These homemade cinnamon buns with a BOSCH mixer are how my dear friend Jan makes hers. I am not sure how she does it but they always turn out picture perfect! I just made them for my family tonight for a weekend treat and thought I'd share the recipe with you.







JANDEAR's CINNAMON BUNS

In the BOSCH mixer equipped with the dough hook and splash ring put in this order
3 3/4 cups very warm water (120 degrees)
1 stick *1/2 cup* real butter, melted
1/2 cup canola oil
4 eggs (warm first in a bowl of warm water so they are not ice cold from refrig as *COLD* always retards yeast growth)
4 1/2 cups unbleached BREAD flour (we sell a nice never bleached or bromated bread flour here at MBM)
2 tsp. sea salt
3 Tbsp. SAF yeast (sold here at MBM)

Mix well in the mixer to combine all - don't mix until you have added all the ingredients in the specific order - it keeps the YEAST on TOP of the dry ingredients just in case your water is a bit too hot...the dry ingredients keep it tamed down enough to keep it just warm enough to make a nice bubbly yeasting.

Let the mixture rest for 15 minutes and bubble. Now ADD IN MORE unbleached bread flour (no specific amount given) With a BOSCH mixer you just add in flour until you have a soft workable dough that is slightly sticky and gathered up while mixing like a dough (not a cake type batter consistency but like dough). TOO MUCH FLOUR at this point will give you a heavy stiff and crumbly and dense end product. Just add enough to be able to have a gathered soft dough. Now knead for 5 minutes on speed # 2. Add your flour with haste and not bit by tiny bit by tiny bit or by the time your dough is done mixing and kneading you will have over kneaded it! To add in all the extra flour should take less than 1 1/2 minutes!

Now put out all your dough from the mixer bowl after taking out and cleaning off the dough hook and set onto a large clean surface that is lightly coated with flour. The trick is to wipe down the surface with a damp clean cloth, then dust it heavily with flour and it sticks nicely. Now roll out your dough on this floured surface adding a bit more flour (just a light dusting) to the top while rolling if needed. Roll out to make a BIG 22" x 34" rectangle. Spread it all with 1/2 cup soft butter and sprinkle over the entire surface this mixture:
1/2 cup turbinado or white sugar
1/4 cup light brown sugar
2 Tbsp. ground cinnamon

Then roll up like a jelly roll fashion from the long side - rolling tightly - arrange your roll by stretching to even it out - and sealing by pinching up the ends and edge. Now cut into 30 even slices and place on 2 very large baking sheets that have been greased.

Let rest in a warm place until doubled (picture shown after 20 minutes of rising) -- about 40 minutes and then bake at 375 degrees for 20 minutes. Let cool slightly. Frost while warm with this mixture:
4 T. milk with 2 T. butter melted and 1 T. maple flavoring along with 3 cups icing sugar. Mix til smooth and frost with glaze. (Picture shown on right of glazed cinnamon buns ready to eat!)


ENJOY!