Description
Yum! What can be better than a hot sticky bun for breakfast or a late night snack? Pop one into the microwave for a few seconds to make them taste fresh from the oven.
Ingredients
- 2 (.25 ounce) packages active dry yeast
- ½ cup warm water (110 degrees F/45 degrees C)
- 1 ¼ cups buttermilk, room temperature
- 2 eggs
- 5 ½ cups unbleached all-purpose flour, divided
- ¼ cup butter, softened
- ¼ cup white sugar
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2 tablespoons butter, softened
- ½ cup white sugar
- 2 teaspoons ground cinnamon
- ½ cup butter, melted
- ½ cup packed brown sugar
- ⅓ cup raisins
- ⅔ cup chopped pecans
Instructions
- In a large bowl
- dissolve yeast in warm water. Let stand until creamy
- about 10 minutes.
- Combine the yeast mixture with the buttermilk
- eggs
- 2 1/2 cups flour
- 1/4 cup softened butter
- 1/4 cup sugar
- baking powder and salt; stir well to combine. Stir in the remaining flour
- 1/2 cup at a time
- beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together
- turn it out onto a lightly floured surface and knead until smooth and elastic
- about 8 minutes.
- Divide dough in half and roll each half into a 12×7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll up halves
- beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
- Coat two 9 inch round cake pans each with 1/4 cup melted butter
- 1/4 cup brown sugar
- 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan
- leaving a small space between slices. Cover and let rise until doubled.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr 40 mins
Servings: 12