This is a big recipe and can be time consuming as well (takes about 3 hrs in total) however the end results will have them coming back for more. These are rich due to the butter and loads of cinnammon and sugar. It's a bit on the expensive side due to the butter but so worth it. This recipe makes 24. Since this is a long recipe there are many, many pictures but I hope you will find them helpful instead of a hindrance.

1 & a 1/2 teaspoons of white sugar (this is to help the yeast rise)
2 tablespoons of yeast (if you use packages, use 2 packages)
3/4 cup plus 2 teaspoons of warm water (110-115 degrees F or 45C)
3/4 cups plus 2 teaspoons of 2% milk
1/3 cup plus 1 tablespoon of white sugar
1/3 cup and 1 tablespoon of butter (don't use margarine)
1 & a 1/2 teaspoons of salt
3 eggs, beaten lightly
6 and 1/3 cups of all-purpose flour

Filling ingredients
1 cup plus 3 tablespoons of brown sugar
3 tablespoons of ground cinnammon
1 & 1/2 cups of raisins (I use a mixture of golden & sultana)

Gooey stuff that sits on top of the buns - ingredients
1 cup plus 3 tablespoons of butter (no margarine)
1 cup and 3 tablespoons of brown sugar
1 & 1/2 cups of chopped walnuts (this is optional)

and an additional 1/3 cup of melted butter

all your ingredients

Here is a picture of most of your ingredients. I suggest you get them all ready ahead, it will make the job faster and easier. I always do this then I have no surprises and no missed ingredients. It's advisable to keep the bun ingredients, the filling ingredients and the gooey stuff ingredients all separate so you know what you are working with and it's faster.

1. In a small bowl, put the warm water in it, then sprinkle the 1 & 1/2 teaspoons of sugar into the warm water (don't mix), then sprinkle in the dry yeast. Let this stand until it is nice and foamy, about 10 minutes.

While waiting for the yeast to foam up, warm the 3/4 cup plus 2 teaspoons of 2% milk in a small pot until it bubbles around the edges. This is called 'scorching'. Don't let it boil!! Remove it from the heat when it starts to bubble around the edges. Then mix in the 1/3 cup plus a tablespoon of white sugar and the 1/3 cup and 1 tablespoon of butter, and the salt. Stir until it's all melted. Set it aside to cool until lukewarm.

2. In a large bowl, combine the now foamy yeast mixture, the milk mixture, the 3 eggs and 1 & 1/2 - 2 cups of flour; stir this well to combine it all.

Stir in the remainder of the flour about a cup at a time, beating it well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead it until it's smooth and elastic, about 8 minutes. If you are using a machine with dough hooks, it's about the same length of time, just easier on your arms.

dough ready to rise          dough in oiled bowl

3.Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a very slightly damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

slightly damp cloth over the dough to rise          dough risen

4.While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans or walnuts if using them; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside for later.

pour butter/brown sugar mixure into greased pans          sugar/raisin/cinnamon mixture

5.Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. I use my pizza dough roller to roll this dough out. Makes for nice defined edges and even dough.

rolled out dough          pizza dough roller works great to make this nice and smooth with straight edges

sugar mixture spread on dough          buttering edges so they stick

Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter.

starting to roll up the dough          rolling up

 roll up the dough          buttering the roll

With serrated knife, cut into 15 pieces;

start with a cut right down the middle and work from there          make a middle cut from that initial middle cut to the end of the right end of the roll
go to the middle yet again of the last cut          do the other side and this is what it will look like in the end.  Nice neat even buns.

place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Once risen there will be no spaces between the buns. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

put inside the prepared pan          buns are now risen about 1 hr. Notice no spaces between them now.

6.Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes.

baked          let them rest for a few minutes.

then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
To Invert:

put waxed paper over the baked buns          put the serving tray on top of that.  I usually use a cookie sheet.
now..  take hold of it all and flip it so the original baking pan is now on top.          Remove the original baking pan, waxed paper and you have your freshly baked buns.

The last picture is the end result :-) You can eat them like this because they are really nice this way or you can make a nice glaze for them like the kind at Cinnabon. A good glaze recipe is on my Glazes & Icings Page. The first glaze recipe, the confectioners glaze, is the best for this.

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