup of water. Stir into a rough dough adding more water if needed. Knead dough until smooth and elastic, 10 minutes. Form into a ball and place into a lightly greased bowl. Cover with plastic wrap; let sit for at least 2 hours.
In the meantime, combine all of the ingredients for the filling in a bowl.
Preheat oven to 350°. Divide the dough into 2 balls. Working on a lightly floured surface with 1 ball at a time, roll dough out into a 16 x 12 rectangle. Spread half the filling evenly over the dough. Starting at one end, gently roll the dough to form a log. Using a serrated knife, cut mini rolls about 2" wide.
Place each roll in a lightly greased baking dish leaving only very small gaps in between them.
Repeat with other dough.
Bake until golden, about 20 minutes and let cool a bit before devouring - definitely best when warm!