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Add a photoThese gooey, sweet cinnamon rolls are nothing like you've ever had!
Ingredients
- Dough:
- 1 c. whole milk
- 1 â (1/2 ounce) envelope active dry yeast
- 1/4 c. warm water (100 to 110 degrees)
- 3 Tbsp granulated sugar
- 2 eggs
- 1/4 c. unsalted butter, melted
- 4-1/2 c. to 5 c. all-purpose flour
- 1/2 tsp. salt
- Filling:
- 1/2 c. unsalted butter, softened
- 1/2 c. granulated sugar
- 1 c. packed light brown sugar
- 3-4 Tbsp cinnamon (depending on how much cinnamon you like)
- 1 c. pecans, coarsely chopped âoptional
- 1 c. raisins, optional
- Glaze:
- 4 Tbsp unsalted butter
- 2 cups confectionerâs sugar
- 1/2 tsp vanilla extract or I use a drizzle of vanilla bean paste
- 3-6 Tbsp hot water
Directions
- Make Dough:
- Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature. Meanwhile, sprinkle the yeast over the warm water in a large bowl. Add 1 Tbsp of the sugar and let stand until foamy, about 5 minutes.
- Beat in the remaining 2 Tbsp sugar, eggs and butter. Beat in cooled milk. Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms.
- Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky. Knead for about 10 minutes until smooth. The dough will be soft.
- Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours.
- Coat two 9-inch round baking pans with nonstick cooking spray. Line bottoms with waxed paper; coat paper with spray.
- Prepare Filling:
- Mix butter, both kinds of sugar and cinnamon together in a medium-size bowl.
- Punch down dough. Roll out dough on a lightly floured surface to an 18 x 12-inch rectangle. Spread the butter-sugar mixture over the dough. If you are using nuts and raisins in the recipe, sprinkle them on now. Starting on one long side roll up jelly roll fashion and pinch seam to close. Cut crosswise into 12 generous 1 â 1/2 inch pieces.
- Arrange 6 pieces, cut-side down, in each prepared pan.
- Cover with plastic wrap and let sit in a warm spot until buns double in size, about 30 to 45 minutes.
- Heat oven to 350°F.
- Uncover pans and bake buns until they are golden-brown and bubbly, 30 to 40 minutes.
- Transfer to a wire rack and let cool 10 minutes.
- Glaze:
- Mix butter, confectionersâ sugar and vanilla. Add hot water a little at a time to desired consistency. Drizzle glaze on warm buns.
- Note: I would make glaze thicker than you think. When it hits the warm buns it will melt. If its too thin it will be a soupy mess.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 12 servings | |
| Calories 457 | |
| Calories from Fat 187 | 41% |
| Total Fat 21.4g | 27% |
| Saturated Fat 10.93g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 150mg | 6% |
| Potassium 208mg | 6% |
| Total Carbs 67.6g | 18% |
| Dietary Fiber 2.3g | 8% |
| Sugars 60.09g | 40% |
| Protein 3.05g | 5% |
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