Classic Cinnamon Buns
March 29, 2011 1 Comment
Who doesn’t love the warm comfort and gooey deliciousness of cinnamon buns? The addition of pecans will make this recipe a family favorite, perfect for brunch or your mid-morning coffee break. Although this recipe may seem a little daunting for the beginning baker, it isn’t as difficult as it sounds. Just be sure to leave ample time for the dough to rise.
PREP: 20 minutes
RISE: 2 ¼ hours
BAKE: 40 minutes
- 1 cup milk
- 1 envelope (1/4 ounce) active dry yeast
- 1/4 cup warm water (100° to 110°)
- 3 tablespoons granulated sugar
- 2 large eggs
- 1/4 cup (1/2 stick) unsalted butter, melted
- 4 1/2 to 5 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 tablespoon cinnamon
- 1 cup coarsely chopped pecans
- 2 cups confectioners’ sugar
- 1 to 3 tablespoons milk
- Heat milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature.
- Meanwhile, sprinkle the yeast over the warm water in a large bowl. Add 1 tablespoon of the sugar and let stand until foamy, about 5 minutes. Beat in the remaining 2 tablespoons sugar, eggs and butter. Beat in cooled milk.
- Gradually add 4 cups of the flour and the salt, scraping down side of bowl, until a soft dough forms. Turn dough onto a floured work surface. Knead into the dough as much of the remaining flour as necessary, adding more if too sticky. Knead for about 10 minutes until smooth. The dough will be soft.
- Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1½ hours.
- Coat two 9-inch round baking pans or cast iron skillets with nonstick cooking spray. Line bottoms with waxed paper; coat paper with spray. Prepare Filling. Mix butter, both kinds of sugar and cinnamon together in a medium-size bowl.
- Punch down dough. Roll out dough on a lightly floured surface to an 18 x 12-inch rectangle. Spread the butter-sugar mixture over the dough. Sprinkle with nuts. Starting on one long side, roll up jelly-roll fashion and pinch seam to close.
- Cut crosswise into 12 generous 1 ½-inch pieces. Arrange 6 pieces, cut-side down, in each prepared pan. Cover with plastic wrap and let sit in a warm spot until buns double in size, about 30 to 45 minutes. Or cover tightly with plastic wrap and refrigerate until the following morning.
- Heat oven to 350°. Uncover pans and bake buns until they are golden brown and bubbly, 30 to 40 minutes. Transfer to a wire rack and let cool 10 minutes.
- Glaze. Mix confectioners’ sugar and 1 tablespoon of the milk, adding more milk as necessary, to make a smooth glaze.
Drizzle glaze on top of buns (about 1/3 cup per pan) and serve.
YIELDS: 12 buns
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