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Cinnamon Rolls aka Sticky Buns with Pecans: Submitted by: Marguerite Martin | Date Added: 13 Sep 2011
Listed in: Breads / Yeast
Ingredients

DOUGH
3 large eggs
¾ cup buttermilk at room temperature
¼ cup granulated sugar
1 ¼ teaspoons salt
2 ¼ teaspoons rapid rise yeast
3 ¼ cups unbleached all-purpose flour
6 Tablespoons unsalted butter melted and cooled

CARAMEL GLAZE
6 Tablespoons unsalted butter
¾ cup packed light brown sugar
3 tablespoons corn syrup, light
2 tablespoons heavy cream
1 pinch salt

CINNAMON-SUGAR FILLING
¾ cup packed light brown sugar
2 teaspoons ground cinnamon
¼ teaspoon ground cloves Meg didn't use this!
1 pinch salt
1 Tablespoon unsalted butter melted
Pecan Toping
3 Tablespoons unsalted butter
¼ cup packed light brown sugar
3 Tablespoons corn syrup, light
1 teaspoon vanilla extract
¾ cup pecans

BUTTERMILK ICING
2 Tablespoons cream cheese softened
2 Tablespoons buttermilk
1 cup confectioner's sugar

Cooking Instructions

1) FOR DOUGH:For the dough: In bowl of standing mixer, whisk eggs to combine; add buttermilk and whisk to combine. Whisk in sugar, salt, and yeast. Add about 2 cups flour and butter; stir with wooden spoon or rubber spatula until evenly moistened and combined. Add all but about ¼ cup remaining flour and knead with dough hook at low speed 5 minutes. Check consistency of dough (dough should feel soft and moist but should not be wet and sticky; add more flour, if necessary); knead at low speed 5 minutes longer (dough should clear sides of bowl but stick to bottom). Turn dough out onto lightly floured work surface; knead by hand about 1 minute to ensure that dough is uniform (dough should not stick to work surface during hand kneading; if it does stick, knead in additional flour 1 tablespoon at a time).

2) Lightly spray large bowl or plastic container with nonstick cooking spray. Transfer dough to bowl, spray dough lightly with cooking spray, then cover bowl tightly with plastic wrap and set in warm, draft-free spot until doubled in volume, 2 to 2 ½ hours.

3) For the glaze: Meanwhile, combine all ingredients for glaze in small saucepan; cook over medium heat, whisking occasionally, until butter is melted and mixture is thoroughly combined. Pour mixture into nonstick metal 13- by 9-inch baking dish; using rubber spatula, spread mixture to cover surface of baking dish. Set baking dish aside.

4) To assemble and bake buns: For filling, combine brown sugar, cinnamon, cloves, and salt in small bowl and mix until thoroughly combined, using fingers to break up sugar lumps; set aside. Turn dough out onto lightly floured work surface. Gently shape dough into rough rectangle with long side nearest you. Lightly flour dough and roll to 16- by 12-inch rectangle. Brush dough with 1 tablespoon melted butter, leaving ½-inch border along top edge; with butter remaining on brush, brush sides of baking dish. Sprinkle filling mixture over dough, leaving ¾-inch border along top edge; smooth filling in even layer with hand, then gently press mixture into dough to adhere. Beginning with long edge nearest you, roll dough into taut cylinder. Firmly pinch seam to seal and roll cylinder seam-side down. Very gently stretch to cylinder of even diameter and 18-inch length; push ends in to create even thickness. Using serrated knife and gentle sawing motion, slice cylinder in half, then slice each half in half again to create evenly sized quarters. Slice each quarter evenly into thirds, yielding 12 buns (end pieces may be slightly smaller).

5) Arrange buns cut-side down in prepared baking dish; cover tightly with plastic wrap and set in warm, draft-free spot until puffy and pressed against one another, about 1 ½ hours. Meanwhile, adjust oven rack to lowest position, place pizza stone (if using) on rack, and heat oven to 350°F.

6) Place baking pan on pizza stone; bake until golden brown and center of dough registers about 180°F on instant-read thermometer, 25 to 30 minutes. Cool on wire rack 10 minutes; invert onto rimmed baking sheet, large rectangular platter, or cutting board. With rubber spatula, scrape any glaze remaining in baking pan onto buns; let cool while making pecan topping.

7) For the topping: Combine butter, brown sugar, corn syrup, and salt in small saucepan and bring to simmer over medium heat, whisking occasionally to thoroughly combine. Off heat, stir in vanilla and pecans until pecans are evenly coated. Using soup spoon, spoon heaping tablespoon nuts and topping over center of each sticky bun. Continue to cool until sticky buns are warm, 15 to 20 minutes. Pull apart or use serrated knife to cut apart sticky buns; serve.

8) TO MAKE BUTTERMILK ICING: While buns are cooling, line rimmed baking sheet with parchment paper (for easy cleanup); set rack with buns over baking sheet. Whisk cream cheese and buttermilk in large nonreactive bowl until thick and smooth (mixture will look like cottage cheese at first). Sift confectioners’ sugar over; whisk until smooth glaze forms, about 30 seconds. Spoon glaze evenly over buns; serve immediately.

NOTE: Marguerite didn't use cloves or the Pecan Topping or the Buttermilk Icing.

Can use dark corn syrup too.

Cook's Illustrated

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