Caramel-Nut Cinnamon Buns

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients, and mix and knead them together — by hand, mixer, or bread machine — until you've made a soft, smooth dough.

Cover the dough, and let it rise for 1 hour, or until puffy.

While the dough is rising, lightly grease 12 muffin cups, or a baking sheet.

Gently deflate the dough, and roll it into an 18" x 18" square.

Spread with the prepared cinnamon filling, then sprinkle with the chopped nuts and caramel bits, leaving an uncovered strip about 1" wide along one side.

Roll into a log starting with a filling-covered end opposite the unfilled end. If you want the buns to pop like a corkscrew, as shown in the picture, roll the dough tightly, stretching the dough as you roll it up.

Slice the log into 12 pieces; if your knife sticks, dip it in hot water between cuts. Or use dental floss to cut the dough.

Place the buns in the prepared muffin pan, or space them on a baking sheet.

Cover, and let the buns rise until puffy, about 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.

Bake the buns for 20 to 24 minutes, until they're a light golden brown.

Remove them from the oven, and place on a rack to cool slightly, while you make the glaze.

Melt the glaze ingredients together over low heat or in a microwave, stirring until smooth.

Spoon over the buns.

Serve warm, or at room temperature.

Yield: 12 buns.