Fried Cinnamon Sticks

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
24
Level:
Intermediate

Ingredients
  • Peanut oil, for frying
  • Cinnamon Bun Dough, see recipe
  • Skewers
  • Powdered sugar, for topping
  • Cinnamon Bun Dough:
  • Starter:
  • 1/2 cup granulated sugar
  • 1/2 cup Idaho potato flakes
  • 1 teaspoon dry active yeast
  • 1 1/2 cups warm-hot tap water
  • Cinnamon Buns:
  • Nonstick oil spray
  • 1 cup starter
  • 1/2 cup granulated sugar
  • 1/2 cups vegetable oil (recommended: Mazola)
  • 1 tablespoon salt
  • 1 1/2 cups hot tap water
  • 1 (1 tablespoon) package active dry yeast
  • 6 cups all-purpose flour (recommended: Pillsbury)
  • Filling:
  • 2 sticks butter
  • 1 1/2 cups brown sugar, plus more if needed
  • 1/2 cup ground cinnamon
  • 1 cup chopped pecans
  • 1/2 cup raisins
Directions

Preheat fryer, or heat oil in large pot to 350 degree F.

Cut long 1-inch strips from cinnamon bun dough. Wrap dough around skewers. Place doughnuts into fryer and cook for 4 to 5 minutes, flipping to fry both sides. Place doughnuts aside onto a paper towel lined plate to remove excess oil.

Sprinkle with powdered sugar.

Filling:

Starter: One day before you plan on baking the cinnamon buns combine the starter ingredients. Stir this mixture occasionally with a rubber spatula and your starter should soon start bubbling within 12 hours.

Cook's Note: You will know this because you will see bubbles along the side of the glass container and you may possibly see bubbling on the top of the mixture as well. Let this mixture sit bubbling, uncovered, until you are ready to make bread the next day. You might want to stir it occasionally. Remember this is a living culture and you will need to take care of it in order to keep it alive.

Buns: When you are ready to bake, preheat the oven to 170 degrees F. Prepare 2 (9 by 12-inch) rectangular baking dishes by spraying with nonstick oil spray.

In a mixer fitted with a dough hook, mix together starter, granulated sugar, vegetable oil, salt, water, yeast and flour.

After mixing the dough for about 2 minutes, remove the dough to a bowl sprayed with nonstick oil.

Cook's Note: If the dough mix is too loose, add more flour.

Cover with a towel and let rise until doubled in size. The rising process will take 1 to 4 hours, depending on the altitude and weather at the time and place you are making the buns.

When doubled, dump the whole pile of dough onto a well-floured surface and with a rolling pin manipulate the dough to make a rectangle about 1/4-inch thick.

Filling: Melt 2 sticks of butter to where it is creamy and spreadable. Spread the butter onto the dough triangle making sure you spread thoroughly to all corners. Sprinkle brown sugar and then cinnamon over the butter making sure that the whole triangle is covered, corner to corner. Top with chopped pecans and raisins.


CATEGORIES:
View All

More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    15 Reviews
    4 15
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    ONE OF MY HITS AT MY PARTIES...
    I need to know how to take care of the starter. I've been inspired to start one, but don't know how to take care of it.
    Surely food network can see there are some vital intructions missing here..lol We need to know how to treat and take care of the started for future use as well as how to continue to make these yummy looking treats. my grandaughter is bummed out because we got excited and then a big let down..how do finish would be great ( we can assume but that is a mistake many times ..Thank You for the Help Food netwrok..Looking forward to the answers <3
    THE RECIPE FOR "CINNAMON BUNS" FAILED TO SAY AT WHAT TEMPERATURE TO BAKE THEM AND HOW LONG TO KEEP THEM IN THE OVEN OR HOW TO ROLL THEM UP OR HOW MANY BUNS TO CUT FROM THE ROLLED LOG OR HOW BIG TO ROLL THE RECTANGLE IT ONLY TELLS YOU HOW THICK TO MAKE IT. IS IT A RECTANGLE OR A TRIANGLE??????? I'M CONFUSED.
    i made my yeast starter
     
    when i added the hot water, it didnt start bubbling
     
    am i suppose to idk wait?
    I printed the recipes from the episode on 3/9/09. I did get the starter from the Fried Cinnamon Sticks recipe card. Just one question? After it sits out over night, is suppose to go into the refrigerator? Some starters state to refrigerator and this one really doesn't say. I've stirred this starter and thrown some away and kept it going, but it seems to be loosing the fizz. I must be doing something wrong. PLEASE HELP! I love the recipe but I feel I'm missing something. When I made Edie's recipe, it really seemed like a lot of brown sugar and butter, so I did not place the next batch in oven to rise, let it rise on counter and it worked better. II also have a starter recipe that doesn't require yeast, but having a hard time with that process also.
     

     
    Vicki Lane, Fl
    Check your recipe card when it prints. The 4x6 card omits the potato flakes in the starter recipe. Food Network needs to proof read their work! This would cause the recipe flop.
    I found there is a similar recipe "Cinnamon Buns". If you look up that one, you'll see that one IS complete. They just altered the way it was presented. However, all the ingredients are almost exactly the same.
    I'd love to make these but I don't know how to make the starter. Would you please correct this recipe and put in how to make it so I can make it too? Betty, Kansas
    To care for a bread starter: feed every 3-5 days with 3T instant potato flakes, 3/4 C sugar and 1 C warm water. Whisk together well and let sit ot all day. After about 8-10 hours whisk again and mix together dough for bread loaves, rolls, or cinnamon rolls.
     
    My aunt has had the same starter for over 30 years!
    I too, would love to know how to care for the starter. I am an avid baker but have never done a starter and would love to hand it down to my daughters! Any info would be appreciated :)
    recipe incomplete please correct
     
    The recipe that is on the internet is incomplete and in places incorrect. The recipe ends with spreading the filling on the dough and make sure the whole triangle is covered. Actually I didn't make this recipe yet but i want you to know about the mistake.
     

     
    Luckily I recorded the episode when Paula demonstrated the recipe. I found out the dough should be in a rectangle and the cinnamon buns where to rise again and were to bake at 350 degrees for 25 minutes.
     

     
    If I hadn't recorded this episode I wouldn't be able to make this recipe. I had to watch the episode again and write in the corrections. It would be nice if you would put the complete and accurate recipe on the internet.
     

     
    Even though I was really unhappy with these problems, I love the Food Network channel.
     

     
    Faye Cooper
     
    sugargramz@yahoo.com
     

     

     

     
    what is a yeast starter?
    How do you take care of the starter and keep it going?
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Deep-Fried Snickers on a Stick

    Recipe courtesy of Food Network Kitchen