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Pauline's Cinnamon Buns
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| CINNAMON BUNS (also light rolls, bread - Pauline Mourning) | |
| 2/3 C | margarine 1 Tbsp salt |
| 2/3 C | sugar 2 Pkg dry yeast |
| 2 C. | hot water 2 eggs, (beaten) |
| Flour, (6-8 Cups) | |
| Melt margarine in hot water. Add sugar and salt. Let cool; add yeast and eggs, mix well. Add flour until a heavy batter, approximately 4-5 Cups (Use electric mixer for all this.) Add enough flour by hand until you can knead. (I add in by hand with a rubber spatula) Knead the dough until it is not sticky. Let raise until double. Punch down. Raise until double again. Light Rolls: Flour hands lightly and pinch off and shape rolls. Cook at 375 for 15‑18 min. Bread: Place larger ball and shape in bread pan. Cook at 375 for 25 or 35 minutes (depending on size of bread pan). Buns: Topping: | |
| 3 stick | margarine, melted 3/4 C dark Karo Syrup |
| 2 1/2 C | sugar 3/4 C evaporated milk, (or cream) |
| 1 tsp | cinnamon |
Melt the margarine. Gradually add sugar and cinnamon until it absorbs the margarine. Add dark syrup and evaporated milk. Cook just enough to combine ingredients.
If you are using cream: Add cream and dark Karo (more Karo than cream) until a heavy cream consistency.
Cinnamon Buns:
Roll out a 2C measuring cupful of dough into a 7x13 square (about 1/4 inch think). Spread layer of topping and sprinkle it with more sugar and cinnamon. Roll longwise and cut rolls 3/4 inch thick. Spread more topping in the bottom of an 8" square pan.(Cover pan well). Place rolls in pan with the edges barely touching.
Let the rolls rise until double in size. Bake at 350 for approx 25-30 minutes. (In 15‑20 minutes, may need to cover lightly with foil if they are browning too fast.) Turn out immediately.
NOTE: If desired, add raisins or nuts to the topping on the dough before rolling. Can also sprinkle nuts on the topping in the pan before putting in the rolled dough.
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