Cinnamon Buns – By Lady Laine and Daire
½ cup warm water
1 tbsp yeast
1 tsp sugar
½ cup butter or margarine (room temperature)
3 cups warm water
¾ cups white sugar
1 tsp salt
3 eggs beaten
9 cups flour
Butter (room temperature)
This is an all-day affair but the results are so worth it!
Turn oven on until cozy warm and then turn it off but keep the light on as it helps to keep the oven warm.
In an x-large bowl, add half a cup of warm water. Sprinkle one tbsp of yeast over the top and sprinkle one tsp of sugar over the top of the yeast. Let the mixture sit for approximately 10 minutes until frothy.
Add ½ cup of butter or margarine (room temp), 3 cups warm water, ¾ cup white sugar, 1 tsp salt and 3 eggs (beaten). Add the 9 cups of flour (3 cups at a time). Use hands by the end. The dough should feel elastic-y and smooth. Rub butter over the dough and put a tea towel over the top and place the bowl in your cozy oven.
Let the dough rise until it doubles (approximately 1.5-2 hours).
Punch the dough down, spread more butter over the top so it doesn’t dry out and place it back in the oven to rise again. It should take less time the second go around (~ ¾ hours).
Punch the dough again.
Divide the dough into three pieces. Cover up other two pieces.
On floured board, roll out section of dough into a nice thin rectangle (~¼ of an inch).
Spread softened butter over the whole rectangle. Cover all in brown sugar (light coating but completely covered). Sprinkle cinnamon liberally over the entire surface. Drizzle corn syrup over top.
Once done, roll the dough along the long side of the rectangle. Squeeze the ends.
Prepare your pans by greasing all sides and bottom. Sprinkle brown sugar over the surface and drizzle more corn syrup (this creates a caramel coating so that icing is unnecessary). If you want thick buns, use deep pans and place rolls closer together. For shorter buns, use a cookie sheet and place rolls a little farther apart.
Slice your roll and place in prepared pans. Let rise ½ hour to ¾ hour in warm oven until ready.
Bake at 350 until golden (approx. 20 minutes depending on oven).
Once finished. Flip onto parchment and use spatula to scrape gooey caramel over buns.