Cinnamon Buns

Cinnamon buns are traditionally finished with a vanilla frosting. Cinnamon buns can also be used to make Sticky Buns, cinnamon buns (minus the raisins) baked on top of a butter, brown sugar and pecan mixture. Once the buns are done, the pan is inverted so the "sticky" mixture flows down onto the buns creating a nice topping.

The German pastries called Schnecken are the predecessors to the American sweet roll and sticky bun. The first edition of The Settlement Cookbook, issued in 1901, includes a recipe for “Cinnamon Rolls or Schnecken”; the 1920 book contains two versions, the original and one for “Cold Water Schnecken“; but by the 1940s The Settlement Cook Book had edited the name of the treat down to simply “cinnamon rolls,” and still later editions find the same yeast dough appearing as pecan rolls baked in muffin pans.

1 recipe Richer Sweet Dough, to which you have added 1/2 cup raisins

Cinnamon Filling:
8 tablespoons unsalted butter, softened
1/3 cup sugar
1 tablespoon cinnamon
1/2 cup walnuts or pecans, lightly chopped (optional - don't use for Sticky Buns)

For the glaze:
1 1/2 cups confectioners' sugar
3 tablespoons unsalted butter, melted and cooled
3 tablespoons milk
1 teaspoon vanilla extract

Follow the recipe for Richer Sweet Dough adding 1/2 cup raisins to the dough. When doubled in size, punch down dough. Roll out on a floured surface into a 12 by 9-inch rectangle. Spread softened butter all over dough. Sprinkle with the sugar and cinnamon. Sprinkle with walnuts or pecans if desired. Beginning at the 12-inch side, role up dough and pinch edge together to seal. Cut into 12 1-inch slices.

Place cinnamon roll slices, cut side down, close together in a buttered 13 x 9 inch baking pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until golden brown. Turn out onto a cooling rack.

To make the glaze: mix butter, powdered sugar, milk and vanilla together until the glaze is smooth. Spread over slightly cooled rolls.

Makes 1 dozen.

Nutella Filling:

12 ounces homemade Nutella (about 1 1/3 cups; 340g), creamy or crunchy
4 ounces skinned toasted hazelnuts, roughly chopped (a shy cup; 115g), or more to taste

Spread homemade Nutella over dough in an even layer, using an offset spatula. Sprinkle hazelnuts on top and roll into a log, ending seam side down.