Cinnamon Buns

As I’ve noted many times (e.g. in this post), the dessert situation here in TRLEOOB (=the real life equivalent of our blog) tends to improve dramatically  during the summer months, when bored teenagers the talented Shiputzim bakers are willing to try their hands at complicated yet mouthwatering projects.

For instance, look what a certain newly-minted young driver of my acquaintance produced a couple of weeks ago:

Cinnamon Buns

Adapted from “Spice and Spirit” (aka “The Purple Cookbook”)

Ingredients

• ½ cup sugar
• 5 tsp dry yeast
• 1½ tsp salt
• 7-8 cups flour
• 1¼ cups apple juice
• 2/3 cup canola oil
• 3 eggs
• ½ tsp vanilla extract

Filling

• Canola oil
• 2 cups sugar
• Cinnamon

Glaze

• 2 cups powdered sugar
• ½ tsp vanilla extract
• 4 TBSP hot water
• 2 TBSP canola oil
• ½-¾ tsp lemon juice

Directions

Mix sugar, yeast, salt, and 2 cups of flour. Set aside.

Pour apple juice and oil into a microwave-safe bowl, and microwave for 40 seconds.

Slowly add warm liquid to dry ingredients. Beat at slow speed, and then increase to medium speed for about two minutes. Add eggs, vanilla, and 3 cups of flour, and then beat for an additional two minutes. Add enough flour (about 2½-3 cups) to make a stiff dough, and knead in the mixer for about 8-10 minutes.

Cover dough and let rise. When it doubles, punch down (and take challah).

Place dough on a floured surface. Roll half the dough into a rectangle. Using a pastry brush, lightly spread oil over the dough, and then sprinkle with sugar and cinnamon. Roll up like a jelly roll, and then cut into about 2½-cm-thick slices. Place the slices in a baking-paper-lined pan.

Repeat the process with the second half of the dough.

Let the rolls rise, and when they’re ready, bake them at 375 degrees for about 25-30 minutes or until done.

While the rolls are baking, prepare the glaze. As soon as the rolls are out of the oven, pour the glaze over the hot rolls in the pan.

!בתאבון

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P.S. For more recipes, check out the most recent Kosher Cooking Carnival here. Special thanks to Cooking Outside the Box for including my zucchini soup recipe.