"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Gooey Cinnamon Buns Recipe

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This recipe for Gooey Cinnamon Buns, by , is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, May 30, 2006


1 c. milk
1 egg, beaten
4 T. butter, melted
4 T. water
4 serving pkg. vanilla instant pudding
4 c. bread flour
1 T. white sugar
tsp. Salt
2 tsp. Bread machine yeast
c. margarine, softened
1 c. brown sugar
2 tsp. Ground cinnamon
c. chopped pecans
c. raisins
1 tsp. Milk
1 c. confectioners sugar
4 T. margarine, softened
1 tsp. Vanilla

In a bread machine pan, place the milk, beaten egg, melted butter or margarine, water, vanilla pudding, bread flour, sugar, salt and yeast in the order recommended by the manufacturer. Select the dough cycle.
When cycle is finished, remove the dough and knead for 3 to 5 minutes. Roll out to a 17 x 10 rectangle.
In a microwave safe bowl, mix together the softened butter, brown sugar, cinnamon. Soften in the microwave for 10 seconds. Add pecans and raisins if desired. Spread over dough. Starting with the widest end, roll the dough into a log. Pinch to seam ends. Cut into inch to 1 inch slices and place on a greased jelly roll sheet. Place in a draft-free space and allow to rise until doubled.
Bake at 350 for 15 20 minutes.
To make frosting, mix the milk, confectioners sugar, softened butter and vanilla. Spread over warm rolls.




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