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  Granulated sugar 1⁄4 Cup (4 tbs)
  Warm water 1⁄2 Cup (8 tbs)
  Active dry yeast 15 Milliliter (1 Package Or 1 Tablespoon)
  Milk 1⁄2 Cup (8 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Eggs 2 , beaten
  All purpose flour 4 Cup (64 tbs) (Approx)
For filling
  Butter 1 Cup (16 tbs)
  Packed brown sugar 1 1⁄2 Cup (24 tbs)
  Coarsely chopped pecans 1 Cup (16 tbs)
  Cinnamon 1 Tablespoon

Dissolve 1 tsp (5 mL) of the sugar in warm water; sprinkle in yeast.
Let stand for 10 minutes or until frothy.
Meanwhile, in small saucepan, heat milk, remaining sugar, butter and salt until butter has melted; let cool to lukewarm.
In large bowl, combine eggs, milk mixture and yeast mixture.
Using electric mixer, gradually beat in 1-1/2 cups (375 mL) of the flour; beat for 2 minutes or until smooth.With wooden spoon, gradually stir in enough of the remaining flour to make soft, slightly sticky dough.
Turn out onto lightly floured surface; knead for 7 to 10 minutes or until smooth and elastic.
Place dough in large greased bowl, turning to grease all over; cover with plastic wrap.
Let rise in warm place for 1 to 1-1/2 hours (or in refrigerator for 8 hours) or until doubled in bulk and impression remains when fingertips are pressed into dough.
Punch down dough.
FILLING: Meanwhile, in saucepan over medium heat, melt 3/4 cup (175 mL) of the butter with 3/4 cup (175 mL) of the sugar, whisking until smooth.
Pour into greased 13- x 9-inch (3 L) baking dish.
Sprinkle with half of the pecans; set aside.
Melt remaining butter; set aside.
Combine remaining sugar, pecans and cinnamon; set aside.
On lightly floured surface, roll out dough into 18- x 14-inch (45 x 35 cm) rectangle.
Brush with all but 2 tbsp (25 mL) melted butter, leaving 1/2-inch (1 cm) border uncovered; sprinkle with sugar mixture.
Starting at long side, tightly roll up, pinching seam to seal.
Brush with remaining butter.
With serrated knife, cut into 15 pieces; place, cut side down, in prepared pan.
Cover and let rise for 1 hour or until doubled in bulk.
Bake in 375°F (190°C) oven for 25 to 30 minutes or until golden and tops sound hollow when tapped.

Recipe Summary

Difficulty Level: 
Main Dish
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6398 Calories from Fat 2863

% Daily Value*

Total Fat 330 g507%

Saturated Fat 157.6 g788.2%

Trans Fat 0 g

Cholesterol 1039 mg346.3%

Sodium 2274 mg94.7%

Total Carbohydrates 805 g268.3%

Dietary Fiber 35.6 g142.2%

Sugars 392 g

Protein 87 g174.9%

Vitamin A 154.8% Vitamin C 3.1%

Calcium 85% Iron 189.8%

*Based on a 2000 Calorie diet

Cinnamon Buns Recipe