Sunday, August 1, 2010

Cinnamon Buns

This is how you do it!

~1 tsp white sugar
~1 pkg (2 1/4 tsp) active dry yeast
~1/2 cup warm water (110 degrees F/45 degrees C)

In a small bowl, dissolve sugar and yeast in water, let stand until creamy, about 10 minutes.

~1/2 cup milk
~1/4 cup white sugar
~1/4 cup butter
~1 tsp salt

Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in sugar, butter and salt, stir until melted. Let cool until lukewarm.

~2 eggs, beaten
~4 cups all-purpose flour (I actually used 2 cups all-purpose flour and 2 cups whole wheat bread flour)

In a large bowl (or stand mixer bowl) combine yeast mixture, milk mixture, eggs and 1 1/2 cups flour, stir or mix well to combine. Add the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes (or if you're me, let the stand mixer knead it for about 5 minutes).

~1 tbsp olive oil (approx)

Lightly oil a large bowl, place dough in bowl and turn to coat the dough with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

~3/4 cup butter
~3/4 cup brown sugar
~1/2 cup chopped pecans

While dough is rising, melt butter in a small saucepan over medium heat. Stir in brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with pecans, set aside.

~1/4 cup butter
~3/4 cup brown sugar
~1 tbsp ground cinnamon
~1/2 cup chopped pecans
~1/2 cup raisins

Melt butter, set aside. Combine brown sugar, cinnamon, pecans and raisins in small bowl, set aside (do not combine with butter).

Turn dough out onto a lightly floured surface, roll into and 18x14 inch rectangle. Brush with 2 tbsp melted butter, leaving 1/2 inch border uncovered. Sprinkle with the brown sugar cinnamon mixture. Starting at the long side, tightly roll up dough, pinching seam to seal. Brush outside with butter. With a serrated knife, cut roll into 15 pieces (I actually made 16). Place rolls in prepared 9x13 pan, face up. Brush tops of rolls with remaining butter. Cover and let rise for 1 hour, or until doubled in volume.

Preheat oven to 375 degrees F (190 degrees C).

Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from pan onto the rolls.


(In retrospect, I would also make up another batch of the butter-sugar mixture, and add that to the top and sides of the rolls as soon as they came out of the oven, before flipping them out, because some of the edge rolls were a bit dry. They were still delicious though!)

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