Cinnamon Buns With Fondant And Cinnamon Glaze

For Dough: In a large bowl, whisk together water, yeast and pinch of sugar. Let stand a couple of minutes until the yeast swells or dissolves. Stir in milk, butter, sugar, salt, vanilla, lemon oil or extract, sour cream or yogurt and cinnamon. As ingredients blend, fold in most of flour.

Mix to make a soft, kneadable dough. Knead 6-8 minutes until dough is smooth and elastic. Place in a greased bowl and place this in a plastic bag and seal loosely. Let rise until almost doubled, about 45-60 minutes.

For Sticky Cinnamon Glaze: Heat butter and stir in brown sugar and cinnamon. Spread glaze on bottom of prepared pan.

Generously grease two (preferably non-stick) muffin tins.

Gently deflate dough. Let dough rest about ten minutes. Roll out to an 18 inch square, between 1/4 and 1/2 inch thick.

For Cinnamon Sugar Filling: Brush with melted butter. Sprinkle with brown sugar, cinnamon, nuts and raisins. Roll up, starting with edge of dough closest to you, into a snug roll or jellyroll. Cut in 1 and 1/2 inch slices.

Drizzle a little cinnamon glaze into each prepared muffin cup and then place a schnecken inside cup. Place muffin tins in plastic bags and place in fridge. Allow dough to rise until doubled (45-90 minutes at room temperature).

To bake, remove muffin tins from fridge and allow to warm up a bit - about 30 minutes. Preheat oven to 350 F. and bake about 25-30 minutes until buns are medium brown. Invert onto serving tray. Drizzle syrup remaining in muffin tins over tops of buns.

BREAD MACHINE NOTE: Often, rich doughs, especially those exceeding four cups of flour need assistance during the initial part of the dough cycle. Using a rubber spatula, move flour from sides or corners into center and make sure dough is being well mixed. Dust in additional flour as required to make a soft, bouncy ball.

Generously grease a 9 by 13 inch baking pan. Take prepared batch of dough and fill with the cinnamon sugar filling. Make Sticky Cinnamon Glaze.

Spread Sticky Cinnamon Glaze on bottom of pan. Distribute whole pecans evenly on pan bottom. Cut roll of dough into one-inch slices.

Place slices, almost next to each other, in prepared pan. Spray top of dough with non-stick cooking spray. Place whole pan in a plastic bag and seal. Refrigerate overnight. If you are making these right away, let dough rise until doubled - about 45-60 minutes.

To bake, preheat oven to 350 degrees F. Bake until buns are lightly golden. Remove from oven and invert on large tray.

For Mock Fondant: Whisk together confectioner's sugar, water and vanilla to make a spreadable glaze. Pour or spread over buns. Serve warm or at room temperature.