THE SALTY CINNAMON BUNS

​​     One Christmas, me and my family were going to Hawaii with my aunt, uncle, and cousins. The plan was to take a plane and arrive on Christmas Eve, go to bed, and wake up on Christmas Day.  The thing is, we all wanted to eat cinnamon buns for breakfast as it was a tradition of ours to eat cinnamon buns on Christmas morning. We planned to use my aunt's recipe for cinnamon buns because we all wanted to have fresh cinnamon buns.
     My mom volunteered to make them because my cousins were getting there after us. So, when we were packing, we packed all of the ingredients for the cinnamon buns. Then, we got on a plane on the morning of Christmas Eve and we flew to Hawaii.
     When we arrived, it was late. We got a cab, and drove to the place we were staying. When we got there, the rest of us went to bed and my mom began to prepare the dough to rise overnight and be cooked the next morning. It was very late when my mom finished putting together all of the ingredients and put them in the fridge.
     The next day everyone woke up, it was Christmas Day and my cousins had arrived. We were all in good spirits, we put the cinnamon buns in the oven and opened our stockings. Then, it was time for breakfast. We took the cinnamon buns out of the oven. Let them cool. And then we took a bite, and they were… salty? As it turns out, when we packed the salt and sugar, we had put both the salt and the sugar in similar looking, unmarked containers. My mom had accidentally mistaken the salt for the sugar and made the first ever salty cinnamon buns.
     Needless to say, we got something else for breakfast that day. ​

​RECIPE

Ingredients
    Dough:
  • ¼c granulated sugar
  • ½c warm water
  • 1tbsp active dry yeast
  • ½c milk
  • ¼c butter
  • 1tsp salt
  • 2 eggs
  • 2 cups of all purpose flour
    Filling:
  • 1c butter
  • 1 ½c packed brown sugar
  • 1c coarsely chopped pecans
  • 1tbsp cinnamon
Part 1:
  1. Dissolve 1tsp of sugar in warm water
  2. Sprinkle in yeast
  3. Leave for 10 minutes or until frothy
  4. Meanwhile, heat the milk, remaining sugar, butter, and salt until warm or butter is melted
  5. Let cool to lukewarm
Part 2:
  1. Mix eggs and milk together
  2. Then mix the eggs and milk in with the yeast
  3. Add Flour
  4. When solid enough, knead for 7-10 minutes or until elastic
  5. Leave in large, greased bowl
  6. Let rise for 1 - 1 ½ hours
Part 3:
  1. Melt a ¾c of butter and a ¾c of brown sugar
  2. Whisk until smooth
  3. Pour into a greased 13  by 9 pan
  4. Sprinkle with a ½c of pecans
Part 4:
  1. Melt remaining butter
  2. Set aside
  3. Combine remaining sugar, pecan, and cinnamon

Part 5:
  1. Roll out dough into an 18 by 14 rectangle
  2. Brush and butter (leave ½ inch border uncovered)
  3. Sprinkle remaining sugar, pecan, cinnamon blend
  4. Roll up along long side
  5. Pinch to seal
  6. Cut into 15 pieces
  7. Place 5-by-3 cut side down in pan
  8. Brush and butter
Part 6:
  1. Cover
  2. Let rise overnight in fridge
Part 7:
  1. Bake at 375℉ for 30 minutes or until the crusts are golden and sound hollow when tapped
  2. Let sit in pan for 3 minutes
  3. Invert to serving platter
​