Mary's Recipe For Cinnamon Buns Recipe

Mary's Recipe for Cinnamon Buns

History and Fun Facts:
Cinnamon buns have a long history and are a beloved baked good in many cultures around the world. The origin of cinnamon buns is believed to date back to Ancient Egypt, where cinnamon was highly prized and used in various sweet and savory dishes. The popularity of cinnamon buns spread throughout Europe during the Middle Ages and eventually made their way to North America with European immigrants. Today, cinnamon buns are a staple in many households, often enjoyed for breakfast or as a sweet treat throughout the day.

Recipe:

Ingredients:
- 1/2 cup potato water (water drained from boiled potatoes)
- 1/2 cup lukewarm, scalded milk
- 1 Fleischman's compressed yeast cake, dissolved in 1/2 cup lukewarm potato water
- 1 teaspoon sugar
- Pinch of salt
- Approximately 1-1/2 cups warmed flour (plus more for dusting)
- 3 tablespoons lard
- 3 tablespoons butter
- 1/3 cup soft A sugar
- 1 large egg
- Melted butter for spreading
- Scant 2 tablespoons brown sugar
- Cinnamon for dusting
- 1 tablespoon dried currants (optional)

Instructions:

1. In the early morning, mix a sponge or batter by combining 1/2 cup of potato water and 1/2 cup of lukewarm scalded milk in a mixing bowl.

2. Dissolve the Fleischman's compressed yeast cake in the lukewarm potato water and add it to the bowl. Also, add 1 teaspoon of sugar, a pinch of salt, and about 1-1/2 cups of warmed flour.

3. Mix the ingredients thoroughly until well combined. Cover the bowl closely and place it in a warm place for approximately 3/4 of an hour to allow the sponge to raise.

4. After the sponge has risen, add 3 tablespoons of a mixture of lard and butter, and 1/3 cup of soft A sugar that has been creamed together. Mix well.

5. Beat in one large egg until well incorporated into the mixture.

6. Lastly, add approximately 2 cups of flour and mix all the ingredients together thoroughly to form a dough.

7. Let the dough raise again for about 1-1/2 hours in a warm place until it doubles in size.

8. Divide the well-risen dough into four portions.

9. On a floured surface, roll each portion out with a rolling pin into lengthwise pieces about 1/2 inch thick.

10. Spread one tablespoon of melted butter, a scant 2 tablespoons of brown sugar, a dusting of cinnamon, and 1 tablespoon of dried currants (optional) evenly over each piece of rolled-out dough.

11. Roll each dough piece tightly into a long, narrow roll using your hands.

12. On a well-floured surface, cut each roll into five pieces.

13. Pinch one end of each piece together and place each bun, cut side down, a short distance apart, in a well-greased iron pan.

14. Brush a little melted butter and a sprinkling of sugar over the pan to enhance the flavor and prevent sticking.

15. Allow the buns to rise in a warm place for another 1-1/2 hours until they become quite light. The additional sugar, butter, and currants added to the buns may slow down their rising process compared to plain biscuits.

16. Preheat the oven to a moderate temperature.

17. Bake the cinnamon buns in the preheated oven for 20 to 25 minutes, or until golden brown.

18. Once baked, remove the pan from the oven and let the cinnamon buns cool slightly before serving.

From the given quantity of ingredients, this recipe will yield approximately 20 delicious cinnamon buns.

Similar Recipe Dishes:
- Sticky Buns: Sticky buns are a variation of cinnamon buns that are often topped with a sticky caramel glaze or a pecan topping. The technique for making sticky buns is similar to cinnamon buns, but the addition of a sticky syrup and nuts makes them extra decadent.
- Swedish Cinnamon Buns (Kanelbullar): This is a popular variation of cinnamon buns in Sweden. Swedish cinnamon buns are typically spiced with cardamom and often topped with pearl sugar. They are a staple treat in Swedish cafes and bakeries.
- Cinnamon Roll Cake: Cinnamon roll cake is a delightful twist on traditional cinnamon buns. It features all the flavors of a cinnamon bun in a moist and fluffy cake form. The cake is usually drizzled with a sweet glaze made from powdered sugar and milk.

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