Classic Cinnamon Buns - cooking recipe

Ingredients

Dough
1 cup whole milk
1 (1 1/4 ounce) envelope active dry yeast
1/4 cup warm water (100 to 110 degrees)
3 tablespoons granulated sugar
2 eggs
1/4 cup unsalted butter, melted
4 1/2 - 5 cups all-purpose flour
1/2 teaspoon salt
Filling
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1 cup packed light brown sugar
1 tablespoon cinnamon
1 cup pecans, coarsely chopped
1 cup raisins
Glaze
2 cups confectioners' sugar
1 -3 tablespoon milk

Preparation

Heat the milk in a small saucepan over medium heat until it just begins to boil.
Remove from heat and let stand until cooled to room temperature.
Meanwhile, sprinkle the yeast over the warm water in a large bowl.
Add 1 T of the sugar and let stand until foamy, about 5 minutes.
Beat in the remaining 2 T sugar, eggs and butter.
Beat in cooled milk.
Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms.
Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky.
Knead for about 10 minutes until smooth.
The dough will be soft.
Grease a large bowl.
Place the dough in the bowl.
Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours.
Coat two 9-inch round baking pans with nonstick cooking spray.
Line bottoms with waxed paper; coat paper with spray.
Prepare Filling: Mix butter, both kinds of sugar and cinnamon together in a medium-size bowl.
Punch down dough.
Roll out dough on a lightly floured surface to an 18 x 12-inch rectangle. Spread the butter-sugar mixture over the dough.
Sprinkle with nuts and raisins.
Starting on one long side roll up jelly roll fashion and pinch seam to close.
Cut crosswise into 14 generous 1-inch pieces.
Arrange 7 pieces, cut-side down, in each prepared pan.
Cover with plastic wrap and let sit in a warm spot until buns double in size, about 30 to 45 minutes.
Or cover tightly with plastic wrap and refrigerate until the following morning.
Heat oven to 350\u00b0F.
Uncover pans and bake buns until they are golden-brown and bubbly, 30 to 40 minutes.
Transfer to a wire rack and let cool 10 minutes.
Glaze: Mix confectioners' sugar and 1 tablespoon of the milk, adding more milk as necessary, to make a smooth glaze.
Invert buns to a serving platter.
Drizzle glaze on top of buns (about 1/3 cup per pan).
Serve warm.