Looks so yummy!

And where's mine? Boy, does that look good!!

Shirley

Where is the recipe? you know we keep these things.
They sure look good!

Wow, those look so light and delicious I can almost smell them :-) Bet Bob was happy!

One of my all-time favorite foods! Are there raisins inside?

Oh, those really look good to me!

Sue

Cinny Buns (I used a Kitchen Aid to mix this in)

Sweet Dough

1 cup warm milk
1 tsp, vanilla
2 eggs, room temperature
1/3 cup margarine, melted
4 cups of bread flour
1/2 cup white sugar
1 tablespoon yeast

Filling:

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

Icing:

3 oz cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract

Beat together the milk, eggs, sugar vanilla.. add the yeast and let it sit for about 10 minutes or until if foams..add in th margarine or if you prefer, butter. Then begin to add in the flour a small amount at a time... Change from the paddle to the dough hook and let it "knead" for about 6 or 7 minutes on #2 setting.
Turn the dough out onto a floured surface and knead it for a few minutes by hand. Place in a lightly greased bowl, and allow to rise until double in size.. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for about 10 minutes. In the meantime, take a small bowl, combine brown sugar and cinnamon mixture .
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, I let mine rise overnight. Bake in a preheated oven 400� until golden brown...20 - 25 minutes..While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract. Spread the icing on warm rolls before serving.

Enjoy...

Carolyn

Joann, this one's a keeper - looks easy and good!

Your pic looks wonderful, but I've never had luck with yeast. I'd be afraid to even try. My cousin gave me a no-yeast recipe for cinnamon buns. She knows about my yeast problem.

Hi there rural sunshine,

Is there more out there than in town?

Since I doubt that it would be the cinnamon that would cause the bun to stick to your "just-below-the-bun" ...

... I imagine that it must have been the sugar.

I hope that it isn't stuck so hard that you can't get it off.

It shouldn't be stuck too tight, as the sugar has to get cold to really harden, doesn't it?

Good luck with getting it off ... maybe a good idea to use a bit less sugar, next batch: hopefully, it wouldn't stick at all, then?

Hope you have a worry-free weekend.

ole joyful

I got it posted.

Hey OJ... I do manage to get this stuff off my thighs, with a vigorous series of walks along these rural roads way out here in Tennessee... I will at time, substitute Splenda or Stevia for the sugar.. but the icing just doesn't taste right unless its the real mccoy.. I just don't put much icing on the ones I eat. Bob on the other hand has trouble keeping his weight up.. and is nearly 6 ft. tall and weighs 141 lbs. But he has health issues that eat up his calories.. breathing is a big one.. he has emphysema..

But since he is not diabetic or have health issues that prevent him from eating pretty much anything he wants to, I try to help him keep his weight up. Me on the other hand.. is another story.. I am very very fluffy...

YUM! I might have to try them myself, but not sure if I want any to stick to my thighs...or elsewhere!!!! :-)

CS, thank you for posting your recipe. The picture of yours look so good. I have never tried baking anything that calls for yeast, but I just have to try and make these sometime.

One question though, down toward the bottom where you gave the baking temperature as 400, the print got kinda squirrely. Is 400 correct? Thanks again.

Yes Mammie, 400 degrees.. I used the little degree symbol, but I guess that's not allowed here at KT.. go figure.. lol

My house is usually a bit on the cool side, so I just remain patient while the dough rises to double it's size.. and then when I leave the rolls in the pan overnight to rise again, they come up nice and fluffy...

The most important thing is to make sure the yeast is good and that the dough is kneaded until silky to the touch.. My Kitchen Aid does a wonderful job and then I take it off the dough hook and knead it a bit more by hand. It just makes me happy to do that..

Carolyn

I'm gonna try it. My husband is diabetic so he can't have any. I probably won't make them until the kids come to visit because I sure don't need all of them myself....but bet I could polish most of them off. :)

Finally dared and opened this post. YUMMY looking. You made my mouth water. :)

Wish I could take a bite out of it.

Moni

I don't like icing of any kind.....my "sweet" tooth is geared towards savoury food.

But I like the idea of the cinnamon bun, on it's own without the icing. Thanks for posting CS!