Classic Cinnamon Buns

Classic Cinnamon Buns

Makes: 12 buns  Prep: 20 Minutes

Rise: 2 1/4 Hours  Bake: at 350 for 40 Min.

1 Cup milk

1 Envelope (1/4 ounce) active dry yeast

1/4 Cup warm water (100-110 degrees)

3 Tbsp granulated sugar

2 Lg. eggs

1/4 Cup (1/2 stick) unsalted butter, melted

4 1/2 to 5 Cups all purpose flour

1/2 tsp Salt

Filling

1/2 Cup (1 stick) unsalted butter, softened

1/4 Cup granulated sugar

1 Cup packed light-brown sugar

1 Tbsp cinnamon

1 Cup coarsely chopped pecans (optional)

Glaze

2 Cup confectioners' sugar

1 to 3 Tbsp milk

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.

Meanwhile, sprinkle the yeast over the warm water in a large bowl. Add 1 Tbsp of the sugar and let stand until foamy, about 5 minutes. Beat in the remaining 2 Tbsp sugar, eggs and butter. Beat in cooled milk.

Gradually add 4 Cups of 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.

Grease a Lg. bowl. Place the dough in the bowl. Cover with plastic warp an place in a warm spot until doubled in size, about 1 1/2 hours.

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 medium-sized 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. Sprinkle with nuts. 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 30-45 minutes. Or cover tightly with plastic wrap and refrigerate until the following morning.

Heat oven to 350. Uncover pans and bake buns until they are golden brown and bubbly, 30-40 minutes. Transfer to a wire rack and let cool 10 minutes.

Glaze. Mix confectioners' sugar and 1 Tbsp 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) ans serve.