Recipe courtesy of Rick Curry
Christmas Morning Cinnamon Buns
- Level: Intermediate
- Yield: 12 buns
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 605
- Total Fat
- 22
- Saturated Fat
- 6
- Carbohydrates
- 90
- Dietary Fiber
- 4
- Sugar
- 27
- Protein
- 13
- Cholesterol
- 45
- Sodium
- 290
- Total: 51 min
- Prep: 15 min
- Inactive: 1 min
- Cook: 35 min
Ingredients
1/2 cup vegetable shortening
2 cups milk, scalded
2 large eggs, beaten
1 cup plus 1 tablespoon sugar
1 cup mashed potatoes, unsalted
1 teaspoon salt
2 tablespoons active dry yeast
1/2 cup lukewarm water
7 cups unbleached all-purpose flour
1 cup raisins
1 cup chopped walnuts
4 tablespoons butter, softened
1/2 teaspoon ground cinnamon
Directions
- Dissolve the vegetable shortening in the milk in a bowl and cool to lukewarm. Stir in the eggs, 1 cup sugar, potatoes, and salt. Dissolve the yeast in lukewarm water and stir onto the potato mixture. Stir in the flour, raisins, and nuts. Mix thoroughly for 5 minutes by hand. Cover with plastic wrap and let rise in a warm, draft-free place for 1 hour.
- Turn out onto lightly floured surface. Roll into a 1/2-inch thick rectangle and spread with the butter. Sprinkle with the 1 remaining tablespoon sugar and the cinnamon. Roll like a jelly roll and slice 12 equal slices. Place slices flat in 12 by 8-inch baking dish. Cover with a tea towel and let rise until double in bulk, about 30 minutes.
- Preheat the oven to 350 degrees F. Bake for 30 to 35 minutes, until golden brown. Transfer to a wire rack to cool.