|Lukewarm water||1/4 Cup (4 tbs) (110� to 115�)|
|Active dry yeast||1/4 Ounce (1 package)|
|Sugar||1/2 Cup (8 tbs) (1 teaspoon)|
|Unsifted flour||3 1/2 Cup (56 tbs)|
|Lukewarm milk||10 1/2 Cup (168 tbs) (110� to 115�)|
|Butter||1 Tablespoon , softened, melted (plus 6 tablespoons butter)|
|Light brown sugar||1 1/2 Cup (24 tbs)|
|Light corn syrup||1/2 Cup (8 tbs)|
|Seedless raisins||1/2 Cup (8 tbs)|
|Ground cinnamon||2 Teaspoon|
1. Into a shallow bowl pour the lukewarm water, sprinkle the yeast and 1 teaspoon of sugar over it , let the mixture stand for 2 or 3 minutes and stir well.
2. Set the bowl in a warm, draft-free place (an un-lighted oven) for about 5 minutes until the yeast bubbles up and the mixture almost doubles in volume.
3. In a deep mixing bowl combine 3 cups of the flour, the remaining 1/2 cup of sugar and the salt.
4. Make a well in the center and add the yeast mixture, egg yolks and lukewarm milk.
5. With a large spoon, slowly mix the ingredients together, then stir until the dough is smooth and can be gathered into a soft ball.
6. On a lightly floured surface place the ball and knead, pushing the dough down-with the heels of your hands, pressing it forward and folding it back on itself.
7. Knead sprinkling flour over the ball by the tablespoonful, adding up to 1/2 cup more flour if necessary to make a firm dough.
8. Continue to knead for about 10 minutes until the dough is smooth, shiny and elastic.
9. Inside a deep mixing bowl spread the tablespoon of softened butter evenly with a pastry brush.
10. Place the ball in the bowl and turn it around to butter the entire surface of the dough.
11. Drape the bowl loosely with a kitchen towel and put it in the draft-free place for about 1 hour, or until the dough doubles in bulk.
12. In a small bowl, mix 3/4 cup of light brown sugar, 2 tablespoons of the melted butter and the corn syrup to a smooth paste.
13. Into two 9-inch cake pans, pour the mixture tipping the pans back and forth to spread it evenly.
14. In another bowl, stir the remaining 3/4 cup of light brown sugar, the raisins and cinnamon together until they are well blended and set aside.
15. On a lightly floured surface, punch the dough down with a blow of your fist and, roll it out into an 18-by-10-inch rectangle about 1/4 inch thick.
16. Brush the surface of the dough with 2 tablespoons of the melted butter and sprinkle it evenly with the sugar-and-raisin mixture.
17. Starting at one long side, roll the dough tightly into a cylinder about 18 inches long and 2 1/2 inches in diameter.
18. With a sharp knife, cut the cylinder crosswise into 14 rounds about 1 1/4 inch thick and 2 1/2 inches in diameter.
19. In the center of each sugar-lined cake pan place one round, cut side up and arrange the remaining rounds in circles of six around each center round.
20. Set the buns aside in the draft-free place for about 45 minutes until they double in volume.
21. Preheat the oven to 350°.
22. If the buns have been risen in the oven, gently transfer the loaf to another warm place to rest while the oven heats.
23. With the remaining 2 tablespoons of melted butter brush the tops of the buns and bake in the middle of the oven for about 25 minutes, or until they are golden brown.
24. Place a wire cake rack over each pan and, grasping rack and pan together firmly, quickly invert them.
25. Let the cinnamon buns cool to lukewarm and serve them.
Serving size Complete recipe
Calories 5478Calories from Fat 954
% Daily Value*
Total Fat 107 g164.6%
Saturated Fat 56 g280%
Trans Fat 0 g
Sodium 2079 mg86.63%
Total Carbohydrates 1069 g356.3%
Dietary Fiber 65 g260%
Sugars 625 g
Protein 150 g300%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet