Classic Cinnamon Buns

By LPGerrald

These are sooo good! I prefer them without the raisins and pecans, though.

Ingredients

• Filling:
• 1 cup whole milk
• 1 envelope dry yeast
• 1/4 cup warm water
• 3 tablespoons granulated sugar
• 2 eggs'
• 1/4 (1/2 stick) butter, melted
• 4 1/2 to 5 cups flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter, softened
• 1/4 cup granulated sugar
• 1 cup packed light brown sugar
• 1 tablespoon cinnamon
• 1 cup coarsely chopped pecans
• 1 cup raisins
• Glaze:
• 2 cups powdered sugar
• 1-3 tablespoons milk

Details

Servings 14

Preparation

Step 1

Heat milk in small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature. Meanwhile, sprinkle yeast over warm water in large bowl. Add 1 tablespoon sugar and let stand until foamy. Beat in remaining 2 tablespoons sugar, eggs and butter. Beat in cooled milk.
Gradually add flour and salt, until soft dough forms. Knead dough about 10 minutes (will be soft). Grease a large bowl. Place dough in bowl and turn to grease top. Cover and place in warm spot until doubled, about 1 1/2 hours.
Coat two 9" round pans with Pam. 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 dough down. Roll out on lightly floured surface to 18x12" rectangle. Spread butter-sugar mixture over dough. Sprinkle with nuts and raisins, if desired. Starting on one long side, roll up jelly roll fashion and pinch seam to close. Cut crosswise into 14 generous 1" pieces (use dental floss to cut). Arrange 7 pieces, cut-side down, in each prepared pan. Cover with plastic wrap and let sit in warm spot until doubled in size, about 30-45 minutes, or refrigerate overnight.
Heat oven to 350 degrees. Uncover pans and bake buns until golden brown and bubbly, 30-40 minutes. Transfer to wire rack and let cool 10 minutes.
Glaze: Mix powdered sugar and milk, adding milk as necessary to make a smooth glaze. Invert buns to serving plate; drizzle with glaze. Serve warm.