Easy to make, yummy to eat, sweet and sticky cinnamon buns! These are my husband's all-time favorite, so every fall and winter I make several batches for him to enjoy.
You can make the topping with honey or maple syrup for a bit different taste. They never last long around here, but it is important to store them in an air-tight container.
I sometimes bake them in one 12 x 9-inch Pyrex pan and invert them into another since they have lids. Otherwise, I have an old Tupperware container I keep them in.
Fresh baked breads have no preservatives, so they are best enjoyed within a few days, otherwise they will begin to get stale.
3 cups flour
1/4 cup sugar
1 tsp salt
1 pkg active dry yeast
1/2 cup milk
1/2 cup water
1/4 cup butter melted
1 egg, slightly beaten
Cinnamon-Sugar Mixture Topping
4 tbls. butter, melted
1/2 cup sugar
2 tsp. ground cinnamon
1/2 cup firmly packed brown sugar
1/3 cup slightly melted butter
2 tbls. honey
1/2 cup chopped pecans
Add milk mixture and egg to dry ingredients and mix with dough hook on mixer until dough ball forms (dough should be very soft).
Turn out on floured board and knead a few times until smooth.
Grease or spray bowl with Pam and place dough in bowl, turning once to coat. Cover with plastic and let rise in warm place 1 hour (I use my oven - turn it on to 400 for exactly 1 minute - turn off and place bowl inside - works perfect every time). Turn dough out on floured board, cover and let rest 15 minutes.
Meanwhile mix 1/2 cup firmly packed brown sugar, 1/3 cup slightly melted butter, pecans and 2 tbls honey; spread into prepared 13 x 9-inch pan to coat bottom (it's thick and difficult to spread out - sometimes I just drop by spoonfuls all over the bottom since it'll melt while baking).
Roll dough out to 12 x 15-inch rectangle, brush top of dough with 4 tbls. melted butter and sprinkle with cinnamon sugar (1/4 cup sugar, 1 tsp cinnamon). Roll up jelly roll fashion from 15" side, and cut into 12 slices. Places slices cut side down in pan, spacing apart some as they will rise again.
Cover and let rise in oven again (see note above for using oven to raise dough) for 45-60 minutes. Bake 375, 20-30 minutes (check after 20 minutes); immediately invert into container and scrape remaining caramel mixture on top if any remains in the pan! Serve warm!
*Cook's note - may also be made into 5 rows of 3 each for 15 smaller rolls
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