Instructions: BUNS: Mix and knead together all of the dough ingredients - by hand, mixer or bread machine - to form a soft, smooth dough. Place it in a greased bowl, cover, and allow it to rise in a warm place for 1 to 1-1/2 hours; it should almost double in size.

FILLING: Mix the Bakers Cinnamon Filling with the water. Set it aside.

ASSEMBLY: Turn the dough out onto a lightly greased work surface and roll it into a rectangle measuring about 8 x 24 inches. Spread a thin layer of cinnamon filling over the dough, leaving about 1 inch uncovered on the short side nearest you. Sprinkle with the additional chips, etc. of your choice. Starting with the short edge covered with filling, roll the dough into a log. Use a serrated knife to gently "saw" the log into six equal pieces. Place each bun into a lightly greased cup of a cinnamon bun pan, or onto a baking sheet (leaving about 2 inches between them), pressing down slightly. Cover the buns, and let them rise in a warm place for 45 minutes to 1-1/4 hours, until theyre quite puffy. (I used parchment paper an placed it on a half-sheet pan

BAKING: Bake the buns in a preheated 350 F oven for 20 to 25 minutes, or until theyre golden brown. Remove them from the oven and let them cool in the pan for 10 minutes, then turn them out of the pan and allow them to cool to just slightly warm before frosting.

ICING: Mix the heavy cream and confectioners sugar or glazing sugar to make a creamy glaze; use water for a thinner glaze. Drizzle the icing over the buns.

King Arthur Flour Co. February, 2001. KAFs web site is: www.BakersCatalogue.com

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