Classic Cinnamon Buns

Total Time: 3 hrs 40 mins Preparation Time: 3 hrs Cook Time: 40 mins

Ingredients

• 1 cup whole milk
• 1 (1 1/4 ounce) envelope active dry yeast
• 1/4 cup warm water (100 to 110 degrees)
• 3 tablespoons granulated sugar
• 2 eggs
• 1/4 cup unsalted butter, melted
• 4 1/2-5 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1 cup packed light brown sugar
• 1 tablespoon cinnamon
• 1 cup pecans, coarsely chopped
• 1 cup raisins
• 2 cups confectioners' sugar
• 1 -3 tablespoon milk

Recipe

• 1 heat the milk in a small saucepan over medium heat until it just begins to boil.
• 2 remove from heat and let stand until cooled to room temperature.
• 3 meanwhile, sprinkle the yeast over the warm water in a large bowl.
• 4 add 1 t of the sugar and let stand until foamy, about 5 minutes.
• 5 beat in the remaining 2 t sugar, eggs and butter.
• 6 beat in cooled milk.
• 7 gradually add the flour and salt, scraping down side of bowl, until a soft dough forms.
• 8 turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky.
• 9 knead for about 10 minutes until smooth.
• 10 the dough will be soft.
• 11 grease a large bowl.
• 12 place the dough in the bowl.
• 13 cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours.
• 14 coat two 9-inch round baking pans with nonstick cooking spray.
• 15 line bottoms with waxed paper; coat paper with spray.
• 16 prepare filling: mix butter, both kinds of sugar and cinnamon together in a medium-size bowl.
• 17 punch down dough.
• 18 roll out dough on a lightly floured surface to an 18 x 12-inch rectangle. spread the butter-sugar mixture over the dough.
• 19 sprinkle with nuts and raisins.
• 20 starting on one long side roll up jelly roll fashion and pinch seam to close.
• 21 cut crosswise into 14 generous 1-inch pieces.
• 22 arrange 7 pieces, cut-side down, in each prepared pan.
• 23 cover with plastic wrap and let sit in a warm spot until buns double in size, about 30 to 45 minutes.
• 24 or cover tightly with plastic wrap and refrigerate until the following morning.
• 25 heat oven to 350°f.
• 26 uncover pans and bake buns until they are golden-brown and bubbly, 30 to 40 minutes.
• 27 transfer to a wire rack and let cool 10 minutes.
• 28 glaze: mix confectioners' sugar and 1 tablespoon of the milk, adding more milk as necessary, to make a smooth glaze.
• 29 invert buns to a serving platter.
• 30 drizzle glaze on top of buns (about 1/3 cup per pan).
• 31 serve warm.