The Giggle's Kitchen - Sticky Cinnamon Buns
I'm going to be posting my favorite recipes every Sunday. I'll have tried the recipe at least once, and most will have notes on how to make them.
Sticky Cinnamon Buns
This is a recipe I found on the internet, modified to use my Mom's techniques. It turned out like a bakery fresh cinnamon bun.
Ingredients:
* 1 teaspoon white sugar
* 1 (.25 ounce) package active dry yeast
* 1/2 cup warm water (110 degrees F/45 degrees C)
* 1/2 cup milk
* 1/4 cup white sugar
* 1/4 cup butter
* 1 teaspoon salt
* 2 eggs, beaten
* 4 cups all-purpose flour
Topping
* 3/4 cup butter
* 3/4 cup brown sugar
* 1 cup chopped pecans, divided (optional)
Filling
* 3/4 cup brown sugar
* 1 tablespoon ground cinnamon (to taste)
* 1/4 cup melted butter
Directions:
1. Dough: In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
2. In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Topping: While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside.
5. Finishing: Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle, aprox 1/4 inch thick. Pour on melted butter, sprinkle with brown sugar leaving one long edge uncovered; smooth with the back of a spoon. Sprinkle with cinnamon.
6. Starting at sugared long side, tightly roll up. Wet fingers and dampen the sugar free edge and pinch seam to seal. With serrated knife, cut into 12 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume.
7. Preheat oven to 375 degrees F (190 degrees C). Bake for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
Prep Time:
2 Hours 30 Minutes
Cook Time:
30 Minutes
Ready In:
3 Hours
Notes:
(assuming you've never made yeast dough or scratch cinnamon buns before)
edit I used 2 tsp yeast because I have a jar, not a package.
Knead by pressing the heels of your hands into the dough, then folding it over onto itself and repeating. Turn the dough every few strokes. Don't worry if it feels awkward, just keep going until you get a smooth rhythm, you have 8 minutes to practice. ;)
Make sure to leave one edge unsugared and have that edge on the outside when rolling. That way your cinnamon buns will stay together.
Remember to raise it twice! Once when it's a dough ball and once again when the rolls are in the pan. The buns should fill the whole pan after being raised.
I raise yeastbreads in the oven unless it's fairly warm inside. Turn the oven onto it's lowest setting for a half a minute, or just turn the light on inside. Don't leave the oven on, though!
Good luck!
edit: Next time:
The giggle's sourdough bread experiment!
Sticky Cinnamon Buns
This is a recipe I found on the internet, modified to use my Mom's techniques. It turned out like a bakery fresh cinnamon bun.
Ingredients:
* 1 teaspoon white sugar
* 1 (.25 ounce) package active dry yeast
* 1/2 cup warm water (110 degrees F/45 degrees C)
* 1/2 cup milk
* 1/4 cup white sugar
* 1/4 cup butter
* 1 teaspoon salt
* 2 eggs, beaten
* 4 cups all-purpose flour
Topping
* 3/4 cup butter
* 3/4 cup brown sugar
* 1 cup chopped pecans, divided (optional)
Filling
* 3/4 cup brown sugar
* 1 tablespoon ground cinnamon (to taste)
* 1/4 cup melted butter
Directions:
1. Dough: In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
2. In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Topping: While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside.
5. Finishing: Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle, aprox 1/4 inch thick. Pour on melted butter, sprinkle with brown sugar leaving one long edge uncovered; smooth with the back of a spoon. Sprinkle with cinnamon.
6. Starting at sugared long side, tightly roll up. Wet fingers and dampen the sugar free edge and pinch seam to seal. With serrated knife, cut into 12 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume.
7. Preheat oven to 375 degrees F (190 degrees C). Bake for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
Prep Time:
2 Hours 30 Minutes
Cook Time:
30 Minutes
Ready In:
3 Hours
Notes:
(assuming you've never made yeast dough or scratch cinnamon buns before)
edit I used 2 tsp yeast because I have a jar, not a package.
Knead by pressing the heels of your hands into the dough, then folding it over onto itself and repeating. Turn the dough every few strokes. Don't worry if it feels awkward, just keep going until you get a smooth rhythm, you have 8 minutes to practice. ;)
Make sure to leave one edge unsugared and have that edge on the outside when rolling. That way your cinnamon buns will stay together.
Remember to raise it twice! Once when it's a dough ball and once again when the rolls are in the pan. The buns should fill the whole pan after being raised.
I raise yeastbreads in the oven unless it's fairly warm inside. Turn the oven onto it's lowest setting for a half a minute, or just turn the light on inside. Don't leave the oven on, though!
Good luck!
edit: Next time:
The giggle's sourdough bread experiment!