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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Best cinnamon buns ever! I love the caramel sauce. From the Canadian Livings cook book. Ingredients:
1/4 cup white sugar, divided |
1/2 cup warm water |
1 tablespoon dry yeast |
1/2 cup milk |
1/4 cup butter |
1 teaspoon salt |
2 eggs |
4 cups flour, divided |
1 cup butter, divided |
1 1/2 cups brown sugar, divided |
1/4 cup rum (optional) |
1 tablespoon cinnamon, divided |
1 cup chopped nuts, divided |
Directions:
1. Dissolve 1 teaspoon of the sugar into warm water: sprinkle in the yeast.
2. Let stand for 10 minutes or until frothy.
3. Meanwhile heat milk, remaining sugar, butter and salt until butter has melted; cool to lukewarm.
4. In a large bowl mix egg/milk mixture and yeast mixture together.
5. Using an electric mixer, beat in 1-1/2 cups of the flour.
6. Beat for 2 minutes until smooth.
7. With a wooden spoon stir in enough of the remaining flour to make a soft, slightly sticky dough.
8. Turn dough out onto floured surface.
9. Knead for 7 to 10 minutes or until smooth and elastic.
10. Place dough in large greased bowl; cover and allow to rise for 1 hour to 1- 1/2 hours or until doubled in size.
11. Punch down dough.
12. Meanwhile, over medium heat, melt 3/4 cup butter, 3/4 cup brown sugar and rum, whisking until smooth.
13. Pour into a greased 13x9 inch baking dish; sprinkle in half the nuts.
14. Combine remaining sugar, cinnamon, and nuts.
15. On lightly floured surface, roll dough into an 18 x 14 inch rectangle.
16. Brush with all but 2 teaspoons remaining butter, leaving a half inch border uncovered.
17. Sprinkle with sugar mixture.
18. Starting at long side, tightly roll up dough into a log, pinching seams to seal them.
19. Brush with remaining butter.
20. Using serrated knife cut into 15 rolls.
21. Place cut side down in prepared pan.
22. Cover and let rise for 1 hour or until buns double in size.
23. Bake in 375 degree Fahrenheit oven for 25 to 30 minutes or until tops are golden.
24. Let stand in pan for 3 minutes.
25. Invert onto serving platter, scraping off any remaining filling in pan to drizzle over buns.
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