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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Yum! What can be better than a hot sticky bun for breakfast or a late night snack? Pop one into the microwave for a few seconds to make them taste fresh from the oven. Ingredients:
2 (.25 ounce) packages active dry yeast |
1/2 cup warm water (110 degrees f/45 degrees c) |
1 1/4 cups buttermilk, room temperature |
2 eggs |
5 1/2 cups unbleached all-purpose flour, divided |
1/4 cup butter, softened |
1/4 cup white sugar |
2 teaspoons baking powder |
2 teaspoons salt |
2 tablespoons butter, softened |
1/2 cup white sugar |
2 teaspoons ground cinnamon |
1/2 cup butter, melted |
1/2 cup packed brown sugar |
1/3 cup raisins |
2/3 cup chopped pecans |
Directions:
1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Preheat oven to 375 degrees F (190 degrees C).
2. Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
4. Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled.
5. Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.
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