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Recipe Categories: darkwing's HOME PAGECasseroleHeaven SweetThangs

Cinnamon Buns

Make the super-easy dough the night before and as it comes
to room temperature in the morning before being rolled out, prepare the filling.





List of Ingredients



• 1/4 cupGranulated sugar 50 mL
  
• 1/2 cupWarm water 125 mL
  
• 1 pkgActive dry yeast (or 1 tbsp/15 mL) 1 pkg
  
• 1/2 cupMilk 125 mL
  
• 1/4 cupButter 50 mL
  
• 1 tspSalt 5 mL
  
• 2Eggs, beaten 2
  
• 4 cupsAll-purpose flour (approx) 1 L
  
• Filling:
  
• 1 cupButter 250 mL
  
• 1-1/2 cupsPacked brown sugar 375 mL
  
• 1 cupCoarsely chopped pecans 250 mL
  
• 1 tbsp Cinnamon 15 mL
  






Instructions



1. Dissolve 1 tsp (5 mL) of the sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy.
   
2. Meanwhile, in small saucepan, heat together milk, remaining sugar, butter and salt until butter is melted;
   let cool to lukewarm.
   
3. In large bowl, combine eggs) milk mixture and yeast
   mixture.
   
   With mixer, gradually beat in 1-1/2 cups (375 mL) flour for 2 minutes or
   until smooth.
   
4. With wooden spoon, stir in enough of the remaining flour to make soft slightly sticky dough.
   
5. Turn out onto floured surface; knead for about 10 minutes or until smooth and elastic, dusting with enough of the remaining flour to prevent sticking.
   
6. Place in greased bowl, turning to grease all over. Cover with plastic wrap(or greased waxed paper and tea towel); let rise in warm draft-free 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.
   
   
7. Filling:
   
8. In saucepan over medium heat, melt 1/4 cup (175 mL) of
   the butter with 1/4 cup (175 mL) of the sugar; whisk until smooth.
   
9. Pour into greased 13- x 9-inch (3 L) baking dish. Sprinkle with half of the pecans. Melt remaining butter.
   
10. Combine remaining sugar, pecans and cinnamon.
    
11. On floured surface, roll dough to 18 x l4 inches(45 x 35 cm). Brush with all but 2 tbsp (25 mL) melted butter, leaving 1/2-inch (1 cm) border; sprinkle with sugar mixture.
    
12. Starting at long side, roll up tightly.
    
13. Brush with remaining butter.
    
14. Cut into 15 pieces; place in pan.
    
15. Cover and let rise until doubled in bulk, about 1 hour.
    
16. Bake in 375°F (190°C) oven for 25 to 30 minutes or until crusts are golden
    and tops sound hollow when tapped.
    
17. Let stand in pan for 3 minutes. Invert onto serving platter, scraping off any remaining filling in pan to drizzle over buns.
    
18. Variations: add walnuts and/or raisins
    
19. Tips: Use a serrated knife to slice the roll of dough Into pieces; this prevents it from being torn and squeezed out of shape.