I absolutely love love love these buns! The bread is so soft,moist, and fluffy, and it keeps the little ones full and happy til lunch. Obviously, the recipe calls for refrigerator dough and you can get the handy dandy recipe here. If 12 buns is too much just half it, and cook it in a pie pan instead. The icing is completely optional. I don't use it because quite honestly these delicious buns taste amazing without it. I swear no one ever complains. I've made it with the icing before and it was exceptionally yummy, but if you're counting calories, or would like for your children not to be on the ultimate sugar-high (okay, maybe its not that sugary but still), having the extra sugar is a leeeeeeeettle overboard.
Ingredients: Makes 12 buns
1/2 a batch of refrigerator dough
1/4 cup softened butter
1/2 cup Brown sugar
1 tbs. Cinnamon
2 cups powdered sugar
1-3 tbs. half ans half, or 1 tbs. cream
1 dash salt (optional)
1 teaspoons vanilla extract (or lemon extract or orange extract)
You Will Also Need:
Boiling water in a shallow baking dish
In a small bowl combine the brown sugar and cinnamon. Roll the dough out into a 12x9 in. rectangle and smear with the butter all the way to all of the edges. sprinkle with the filling and raisins, and roll up starting with the longer side. cut into 12 slices and place in a buttered 13x9 baking dish. place the boiling water on the bottom rack of the oven and the cinnamon buns above them and keep the oven closed to let them steam and rise for 30-45 minutes (or more if you want them a little bigger). Preheat the oven to 400 degrees and bake them for 20-30 minutes (don't get scared if they get a little dark on top, it will still be soft, it will just be like toast).
For the icing mix together the sugar and enough liquid to achieve a spreading consistency. Add you extract of choice and salt (if using). Spread over the hot cinnamon buns and serve immediately.