Cinnamon Buns

** Prepare the night before **

Dough
3 1/2 to 4 cups flour
1/3 cup sugar
1 tsp salt
2 pkg (7g each) yeast
1 cup luke warm milk
1/3 cup margarine or butter
1 egg

Icing
1 cup brown sugar
1/2 cup margarine or butter
1/4 cup corn sirup (maple syrop can be used as a substitute)
1 cup whole pecans (optional)

Garnish
2 table spoons margarine or butter
3/4 cup pecans (optional)
1/4 cup brown sugar
1 1/2 table spoons cinnamon

Dough directions:
Mix 2 cups flour & the next 6 ingredients. Beat 1 minute. Incorporate the rest of the flour 1/2 cup at a time to get a nice elastic dough. Leave it settle on a floured surface for 5 minutes. Put the dough in a greased bowl, cover with plastic seal. Let it rise until double the size, about an hour and a half.

Icing directions:
Heat brown sugar, margarine and corn sirup until the butter is melted. Pour into a 13 x 9 pan. Layer pecans on top.

Garnish directions:
Mix pecans, brown sugar and cinnamon.

DIRECTIONS for assembly:
roll dough into a 15″ x 10″ rectangle, brush with butter (2 tbsp).
Put garnish on top of rolled out dough. Roll the dough length wise into a log. Cut the log into 15 slices (approx).
Put the slices into the 13 x 9 pan ontop of the icing/pecans. Refrigerate covered 12 to 48 hrs.

Bake 350 degrees 25-30 minutes

You can make a simple sirup sauce to serve over the buns the morning of by mixing 15oz brown sugar, 1/2 cream, 2/3 cup honey, 1/2 butter. Melt together and pour over hot buns then add garnish.

Seems complicated but was very easy to make!

Tags: breakfast