Deliciously unique cinnamon rolls witha crumb topping.
Recipe: Crumb Buns
Dough:1 (.25-ounce) package active dry yeastor 2 1/4 teaspoons active dry yeast
For Dough: Sprinkle yeast over warm water;set aside.
In saucepan, heat 1 cup milk to scalding;pour it into mixing bowl.
Add butter, sugar and salt. Let cool tolukewarm.
Stir in dissolved yeast and eggs.
Beat in 2 cups flour, then gradually stirin more flour – enough to make soft dough.
On floured surface, turn out dough andknead until smooth and satiny.
Place dough in large buttered bowl; cover.Let stand in warm place until doubled in size, about an hour.
For Sugar Filling: In a separate bowlmix together sugar, brown sugar and cinnamon; set aside.
For Crumbs: Combine 2 cups sifted flour,sugar, butter and cinnamon. Add a pinch of salt and drop of vanilla.Mix at low speed with electric mixer until little crumbs areformed.
When dough has doubled, roll out on flouredboard to make rectangle about 18 x 26-inches. Paint top of doughwith melted butter and sprinkle with sugar filling.
Then roll up as for jelly roll and cutinto 1-inch-wide pieces. Place these, touching each other, ona greased pan about 12 x 16-inches or use an 11 x 13-inch roastingpan.
Paint tops of each slice with melted butterand sprinkle with crumbs.
Cover with damp cloth and let rise untildoubled in size, about 40 minutes.
Bake in preheated 400°F (205°C)oven for 15 to 20 minutes.
When buns have cooled, sprinkle with powderedsugar.
1 cup warm water
1 cup milk
1/2 cup (1 stick) butter
1/3 cup granulated sugar
1/2 teaspoon salt
2 large eggs, beaten
6 cups bread flour (more or less)
Sugar Filling:1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
Crumbs:2 cups all-purpose flour
Scant 3/4 cup granulated sugar
3/4 cup(1 1/2 sticks) butter
1 tablespoon ground cinnamon
Pinch of salt
1/4 teaspoon vanilla extract
Powdered sugar for sprinkling
Make about 24 buns.
Note: These can be frozen, but omit thepowdered sugar and put it on after thawing.
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