We woke up on Sunday morning wanting cinnamon buns. I pulled this recipe up out of the file and it wasn’t too long before we were enjoying them hot out of the oven.
Easy Cinnamon Buns
1 teaspoon dry, instant yeast
1 cup warm milk
1/2 cup white sugar
1/3 cup butter, melted
1 teaspoon salt
2 large eggs, room temperature
4 1/2 cups bread flour
1/2 cup butter
1 1/4 cup dark brown sugar, packed
¼ cup sugar
2 tablespoons ground cinnamon
3/4 cup chopped pecans
4 tablespoons butter
¼ cup chopped pecans
Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, butter, salt, and eggs. Add flour and mix well. Knead the dough into a large ball for about 5 minutes. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size.
After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, melt the butter and then combine sugars, cinnamon and pecans.
Roll dough out into a 16×21 inch rectangle. Brush butter over dough. Sprinkle spread dough with filling mixture.
Working away from you, roll the dough into a tight log and cut into 12 pieces. Place them in a lightly greased muffin tin or a cake pan. (You can leave these overnight in the fridge at this point. Take them out of the fridge 60 minutes before you bake them). Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400F.
Melt the butter and brush over tops of buns. Sprinkle with remaining pecans. Bake rolls in a preheated oven until golden brown, about 20-30 minutes.
Let rest in pan for 5 minutes before inverting on serving plate.