Classic Cinnamon Buns

Name: Classic Cinnamon Buns
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12 buns, 12 serving(s)
Ingredients: 1 cup milk; 1 (1/4 ounce) envelope active dry yeast; 1/4 cup warm water; 3 tablespoons granulated sugar; 2 large 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; 1/4 cup granulated sugar; 1 cup packed light-brown sugar; 1 tablespoon cinnamon; 1 cup coarsely chopped pecans; 2 cups confectioners' sugar; 1 -3 tablespoon milk

Submitted by AMyersATX

"This is a wonderful recipe for the ultimate breakfast comfort food - cinnamon buns! The dough step makes it a bit prolonged to put together, but making the fresh dough really "makes" the recipe. Just remember if you aren't used to working with pastry not to add too much flour and don't abuse the dough when kneading or it will get tough. Rise: 2 1/4 hours - TOTAL (90 mins for dough, 30-45 mins for pre-baked buns) Bake: at 350 degrees F. for 40 minutes"

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Ready In:: 1hr
Ingredients:: 15
Yields:: 12 buns
Serves:: 12

ingredients

1 cup milk
1 (1/4 ounce) envelope active dry yeast
¹⁄₄ cup warm water
3 tablespoons granulated sugar
2 large 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
¹⁄₄ cup granulated sugar
1 cup packed light-brown sugar
1 tablespoon cinnamon
1 cup coarsely chopped pecans
2 cups confectioners' sugar
1 -3 tablespoon milk

directions

1. Heat 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.
2. Meanwhile, sprinkle the yeast over the warm water in a large bowl. Add 1 tablespoon of the sugar and let stand until foamy, about 5 minutes. Beat in the remaining 2 tablespoons sugar, eggs and butter. Beat in cooled milk.
3. Gradually add 4 cups of the flour and the salt, scraping down side of bowl, until a soft dough forms. Turn dough onto a floured work surface. Knead into the dough as much of the remaining flour as necessary, adding more if too sticky. Knead for about 10 minutes until smooth. The dough will be soft.
4. 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.
5. Coat two 9-inch round baking pans or cast iron skillets with nonstick cooking spray. Line bottoms with waxed paper; coat paper with spray.
Prepare Filling.
Mix butter, both kinds of sugar and cinnamon together in a medium-size bowl.
6. Punch down dough. Roll out on a lightly floured surface to an 18 x 12-inch rectangle. Spread the butter-sugar mixture over the dough. Sprinkle with nuts. Starting on one long side, roll up jelly-roll fashion and pinch seam to close.
7. 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.
8. Heat oven to 350°. Uncover pans and bake buns until they are golden brown and bubbly, 30 to 40 minutes. Transfer to a wire rack and let cool 10 minutes.
9.Glaze. Mix confectioners’ sugar and 1 tablespoon of the milk, adding more milk as necessary, to make a smooth glaze. Drizzle glaze on top of buns (about 1/3 cup per pan) and serve.