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Cinnamon Buns




Source of Recipe


Cookbook






List of Ingredients



• 1/4 Cup Sugar
  
• 1/2 Cup Warm Water
  
• 1 pkg active dry yeast
  
• 1/2 Cup milk
  
• 1/4 Cup Butter
  
• 1tsp Salt
  
• 2 Eggs, beaten
  
• 4 Cups All purpose flour
  
• Filling;
  
• 1 Cup Butter
  
• 1 1/2 cups packed brown sugar
  
• 1 Cup coarsley chopped pecans
  
• 1 Tbsp cinnamon
  






Instructions



1. Dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast;let stand for 10 minutes or until frothy. Meanwhile, in a small pan heat together milk, remaining sugar butter and salt until butter is melted. Let cool to lukewarm. In a large bowl combine eggs, milk mixture and yeast miture.
   
2. With mixer gradually beat in 1 1/2 cups flour for 2 minutes or until smooth. With wooden spoon, stir in enough of the remaining flour to make soft slightly sticky dough. 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.
   
3. PLace in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft free place for 1 1/2 hours or until doubled in size and impressin remains when fingertips are pressed into dough. Punch down dough.
   
4. Filling; In saucepan over medium heat, melt 3/4 cup of the butter with 3/4 cup of the sugar; whisk until smooth. Pour into greased 13x9 inch baking dish. Sprinkle with half of the pecans. Melt remaining butter. Combine remaing sugar,pecans and cinnamon.
   
5. On floured surface roll dough to 18x14 inches. Brush with about 2 Tbsp melted butter,leaving 1/2 inch border;sprinkle with sugar mixture. Starting at long side, roll up tightly. Brush with remaining butter. Cut into 15 pieces; place in pan. Cover and let rise until doubled in bulk, about 1 hour.
   
6. Bake in 375 oven for 25 to 30 minutes or until crusts are golden and tops sound hollow when tapped. Let stand in pan for 3 minutes. Invert onto serving platter, scraping off any remaining filling in pan to drizzle over buns.