Prep 2 hrs
Cook 20 mins
This recipe is a from a magazine clipping my Mother saved in her recipe box.
- 2 (1/4 ounce) packages active dry yeast
- 1⁄2 cup warm water (105-115 degrees F)
- 1 1⁄4 cups buttermilk
- 1⁄2 cup butter, softened
- 1⁄2 cup sugar
- 2 eggs
- 6 cups flour
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1⁄4 cup butter, softened
- 1 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 cup raisins (optional)
- 1⁄2 cup walnuts, finely chopped (optional)
- 5 1⁄3 tablespoons butter
- 2 cups powdered sugar
- 1⁄2 teaspoon vanilla extract
- 1⁄3 cup hot water
- Dissolve yeast in warm water; allow to stand 10 minutes.
- Stir in buttermilk, 1/2 cup butter, the sugar, eggs, 3 cups of flour, the baking powder and salt.
- Stir in enough remaining flour to make the dough easy to handle.
- Turn dough onto lightly floured board.
- Knead until smooth and elastic, about 10 minutes.
- Divide dough in half.
- Roll each half into rectangle, 15x9".
- Spread each rectangle with 2 tablespoons of butter.
- Sprinkle each with half the brown sugar, cinnamon and raisins (optional) and or finely chopped walnuts (optional) if using.
- Roll up, beginning at wide side.
- Cut each roll into 15 slices.
- Place slices on greased baking sheets; cover.
- All to rise until double, about 1 hour.
- Heat oven to 375 degrees F.
- Bake until golden brown, 20-25 minutes.
- Combine butter with the powdered sugar in a medium bowl and blend with an electric mixer.
- Add vanilla and hot water and combine.
- Add more powdered sugar or water until your desired consistency.
- Spread over buns.
This dough baked up with a great texture and delicious flavor. It was also very easy to work with. (I used my bread machine for the kneading!) The dough is 5 stars. However, there really isn't enough filling in these to make them "sticky" or even compare to a regular cinnamon roll or bun...they're almost like eating cinnamon raisin bread. Not that that's a bad thing, just not what I expected because of the name of this recipe. I baked these in 13 x 9 pyrex pans (3x5 rows, 15 in each pan), so I decreased the temp to 350 degrees. I will definitely make these again, but I would at least double the filling and possibly use some type of glaze on top. Thanks for posting!