Cinnamon Buns Recipe
Ingredients
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| Warm water | 1/2 Cup (16 tbs) | |
| Active dry yeast package | 1 | |
| Milk | 1/2 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Eggs | 2 , beaten | |
| All purpose flour | 4 Cup (16 tbs) | |
| Butter | 1 Cup (16 tbs) (FILLING) | |
| Packed brown sugar | 1/2 Cup (16 tbs) (FILLING) | |
| Pecans | 1 Cup (16 tbs), coarsely chopped (FILLING) | |
| Cinnamon | 1 Tablespoon (FILLING) |
Directions
Dissolve 1 tsp (5 mL) of the sugar in warm water; sprinkle in yeast.
Let stand for 10 minutes or until frothy.
Meanwhile, in small saucepan, heat milk, remaining sugar, butter and salt until butter has melted; let cool to lukewarm.
In large bowl, combine eggs, milk mixture and yeast mixture.
Using electric mixer, gradually beat in 1-1/2 cups (375 mL) of the flour; beat for 2 minutes or until smooth.With wooden spoon, gradually stir in enough of the remaining flour to make soft, slightly sticky dough.
Turn out onto lightly floured surface; knead for 7 to 10 minutes or until smooth and elastic.
Place dough in large greased bowl, turning to grease all over; cover with plastic wrap.
Let rise in warm place for 1 to 1-1/2 hours (or in refrigerator for 8 hours) or until doubled in bulk and impression remains when fingertips are pressed into dough.
Punch down dough.
FILLING: Meanwhile, in saucepan over medium heat, melt 3/4 cup (175 mL) of the butter with 3/4 cup (175 mL) of the sugar, whisking until smooth.
Pour into greased 13- x 9-inch (3 L) baking dish.
Sprinkle with half of the pecans; set aside.
Melt remaining butter; set aside.
Combine remaining sugar, pecans and cinnamon; set aside.
On lightly floured surface, roll out dough into 18- x 14-inch (45 x 35 cm) rectangle.
Brush with all but 2 tbsp (25 mL) melted butter, leaving 1/2-inch (1 cm) border uncovered; sprinkle with sugar mixture.
Starting at long side, tightly roll up, pinching seam to seal.
Brush with remaining butter.
With serrated knife, cut into 15 pieces; place, cut side down, in prepared pan.
Cover and let rise for 1 hour or until doubled in bulk.
Bake in 375°F (190°C) oven for 25 to 30 minutes or until golden and tops sound hollow when tapped.
Let stand for 10 minutes or until frothy.
Meanwhile, in small saucepan, heat milk, remaining sugar, butter and salt until butter has melted; let cool to lukewarm.
In large bowl, combine eggs, milk mixture and yeast mixture.
Using electric mixer, gradually beat in 1-1/2 cups (375 mL) of the flour; beat for 2 minutes or until smooth.With wooden spoon, gradually stir in enough of the remaining flour to make soft, slightly sticky dough.
Turn out onto lightly floured surface; knead for 7 to 10 minutes or until smooth and elastic.
Place dough in large greased bowl, turning to grease all over; cover with plastic wrap.
Let rise in warm place for 1 to 1-1/2 hours (or in refrigerator for 8 hours) or until doubled in bulk and impression remains when fingertips are pressed into dough.
Punch down dough.
FILLING: Meanwhile, in saucepan over medium heat, melt 3/4 cup (175 mL) of the butter with 3/4 cup (175 mL) of the sugar, whisking until smooth.
Pour into greased 13- x 9-inch (3 L) baking dish.
Sprinkle with half of the pecans; set aside.
Melt remaining butter; set aside.
Combine remaining sugar, pecans and cinnamon; set aside.
On lightly floured surface, roll out dough into 18- x 14-inch (45 x 35 cm) rectangle.
Brush with all but 2 tbsp (25 mL) melted butter, leaving 1/2-inch (1 cm) border uncovered; sprinkle with sugar mixture.
Starting at long side, tightly roll up, pinching seam to seal.
Brush with remaining butter.
With serrated knife, cut into 15 pieces; place, cut side down, in prepared pan.
Cover and let rise for 1 hour or until doubled in bulk.
Bake in 375°F (190°C) oven for 25 to 30 minutes or until golden and tops sound hollow when tapped.
Chef
