Cinnamon Buns

Cinnamon Buns

Dough:

 1 C. warm water (105 to 115°F.)

 2 envelopes active dry yeast

 1 t. plus 2/3 C. sugar

1 C. milk, heated to lukewarm

2/3 C. butter, softened

2 large eggs, lightly beaten

2 t. salt

7 to 8 C. all-purpose flour, or more as needed

Filling:

1 C. butter, melted

1 3/4 C. sugar

3 T. ground cinnamon

1 1/2 C. chopped walnuts, optional

1 1/2 C. raisins, optional

Glaze (optional):

2/3 C. butter, melted

4 C. confectioners’ sugar

2 t. pure vanilla extract

1/4 to 1/2 C. hot water

To make dough:
Combine warm water, yeast and 1 teaspoon sugar in cup. Stir. Set aside. In large bowl, combine milk, remaining 2/3 cup sugar, 2/3 cup butter, eggs and salt. Stir well. Add yeast mixture. Add 3 1/2 cups flour. Beat until smooth. Stir in enough remaining flour until dough is slightly stiff. (Note: it will be sticky.) Turn out onto well-floured surface. Knead for 5 to 10 minutes, adding just enough flour to keep dough from sticking.

To let dough rise:
Place in well- buttered glass or plastic bowl. Cover. Let rise in warm place, free from drafts, for 1 to 1 1/2 hours, or until doubled in volume. Punch down dough. Let rest for 5 minutes. Roll out onto lightly floured surface into 15 x 20-inch rectangle.

To make filling:
Spread 1/2 cup melted butter on dough. In small bowl, combine 1 1/2 cups sugar and cinnamon. Sprinkle over dough. Sprinkle with walnuts and raisins. Roll up, jellyroll style. Pinch edges to seal. Cut into 12 or 18 slices.

To let buns rise:
If making 12 buns, use remaining 1/2 cup butter to coat bottoms of 13 x 9-inch baking pan and 8-inch square baking pan. If making 18 buns, use two 13 x 9-inch pans. Sprinkle pans with remaining 1/4 cup sugar. Place slices close together in pans. (Note: At this point, you can cover and refrigerate overnight; bring back to room temperature before baking.) Cover. Let rise in warm place for 45 minutes, or until dough is doubled in volume.

To bake buns:
Preheat oven to 350°F. Bake for 25 to 30 minutes, or until buns are nicely browned. Let cool slightly before glazing.

To make glaze:
In medium bowl, combine melted butter, confectioners’ sugar and vanilla. Add hot water, 1 tablespoon at a time, until you have spreadable glaze. Spread over buns. Serve. (Otherwise, sprinkle buns with confectioners’ sugar.)

Makes 12 – 18 buns.