- Recipes Home
- Interest Groups
Cinnamon Buns Recipe
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Warm water||1⁄2 Cup (8 tbs)|
|Active dry yeast||15 Milliliter (1 Package Or 1 Tablespoon)|
|Milk||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Eggs||2 , beaten|
|All purpose flour||4 Cup (64 tbs) (Approx)|
|Butter||1 Cup (16 tbs)|
|Packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Coarsely chopped pecans||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 6398 Calories from Fat 2863
% Daily Value*
Total Fat 330 g507%
Saturated Fat 157.6 g788.2%
Trans Fat 0 g
Cholesterol 1039 mg
Sodium 2274 mg94.7%
Total Carbohydrates 805 g268.3%
Dietary Fiber 35.6 g142.2%
Sugars 392 g
Protein 87 g174.9%
Vitamin A 154.8% Vitamin C 3.1%
Calcium 85% Iron 189.8%
*Based on a 2000 Calorie diet
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.