Grandma Hall’s Cinnamon Buns

  • 1/4 C warm water
  • 1 t sugar
  • 1 package active dry yeast
  • 3/4 – 1 C warm milk
  • 1 T sugar
  • 1/2 t salt
  • 1-1/2 T melted unsalted butter
  • 1 egg well beaten
  • 3 C all purpose flour
  • 3/4 C melted unsalted butter divided, 1/2 C + 1/4 C
  • 1-1/2 C brown sugar divided, 1 C + 1/2 C
  • 1 T ground cinnamon
  • 1/4 C raisins (not in Grandma Hall’s recipe)
  1. Dissolve 1 t sugar in water, sprinkle yeast on top and let proof 10 minutes.
  2. Combine milk, 1 T sugar, salt, 1-1/2 T melted butter and beaten egg in bowl of mixer. Add yeast mixture.
  3. Add flour a little at a time to make soft but not sticky dough. Use a bit more flour if necessary.
  4. Knead in mixer with dough hook about 5 minutes.
  5. Remove dough from bowl and let rest, loosely covered with plastic wrap for 20 minutes.
  6. Roll out dough to a 20″ x 14″ rectangle.
  7. Brush with 1/2 C melted butter.
  8. Combine 1 C brown sugar and the cinnamon. Sprinkle over dough.
  9. Sprinkle with raisins if desired.
  10. Roll dough starting on 20″ side.
  11. Pinch the long seam to seal edges.
  12. Cut into 9 2″ slices or 12 1-5/8″ slices.
  13. Combine remaining 1/4 C butter and 1/2 C brown sugar. Spread over bottom of square 8″ if 9 slices or 13″ x 9″ pan if 12 slices.
  14. Place slices in pan cut side up.
  15. Cover with a piece of wax paper lightly coated with cooking spray.
  16. Cover that tightly with plastic wrap.
  17. Refrigerate overnight loosely covered with plastic wrap in refrigerator.
  18. Let stand at room room temperature for about 2 hours before baking.
  19. Bake at about 375 for about 30 minutes or until done.
  20. Invert on to platter or other baking pan, preferably glass because it looks nice and serve hot.

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