I makes dozens of these a week and my customers love that they are not overly sweet or gooey.
In an extra large metal bowl add the water, eggs, oil, and sugar. Whisk until lightly frothy. Then add the yeast and the 2 cups of flour; whisk until smooth. Add the 6 cups of flour and gently fold together. Dough should still be a little sticky and feel kinda soft to the touch. Fold into a balled up shape and put covered pan in an oven with it's light on.
Wait for 15 minutes, then remove pan from oven and place dough onto a lightly floured surface. Sprinkle a small amount of flour on to the dough then knead the dough until it is one smooth ball. Replace into bowl, cover with towel, and back into oven for 15 minutes. Clean area on counter and lightly re-flour surface area.
After 15 minutes remove dough from oven and place the onto lightly floured surface. Knead dough until you hear the squeak of air pockets. After dough has been kneaded replace in pan, cover, and place back in oven for 30 minutes.
Clean area and remove all flour bits. Lightly spread the margarine onto the cleaned surface. Lightly sprinkle cinnamon onto greased surface. After the 30 minutes are done, take out the pan and cut then dough in half (while still in pan) with a long sharp bread knife. Remove one half of the dough and place onto greased surface. Then use your rolling pin, lightly greased, and roll out the dough until it is a long (2 1/2 foot) and wide (1 foot) strip of dough. Set aside roller, then use 1/2 a square of the softened margarine and spread it all over surface of dough. Make sure the edges are greased well. Sprinkle 1 1/2 cups of brown sugar and 1 heaping Tbsp. of cinnamon onto dough. Spread cinnamon and sugar until all of dough is well covered.
Now you roll up the dough. Gently pull the dough toward you when roll it. (it will tear easily so be careful). When you have rolled it completely, Cut it into 2 inch thick slices. Place in to greased 9x13 pans, cover and put into lit oven. Repeat the process with the remaining dough. Place pans in oven for 30 minutes. This gives you a chance to clean the surface area. You can use a plastic spatula or I use a small plastic disk to scrape up the leftover margarine and sugar from the surface. Discard any unused margarine and sugar from counter top.
Place wax paper under cooling racks to catch drips from cinnamon buns. After 30 minutes pull out the pans and turn oven on to 325 degrees F and when oven has heated place pans in the long way, side by side. Bake in oven until tops are a nice golden brown. Remove from oven and turn pans upside down onto racks. Quickly take the pans away. You will see the sauce ooze down through the buns. Let them sit for 5-10 minutes before serving.
They freeze well if packaged in groups of four or six, Enjoy.
|Time:||1.75 Hours Preparation Time|
20 Minutes Cooking Time
By Javamom77 from Nipawin, Saskatchewan
A real winner in my home! Needless to say I get a lot of company for coffee. Thanks for this delicious recipe.
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