Stonewall Kitchen Cinnamon Bun Mix
Stonewall Kitchen Cinnamon Bun Mix
- Makes 6 buns
- Made in USA
- SKU 551100
- Weight 19.6 oz.
Additional Information
From your pantry you will need: 8 TBSP unsalted butter, 1/2 cup + 1-2 TBSP milk, 1/4 cup raisins (optional)
Nutritional Info
Ingredients
Enriched Wheat Flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), Confectioners Sugar (sugar, cornstarch), Granulated Brown Sugar, Sugar, Baking Powder (sodium acid pyrophosphate, baking soda, cornstarch, monocalcium phosphate), Natural Dark Molasses Flavor, Untreated Sea Salt, Cinnamon, Organic Cinnamon Type Flavor, Natural Vanilla Type Flavor
- Allergens: WHEAT
- Gluten Status: Gluten
- Is Organic: No
- Genetically Modified: Yes
Preparation & Instructions
Cinnamon Buns
For the filling:- 3 Tbsp. unsalted butter, softened
- 5 Tbsp. unsalted butter, cold
- ½ cup milk
- ¼ cup raisins (optional)
- 1-2 Tbsp. milk
In a small bowl, cream softened butter with filling mix. Set aside.
Directions for the cinnamon buns:Preheat oven to 400℉. Grease 6-cup muffin tin. Empty cinnamon bun mix into large bowl. Cut in cold butter with fork, until mixture is crumbly. Add milk and stir to combine. Turn dough out onto a floured board. Knead about 10 times. Roll or pat into a ⅓" thick oblong piece. Cover dough with filling mixture. Add raisins, if desired. Roll up like a jelly roll. Cut into 6 equal pieces. Place one slice into each prepared muffin cup. Bake 22 minutes or until golden. Remove from muffin tin. Drizzle any cinnamon filling left in muffin tin over buns. Cool.
Directions for the icing:In a small bowl, add milk to icing mix, a little at a time. Stir until smooth. Pour icing over cinnamon rolls. Serve warm.
