A few months ago, as a bit of a joke, I gave Tony a bottle of Philosophy‘s “Cinnamon Buns” shower gel. It smells remarkably like cinnamon buns, which is why I can’t use the stuff to wash myself, but I noticed that it has a recipe on the label. And I’m no snob about recipes; if it looks good, I’ll try it, whether it comes from an in-flight magazine or a food package or, apparently, a bottle of shower gel. This one looked too simple not to try. And they’re good, though I think next time I’d toss in some raisins, and then probably frost them, too.
Combine in a large bowl:
1/4 c warm milk
1/2 c sugar
1 t salt
1 T cinnamon
4 T soft butter
Set aside to cool slightly while you combine
1 pkg dry yeast
1/4 c warm water
Add the yeast mixture to the milk mixture, and then beat in 1 1/2 cups of flour. Cover and set aside to rise for an hour.
After the dough’s risen, add another cup of flour, blend well, and knead until smooth.
Put the dough into a buttered mixing bowl and let rise until doubled in size. Then punch down, shape into 8-10 rolls, place in a buttered baking dish (I used a 9″ pie dish, the recipe is vague on details like this) and let rise another hour. Bake at 400 for 15 minutes, or until golden on top.