The Challenge of Cinnamon Buns…

I LOVE cinnamon buns but I hate how long it takes to make them… its not the bake time that’s annoying its the waiting for the dough to rise before rolling it our and putting it in the oven.  It takes less time for my husband and I to consume them then it does to make them.  They are so delicious.  While the recipe is called “Make Ahead” and you can actually prepare them the night before, they start smelling so good that we can’t wait.

Here is the recipe:



4 cups 

White Flour

⅓ cup  granulated sugar
1 tsp   salt
2 packages   (2 ¼ tsp/11 mL each) instant yeast
1 cup   milk, warm
⅓ cup   butter


1 cup   packed brown sugar
½ cup   butter
¼ cup   corn syrup
1 cup   halved pecans almonds


2 tbsp   butter
¾ cup   chopped pecans or almonds
¼ cup   packed brown sugar
1 ½ tsp   cinnamon
  1. Dough: Combine 2 cups (500 mL) flour, sugar, salt and yeast in large bowl. Add milk, butter and egg. Beat 1 minute. Stir in enough remaining flour to make a soft dough.
  2. Knead dough on floured board for 5 minutes. Place in greased bowl. Cover with plastic wrap. Let rise in warm place until doubled, about 1 ¼ hours.
  3. Topping: Bring brown sugar and butter to a boil in a medium saucepan, stirring constantly. Remove from heat. Stir in syrup. Pour into 13″ x 9″ (33 x 23 cm) pan. Sprinkle pecan halves on top.
  4. Punch down dough. Roll out into 15″ x 10″ (37 x 25 cm) rectangle. Spread with butter.
  5. Filling: Combine pecans, brown sugar and cinnamon. Sprinkle over dough. Starting at long side, roll up tightly, pinching seam to seal. Cut into 15 pieces. Place in pan. Cover tightly with plastic wrap. Refrigerate 12 to 48 hours.
  6. Preheat oven to 350°F (180°C).
  7. Bake uncovered in preheated oven for 25 to 30 minutes, or until golden. Let stand 3 minutes in pan, then invert onto serving platter

While they may not look perfect… they taste delicious and will make anyone’s day a little brighter.


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