Several folks have asked for the recipe for cinnamon buns that Colleen made in Athens so here ya go:
Classic Cinnamon Buns
1 cup Whole Milk
1 Envelope (¼ Ounce) Active Dry Yeast
¼ cup Warm Water (100°F To 110°F)
3 Tbsp Granulated Sugar
¼ cup (½ stick) Unsalted Butter,melted
4-½ - 5 cups All-Purpose Flour
½ tsp Salt
½ cup (1 stick) Unsalted Butter,softened
¼ cup Granulated Sugar
1 cup Packed Light Brown Sugar
1 Tbsp Cinnamon
1 cup Coarsely Chopped Pecans
1 cup Raisins
2 cups Confectioners Sugar
1 - 3 Tbsp Milk
2 Tbsp Orange Juice
Description: This the recipe for the cinnamon buns we prepared in Athens.
1. Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature.
2. Meanwhile, sprinkle the yeast over the warm water in a large bowl. Add 1 tablespoon of the sugar and let stand until foamy, about 5 minutes. Beat in the remaining 2 tablespoons sugar, eggs and butter. Beat in cooled milk.
3. Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms. Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky. Knead for about 10 minutes until smooth. The dough will be soft.
4. Divide the dough into two equal pieces. Spray inside of two ziplock bags with Pam. Place dough inside bags and refrigerate until use. (Within 24 hours).Grease a large bowl. Bring dough to room temperature before proceeding with baking.
5. Prepare an 18 inch cast iron skillet by spraying with Pam. Cut parchment paper to size of pan and place in bottom. Spray this with Pam also. Prepare Filling: Mix butter, both kinds of sugar and cinnamon together in a medium-size bowl.
6. Punch down dough. Roll out dough on a lightly floured surface to an 18 x 12-inch rectangle. Spread the butter-sugar mixture over the dough. Sprinkle with nuts and raisins. Starting on one long side roll up jelly roll fashion and pinch seam to close.
7. Cut crosswise into generous 1-inch pieces. Arrange pieces, cut-side down, in prepared pan.
8. Prepare BGE for 350°F indirect and elevated. Bake buns until they are golden-brown and bubbly, 30 to 40 minutes. Transfer to a wire rack and let cool 10 minutes.
9. Glaze: Mix confectioners sugar and 1 tablespoon of the milk, add the 2 Tbs. of orange juice and continue stirring to make a smooth glaze. Invert buns to a serving platter. Drizzle glaze on top of buns (about ⅓ cup per pan). Serve warm.
Yield: 12 buns
Attribution: Family Circle