WALMART CINNAMON BUNS RECIPES

Steps:

• For the buns: Combine 2 cups milk, canola oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm, but not hot, about 30 minutes.
• Sprinkle the yeast over the milk mixture. Add 4 cups of flour and stir to combine. The mixture will be very sticky. Cover with a towel and set aside for 1 hour.
• Add the remaining 1/2 cup flour, baking powder, baking soda, and salt. Fold together to combine. At this point, you can cover tightly and store the dough in the fridge overnight or continue on with making the buns. 
• Combine 1/4 cup sugar with the cinnamon and whatever other spices you want to use.
• On a lightly floured surface, stretch and press the dough to slightly flatten. Sprinkle with a couple of tablespoons of the sugar/cinnamon mixture. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten so the dough is "plain" again. Repeat the sugar/raisin process, then fold and flatten the dough again. Repeat a third time until all the raisins are used. (You won't use all the sugar/cinnamon mixture.) Fold the dough one last time.
• Pinch off golf ball-sized bunches of dough. With floured hands, quickly roll the dough into a ball, then turn the edges under themselves slightly. Place on a lightly greased cookie sheet. Cover and allow to rise in a warm place for at least 30 minutes...an hour-plus is better.
• Preheat the oven to 400˚. Mix 1 egg white with a splash of milk. Brush onto each roll. Bake for 20 minutes, give or take, or until tops of buns have turned nice and golden brown. Remove from the pan and allow to cool on a cooling rack.
• For the icing: Mix 1 egg white with enough powdered sugar for the icing to be very thick. Add a splash of milk, as needed, for consistency. When the rolls are completely cooled, add the icing to a small plastic bag and snip the corner. Make a cross on each roll with the icing. Happy Easter!

Steps:

• For the buns: Combine 2 cups milk, canola oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm, but not hot, about 30 minutes.
• Sprinkle the yeast over the milk mixture. Add 4 cups of flour and stir to combine. The mixture will be very sticky. Cover with a towel and set aside for 1 hour.
• Add the remaining 1/2 cup flour, baking powder, baking soda, and salt. Fold together to combine. At this point, you can cover tightly and store the dough in the fridge overnight or continue on with making the buns. 
• Combine 1/4 cup sugar with the cinnamon and whatever other spices you want to use.
• On a lightly floured surface, stretch and press the dough to slightly flatten. Sprinkle with a couple of tablespoons of the sugar/cinnamon mixture. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten so the dough is "plain" again. Repeat the sugar/raisin process, then fold and flatten the dough again. Repeat a third time until all the raisins are used. (You won't use all the sugar/cinnamon mixture.) Fold the dough one last time.
• Pinch off golf ball-sized bunches of dough. With floured hands, quickly roll the dough into a ball, then turn the edges under themselves slightly. Place on a lightly greased cookie sheet. Cover and allow to rise in a warm place for at least 30 minutes...an hour-plus is better.
• Preheat the oven to 400˚. Mix 1 egg white with a splash of milk. Brush onto each roll. Bake for 20 minutes, give or take, or until tops of buns have turned nice and golden brown. Remove from the pan and allow to cool on a cooling rack.
• For the icing: Mix 1 egg white with enough powdered sugar for the icing to be very thick. Add a splash of milk, as needed, for consistency. When the rolls are completely cooled, add the icing to a small plastic bag and snip the corner. Make a cross on each roll with the icing. Happy Easter!