Classic Cinnamon Buns
photo by abeginner
- Ready In:
- 3hrs 40mins
- Ingredients:
- 16
- Yields:
-
14 buns
- Serves:
- 14
ingredients
-
Dough
- 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
-
Filling
- 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
-
Glaze
- 2 cups confectioners' sugar
- 1 -3 tablespoon milk
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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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!