↞ recipe box start page
Category: Bread
Prep Time: Cook Time: Total Time:
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.
view more member recipes
Christmas morning breakfast buns
view my recipes
print
save
Category: Bread
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Sunday Morning Breakfast Tacos ~ Ole!~
by kathiecooks
6 flour or corn tortillas 2 tablespoons butter 1 small onion, chopped 1 clove garlic, minced 1/4 teaspoon ground cumin 6 eggs, beaten 1/2 cup prepared salsa or make your own salsa, divided 1 1/
by kathiecooks
6 flour or corn tortillas 2 tablespoons butter 1 small onion, chopped 1 clove garlic, minced 1/4 teaspoon ground cumin 6 eggs, beaten 1/2 cup prepared salsa or make your own salsa, divided 1 1/
Apple - Pecan Breakfast Buns
by twilson37
2 cups all-purpose flour 1/4 cup sugar 1 tablespoon baking powder 3/4 teaspoon salt 2 teaspoons grated lemon peel 1/4 cup (1/8 lb.) butter, chilled, plus 1/2 cup (1/4 lb.) 3/4 cup milk 2 table
by twilson37
2 cups all-purpose flour 1/4 cup sugar 1 tablespoon baking powder 3/4 teaspoon salt 2 teaspoons grated lemon peel 1/4 cup (1/8 lb.) butter, chilled, plus 1/2 cup (1/4 lb.) 3/4 cup milk 2 table
Christmas Breakfast Casserole
by LittleSumo
16 slices white bread, crusts removed 8 slices back bacon 1 cup grated cheddar cheese 6 eggs 1/2 tsp salt 1/2 tsp pepper 1/2 tsp dry mustard dash tabasco sauce 1/4 cup chopped red pepper 1/4
by LittleSumo
16 slices white bread, crusts removed 8 slices back bacon 1 cup grated cheddar cheese 6 eggs 1/2 tsp salt 1/2 tsp pepper 1/2 tsp dry mustard dash tabasco sauce 1/4 cup chopped red pepper 1/4
Christmas Breakfast Cocktail
by sgre52160
3 cups orange juice 1 1/2 cup cranberry juice 1 1/2 to 2 cups club soda The night before Christmas: Mix 3 cups orange juice with 1 1/2 cups cranberry juice and chill in a 2-quart pitcher overni
by sgre52160
3 cups orange juice 1 1/2 cup cranberry juice 1 1/2 to 2 cups club soda The night before Christmas: Mix 3 cups orange juice with 1 1/2 cups cranberry juice and chill in a 2-quart pitcher overni
view more member recipes
related CDKitchen recipes
Christmas Breakfast Casserole
Bumstead Sandwiches
Sunday Morning at Martha's Vineyard Bed & Breakfast
Danish Breakfast Treats
Hot Little Doggies
Rice Breakfast