Recipes

Flaxseed Cinnamon Buns

Yields: 48 Servings Serving Size 1 Bun Dough   2 oz. 2% Milk 7 oz. Egg 3 lbs. All-purpose Flour 12 oz. Ground Flaxseed .5 oz. Salt 6 oz. Granulated Sugar 8 oz. Shortening 4 oz. Fresh Yeast 8 oz. Pastry Flour Filling   6 oz. Margarine or Butter 9.48 oz. Granulated Sugar .9 oz Cinnamon .18 oz. Nutmeg (optional) Icing Sugar Glaze   1 lb. Icing Sugar 4 oz. 2% Milk .3 oz. Vanilla

• Measure ingredients for dough and place in bread machine pan in order recommended by manufacturer. Select Dough Cycle. • Remove dough from pan and place on floured surface. Cover and let rest 15 minutes. • Divide dough in half. • Roll dough into a rectangle, about 10 x 15 inches. • Spread margarine or butter over dough to within 1 inch of the edges. Sprinkle sugar, cinnamon and nutmeg (if desired) evenly over dough. • Roll up dough tightly on long side. Press edges to seal and form into a 12 inch long, evenly shaped roll. Cut roll into 1 inch pieces • Place rolls onto a greased 9 x 13 inch pan. • Cover and let rise until double in volume, about 30 to 45 minutes. • Preheat oven to 375° for 20 to 25 minutes or until golden brown. • Let cool in pan 10 to 14 minutes. • Drizzle with icing sugar glaze. Cut apart and remove from pan.

« Back