two.

Post number 2 here we go!

So I started my new job, it was absolutely awful the first night... Less awful the second night. I am hoping that trend continues and I end up maybe slightly enjoying it, I think it really comes down to me not wanting to go back to work at all. We shall see...

I am dedicating today's blog to the best recipe for cinnamon buns ever! They are fool-proof and amazing! I should take this time to warn you that you may make and eat more batches that you wish.....

I stumbled upon the recipe online on a great sight http://www.sweetapolita.com/ I strongly urge you to check it out if you are into baking. Anyways, here it is:

Cinnabon-Style Gourmet Cinnamon Buns
Yield: 12 large bungs

Dough:

• 1 (1/4 ounce) package dry yeast
• 1 cup warm whole milk
• 1/2 granulated sugar
• 1/3 cup margarine
• 1 teaspoon salt
• 2 large eggs
• 3 1/4 cups all-purpose flour
• 3/4 cup bread flour

1. Dissolve the yeast in the warm milk in a large bowl
2. Add sugar, margarine, salt, eggs and flour. Mix well.
3. Knead the dough into a large ball, using your hands dusted lightly with flour (I used my kitchen-aide attachment)
4. Put in a bowl, cover and let rise in a warm place about 1 hour or until dough has doubled in size.

Filling:

• 1 cup light brown sugar
• 3 tablespoons ground cinnamon
• 1/3 cup margarine

1. Roll the dough out on a lightly floured surface, until it is approximately 21" x 16".
2. It should be about 1/4" thick.
3. Mix brown sugar and cinnamon in a bowl.
4. Spread the softened margarine over the surface of the dough, then sprinkle the filling evenly over the surface, leaving about 1" untouched around the edges.
5. Gently roll into a fairly tight roll, trying to keep the filling inside.
6. With a sharp knife, slice into 12 pieces.
7. Place in parchment lined 9 x 12 cake pan about 2" apart, cover with lint-free cloth and let rise for another hour.
8. Bake at 400 degree F on the rack just above centre, for about 10 minutes, or until light golden brown.
9. Cool on cooling rack and gently place into an airtight container when cool.

Cream Cheese Icing (oh my gooood)

• 4oz cream cheese
• 1/2 cup margarine
• 1 3/4 cup icing sugar
• 1 teaspoon vanilla flavor
• 1/8 teaspoon lemon flavor

1. Remove cream cheese and margarine from refridgerator and place into mixing bowl and let warm up for 30 minutes.
2. Use the paddle attachment to blend the cream cheese and margarine for 6 minutes on slow. #2 on Kitchen-aide.
3. Switch to steel whip attachment and whip cream cheese and margarine for 10 minutes on med-high. #6 on Kitchen-aide.
4. Add 1 cup of powdered sugar and mix for 1 minute on slow. #2 on Kitchen-Aide. Add the remaining 3/4 cup of powdered sugar and mix for an additional minute.
5. Add vanilla and lemon flavor and whip for 1 minute on medium. #5 on Kitchen-Aide.

So there it is... Trust me sooo good! Hope you enjoy!

~K