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Ingredients

Cinnamon-Nut Filling:
Buns:
Glaze:

Directions

Filling:
  • Mix brown sugar, pecans, butter and cinnamon in small bowl.

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Buns:
  • Place dough on lightly floured surface; punch down; knead briefly. Cover dough; let rest for up to 20 minutes.

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  • Roll dough out into 12 x 8-inch rectangle. Sprinkle evenly with filling.

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  • 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.*

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  • Cover pan; let rise in warm place, away from drafts, 45 minutes or until doubled in bulk.

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  • To bake, heat oven to 350°F.

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  • Bake in 350°F oven 20 to 25 minutes or until golden brown. Remove pan to rack to cool slightly.

Meanwhile, prepare glaze:
  • Whisk together powdered sugar, water and vanilla in a small bowl until smooth and good drizzling consistency.

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  • Drizzle glaze over tops of buns. Separate into individual buns and serve immediately.

*

To make this recipe in a 13 x 9 x 2-inch baking pan for larger buns, use the entire recipe for Basic Refrigerated Sweet Dough (on www.familycircle.com), 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 powdered sugar, 4 teaspoons water and 1/2 teaspoon vanilla. Increase the baking time to 30 to 35 minutes.

Nutrition Facts

203 calories; total fat 10g; saturated fat 3g; cholesterol 21mg; sodium 75mg; carbohydrates 26g; protein 3g.

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