Cinnamon Buns

I love these cinnamon buns!  My mom makes them all of the time, and every time we visit, a batch is waiting for us to have for breakfast.  These can be made ahead of time and either warmed in the microwave or the oven.  They are so delicious with a cup of coffee – my entire family loves them! 

The recipe includes a glaze, mom doesn’t typically add this – I think they are great without it!  But I’ve included it in the recipe below – give this one a try, I’d love to hear what you think.

Cinnamon Buns
Makes 1 dozen
Recipe courtesy of Taste of Home “Guilt-free Cooking”
1 package (1/4 oz) active dry yeast
1 cup warm, fat-free milk (110 -115 degrees), divided
3 tablespoons canola oil
1 tablespoon sugar
1 teaspoon salt
2 1/2 – 2 3/4 cups all-purpose flour
3 tablespoons dark corn syrup
3 tablespoons packed brown sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup raisins (another ingredient mom doesn’t include, I’m OK without)

1/2 cup confectioners’ sugar
1/4 teaspoon vanilla extract
1 to 2 teaspoons fat-free milk

In a large mixing bowl, dissolve yeast and 1/4 cup warm milk.  Add the oil, sugar, salt, 1 1/2 cups flour, and remaining milk, beat on medium speed for 3 minutes.  Stir in enough flour to form a soft dough. 

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a bowl coated with non-stick cooking spray, turning once to coat top.  Cover and let rise in a warm place until doubled, about 1 hour. 

Punch dough down.  Turn onto a lightly floured surface, roll into a 12-inch x 10-inch rectangle.  Carefully spread corn syrup over dough to within 1/2 inch of the edges.  In a bowl, combine the brown sugar, cinnamon, and nutmeg; sprinkle over corn syrup.  Sprinkle with raisins. 

Roll up jelly-roll style, starting with a long side; pinch seam to seal.  Cut into 12 slices.  Place cut side down in a 9-inch round baking pan coated with non-stick cooking spray.  Cover and let rise in a warm place until doubled, about 40 minutes. 

Bake at 350 degrees for 25-30 minutes or until golden brown.  Cool on a wire rack.  For the glaze, in a bowl, combine the confectioners’ sugar, vanilla, and enough milk to achieve a drizzling consistency.  Drizzle over buns. 

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