Ingredients
- DOUGH:
- 1/4 cup warm water
- 3 tsp. active dried yeast
- 1/4 cup sugar
- 1/2 cup milk at room temperature
- 2 eggs at room temperature
- 3 cups flour (approx)
- 1/2 tsp salt
- FILLING:
- 1/2 cup packed brown sugar
- 1/2 cup sugar
- 1/2 cup pecan pieces
- 1 tsp cinnamon
- pinch ground cloves
- 1/4 cup butter, melted
- ICING:
- 1 cup icing sugar
- 2 tbsp milk
Preparation
Step 1
In large bowl, mix tog. warm water, yeast and 1 tsp of the sugar, let stand until foamy, about 10 mins. Whisk in milk, eggs and remaining sugar. Stir in 2 1/2 cups of the flour and the salt until dough is rough and sticky. Turn out onto floured surface and knead in as much of the remaining flour as needed to make a smooth, pliable dough. Transfer dough to buttered bowl, turning to coat. Cover with plastic wrap and let rise in worm place for 1 to 1 1/2 hours, till it has doubled in size.
Meanwhile, make the filling. Stir tog. the brown sugar, sugar, pecans, cinnamon and cloves. Set filling aside.
Punch the dough down and turn out onto floured surface, gently roll and stretch into a 10-20 inch rectangle. Brush with the melted butter. Sprinkle with the filling, leaving a one inch border at one short end. Press the filling gently into the dough
to stick. Starting at the end opposite the one-inch border, roll into a tight cylinder. Pinch the edge to seal. With a sharp knife, trim ends off and cut sylinder crosswise into eight equal slices. Place each slice, evenly spaced, into a buttered 9 X 13 inch baking pan. Cover with plastic warap and let rise in a warm place for 2 hrs.(Or let rolls rise in refridgerator overnight.Allow to sit at room temperature for 15 mins before baking.) Bake in a 375oF oven until a toothpick inserted into centre of buns comes out clean, about 30 mins
Meanwhile, make the icing. Whish together icing sugar and milk.
Let buns cool in the pan on a cooling rack for five mins. Drizzle with icing. Enjoy immediately.