No bread machine, SO... 1 packet of instant yeast into warm milk for 10m. Added sugar, then melted butter, eggs, salt, mixed well, then added ap flour and kneaded by hand 5m. Lg ceramic bowl, coated the inside w/melted butter. Put the dough ball in there- turned it once so it was nice and greazy :) Covered w/a damp towel and set on top of warm oven. 1 hr later it was puffy, punched it down, let sit 10m, then cut dough ball in 1/2 and rolled out w/floured rolling pin on a floured cookie sheet- made it evenly shaped SO EASY! Buttered & sprinkled w/half of cinn/sug and 2/3c chopped pecans. Rolled and sliced, then repeated the process with the other 1/2. Ended up w/21 buns. Put 7/ea in 3 pans. Refrigerated one for next a.m. Froze the other 2 pans. Put frige ones in cold oven and they rose while it preheated, 15m later turned upside down on plate and iced. SO...FLIPPIN...GOOD... ******UPDATE: 1 week later, they froze well! Last night I left them frozen on counter a few hrs to defrost, they rose a tiny bit, then in frige overnight, put in cold oven, they puffed right up while it preheated. Oh, I didn't have cream cheese this time around so used the AR Sour Cream Frosting recipe (more of an icing really) and it was phenomenal with these- a little tangy-er than the cream cheese one- Not as Cinnabon-y, but still YUMMY!***2 WKS frozen, not so good :(
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No bread machine, SO... 1 packet of instant yeast into warm milk for 10m. Added sugar, then...