Sticky Cinnamon Buns

Submitted by Bev I Am

"This recipe is a from a magazine clipping my Mother saved in her recipe box."

 

• Ready In: 2hrs 20mins
• Ingredients: 18
• Serves: 24-30

ingredients

• 2 (1/4 ounce) packages active dry yeast
• 1⁄2 cup warm water (105-115 degrees F)
• 1 1⁄4 cups buttermilk
• 1⁄2 cup butter, softened
• 1⁄2 cup sugar
• 2 eggs
• 6 cups flour
• 2 teaspoons baking powder
• 2 teaspoons salt

• Filling

• 1⁄4 cup butter, softened
• 1 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1 cup raisins (optional)
• 1⁄2 cup walnuts, finely chopped (optional)

• Glaze

• 5 1⁄3 tablespoons butter
• 2 cups powdered sugar
• 1⁄2 teaspoon vanilla extract
• 1⁄3 cup hot water

directions

1. Dissolve yeast in warm water; allow to stand 10 minutes.
2. Stir in buttermilk, 1/2 cup butter, the sugar, eggs, 3 cups of flour, the baking powder and salt.
3. Stir in enough remaining flour to make the dough easy to handle.
4. Turn dough onto lightly floured board.
5. Knead until smooth and elastic, about 10 minutes.
6. Divide dough in half.
7. Roll each half into rectangle, 15x9".
8. Spread each rectangle with 2 tablespoons of butter.
9. Sprinkle each with half the brown sugar, cinnamon and raisins (optional) and or finely chopped walnuts (optional) if using.
10. Roll up, beginning at wide side.
11. Cut each roll into 15 slices.
12. Place slices on greased baking sheets; cover.
13. All to rise until double, about 1 hour.
14. Heat oven to 375 degrees F.
15. Bake until golden brown, 20-25 minutes.

16. Glaze:

17. Combine butter with the powdered sugar in a medium bowl and blend with an electric mixer.
18. Add vanilla and hot water and combine.
19. Add more powdered sugar or water until your desired consistency.
20. Spread over buns.

Reviews

[Karen=^..^=]

This dough baked up with a great texture and delicious flavor. It was also very easy to work with. (I used my bread machine for the kneading!) The dough is 5 stars. However, there really isn't enough filling in these to make them "sticky" or even compare to a regular cinnamon roll or bun...they're almost like eating cinnamon raisin bread. Not that that's a bad thing, just not what I expected because of the name of this recipe. I baked these in 13 x 9 pyrex pans (3x5 rows, 15 in each pan), so I decreased the temp to 350 degrees. I will definitely make these again, but I would at least double the filling and possibly use some type of glaze on top. Thanks for posting!