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Cinnamon Bun III

Pennsylvania Dutch Cooking from AlansKitchen.comMakes about 28 buns

Ingredients:

  • 1 - package active dry yeast

  • 1/4 - cup water, lukewarm

  • 1 - cup milk, scalded (cooled to lukewarm)

  • 1/4 - cup sugar

  • 4 - cups all-purpose flour, sifted

  • 1/4 - cup shortening, melted

  • 1 - cup brown sugar

  • 3/4 - teaspoon cinnamon

  • 1/2 - cup butter, softened

  • 1/2 - cup pecans, chopped

Directions:

Preheat oven to 375 F.

  1. In a glass, dissolve yeast in water.  Allow to foam.  In a large bowl, mix sugar, milk, and yeast mixture.  Add 2 cups of flour, shortening, and stir.  Add the balance of the flour, cover with plastic wrap and let rise 1-hour or doubles in size.

  2. Flour board and roll out dough to 1/4-inch thickness.  Mix the brown sugar and cinnamon.  Spread half the butter, brown sugar - cinnamon mixture.  Roll up (like jelly roll), with a sharp knife, slice into 1-1/2-inch sections. 

  3. Place the remain butter and sugar-cinnamon mixture on the bottom of 5 greased 9-inch pans.  Put the rolls in the pans and let rise until double in size.  Sprinkle pecans and cinnamon across the top and bake for 25 to 30 minutes or until golden brown.

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