Cinnamon Buns

Since National Sticky Bun Day is this Friday, February 21, why not get ready to celebrate the sticky, gooey sweetness of Dysart's cinnamon buns and learn about the history of this treat? 

The first cinnamon roll originated in Sweden, where they are called "kanelbulle", which literally means cinnamon bun. Other influences are said to be from British cooking and baking. In the U.S., Philadelphia-style cinnamon rolls became popular in the 18th century, and consist of honey, sugar, cinnamon and raisins. While cinnamon buns are often associated with Philadelphia, they are popular throughout the United States, and especially here at Dysart's! 

Making these for large crowds is quite the production, which is why we only offer them on weekends ($3.29 per bun). But for one batch for you to enjoy with your family, it’s definitely a need to know recipe!

How do you make our signature cinnamon buns?

 

First, make a sweet white bread: 

           

2 ½ cups warm water (100ºF)

2 cups warm milk (100ºF)

2 packages yeast, active dry

4 tbsp. Sugar

2 tsp. Salt

¼ cup vegetable oil

Flour to make stiff dough (10 cups)

Use ½ cup of the warm water and mix with sugar and yeast in a large bowl or the bowl of a mixer. Let it set for 10 minutes to proof. The yeast will bubble.

Add the remaining water, milk, salt and oil.

Begin adding the flour, a cup at a time, mixing with a wooden spoon or dough hook if using a mixer. Mix until dough is fairly firm and only slightly sticky. The dough will come together and begin to leave the sides of the bowl.

Turn the dough out onto a lightly floured board to knead.  Kneading is done by folding the dough over towards you and pressing with the heal of your hand. 

Add more four to make the dough smooth and elastic (this can be done with the mixer with a hook). Place dough in a warm place and let rise in an oiled bowl until doubled in bulk.

Now for the Cinnamon Bun:

1 batch of white bread dough

1 cup softened butter

1 cup sugar

¼ cup cinnamon

Once the bread is made, roll it out into a rectangle until the dough is about ½” thick.

Spread with softened butter, and sprinkle the cinnamon sugar mixture on top. Roll up tightly, starting with the wide side of the rectangle. Seal the roll well by pinching the dough on the edges.

Cut roll into 1” slices, and place them evenly spaced to allow for spreading on a greased baking sheet. Cover and let rise again for 30 minutes. Bake at 375ºF for 25-30 minutes until golden brown and completely baked through. Makes about 2 dozen 5”rolls.

Finish with a gooey, sugary topping of Cinnamon Bun Sauce:

½ lb. Butter

1 ½ cups Light Karo syrup

3 cups Brown sugar

In a medium saucepan melt butter.

Add brown sugar to melted butter and mix well. Mixture should be smooth.

Let simmer for ½ hour.

Add Karo syrup to butter mixture and simmer for another ½ hour.

Pour sauce over Cinnamon Buns and enjoy!