Prep 3 hrs
Cook 40 mins
I got this recipe from a recent issue of Family Circle and can't wait to try them. They do take some time, both prep and rising time.
- 1 cup whole milk
- 1 (1 1/4 ounce) envelope active dry yeast
- 1⁄4 cup warm water (100 to 110 degrees)
- 3 tablespoons granulated sugar
- 2 eggs
- 1⁄4 cup unsalted butter, melted
- 4 1⁄2-5 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 cup unsalted butter, softened
- 1⁄4 cup granulated sugar
- 1 cup packed light brown sugar
- 1 tablespoon cinnamon
- 1 cup pecans, coarsely chopped
- 1 cup raisins
- 2 cups confectioners' sugar
- 1 -3 tablespoon milk
- Heat the 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 T of the sugar and let stand until foamy, about 5 minutes.
- Beat in the remaining 2 T sugar, eggs and butter.
- Beat in cooled milk.
- Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms.
- Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour 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 1 1/2 hours.
- Coat two 9-inch round baking pans 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 and raisins.
- Starting on one long side roll up jelly roll fashion and pinch seam to close.
- Cut crosswise into 14 generous 1-inch pieces.
- Arrange 7 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°F.
- 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.
- Invert buns to a serving platter.
- Drizzle glaze on top of buns (about 1/3 cup per pan).
- Serve warm.
Great delicious can't go wrong recipe. Loved it!