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Cinnamon Buns

breads

1/4 cup granulated sugar
1/2 cup warm water
1 package active dry yeast; or
1 tablespoon active dry yeast
1/2 cup milk
1/4 cup butter
1 teaspoon salt
2 eggs; beaten
4 cups (approx) all-purpose flour
----FILLING----
1 cup butter
1 1/2 cup packed brown sugar
1 cup coarsely chopped pecans
1 tablespoon cinnamon

VARIATION: Chelsea Buns: Omit pecans. Sprinkle 1 cup raisins or currants over sugar-coated dough before rolling up. Dissolve 1 teaspoon 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 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 that comes away from side of bowl. On lightly floured surface, knead dough for 7 minutes or until elastic. Place in large greased bowl, turning to grease all over; cover with plastic wrap (or greased waxed paper and tea towel). Let rise in warm place for 1 to 1-1/2 hours (or in refrigerator for 8 hours or overnight) 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 of the butter with 3/4 cup of the sugar, whisking until smooth. Pour into greased 13-x 9-inch 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 rectangle. Brush with all but 2 tablespoons melted butter, leaving 1/2-inch border uncovered; sprinkle with sugar mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining butter. Cut into 15 pieces; place cut sides down in pan. Cover and let rise for 1 hour or until doubled in bulk. Bake in 375°F oven for 25 to 30 minutes or until crusts are golden and tops sound hollow when tapped. Let stand in pan for 3 minutes. Invert onto serving platter, scraping off any remaining filling in pan to drizzle over buns.

Contributor: Canadian Living - March, 1991

Yield: Makes 15 buns

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