INGREDIENTS

INSTRUCTIONS

BUN DOUGH: Mix flour, sugar and salt in large mixing bowl, using fork
to distribute evenly. Set aside. Pour buttermilk and orange juice into
saucepan and whisk over low heat until lukewarm. Sprinkle yeast over
liquid and stir to dissolve. Pour liquid onto flour in mixing bowl
and add honey and butter. Mix and massage everything with both hands
until all dry ingredients are absorbed into dough. Dough will be
somewhat lumpy and uneven. Place dough on floured board and knead
with heel of hand until somewhat smooth and elastic, 10 to 15
minutes. (Warning: If dough is completely smooth, it has been
overworked.) Place dough in clean, lightly greased bowl. Cover with
clean dish cloth and let rise in warm, draft-free area until doubled
in bulk, about 1 hour. (Instead of the one-hour first rise called for
in the recipe, the dough can be allowed to make its first rise in the
refrigerator overnight. This will save time in the morning if you
plan on eating the cinnamon buns for breakfast or brunch. Because the
dough will be cold, it will be firmer and easier to work with the
next day, but the second rise will take longer, sometimes two or
three times longer. Important: The butter should always be very
soft.) CINNAMON FILLING: Place corn syrup, cinnamon, butter, sugar
and flour in bowl and whisk until well blended. (If you make filling
the day before you're going to bake, do not refrigerate overnight.
Cover and leave on counter until needed.) SUGAR ICING: Put sugar,
vanilla extract and water in bowl and whisk vigorously until mixture
is free of lumps. ASSEMBLY: Flour work surface generously and rolling
pin lightly. Divide Bun Dough in half. Roll first 1/2 into rectangle
1/2-inch thick, as evenly as you can. It should be about 10 by 12
inches. With spatula or clean hands, spread 1/2 of Cinnamon Filling
over surface of dough rectangle, stopping 1/2 inch from edge of one
long side. Starting from opposite long side, roll dough up, snugly
but not so tightly that you push filling out. When rolled completely,
pinch 1/2-inch edge that is free of filling onto rest of length of
roll to create sturdy seam. With sharp serrated knife, cut roll
crosswise into buns 1 1/2 inches thick, using sawing motion to avoid
pressing down on roll. Place buns on baking pan lightly greased with
butter 1 to 1 1/2 inches from each other. Repeat with remaining Dough
and Filling. Cover buns and let rise until puffy and half again as
large, about 1 hour. They should spring back from a light touch.
About 45 minutes into this second proofing, preheat oven to 350
degrees. Uncover baking pans and set in oven to bake at 350 degrees
until slightly firm and light golden brown, about 15 minutes. Check
to see that buns are cooked through to center, but if buns are too
brown, they will develop undesirable crust. Cool until warm to the
touch and drizzle with generous amount of Sugar Icing. Yields 16 buns.
Each bun: 552 calories; 547 mg sodium; 63 mg cholesterol; 24 grams
fat; 91 grams carbohydrates; 6 grams protein; 0.55 gram fiber
Recipe Source: Los Angeles Times - 11-04-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

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