I love getting homemade presents.
I once got hand stitched tea towels that had each day of the week stitched onto each towel.
I thought that was so cool.
You know why?
Because I thought it was awesome that my friend took the time to “make” something for me.
Yes, store bought presents rock, but when someone takes the time to make something from scratch, doesn’t that say “I love you” so much more??
I mean, when someone takes the time out of their busy day to make you a gift, you feel extra special, right?
And, when that “thing” is food, it’s even more special.
And when that thing is food that can be freshly baked whenever you want it and, inevitably makes you look really good (because you might even be able to pass it off as your own!!), well that’s just spectacular!
I love this recipe because:
#1. It’s cinnamon buns…that, on it’s own, is just so cool.
#2. It makes tonnes so you can make LOTS of people happy.
#3. It makes fluffy cinnamon buns slathered with a maple coffee glaze…I mean, come on!
#4. It makes your house smell fantastic because, well, you know, cinnamon buns.
Come on, really!
I have played with many recipes for cinnamon buns over the years (like these slow cooker cinnamon buns that are more like a biscuit), but I love this one because it makes such a big batch and I have adapted it so you can freeze it and then give it away for others to enjoy a warm, “house refreshing” tray of cinnamon buns whenever they like.
It is loosely adapted from the Pioneer Woman’s recipe (you can see her link here with some pretty awesome pictures of dough rising). I just changed a few things to make it easier to give away. Her recipe calls for baking the entire lot (which would mean that you have to deliver a whole lot of goodies in one day). My way (freezing them) allows you to give them away at your own pace (or you can keep all of them for yourself and bake them off when you need them).
Go ahead and give them a shot. They are tasty and warm and just plain lovely.
Happy baking…and, please let me know how many people YOU make happy!!
Note: you will need about 7-8 containers that you are prepared to give away. If you find nice pie plates on sale, you can make these in them and it would be a really nice give away. Otherwise, tin cake pans from the dollar store work really well too.
See the rectangle-like dough slathered with butter, two kinds of sugar and cinnamon? Amazing, right?
This is post-rolling, post-cutting and pre-baking!
I see lots of happy neighbours!!
And post baking…
But, really, tell me now that your low carb diet is a piece of cake (so sorry!)
- 4 cup milk
- 1 cup oil
- 1 cup sugar
- 2 pkg yeast (or 4 teaspoons dry yeast)
- 8 + 1 cups flour
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoon salt
- For assembly:
- 1 pound butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 1 bag icing sugar
- 1/2 c milk
- 1/4 cup maple syrup
- 1/2 cup brewed coffee
- 7-8 tbsp butter, softened
- 7-8 tbsp brown sugar
- In a pot, combine milk, oil and sugar and heat over medium heat until scalded (you don’t want it to boil, but it’s done when the bubbles start to form around the edges and the sugar is dissolved).
- Let the mixture cool (this is really important to get it cool because, if it’s hot, it will kill the yeast…if you put a drop on the inside of your wrist, it should be manageable like when you are testing a baby bottle…and if you’ve never tested a baby bottle, that’s around 110-115 degrees…this should take about an hour)).
- When it’s cool, pour it into a large bowl and add the 2 pkgs of yeast and stir; set aside for 5 minutes (it should start to get a bit foamy)
- Now, add the 8 cups of flour and stir it until combined; let the mixture sit, covered with plastic wrap for about an hour.
- While you wait, mix the remaining 1 cup flour with the baking soda, baking powder and salt together; set aside.
- After an hour (and it should have doubled), punch it down a bit and mix in the flour/baking powder/baking soda/salt mixture; cover the bowl with plastic wrap and leave overnight in the fridge (if you don’t have time, you can actually leave it in the fridge for 2 days before you continue).
- When you are ready to make the rolls, empty the dough onto a large floured surface; cut the dough in half and work with the first half.
- Roll it into a rectangle/oval of about 12″x15″; and with your fingers (or a spatula) smooth/slather on half the butter, and sprinkle half the granulated and brown sugars and cinnamon.
- Starting at the long end, roll it tightly to the the end (see picture above); cut into 2″ pieces.
- In the bottom of each foil cake pan, spread 1 tablespoon butter and sprinkle 1 tablespoon brown sugar, then place around 7 cinnamon buns on top.
- REpeat with the other half of the dough.
- Cover with foil and freeze.
- In a separate bowl, combine icing sugar, maple syrup and coffee together and divide/pour into 7 or 8 small ziploc bags; freeze
- When you give a tray away (or you want to cook one yourself), place the tin in the fridge overnight to thaw; the next morning, preheat the oven to 400, take out a tray and leave on counter for about 30-40 minutes.
- Bake for about 20-25 minutes (or until golden) and slather with icing,
- Serve immediately!
- Note: Make some cards with prep and baking instructions (see above info) so you can give them out with each tray and icing package.