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Easter Breakfast Cinnamon Buns

April 15, 2017 10:58 AM

Chef Maureen Clancy, educator with the F.D. Myers Education Center, and her student Bailey Carey join Dan to prepare some delicious Cinnamon Buns, right in time for Easter brunches.

Chef Clancy’s Easter Breakfast Cinnamon Buns

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  • 1 teaspoon white sugar
  • 1 (.25 ounce) package active dry yeast
  • 1/2 cup warm water (110 degrees F/45 degrees C)

In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes

  • 1/2 cup milk
  • 1/4 cup white sugar
  • 1/4 cup butter
  • 1 teaspoon salt

Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.

  • 4 cups all-purpose flour ( portion it out don’t dump it all in at one time)
  • 2 eggs, beaten

    In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

  • 3/4 cup butter
  • 3/4 cup brown sugar
  • 1 cup chopped pecans, divided
  • 3/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup melted butter

While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.

Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls. Serve warm.

Credits

Joel Landas

Copyright 2017 - WNYT-TV, LLC A Hubbard Broadcasting Company

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