Cinnamon Buns

Cinnamon Buns Picture

1. In a large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and 1/2 cup butter until very warm (120 deg to 130 deg). Be careful that you don't get the liquid too hot, or the yeast will die and the dough won't rise. If you accidentally get the liquid too hot, you can just set it on the counter until it cools down a bit.

Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rise until doubled in bulk, about 45 minutes.

2. Prepare a 9 x 13 x 2 baking pan by spreading a thin coating of butter.

3. Roll dough to 24 x 18-inch rectangle; spread with 1/2 of a stick of warm butter. Combine 1 cup brown sugar with cinnamon; sprinkle evenly on dough, sprinkle on some raisins and coarsely chopped pecans or walnuts

4. Roll up the dough from the long end. Pinch the ends together. If you're having trouble getting the end to stay attached (that's usually caused by flour on the dough), you can dip a finger in water, and spread on the end. This will make the dough sticky enought to stay together.

5. Place in prepared pan, cut-side up. Cover; let rise in a warm, draft-free place until doubled in size, about 45 minute.

6. Bake at 375 deg. for 40 to 45 minutes or until done. Cover with foil after 20 minutes of baking to prevent excess browning. Cool in pan 5 minutes. If you've made "sticky buns, invert the pan onto a cooling rack, keeping in mind that the gooey bottom will drip all over everything.

7. Make one of the icings while you're waiting for the buns to cool. Drizzle with the icing when serving. The one with the confectioners sugar will be real thin while the one with the sour cream will be spreadable. You could even make a thin version of a buttercream icing.

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