Charlene's Recipe

Christmas morning breakfast buns

Category: Bread

Makes 24 buns
Complete in 5 hours 55 minutes

1/3 cup warm water
1/4 cup sugar
an envelope active dry yeast
1/4 cup (1 stick) unsalted butter or margarine, melted
1/2 cup sour cream
1 egg
1 tsp vanilla
3/4 tsp salt
a cup all purpose flour

CINNAMON NUT FILLING:
1 cup packed light brown sugar
1 1/2 cup chopped pecans
1/4 cup (1/2 stick) butter or margarine, melted
2 tsp ground cinnamon

GLAZE:
1 cup confectioners' sugar
4-6 tsp water
1/2 tsp vanilla

Mix warm water and 1 Tbsp sugar in a small bowl. Sprinkle yeast on top; mix gently. Let stand 10 minutes or until foamy.
Combine melted butter, sour cream, egg, vanilla, salt and remaining sugar in a large bowl. Beat until well blended. Add 1 cup flour; beat on low speed until well mixed. Add yeast mixture and another 1 cup flour; beat on medium speed for 2 minutes; scraping down sides of bowl occasionally. Gradually stir in remaining 1 cup flour to make a medium soft dough (dough should be softer and bread dough).
Turn out dough on a lightly floured surface. Knead until smooth, about 5 miu=nutes, adding more flour if needed. Shape dough into a ball. Place in a lightly greased bowl, turning to coat. Cover bowl loosely with plastic wrap. Refrigerate 4 hours or up to 2 days.
Place dough on a lightly floured surface; mix brown sugar, pecans, butter and cinnamon in a small bowl.
Lightly grease two 8-inch round pans. Divide dough in half. Roll one 1/2 onto 12x8-inch rectnagle. Sprinkle evenly with half of filling. Roll up from a long side, jelly roll fashion. Pinch ends to seal. Cut roll crosswise into 12 equal pieces. Place buns, cut side out and touching, in a greased pan. Repeat with remaining dough, filling and pan.
Cover the pans; let rise in warm place, away from drafts, 45 minutes or until doubled in volume.
Heat oven to 350. Bake 20-25 minutes or until buns are golden brown. Remove pans to a rack to cool slightly.
Meanwhile, Prepare glaze: Combine confectioners' sugar, water and vanilla in a small bowl; whisk to a smooth drizzling consistency. Drizzle glaze over tops of warm buns. Seperate into individual buns and serve immediately.