Thursday, April 14, 2016

Sticky Buns

How did you like that awesome teaser photo?  I posted it on FB and tweeted it, and boy the "where is the recipe" comments flooded in!


This is a bit of a repeat recipe, it is just doing something different.  It is my Not Your Mom's Cinnamon Rolls recipe.  I will rewrite the recipe below, and then get on to the treatment of these lovely babies, that makes them sticky buns!

Make these, freeze them, eat them, photograph them, just, for the love of food, make sure you share the love!  I had been planning on making these awhile ago and for some reason just kept putting them off.  Well, when I did make them, they were a hit, complete with moans, groans and "OMG's"  That my friends is when you know you have hit the jackpot!

Here we go!
1 pkg dry active yeast
1 tsp sugar
1/4 cup water at 110-115 degrees
3/4 cup milk
1/4 cup granulated sugar
1 tsp vanilla extract
1 egg
1/2 tsp salt
5 tbsp melted butter
1 tsp ground cinnamon
4-4 1/2 cups flour

In a measuring cup place hot water and 1 tsp sugar.  Put a thermometer in it and if it is to hot, wait for it to cool to 110-115 degrees.  I know some people say they always kill the yeast so better to have it to hot and have to wait for it to cool a bit.  I do it like this and just wait for it to get to the temp I want!

When it gets to the correct temperature add in your packet of yeast, give it a tiny stir and remove thermometer.  Let sit 3-4 minutes.  It should get foamy on the top!

Now in a bowl or stand mixer  (using your dough hook) add in the egg, milk, melted butter, sugar and salt.  Mix until combined.  Now add in the yeast mixture, flour, cinnamon, and vanilla.  I mig ht have slipped and added extra vanilla too!  I always do, you know that! HA!

Now once you get it all combined, by hand or machine, either knead it for 3-4 minutes until smooth, or let it go in the stand mixer the same amount of time, or until smooth. 

Turn the dough out into a buttered, or sprayed with non stick cooking spray, or oiled bowl.  Cover tightly with plastic wrap and sit in a warm, draft free place.  Sometimes I turn the oven on to preheat for baking and set the bowl on the stove top.  This could take an hour, or it could take 3 hours.  The warmer the area, the faster it will happen.  It should about double in size!


When it is doubled in size, take it out of the bowl unto a floured surface.  Roll the dough out into a rectangle shape.  It should be about...hmmm.....14-16 by about 10-12.  Never thought about it, just always did it!  What comes next is the filling and here is what you will need for that....

Filling
1 1/2 cups brown sugar
1/2 cup VERY soft butter (can melt and use a pastry brush as well)
2 tbsp ground cinnamon

Spread the butter over the dough, make sure to get it covered everywhere!  Sprinkle brown sugar evenly and then the cinnamon.  

Roll up the dough into a log.  Pinch the dough to seal it all the way across, flip so the seam side is down and set aside.

Spray your 9x13 with nonstick cooking spray.  Set aside and combine the following ingredients in a small pot.  

Sticky Topping
1/2 cup butter
1 cup packed brown sugar
1/2 cup syrup (pancake syrup, the cheap stuff)
1 1/2 cup chopped pecans


Let heat until brown sugar is dissolved, stirring constantly.  Then pour into your prepared 9x13 pan and spread evenly.  

Cut your roll of rolls into 12 rolls.  Place in the pan on top of the sticky topping.  Cover and let raise until they have nearly doubled in size and then bake for 30 minutes at 350 degrees F.


Let cool for 2 minutes only!  Turn upside down on a large tray or cookie sheet and let sit for a couple of minutes before lifting the pan off the top.  Waaaaa-laaaa!  Perfect sticky buns!



ENJOY!






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