11/4 cups milk

1/4 cup sugar

2, ¼ oz. packages active dry yeast

1/2 cup butter, softened

4-41/2 cups flour

1 tsp.  salt

1 egg

1 tsp. vanilla



½ cup butter melted, divided

1 cup sugar

¼ cup cinnamon

1 ½ cups raisins and/or chopped nuts



In a saucepan, heat milk and sugar until 115°.  Remove from heat, add yeast, and stir to dissolve.  Let stand for 5 minutes until yeast becomes foamy on top of mixture. 


In a large mixing bowl, combine yeast mixture, butter, salt, and half of flour.  When blended, add egg and vanila and mix well.  Add remaining flour mixture.


When combined, turn dough onto a floured countertop and knead for 5 minutes until dough is smooth.  Add additional 1/2 cup of flour as needed if dough feels sticky.


Place in a greased bowl and cover.  Let rise in a warm, draft-free place for 1 hour and 15 minutes or until doubled in bulk.


Punch dough down, knead briefly, and cut into 2 pieces.  Cover and let rest for 10 minutes while you prepare filling.


Melt butter in a small saucepan.  Mix sugar and cinnamon together with raisins/nuts. 


Roll each piece of dough into an 8" x 12" rectangle.  Brush each rectangle with half of butter (reserve ¼ cup for brushing the tops before baking) and then top each with half of filling ingredients.


Starting on the long side, roll each rectangle tightly, jelly-roll style, pinching the edges to seal.  Cut each roll into 12 even pieces (Cut in half - each half in half - and each quarter into 3 pieces).  Place pieces from each roll in a greased 9" pie plate or cake pan in a circular design. Brush on remaining melted butter and sprinkle with remaining cinnamon and sugar mix.


Cover and let rise again until double in bulk, about 45 minutes.  Bake at 375° for 20-25 minutes until browned.  Remove, cool for 15-20 minutes and drizzle with icing.



2 cups powdered sugar

2 tsp. vanilla

4 Tbs. milk


Whisk all of the ingredients together until smooth.  Drizzle all over warm buns.


Breads and Pastries