These classic buns are as good for brunch as they are mid-afternoon with a cup of joe. Just the smell of these buns cooking brings me back to chilly fall afternoons, getting home from school and walking into a house filled with the smell of cinnamon, sugar, and toasted nuts.
When arranging these buns in the baking dish, make sure you leave enough space in between them so that they can proof a second time.
- Yield:serves 4-6
- Active time: 25 minutes
- Total time:2 hours 35 minutes
- 3 teaspoons dry yeast
- 1/2 cup warm water
- 1/2 teaspoon sugar
- 1/2 cup milk, warm
- 1/4 cup butter, melted
- 2 eggs, eggs
- 1/4 cup sugar
- 4-5 cups of flour
- 1 cups brown sugar, divided
- 3/4 cups butter, melted
- 1 cup chopped walnuts, divided
- 1 tablespoon ground cinnamon
- turbinado sugar (optional)
- 4 tablespoons butter, melted
Combine yeast, water and sugar in a small bowl and allow to proof (become bubbly). In a large bowl, combine proofed yeast mixture, milk, butter, eggs, and sugar until well combined. Add flour 1/2 cup at a time, while mixing, until soft dough is formed. Place dough in a greased bowl and let rest in a warm place for 1 – 1 1/2 hours.
Combine 3/4 cup brown sugar and melted butter and mix until well combined. Pour into bottom of pyrex dish, and sprinkle with 1/4 cup chopped walnuts. Roll out dough to 18x14 inch rectangle, and brush with 4 tablespoons butter. Sprinkle with remaining 1/4 cup sugar, 3/4 cup chopped walnuts, and cinnamon. Roll up jelly-roll style and slice into 12 pieces.
Place rolls in pyrex dish and allow to rise in a warm place, about 1 hour.
Preheat oven to 375°. Brush top of buns with leftover butter and sprinkle with turbinado sugar (if desired). Bake until tops of buns are golden brown, about 40 minutes. Remove from oven and let sit 4 minutes. Invert onto a large platter and scrape any remaining sugar and nuts over the top. Serve warm with hot tea and coffee.