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Cinnamon Buns

One recipe of Universal Sweet Dough will make two pans of either Cinnamon Buns or any of the variations that follow. Bake both now or bake one and freeze the other, unbaked, to enjoy on a rainy day.

1 recipe Universal Sweet Dough (page 49)

1 cup (250 ml) brown sugar

2 tsp. (10 ml) cinnamon

½ cup (125 ml) butter, softened

½ cup (125 ml) raisins or dried cranberries

Shiny Sugar Glaze (page 173)

Prepare the Universal Sweet Dough according to the recipe. Let it rise once, punch it down and set it aside to rest while you gather up the filling ingredients.

In a small bowl, combine the brown sugar and the cinnamon. Have ready the softened butter and raisins or cranberries. Grease an 8 or 9-inch (20 or 23 cm) square baking pan.

Divide the dough in half. Working with one half at a time, roll the dough out with a rolling pin on a lightly floured surface to form a rectangle approximately 9 x 12 inches (23 x 30 cm) in size. Spread the surface as evenly as possible with half of the softened butter. Sprinkle with half of the cinnamon-sugar mixture and half of the raisins or cranberries. Starting with a short side, roll the dough up as tightly as possible into a sausage shape and pinch the ends together to keep it from unraveling. With a sharp knife, cut crosswise into 9 equal slices and arrange them, cut-side-up, in the prepared baking pan. Repeat with the remaining dough and the remaining filling ingredients.

Cover pans with plastic wrap, place in a warm spot to rise (see rising suggestions — page 35) and let rise until nearly doubled (about 30 minutes).

Preheat the oven to 375°F (190°C).

Bake for 25 to 30 minutes, or until buns are nicely browned on top and sound hollow when you tap them with your finger. Drizzle with Shiny Sugar Glaze (page 173) and let cool before devouring.

Makes 2 pans of Cinnamon Buns, about 9 buns in each pan.