Cinnamon Sticky buns

Buttery caramel topped cinnamon buns with pecans.

This is the stuff dream breakfasts are made of. I try to make these during the holidays for breakfast, with hopes that it will be an annual tradition eventually. It does take time and effort but the end result is so decadent. Of course it goes well with coffee and tea, specially when freshly baked, warm out of the oven.

You can also add raisins, dried cranberries, dried cherries, and/or chopped apples, on the dough right before rolling it up.

If cutting with a knife turns out to be messy, use a piece of string wrapped around the dough and pulled opposite directions, to cut the roll cleanly.

I adapted the recipe to be made in the Thermomix to save time and dishes to wash. Instructions for when using the Thermomix for this recipe are in the parenthesis, in bold letters.

Ingredients
For the dough
  • ½ cup unsalted butter
  • 1 cup milk
  • 5 tbsp sugar
  • 1 tbsp active dry yeast
  • 1½ tsp kosher salt
  • 2 large eggs, beaten
  • 3½ cups all purpose flour
For the topping
  • ¾ cup unsalted butter
  • ¾ cup packed brown sugar
  • ¼ cup light corn syrup
  • 1 cup chopped pecans
For the filling
  • 4 tbsp unsalted butter
  • 1 cup packed brown sugar
  • 1 tbsp cinnamon
Prepare the dough
  1. Melt butter in a small saucepan over medium-low heat. Stir in the milk and sugar. Heat until lukewarm, about 110F, stirring until sugar dissolves. Transfer the warm milk mixture to a bowl and stir in the yeast. Allow to sit for 10 minutes to activate the yeast, then stir in the salt. (Place butter, milk, sugar, and yeast in Thermomix bowl and secure lid.  Set to 2 minutes, 37C, speed 2).
  2. Stir the beaten eggs into the yeast mixture. Stir in the flour 1 cup at a time until the dough comes together and is still a bit sticky. Scrape onto a floured work surface and knead for 5 minutes, or until smooth. (Add eggs, salt, and flour to the bowl and replace cover. Set to knead for 2 minutes.) 
  3. Grease a large bowl and transfer the dough into it. Cover loosely with plastic wrap and allow to rise in a warm place for 1 – 2 hours, or until tripled in size.                                                                               
Prepare the topping
  1. Melt the butter with the brown sugar, and corn syrup in a small saucepan over medium-low heat, stirring continuously. (Place the butter, brown sugar, and corn syrup in a clean Thermomix bowl and set to 5 minutes 100C speed 2, adding a couple more minutes if needed to fully dissolve the sugar). Grease a 9×13-inch baking pan with butter. Pour the sugar mixture into the greased pan, spreading it in an even layer covering the bottom of the pan. Sprinkle with the chopped pecans. 
Put it all together:
  1. Punch down the dough and tip it onto a lightly floured work surface. Roll into a 15×12-inch rectangle.
  2. Spread 4 tbsp of softened butter for the cinnamon-sugar filling over the dough. In a small bowl, mix together the cinnamon and sugar. Sprinkle over the buttered dough leaving a 1/2 border along the edges.  Roll the rectangle up along a long edge.
  3. Slice the rolled dough into 1-inch thick slices. Arrange them cut side up, over the pecans in the prepared pan. Cover with plastic wrap and refrigerate overnight.
  4. The following morning, remove the pan from the fridge and leave at room temperature for about 1 hour. Preheat oven to 350F. Place the pan in the oven and bake until golden brown, about 35 minutes.
  5. Remove from the oven and cool for 5 minutes. Invert the pan onto a serving plate. Serve warm.                                                               
 
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