Jumbo Cinnamon Buns with Lemon Frosting

Name: Jumbo Cinnamon Buns with Lemon Frosting
Yield: 8 buns
Ingredients: 7 cups (1.75 L) Five Roses Unbleached Bread Flour (approx); 3/4 cup (180 mL) sugar; 2 envelopes (8 g/1/4 oz) quick rising yeast; 1 tsp (5 mL) salt; 2 cups (500 mL) warm Milk; 1 1/4 cups (310 mL) butter softened; 1 carton (1 cup /250 mL) Break-Free Liquid Eggs* well shaken; 1 cup (250 mL) raisins; Filling; 3 tbsp (45 mL) melted butter; 3 tbsp (45 mL) ground cinnamon; Icing; 2 cups (500 mL) icing sugar; 1/4 cup (60 mL) Realemon Lemon Juice**; 1 tbsp (15 mL) very soft butter

This is the Jumbo Cinnamon Buns with Lemon Frosting recipe.

Prep: 40 min
Cooking: 35 min - 40 min

Yields 8 buns

Ingredients

7 cups (1.75 L) Five Roses Unbleached Bread Flour (approx)
3/4 cup (180 mL) sugar
2 envelopes (8 g/1/4 oz) quick rising yeast
1 tsp (5 mL) salt
2 cups (500 mL) warm Milk
1 1/4 cups (310 mL) butter softened
1 carton (1 cup /250 mL) Break-Free Liquid Eggs* well shaken
1 cup (250 mL) raisins
Filling
3 tbsp (45 mL) melted butter
3 tbsp (45 mL) ground cinnamon
Icing
2 cups (500 mL) icing sugar
1/4 cup (60 mL) Realemon Lemon Juice**
1 tbsp (15 mL) very soft butter

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Preparation

Preheat oven to 375 °F (190 °C).

Mix flour with sugar, yeast and salt. Blend in milk, butter and eggs using an electric mixer. Beat for 4 minutes. Turn dough onto a lightly floured surface.

Knead in raisins, adding as little flour as possible, for 3 to 5 minutes to make a sticky dough. Cover and rest for 10 minutes. Using as little flour as possible, roll out dough into a large rectangle about 1/2-in (1 cm) thick. Brush with melted butter and sprinkle with cinnamon. Gently roll widthwise into a thick cylinder.

Slice into 8 pieces. Arrange 6 pieces cut side up in a buttered 9 x 13-in (23 x 33 cm) baking pan and 2 pieces in a buttered 9 x 5-in (13 x 23 cm) loaf pan.

Bake for 35 to 40 minutes or until golden. Cool in pan for 15 minutes.

Icing:

Stir icing sugar with lemon juice and butter until very smooth. Add up to 1 tbsp (15 mL) more lemon juice if needed to make icing fluid enough to drizzle. Transfer to a small plastic bag and cut one of the corners of the bag. Drizzle icing over buns.