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Jumbo Cinnamon Buns with Lemon Frosting
This is the Jumbo Cinnamon Buns with Lemon Frosting recipe.
- Prep: 40 min
- Cooking: 35 min - 40 min
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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.
Tips
* To replace Break-Free Liquid Eggs with whole eggs, please consult the conversion chart on the manufacturer's Web site:www.burnbraefarms.com
** Realemon Lemon Juice can be replaced with an equal quantity of freshly squeezed lemon juice.