Welcome to the first edition of Readers' Recipes! I'm so excited to start this monthly series and have really enjoyed going through your submissions. If you're not sure what the Readers' Recipes is all about, please click here for more information and to submit your recipe for a possible feature next month.
For the month of April, I chose these Cinnamon Buns that were submitted by Jodie. Jodie resides in Canada and learned her skills in the kitchen when she was young with her mom and Grandma M. She grew up in a family who believed that the dinner table was open for anyone in the family and also for those who didn't have anywhere to be, especially on Christmas. This tradition stuck with Jodie, where hospitality seems to warm her home. I love this! Here is Jodie and her lovely family:
Jodie's favorite kitchen tools are her KitchenAid stand mixer (she has two...jealous?) and her Pampered Chef chopper, using both on a daily basis. Her culinary influence, outside of her family, comes from Christy Jordan, specifically from her cookbook, Southern Plate. She also enjoys using her locally made 4-H Club's cookbook, where she and her mom were in charge of compiling the recipes, making sure to include their favorites. Great idea, Jodie!
I asked Jodie to share a few tips when making these cinnamon buns. She explained that if the dough is sticky while mixing, just add more flour and knead until smooth. It is also important to let the dough rise in a very large oiled bowl, or you will end up with a sticky doughy mess all over your counter or floor.
Thanks, Jodie, for sharing your yummy Cinnamon Buns recipe. I hope my other readers enjoy these as much as I did. I've made them twice already! For everyone else...if you would like to share one of your recipes to be featured, just click on the "Submit Recipe" tab in the menu bar above. I can not wait to see what you've got!
Yield: 24 cinnamon buns
2 tablespoons active dry yeast
3 cups warm water
1 cup butter, at room temperature
1 cup granulated sugar
3 eggs, beaten
1 teaspoon vanilla
1 teaspoon salt
8-10 cups flour
1 cup butter, almost completely melted
1 cup brown sugar
1-2 tablespoons ground cinnamon
For the sauce:
1 ½ cups butter
3 cups brown sugar
1 ½ cups whipping cream
Combine the yeast with the water in a small bowl, set aside. In the bowl of a stand mixer, fitted with the paddle attachment, cream together the room temperature butter and granulated sugar until smooth. Beat in the eggs, vanilla and salt until combined. Add the yeast mixture and mix well.
Working with 1-2 cups at a time, stir in the flour until the dough pulls away from the sides of the bowl. Remove the paddle attachment and connect the dough hook; knead for 1 minute. Transfer the dough to a large oiled bowl. Cover with a damp kitchen towel and let rise for one hour.
On a lightly floured surface, shape the dough into a large 14- x 26-inch rectangle. Spread the melted butter over the top, making sure to reach the edges. Sprinkle evenly with the brown sugar and cinnamon, along with the optional raisins and pecans. Roll into a log and cut into 24 pieces. Place each roll cut side up into three 9- x 13-inch pans, 8 rolls in each pan.
To prepare the sauce:
In a medium saucepan, bring the ingredients for the sauce to a boil. Turn down the heat and simmer until slightly thickened. Pour equally over the rolls.
Bake the rolls for 20 to 30 minutes. Remove from the oven and turn out onto cookie sheets or serving platters so that the sauce runs down over the "tops" of the cinnamon buns. Serve warm.
Source: Jodie, reader of Pennies on a Platter