Prep: 2 hrs 30 mins | Cook: 30mins | Total: 3 hrs | Servings: 15 | Yield: 15 servings
I can’t live my life without this recipe, and it suits my favorite drink, coffee, well. I first had this when I visited a newly opened coffee shop near our office. As someone who loves coffee, it is something I should check. I visited it multiple times, trying a lot of bread and cake combinations for my coffee until I tried these cinnamon buns. It was so delicious that I stopped buying other pastries for my coffee.
1 tsp white sugar
(1) (.25 oz) package active dry yeast
½ (110 degrees F/45 degrees C) cup of warm water
½ cup milk
¼ cup white sugar
¼ cup butter
1 tsp salt
(2) large eggs, beaten
4 cups all-purpose flour
¾ cup butter
¾ cup brown sugar
1 cup chopped pecans, divided
¾ cup brown sugar
1 tbsp ground cinnamon
¼ cup melted butter
1. In a small bowl, dissolve a tsp of sugar and yeast in warm water. Let it stand until creamy for 10 minutes. Warm the milk until it bubbles in a small saucepan, then removes from heat. Mix in 1/4 cup sugar, 1/4 cup butter, and salt, and then stir until melted. Let cool until lukewarm.
2. In a large bowl, add and combine yeast mixture, milk mixture, eggs, and 1 1/2 cup flour; stir well to combine. Then stir in the remaining flour, 1/2 cup at a time, beating well after each addition. If the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic for 8 minutes.
3. In a large bowl lightly oil, add the dough in the bowl, turn it to coat with oil. Use a damp cloth and cover it, let rise in a warm place for an hour until doubled in volume.
4. Add and melt 3/4 cup butter in a small saucepan over medium heat while the dough is rising. Then stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9×13 inch baking pan. Add and sprinkle bottom of the pan with 1/2 cup pecans, set aside. Melt remaining butter then set aside. Add and combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon set aside.
5. In a lightly floured surface, turn the dough out and then roll it into an 18×14 inch rectangle. Brush with 2 tbsp of melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar-cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tbsp of butter. Use a serrated knife, and cut into 15 pieces; place cut side down in the prepared pan. Cover, let it rise for an hour, till it doubled. Meanwhile, preheat oven 375 degrees F (190 degrees C).
6. Bake it until golden brown in the preheated oven for 25 to 30 minutes. Let cool in the pan for 3 minutes, then invert onto a serving platter. Then scrape remaining filling from the pan onto the rolls.
Per Serving: 392.4 calories; fat 21.7g 34% DV; cholesterol 66.1mg 22% DV; sodium 281.9mg 11% DV; protein 5.6g 11% DV; carbohydrates 45.3g 15% DV.
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