Bebb cinnamon Buns

By CorbettCook

Laura brought these rolls for a Christmas brunch with Patsy December 2009. I loved the tenderness of the pastry--as well as the cinnamoniness!

Ingredients

• 1 yeast cake (1 envelope)
• 1 1/2 c sugar
• 1 c lukewarm water
• 2 eggs
• 4 c flour
• 1 1/2 stick soft butter
• 2 TBS cinnamon
• 1 tsp salt

Details

Servings 24

Preparation

Step 1

In 3 qt mixing bowl, mash yeast cake w ½ c sugar and let stand until it liquefies. (mix em together and fly). Add water and eggs. Stir to blend. Add 2 c flour and beat well. Add ½ stick butter and salt and mix in. add balance of flour beat well, cover and set in warm place to rise until double in bulk, i.e. dough should practically fill bowl. Now beat well for a couple of minutes. Prepare a clear work surface large enough to lay our two pieces of wax paper about 30” long with their long edges overlapped about an inch. Flour well and turn dough out on it, Flour top of dough and roll into a rectangle about 18 x 24 or larger. – dough should be a scant ¼ inch thick. Use more flour while rolling out if necessary. Spread balance of butter evenly over entire surface. Mix remaining cup sugar with cinnamon and sprinkle over butter reserving about 2 T for topping, (OPTION: sprinkle about 1 ½ c chopped pecans over top of cinnamon) roll dough tight as for a jelly roll starting on long side, loosening dough from paper with floured knife. Slice into 1” sections and place about inch apart on greased cookie sheet. Sprinkle remaining sugar/cinnamon mix on tops, set aside to rise until double in size. Bake in 400 oven 8 -1 0 min.