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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 15 |
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This is the type cinnamon bun I remember from my childhood and have made in the past. I usually pushed the envelope a tad on the cinnamon! Ingredients:
1 teaspoon white sugar |
1 package active dry yeast |
1/2 warm water |
1/2 cup milk |
1/4 cup white sugar |
1/4 cup butter |
1 teaspoon salt |
2 eggs, beaten |
4 cups all-purpose flour |
3/4 cup butter |
3/4 cup brown sugar |
1 cup pecans, chopped and divided |
3/4 cup brown sugar |
1 tablespoon ground cinnamon |
1/4 cup butter, melted |
Directions:
1. Dissolve yeast in warm water.
2. Let stand for 10 minutes.
3. Warm the milk in saucepan until edges bubble; remove from heat.
4. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted.
5. Cool to lukewarm.
6. In large bowl combine the yeast mixture, milk mixture, eggs and 1 1/2 cups flour; stir well to combine.
7. Stir in remaining flour 1/2 cup at a time, beating after each addition.
8. When dough pulls together turn it onto a lightly floured board and knead until smooth and elastic, about 8 minutes.
9. Lightly oil a large bowl.
10. Place dough in bowl and turn to coat.
11. Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour.
12. While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat.
13. Stir in 3/4 cup brown sugar, whisking until smooth.
14. Pour into greased 9x13 baking pan.
15. Sprinkle with 1/2 cup pecans; set aside.
16. Melt remaining butter; set aside.
17. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans and cinnamon.
18. Set aside.
19. Turn dough out onto lightly floured board and roll to an 18x14 rectangle.
20. Brush with 2 tablespoons melted butter.
21. Leaving 1/2 border uncovered, sprinkle with brown sugar/cinnamon mixture.
22. Starting at the long side, roll up (not too tightly!), pinching seam to seal.
23. Brush with remaining 2 tablespoons butter.
24. With a serrated knife, cut dough into 15 pieces and place cut-side down in prepared pan.
25. Cover and let rise until doubles in volume, about 1 hour.
26. Meanwhile preheat oven to 375 degrees F (190 degrees C).
27. Bake buns for 25 to 30 minutes OR until golden brown.
28. Let cool in pan for 3 minutes.
29. Invert pan onto serving platter and allow buns to slowly leave the pan.
30. Scrape any remaining filling from the pan onto the buns.
31. Enjoy!
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