Philadelphia Cinnamon Buns


Yield: 14 Buns

Ingredients:

3 1/2 c Flour
1 TB Dry active yeast
1/4 c Tepid water

1/2 c Sugar (approx.)
1/2 Ts Salt
1 c Tepid milk
2 Egg yolks

6 TB Butter, melted
1 1/2 c Light brown sugar
1/2 c Light corn syrup
1/2 c Seedless raisins (I like More)
2 ts Cinnamon


Pour the tepid water into a bowl and sprinkle yeast and 1 tsp. sugar
over it.

Let stand for 2 - 3 minutes, then stir well. Set in warm place for 5
minutes to proof.

Combine 3 cups of the flour, 1/2 cup of sugar and salt in a bowl. Add
the yeast mixture, egg yolks and tepid milk.

With a large spoon, slowly mix the ingredients and continue to stir
until the dough is smooth and can be gathered in a ball. Place the
ball on a lightly floured surface and knead it.

As you knead, sprinkle flour over it by the spoon full adding up to
1/2 cup more flour if necessary, to make a firm dough. Continue to
knead for 10 minutes, or until the dough is smooth, shinny and
elastic.

Place the dough in a greased bowl, turning once. Drape the bowl with a
kitchen towel and put it in a warm place for about an hour, or until
doubled in volume.

In a small bowl, mix 3/4 cup of the brown sugar, 2 TB melted butter
and the corn syrup to make a smooth paste. Pour the mixture into two 9
inch round cake pans, tipping pans to spread it evenly.





In another bowl, mix remaining brown sugar, raisins and cinnamon until
well blended, set aside. Punch the dough down, and on a lightly
floured surface, roll it out into an 18 x 10 inch rectangle, about 1/4
inch thick. Brush the dough with 2 TB melted butter and sprinkle
evenly with raisin-sugar mixture.

Starting at one long side, roll the dough tightly into a cylinder
about 18 inches long and 2 1/2 inches in diameter. Then, with a sharp
knife, slice the cylinder crosswise into 14 rounds about 11/4 inches
thick. Place one slice, cut side up, in the center of sugared cake
pan, and arrange the remaining slices in circles of 6 around each
center slice. Set the buns in a draft free place to rise for about 45
minutes or until double in volume.

Preheat the oven to 350°F. Brush the tops of the buns with the
remaining 2 TB melted butter and bake in center of oven for about 25
minutes or until golden brown. Place a place over each cake pan, and
invert. Let cinnamon buns cool to luke warm before serving.

The most decadent cinnamon buns around!