FUNNY BUNS RECIPES

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
• Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.

Steps:

• Preheat oven to 400°F. Grease a 12-cup muffin pan with butter. Place pan on a baking sheet lined with parchment paper; set aside. 
• Cook bacon in a medium saucepan over medium, stirring occasionally, until almost crispy but not quite cooked through, 8 to 10 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels to drain, and reserve drippings in pan.
• Reduce heat under pan to medium-low, and add 1 cup of the brown sugar to drippings. Cook, whisking often, until sugar has melted and mixture is no longer granular, about 5 minutes. Slowly add maple syrup in a thin drizzle, whisking constantly, until combined and bubbling. Whisk in whipping cream and kosher salt. Remove from heat, and cover to keep warm. 
• Unfold both sheets of puff pastry; arrange them on a work surface with the crease lines running parallel to the edge of work surface. Brush sheets evenly with melted butter. Stir together cinnamon and remaining ½ cup brown sugar in a small bowl until combined, and sprinkle evenly over buttered pastry sheets. Sprinkle evenly with ½ cup of the bacon and1 cup of the pecans. Gently press bacon and pecans into sugar mixture with your palms. Tightly roll each pastry sheet up away from you, forming 2 tight logs. Then, using a sharp knife, cut each log crosswise into 6 equal pieces.
• Pour 1 tablespoon bacon-caramel sauce in pan into each greased muffin well. Sprinkle each muffin well with 1 tablespoon of the bacon and 1 tablespoon of the pecans. Place 1 rolled-up pastry bun, cut side down, in each muffin well, and gently press down, ensuring that buns maintain their round shape.
• Place baking sheet with muffin pan in preheated oven. Bake until caramel bubbles and buns are deep golden brown, 25 to 30 minutes. Remove from oven. Working quickly while they are still hot, run a small knife around sides of buns in muffin wells to release. Carefully invert muffin pan onto baking sheet. Spoon any remaining bacon-caramel sauce in muffin pan over buns. Serve immediately.