Chilcotin Size Cinnamon Buns

INSTRUCTIONS

Prepare the Dough

Firstly, put the flour & sugar in an electric stand mixer bowl (with dough hood attachment). Mix it for 5-10 seconds.

In a large bowl, prepare the wet mix by combining the lukewarm milk, beaten egg, melted butter, yeast, & salt.

Set the mixer on low while pouring the liquid mix into the mixer bowl. Once the wet mix starts coming together with the flour & sugar, set the mixer on high and combine for 2 minutes to get a soft, sticky dough.

Grease a large bowl with oil, place the dough in it, cover with a plastic wrap, and keep in a warm spot for 1½ to 2 hours until it doubles in size.

Place the risen dough on a flour-dusted counter-top. Knead for 2-3 minutes and then roll out into a rectangular shape (21*14 inches). Then, add the filling of your choice.

For raisin filling:

Spread the softened butter all over the rolled-out dough.

Mix the brown sugar & cinnamon. Sprinkle it on top of the butter to coat evenly.

Also, sprinkle the raisins and press lightly so that they stick in place.

For Apple Filling:

Brush the melted butter all over the rolled-out dough.

Sprinkle the brown sugar & cinnamon mix.

Then, top with the apple pie filling evenly.

Now, roll it up tightly (length-wise) starting from one end. Then, cut into 12 equal parts.

Transfer the cinnamon buns into a butter-greased baking pan (9*13 inches). Cover the pan with a plastic wrap and keep aside for 30 minutes to rise. Meanwhile, preheat the oven at 350°F.

Remove the plastic cover, and transfer the tray into the preheated oven.

Bake the raisin-filled cinnamon buns for 20-25 minutes at 350°F.

Bake the apple-filled cinnamon buns for 30-35 minutes at 350°F.

Prepare the cream cheese glaze right before removing the buns from the oven. Beat the cream cheese along with the butter, milk, & vanilla extract into a creamy consistency. Add in the powdered sugar and beat again until nicely combined.

Right after removing the baked cinnamon buns from the oven, smother them with the cream cheese glaze. Enjoy!