Recipe for the day ~ Ooey-Gooey Cinnamon Buns

Ooey-Gooey Cinnamon Buns

Ingredients:

1 tspn sugar

1 (.25 oz) Active Dry Yeast

½ cup warm water (110 degrees)

½ cup milk

¼ cup sugar

¼ cup butter

1 tspn salt

2 eggs, beaten

4 cups all purpose flour

¾ cup butter

¾ cup brown sugar

1 cup chopped pecans

¾ cup brown sugar

1 Tbspn cinnamon

¼ cup melted butter

 Directions:

In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water.

Let stand until creamy, about 10 minutes.

Warm the milk in a small saucepan until it bubbles, then remove from heat.

Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted.

Let cool until lukewarm.

In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine.

Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.

Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat.

Stir in 3/4 cup brown sugar, whisking until smooth.

Pour into greased 9x13 inch baking pan.

Sprinkle bottom of pan with 1/2 cup pecans; set aside.

Melt remaining butter; set aside.

Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.

Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle.

Brush with 2 tablespoons 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 tablespoons butter.

With serrated knife, cut into 15 pieces; place cut side down, in prepared pan.

Cover and let rise for 1 hour or until doubled in volume.

Meanwhile, preheat oven to 375 degrees F (190 degrees C).

Bake in preheated oven for 25 to 30 minutes, until golden brown.

Let cool in pan for 3 minutes, then invert onto serving platter.

Scrape remaining filling from the pan onto the rolls.