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Cinnamon Bun II

Pennsylvania Dutch Cooking from AlansKitchen.comMakes 6 (9-inch) pan full

Ingredients:

  • 2 - packages active dry yeast

  • 1/2 - cup milk, scalded and cooled to lukewarm

  • 1 - Tablespoon sugar

  • 1 - Tablespoon flour

  • 3/4 - teaspoon salt

  • Flour mixture

    • 2 - cups sugar

    • 1 - cup butter, melted

    • 3/4 - teaspoon salt

    • 6 - cups all-purpose flour (plus), sifted

    • 5 - eggs, beaten

  • Filling

    • 1/4 - cup butter, melted

    • 1/2 - cup light brown sugar

    • 1/8 - teaspoon cinnamon

    • 1/2 - cup raisins, soaked in water

  • Topping

    • 5 - teaspoons sugar

    • 1/8 - teaspoon cinnamon

    • 1/2 - cup pecans, chopped

Directions:

Preheat oven to 375 F.

  1. In a large bowl, dissolve the yeast into the milk.  Add the sugar, flour and salt.  Mix and set aside to rise in a warm place for about 1-hour.  Then add flour mixture of sugar, butter, salt, and flour. 

  2. The dough should be like a stiff sponge.  Add more flour if not stiff enough. Then add the eggs.  Beat the mixture and let rise until double in size.  Flour board and roll out dough to 1/2-inch thickness.  Brush with butter and sprinkle sugar, cinnamon, and raisins. 

  3. Roll up (like jelly roll) and with a sharp knife, cut into 1-inch slices.  Place in 6 greased 9-inch pans.  Mix the sugar, cinnamon, and sprinkle over the top. Press in the pecans.  Cover and let rise until double in size.  Bake in oven for 20 minutes.

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