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Rum Raisin Cinnamon Buns

 
One serving costs about $0.38

$0.38 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

9 vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish
spoonacular Score:9%

Spoonacular Score: 9%

 

Rum Raisin Cinnamon Buns might be just the morn meal you are searching for. Watching your figure? This gluten free and vegetarian recipe has 97 calories, 2g of protein, and 4g of fat per serving. For 38 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. A mixture of water, milk, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 13%. This score is not so super. Try Cinnamon-Raisin Sticky Buns, Golden Raisin Buns, and Saffron Raisin Buns for similar recipes.

Ingredients

Servings:
1 envelope
1 envelope dry active yeast
dry active yeast
2
2  eggs
eggs
0.88 oz
0.88 oz granulated sugar
granulated sugar
2 tsps
2 tsps ground cinnamon
ground cinnamon
0.33 cups
0.33 cups milk
milk
2.65 oz
2.65 oz raisins
raisins
2 oz
2 oz rum
rum
1 pinch
1 pinch salt
salt
2 Tbsps
2 Tbsps unsalted butter
unsalted butter
0.5 tsps
0.5 tsps vanilla extract
vanilla extract
some
some water
water
1 envelope dry active yeast
1 envelope
dry active yeast
2  eggs
2
eggs
0.88 oz granulated sugar
0.88 oz
granulated sugar
2 tsps ground cinnamon
2 tsps
ground cinnamon
0.33 cups milk
0.33 cups
milk
2.65 oz raisins
2.65 oz
raisins
2 oz rum
2 oz
rum
1 pinch salt
1 pinch
salt
2 Tbsps unsalted butter
2 Tbsps
unsalted butter
0.5 tsps vanilla extract
0.5 tsps
vanilla extract
some water
some
water

Equipment

kitchen thermometer
kitchen thermometer
plastic wrap
plastic wrap
kitchen towels
kitchen towels
sauce pan
sauce pan
bowl
bowl
oven
oven
frying pan
frying pan
kitchen thermometer
kitchen thermometer
plastic wrap
plastic wrap
kitchen towels
kitchen towels
sauce pan
sauce pan
bowl
bowl
oven
oven
frying pan
frying pan


Instructions

  1. Measure out 1 cup of raisins in a small bowl. Pour the rum over the raisins, stir, cover and set aside. The rum will soak into the raisins.
  2. In a large bowl measure out the 2 cups of flour, yeast, sugar, and salt. Also, in a separate cup measure out the water and add the vanilla to the water. Set that aside as well.
  3. In a small sauce pan add the milk and butter over medium-low heat just until the butter melts. Add the water/vanilla to the milk mixture and let cool to 100-110 degrees F. (If you go to my old recipe, you will noticed I finally upgraded from my dingy meat thermometer!)
  4. Once at the right temperature, pour the liquid into the flour, salt, sugar, yeast and mix. Add the eggs and last 3/4 cup of flour and it will slowly come together.
  5. Butter all around the inside of a large bowl. Plop the dough into the greased bowl and cover with plastic wrap and a dishtowel. Set aside in a warm, shaded place for one hour. The Yeast will be all happy and warm and fed and start working to grow the dough. It should almost double in size, not quite. But look bigger than what you put in there to begin with. If it doesn't, you can give it more time...or the yeast could just be old and didn't activate.
  6. When it's ready, lightly flour your surface and knead your dough 10 times, by folding it into itself.
  7. Then, roll your dough out flat. Mix together the raisin/rum, sugar, butter and cinnamon and spread it evenly over the flat dough.
  8. Starting at the bottom, roll the dough up, so that in the end you just have one long log looking roll.
  9. Cut it into 9-10 pieces and place into a greased/buttered, 9x9 pan.
  10. Cover this with plastic and a dish towel for 45 minutes to let it proof again. Preheat your oven to 350 degrees F.
  11. After the last proof, remove the plastic and towel and bake for 27-30 minutes until dark golden brown and bubbly.
  12. Enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.38
Ingredient
1 envelope dry active yeast
2 eggs
25 grs granulated sugar
2 teaspoons ground cinnamon
⅓ cups milk
75 grs raisins
2 ounces rum
2 tablespoons unsalted butter
½ teaspoons vanilla extract
Price
$0.27
$0.48
$0.03
$0.21
$0.11
$0.51
$1.41
$0.24
$0.15
$3.42

Tips

Health Tips

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!

Cooking Tips

  • If you're baking with raisins, you can add them to hot water for 10 minutes or so to plump them up, then drain. You can also use some of the flour the recipes calls for to coat the raisins before mixing them into the dough so they won't all end up at the bottom.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
96 Calories
2g Protein
3g Total Fat
10g Carbs
1% Health Score
Limit These
Calories
96
5%

Fat
3g
6%

  Saturated Fat
2g
13%

Carbohydrates
10g
4%

  Sugar
3g
4%

Cholesterol
44mg
15%

Sodium
37mg
2%

Alcohol
2g
12%

Get Enough Of These
Protein
2g
4%

Vitamin B1
0.1mg
7%

Manganese
0.13mg
7%

Vitamin B2
0.11mg
6%

Folate
23µg
6%

Selenium
3µg
5%

Fiber
1g
4%

Copper
0.08mg
4%

Phosphorus
39mg
4%

Calcium
32mg
3%

Potassium
105mg
3%

Vitamin B5
0.3mg
3%

Vitamin A
148IU
3%

Iron
0.46mg
3%

Vitamin B6
0.05mg
2%

Vitamin D
0.36µg
2%

Vitamin B12
0.13µg
2%

Vitamin B3
0.43mg
2%

Magnesium
7mg
2%

Zinc
0.28mg
2%

Vitamin E
0.2mg
1%

covered percent of daily need

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