Cinnamon Rolls (Buns) RecipeIn the bowl of your electric mixer, with the paddle attachment, combine 2 1/4cups (315 grams) of the flour and the yeast.

In a small saucepan, stirring constantly, heat the milk, butter, sugar, and salt justtill warm (120 -130 degrees F) (49 - 54 degrees C) and the butter is almostmelted.

Gradually pour the milk mixture into the flour mixture, with the mixer on lowspeed. Add eggs, one at a time, beating after each addition. Scrape down thesides of the bowl. Beat this mixture on high speed for 3 minutes. Replace thepaddle attachment with the dough hook (or do the kneading by hand), andknead in as much of the remaining 2 1/4 to 2 3/4 cups (315 - 385 grams) flouruntil you make a moderately soft dough that is smooth and elastic (3 to 5minutes). (Dough will no longer be sticky to the touch.)

Shape into a ball. Place the dough into a greased bowl, turning once. Coverand let rise in a warm place till double (approximately 1 - 1 1/2 hours).

When the dough has doubled in size punch it down. Place onto a lightlyfloured surface, cover with a clean towel, and let rest for 10 minutes.

Meanwhile, combine the ingredients for the filling. In a medium-sized bowlplace the brown sugar, flour, and cinnamon. Stir to combine. Cut in the coldbutter with a pastry blender, or two knives, until the mixture is crumbly. Setaside.

After about 10 minutes, roll the dough into a 12 inch (30 cm) square. Sprinklethe filling evenly over the rolled out dough and top with raisins (if desired). Carefully roll the dough into a log and pinch the edges to seal. Slice the log(roll) into eight equal-sized pieces. Arrange dough pieces in a greased 13 x 9 x2 inch (33 x 23 x 5 cm) baking pan.

Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Atthis point you can refrigerate the dough for anywhere from 2 to 24 hours. Ifovernight, the next morning remove the rolls from the refrigerator, take off theplastic wrap, and let stand at room temperature for 30 minutes. (If you aremaking the cinnamon rolls immediately, don�t chill dough. Instead, coverloosely with plastic wrap, and let dough rise in a warm place till nearly double,about 45 minutes to 1 hour.)

Break any surface bubbles with a toothpick. Brush dough with half-and-half orlight cream. Bake in a 375 degrees F (190 degrees C) oven for 25 to 30 minutesor till light brown. (Can tell if done by inserting a toothpick into one of thebuns, and it should come out clean. Also, if you lightly tap on the top of thebuns it should sound hollow.)

If necessary, to prevent over-browning, cover rolls loosely with foil the last 5 to10 minutes of baking. Remove rolls from oven. Brush again with half-and-halfor light cream. Cool 5 minutes and then invert onto a baking rack andre-invert onto a serving plate or platter.

Can drizzle with the Powdered Sugar Glaze.

Serve warm or at room temperature. .

Makes 8 rolls.

Dough:

4 1/2 - 5 cups (630 - 700 grams) all-purpose flour

1 package (1/4 ounce) (7 grams) active dry yeast

1 cup (240 ml) milk

1/3 cup (75 grams) unsalted butter

1/3 cup (66 grams) granulated white sugar

1/2 teaspoon (2.5 grams) salt

3 large eggs

Filling:

3/4 cup (160 grams) packed light brown sugar

1/4 cup (35 grams) all-purpose flour

1 tablespoon ground cinnamon

1/2 cup (113 grams) unsalted butter, cold (cut intopieces)

1/2 cup light raisins (optional)

1 tablespoon half-and-half (light cream)

Powdered (Confectioners or Icing) Sugar Glaze:

In a medium-sized bowl stir together:

1/2 cup (58 grams) powdered (confectioners or icing)sugar

1 tablespoons half-and-half (light cream)

Make the glaze thin enough to drizzle over cinnamonrolls.