Cinnamon buns…. my weakness.
They have a special place in my heart. We always have them – homemade – on Christmas Day. It’s a family tradition (in addition to grapefruit for breakfast). I also used to devour at least one per day when I worked at the Rose & Kettle Tearoom when I was 14 and 15. The teenage metabolism was awesome, wasn’t it?
I realize these don’t look all that appetizing… but trust me, they really really are.
I’ve made a few versions of cinnamon buns, but never using yeast. I think, but am not sure, that using yeast makes them more of a bread and less like a tea biscuit or cake. But I could be wrong.
Oddly enough, My Other Half isn’t too fond of cinnamon buns. Which is super weird because we normally like all the same things.
But these… well, he loved these. Because of the caramel, I’m sure. What’s not to love?
- 1/4 cup sugar
- 1/2 cup warm water
- 1 pkg active dry yeast (1 tbsp)
- 1/2 cup milk
- 1/4 cup butter
- 1 tsp salt
- 2 eggs, beaten
- 4 cups flour
- 1.5 cups brown sugar, packed
- 1 cup butter
- 1 cup copped pecans
- 1 tbsps cinnamon
- Dissolve 1 tsp of sugar in warm water. Add yeast and let stand about 10 minutes. Heat milk, sugar, salt and butter until melted. Let cool to lukewarm. Stir into yeast and add eggs. With mixer, beat in 1.5 cups of flour for about two minutes. Using a wooden spoon, stir in the rest gradually. Turn dough onto lightly floured surface. Knead until smooth (about 10 minutes). Add more flour as needed. Place in greased bowl, turning to grease all over. Cover and let rise for 1.5 hours. Whisk 3/4 cup of sugar with 3/4 cup butter and melt. Pour into baking dish (13x9) and sprinkle with half the pecans. Melt rest of butter and set aside. Mix together remaining sugar, pecans and cinnamon. Set aside. Turn dough out onto floured surface and roll into 18x14 rectangle. Brush with all but 2 tbsps of butter. Sprinkle with sugar mixture. Starting with the long side, tightly roll up the dough. Brush with remaining butter. Using a serrated knife, cut into 15 pieces. Place side down in baking dish. Cover and let rise for an hour. Bake at 375 until golden and tops sound hollow when knocked, about 35 minutes. Let stand 3 minutes before serving.
Adapted from Canadian Living