Tuesday, February 17, 2009

Cinnamon Buns....sticky, gooey...goodness

This recipe is great for a Saturday or Sunday when you’re home; having a relaxing day, maintaining the household and most importantly where you have the time; it takes 3 hours - because the dough has to rise.

Ingredients (these measurements are for 6 servings – I got 12 small buns as per photos):

7g (.25 ounce) package of active dry yeast
3 tablespoons and 1/2 teaspoon warm water
3 tablespoons and 1/2 teaspoon milk
1 tablespoon and 1-3/4 teaspoons white sugar
1 tablespoon and 1-3/4 teaspoons butter
1/2 teaspoon salt
1 egg, beaten
1-1/2 cups and 2 tablespoons all-purpose flour
1/4 cup and 2 teaspoons butter
1/4 cup and 2 teaspoons brown sugar
1/3 cup and 1 tablespoon chopped pecans
1/4 cup and 2 teaspoons brown sugar
1-1/4 teaspoons ground cinnamon
1 tablespoon and 1-3/4 teaspoons melted butter


1. In a small bowl, dissolve ½ teaspoon of sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1 tablespoon and 1-3/4 teaspoon white sugar, 1 tablespoon and 1-3/4 teaspoons butter and salt; stir until melted. Let cool until lukewarm.
2. In a large bowl, combine the yeast mixture, milk mixture, egg and flour (add the flour gradually – mixing in between each addition until all is added); stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes (literally).
3. Lightly oil a large bowl, place the dough in the bowl an turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. While dough is rising, melt ¼ cup and 2 teaspoons of butter over medium heat. Stir in ¼ cup and 2 teaspoons of brown sugar, whisking until smooth (I’d double this; you want to make sure that the bottom of your pan is covered nicely; as you will be coating the cinnamon buns at the end once they are cooked). Pour into greased baking pan. Sprinkle pecans onto mixture; set aside. Melt the remaining butter; set aside. Combine remaining brown sugar and cinnamon and pecans; set aside.
5. Turn dough onto a lightly floured surface, roll into an 18x14 (or as close as you can get) rectangle. Brush with melted butter, leaving ½ inch border; sprinkle with brown sugar and cinnamon mixture (I’d double this as well). Starting at the long side, tightly roll up, pinching seam to seal. Brush with melted butter. With a serrated knife, cut into pieces and place cut side down in prepared pan. Cover and let rise for 1 hour; until doubled in volume.
6. Preheat oven 375 and bake for 25 minutes, until golden brown. Let cool in pan for 3 minutes (I didn’t), then invert onto serving platter. Scrape remaining filling from the pan onto the buns! AND, try not to eat them all! :)

PS – Next time; I think we’ll skip the butter/brown sugar mixture and try frosting on them instead!

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