I made LindaC's cinnamon buns/rolls last week and while I was happy with the end results, I messed up a bit and knew I could do better. Basically, last week I made the dough in my KA which I do not recommend as it tends to over mix the dough, bringing out the stickiness and making one think it needs more flour. This time I mixed it with a wooden spoon to start, and then kneaded it on my counter top adding flour as necessary. After I made the dough, I remembered Lou's plea for photos and a tutorial. So here it is, unfortunately minus the mixing of the dough. But the recipe I used was very easy for the dough. Basically proof the yeast and start dumping in the other ingredients. I used LindaC's recipe as a base and added 1 and 1/4 cups brown sugar mixed with a generous tbs of cinnamon for the filling. I spread about 1/3 cup soft butter before I put down the brown sugar mix. The icing is a combo of almost equal parts cream cheese, butter and a cup or more of powdered sugar and a splash of vanilla. Next a rise of about 1.5 hours: Punched down: Rolled out like buttah: Spread with softened butter: Add brown sugar mixed with cinnamon: Start rolling up on the long side: finished roll: Sliced, in a greased pan, then let rise 30 min: Out of the oven: Iced:

Here's my favorite. Hot Cross Buns with Dried Sour Cherries Yield: 16 buns For Buns: 6 tablespoons granulated sugar 1 cup milk 1/4 cup (1/2 stick) unsalted butter 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves Grated zest of one lemon 1/4 cup warm water 2 packages (1/2 ounce or 4 1/2 tsp) active dry yeast 1 whole egg plus 2 egg yolks 3 1/3 cups all-purpose unbleached flour, plus more for kneading 1 teaspoon salt 1 cup dried sour cherries 1/2 cup chopped pistachios Melted unsalted butter for pan and brushing 1 egg yolk mixed with 1 tablespoon milk (glaze) For Icing: 1 cup confectioners' (powdered) sugar 1 to 2 teaspoons milk, heated Buns: Combine 5 tablespoons of the sugar, the milk, butter, cinnamon, nutmeg, cloves, and lemon zest in a small saucepan over medium heat. Stir until the milk is hot and the butter is melted. Remove from the heat and pour into a large bowl. Let cool to room temperature. Meanwhile, combine the warm water with the remaining 1 tablespoon sugar in a small bowl. Sprinkle the yeast over the water and let stand until frothy, about 10 minutes. Whisk the whole egg, the egg yolks, and the yeast into the cooled milk. In another bowl, stir together the 3 1/3 cups flour and the salt. Add the yeast mixture, stirring until a sticky dough forms. Stir in the sour cherries and pistachios. Turn the dough out onto a lightly floured board or countertop and knead until smooth and elastic, 10 to 15 minutes. If the dough is too sticky, sprinkle with a little more flour. Transfer to a lightly buttered bowl and brush the surface with a little melted butter. Cover loosely with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 2 hours. Punch down and knead briefly. Re-cover and let rise a second time, about 30 minutes. Punch the dough down again and knead briefly. Divide into quarters and divide each quarter into 4 equal pieces. Roll each piece of dough into a smooth ball and place in a lightly buttered 9-by-13-inch pan. Cover loosely with plastic wrap and let rise a final time until doubled, about 30 minutes. Preheat the oven to 375 degrees. Brush the buns with the egg glaze. Bake until golden brown and the buns sound hollow when rapped on the bottom, 20 to 25 minutes. Let cool completely on a wire rack. Icing: Combine the confectioners' sugar and 1 teaspoon warm milk in a bowl. Stir until smooth, adding another 1 teaspoon milk if needed to achieve a smooth consistency. Spoon into a pastry bag or a lock-top sandwich bag, seal, and snip off the tip of one corner. Squeeze the icing from the bag, piping a cross over each cooled bun. Serve the buns at room temperature. Note: sometimes I use chopped candied fruit, instead of the dried cherries. Nancy

Here's how they came out - I baked them for 45 mins. in a quarter sheet pan and they were perfectly done (some reviewers said they'd cut the baking time to 25 mins.,don't know how they could have baked through..) I ended up with 12 very generously sized rolls. Recipe notes that it serves 6. I don't know how anyone could eat 2 of these in one serving, and I can't imagine making each roll twice as large as mine were and having them bake through to the center without overcooking the outside. I skipped breakfast and had one of the rolls w/ cafe au lait as my lunch and I was more than satisfied. The brioche is very rich, yet light and flaky. It was my favorite part, which surprised me, as I am a big caramel/pecan fan. The point is, the "goo" really is the icing on the cake in this recipe. Many sticky buns I've had are only good for the goo, and the bread part is just a means of transport - you would as soon toss it away once the sweet stuff is gone. This recipe was time and labor intensive. If I make it again I will probably try one reviewer's method of boiling the goo a bit before pouring it in the pan. I'd like to add a deeper caramel flavor. This was a humungous diet splurge for me. So as soon as I finished mine I packaged up all but one and brought them to my sister's for her family (w/ strapping teenage boys) to enjoy. One bonus from this baking adventure was coming back home to a house that smells like heaven!!

Sure, Ann. It's much easier than it looks: GOOEY BUNS Dough: 1 pkg active dry yeast 1/4 cup + 2 TBL sugar 1/4 cup warm water (105-110°) 1 TBL salt 2 cups hot water 1/3 cup solid vegetable shortening 1 egg, lightly beaten 5 1/2 to 6 cups flour Dissolve the yeast & 2 TBL of the sugar in the warm water. Allow to stand 5 minutes. Meanwhile, dissolve the salt & 1/4 cup sugar in the hot water. Add th shortening & mix until the shortening is melted. Add the egg, 2 cups flour & the yeast mixture. Beat until smooth. Add 2 more cups flour, working the dough until moistened. Add the remaining 1 1/2 to 2 cups flour & work the dough until smooth. Place the dough in a greased bowl, turning to coat all sides. Cover tightly w/plastic wrap & let rise in the refrigerator overnight. Syrup: 12 TBL (1 1/2 sticks) butter 1 3/4 cups firmly packed brown sugar 3 TBL half-and-half 1 3/4 cups chopped pecans In a large saucepan, melt the butter. Add the brown sugar & half-and-half; bring to a simmer. Cover the surface of two 9x13" pans with this syrup. Sprinkle evenly w/pecans. Remove the dough from the refrigerator; divide in 1/2. On a floured surface, roll each dough half into a 12x8" rectangle. Filling: 12 TBL (1 1/2 sticks) butter, melted 1/2 cup granulated sugar 1/4 cup ground cinnamon Spread the dough w/the melted butter. Combine the granulated sugar & cinnamon; sprinkle over the dough. Starting from a long sidee, roll each rectangle jelly roll style. Pinch the outside edge to the main body of the dough. Slice into 1" pieces. Place the slices cut side down in the prepared pans, leaving space between for expansion. Cover with a kitchen towel (not terrycloth) & let rise until doubled in size, 1 hour or longer. Bake in a preheated 350° oven for 20-25 minutes. While the buns are still hot, loosen the edges with a knife & invert each pan over a serving platter. Allow the pan to stay in place for a minute or 2 before removing.~~A Cleveland Collection