Christmas Morning Cinnamon Buns

in Guest Recipe Book

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Servings: Makes: 12 Buns

Ingredients: Prepare in a rectangular pan for larger buns. (See Note)* CINNAMON-NUT FILLING: 1/2 cup packed light-brown sugar 3/4 cup chopped pecans 2 tablespoons butter or margarine, melted 1 teaspoon ground cinnamon BUNS: 1/2 recipe Basic Refrigerated Sweet Dough GLAZE: 1/2 cup confectioners' sugar 3 teaspoons water 1/4 teaspoon vanilla extract

Instructions: 1. Filling: Mix brown sugar, pecans, butter and cinnamon in small bowl. 2. Buns: Place dough on lightly floured surface; punch down; knead briefly. Cover dough; let rest for up to 20 minutes. 3. Roll dough out into 12x 8-inch rectangle. Sprinkle evenly with filling. 4. Starting from 12-inch edge, roll up dough, jelly-roll fashion. Pinch ends together to seal . Cut roll crosswise into 12 equal pieces. Place buns, cut side up and touching, in lightly greased 8-inch round pan . 5. Cover pan; let rise in warm place, away from drafts, 45 minutes or until doubled in bulk. 6. To bake, heat oven to 350°. 7. Bake in 350° F oven 20 to 25 minutes or until golden brown. Remove pan to rack to cool slightly. 8. Meanwhile, prepare glaze: Whisk together confectioners' sugar, water and vanilla in a small bowl until smooth and good drizzling consistency. 9. Drizzle glaze over tops of buns. Separate into individual buns and serve immediately. Makes: 12 Buns. *Note: To make these buns in a 13x9 2-inch baking pan (for larger buns), use the entire recipe for Basic Refrigerated Sweet Dough, with the following changes: Increase the filling to 3/4 cups packed light-brown sugar, 1 1/4 cups chopped pecans, 3 tablespoons melted butter or margarine, and 1 1/2 teaspoons ground cinnamon. Increase the glaze to 1 cup confectioners' sugar, 4 teaspoons water and 1/2 teaspoon vanilla. Increase the baking time to 30 to 35 minutes. Nutrient Value Per Bun: 203 calories, 10 g fat (3 g saturated), 3 g protein, 26 g carbohydrate, 75 mg sodium

Source: Woman's Day Magazine

Submitted By: Lynne Parrish

Date: September 22, 2002

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