To celebrate the long weekend, I made my Grandma Ruth’s cinnamon buns, another favourite from my childhood. These take a lot of work, patience and butter, but when they come out of the oven they are well worth the effort. They are soft, moist and absolutely delicious. As they need a lot of rising time, and kneading, the long weekend was a perfect time to make them. Follow each step correctly, including kneading time and they will come out beautifully!
The finished ooey gooey product
From the beginning: Melt the butter, milk and sugar together
The frothy yeast mixture
Mixing the yeast and milk mixtures with the eggs
Dough kneaded and placed in a covered greased bowl….the waiting time begins
Combining the caramel filling
Caramel filling in baking dish with pecans and cinnamon
Rolled out dough-nice BIG rectangle
Butter and then the sugar mixture
Tightly rolled up
Placed in baking dish (leave room for the dough to rise)
(note: the use of a conventional oven for the two batches- if you use a convection oven they will bake more even)
- 1/4 cup granulated sugar
- 1/2 cup warm water
- 1 pkg active dry yeast, (or 1 tbsp)
- 1/2 cup milk
- 1/4 cup butter
- 1 tsp salt
- 2 eggs, beaten
- 4 cups all-purpose flour (approx)
- 11/2 cups packed brown sugar
- 1 cup butter
- 1 cup coarsely chopped pecans
- 1 tbsp cinnamon
- In a small bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast and let stand until frothy, about 10 minutes.
- Meanwhile, in a small saucepan, heat together remaining sugar, milk, butter and salt until combined. Let it cool to lukewarm.
- In a large bowl, combine eggs with milk mixture and yeast mixture.
- With electric mixer, gradually beat in 1 1/2 cups of the flour, beat for 2 minutes or until smooth.
- With wooden spoon, gradually stir in enough of the remaining flour to make soft, slightly sticky dough that comes away from side of bowl.
- On a lightly floured surface knead dough for 7 to 10 minutes or until smooth and elastic.
- Place in a large greased bowl, turning to grease all over. Cover with plastic wrap and let rise in warm draft-free place for 1 to 1-1/2 hours (or in refrigerator for
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough.
- Meanwhile make the filling, in a saucepan over medium heat, whisk 3/4 cup of the sugar with 3/4 cup of the butter until melted. Pour into greased 13- x 9-inch baking dish. Sprinkle with half of the pecans and cinnamon, and set aside.
- Melt remaining butter and set aside.
- Combine remaining sugar, pecans and cinnamon, and set aside.
- On a lightly floured surface roll out the dough into a 18- x 14-inch (45 x 35 cm) rectangle.
- Brush with all but 2 tbsp of the melted butter, leaving 1/2-inch (1 cm) border uncovered and sprinkle with sugar mixture.
- Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining butter.
- With serrated knife, cut into 15 pieces, place cut side down in dish. Cover and let rise until doubled in bulk, about 1 hour.
- Bake in 375°F (190°C) oven for 30 to 35 minutes or until crusts are golden brown.
- Let stand in dish for 3 minutes. Invert onto serving platter, scraping off remaining filling in dish to drizzle over buns.