Classic Cinnamon Buns
Recipe from Family Circle

Brunch just wouldn't be the same without these yummy sweet rolls drizzled with white creamy glaze. The filling is enhanced with a layer of pecans and raisins.



by 3  people


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Yield: 14 buns
Prep Time: 20 mins
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Ingredients
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    1   cup 
    whole milk
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    1  1/4 ounce package 
    active dry yeast
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    1/4  cup 
    warm water (100 degrees F to 110 degrees F)
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    3   tablespoons 
    granulated sugar
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    2   
    eggs
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    1/4 1/2 cup stick 
    unsalted butter, melted
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    4 1/2 - 5   cups 
    all-purpose flour
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    1/2  teaspoon 
    salt
Filling:
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    1/2  cup (1 stick) 
    unsalted butter, softened
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    1/4  cup 
    granulated sugar
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    1   cup 
    packed light brown sugar
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    1   tablespoon 
    cinnamon
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    1   cup 
    coarsely chopped pecans
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    1   cup 
    raisins
Glaze:
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    2   cups 
    confectioners sugar
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    1 - 3   tablespoons 
    milk

Directions
1.
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.
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 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.
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 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 dough on a lightly floured surface to an 18 x 12-inch rectangle. Spread the butter-sugar mixture over the dough. Sprinkle with nuts and raisins. Starting on one long side roll up jelly roll fashion and pinch seam to close.
7.
Cut crosswise into 14 generous 1-inch pieces. Arrange 7 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 degrees F. 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.
Glaze:

1.
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.
Nutrition information
Per Serving: cal. (kcal) 496, Fat, total (g) 18, chol. (mg) 60, sat. fat (g) 7, carb. (g) 79, fiber (g) 3, pro. (g) 7, sodium (mg) 114, Percent Daily Values are based on a 2,000 calorie diet
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