Classic Cinnamon Buns

READY IN: 3hrs 40mins
SERVES: 14
YIELD: 14 buns
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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