Gooey Cinnamon Buns

Ingredients

CINNAMON BUNS:
1 cup whole milk
6 tablespoons granulated sugar
1 package active dry yeast
3 cups plus 2 tablespoons all-purpose flour, plus more for rolling out dough
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
1 egg
1/2 cup raisins
1 teaspoon vegetable oil
NUTTY FILLING:
3/4 cup packed light brown sugar
1/2 cup chopped walnuts or pecans
2 teaspoons ground cinnamon
1/2 teaspoon salt
12 tablespoons melted unsalted butter
GLAZE:
1 1/2 cups confectionersí sugar
2 tablespoons whole milk
1 teaspoon vanilla extract

Instructions

Place the milk in a small saucepan. Heat over medium-low heat until the milk is warm, about 110?F on an instant-read thermometer. Remove from the heat.
†
Combine 2 tablespoons of the granulated sugar with the yeast in a small mixing bowl, whisk in the warm milk, and let rest until slightly thickened and foamy, about 5 minutes. This lets you know that the yeast is working.
†
Sift the flour, the remaining 4 tablespoons of granulated sugar, and the salt into a large mixing bowl. Add the softened butter, egg, raisins, and the yeast mixture, stirring well with a large wooden spoon to incorporate all of the flour.
†
Place the dough on a work surface sprinkled with 2 tablespoons of flour and knead until smooth and elastic, about 3 to 5 minutes. The dough should not be stickyóif it is, add a bit more flour and continue kneading to work it into the dough. (Alternately, mix the dough in an electric mixer fitted with a dough hook.)
†
Using your hands, form the dough into a ball and lightly grease it with the vegetable oil.
†
Place the dough into a large mixing bowl and cover with plastic wrap. Let rest in a warm, draft-free place and allow to rise until doubled in size, about 1 1/2 hours.
†
When the dough has risen, divide it into two equal portions.
†
In a small mixing bowl, make the nutty filling by combining the brown sugar, nuts, cinnamon, salt, and melted butter, and stirring until smooth.
†
Place one portion of the dough on a lightly floured surface and sprinkle with a little bit more flour, then use a rolling pin to roll it into a large rectangle, about 12 inches by 9 inches.
†
Using the back of a small spoon, carefully spread half of the nutty filling over the top of the dough.
†
With the long end of the rectangle facing you, roll up the dough into a tight cylinder.
†
Pinch the edges together and use a sharp knife to cut 1-inch-thick slices.
†
†
Place the rounds on a large baking sheet, leaving half an inch between the rounds.
†
Repeat with the remaining dough.
†
Cover rounds with plastic wrap and let rest in a warm, draft-free place until risen by half their size and almost touching, 30 to 60 minutes.
†
Make sure the oven rack is in the center position and preheat the oven to 350?F.
†
Bake until golden brown, about 25 to 30 minutes.
†
Combine the glaze ingredients in a medium mixing bowl and stir until smooth.
†
Using oven mitts or pot holders, remove buns from the oven and drizzle the glaze over the tops. Serve warm.
†
Yield: 20 buns