The Clueless Baker. Evelyn Raab

cut crosswise into 9 equal slices and arrange them, cut-side-up, in the prepared baking pan. Repeat with the remaining dough and the remaining filling ingredients.

      Cover pans with plastic wrap, place in a warm spot to rise (see rising suggestions — page 35) and let rise until nearly doubled (about 30 minutes).

      Preheat the oven to 375°F (190°C).

      Bake for 25 to 30 minutes, or until buns are nicely browned on top and sound hollow when you tap them with your finger. Drizzle with Shiny Sugar Glaze (page 173) and let cool before devouring.

      Makes 2 pans of Cinnamon Buns, about 9 buns in each pan.

      Supersticky Variation

      In a small saucepan, combine 1 cup (250 ml) each of butter, brown sugar and coarsely chopped pecans or walnuts. Place over medium heat and cook, stirring, until the butter is melted and the mixture is gooey. Spread half of this mixture in the bottom of each prepared baking pan.

      Prepare the Cinnamon Buns (page 50) and arrange the unbaked buns on top of the buttery sugary mixture. Cover, let rise and bake as for regular Cinnamon Buns. When they are baked, turn them upside-down to remove from the pan. Gooey sticky deliciousness.