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Ingredients
- Filling:
- 1 cup whole milk
- 1 envelope active dry yeast
- 1/4 cup warm water (100-110 degrees)
- 3 tablespoons granulated sugar
- 2 eggs
- 1/4 cup (1/2 stick) unsalted butter, melted
- 4 1/2 to 5 cups flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup granulated sugar
- 1 cup packed light brown sugar
- 1 tablespoon cinnamon
- Glaze:
- 2 cups confectioners sugar
- 1-3 tablespoons milk
Details
Servings 16
Preparation
Step 1
Heat milk in small saucepan over med. 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, about 5 minutes. Beat in remaining 2 tablespoons sugar, eggs and butter. Beat in cooled milk.
Gradually add flour and salt, scraping down side of bowl, until a soft dough forms. Turn dough onto a floured work surface and knead in remaining flour, add more flour if too sticky. Knead for about 10 minutes until smooth. Dough will be soft.
Place dough in greased bowl and cover with plastic wrap. Let rise until doubled, about 1 1/2 hours.
Coat two 9" round baking pans with nonstick cooking spray. Line bottoms with waxed paper; coat paper with spray. Prepare filling: Mix butter, both sugars and cinnamon together in medium bowl.
Punch down dough. Roll out on lightly floured surface to an 18x12" rectangle. Spread the butter-sugar mixture over dough. Starting on long side, roll up jelly roll fashion and pinch seam to close.
Cut crosswise into 16 1" pieces. Arrange 8 pieces, cut-side down, in each prepared pan. Cover with plastic wrap and let rise until doubled, about 30-45 minutes. Or cover tightly with plastic wrap and 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 confectioners sugar and 1 tablespoon of the milk, adding more milk as needed to make a smooth glaze. Invert buns to serving platter. Drizzle glaze on top. Serve warm.
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