It’s a good thing I don’t eat like this every day! This could seriously wreck all your resolutions and wreak havoc on your life. I am not making any promises of low-fat.
I am not going to tell you that you will just have a little bite. This is the kind of breakfast, dessert, or snack (maybe even dinner) that will make you get teary-eyed.
- 1 cup whole milk
- 1 (1/2 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
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 3-4 tablespoons cinnamon (depending on how much cinnamon you like)
- 1 cup pecans, coarsely chopped –optional
- 1 cup raisins, optional
- 2 cups confectioner’s sugar
- 1 -3 tablespoon milk
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.
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.
If you are using nuts and raisins in the recipe, sprinkle them on now. I chose to not use nuts and raisins. Starting on one long side roll up jelly roll fashion and pinch seam to close. Cut crosswise into 12 generous 1 1/2 inch pieces.
Arrange 6 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.
* My 2nd batch I baked at 325 for about 25-30 minutes. The first batch baked really quickly at 350 and I had to keep checking it to make sure it didn’t get too brown.
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! ENJOY! If you have any left, refrigerate them. I doubt you will have any leftovers.;)
*a recipe note 12/2011. I mentioned in this post that one time I did refrigerate the dough the night before and bake the next day. I stated that it was not as fluffy as baking the dough the same day. A reader commented recently that it “ruins” the recipe when you refrigerate the dough. I suggest not refrigerating dough to bake next day and making it fresh. I think everyone will thank you.:)