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:
MAKE AHEAD CINNAMON BUNS:
|⅓ cup||granulated sugar|
|2 packages||(2 ¼ tsp/11 mL each) instant yeast|
|1 cup||milk, warm|
|1 cup||packed brown sugar|
|¼ cup||corn syrup|
|1 cup||halved pecans almonds|
|¾ cup||chopped pecans or almonds|
|¼ cup||packed brown sugar|
|1 ½ tsp||cinnamon|
- 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.
- 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.
- 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.
- Punch down dough. Roll out into 15″ x 10″ (37 x 25 cm) rectangle. Spread with butter.
- 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.
- Preheat oven to 350°F (180°C).
- 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.