Sticky Buns
The recipe I came up with for this was basically a guess. I was at a friends house and I didn't have my recipe book in front of me so I just improvised. They turned out amazing, but they were not as they should have been. So I am going to give you a similar recipe with a few more ingredients in hopes that they turn out better than these did. I am not sure how much this makes, so scale accordingly. You can cut the recipe in half or quarter it and see how that works for you.
Sweet Roll Dough
Water 8.5oz
Milk Powder 1oz
Eggs 3.2oz
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Butter 4oz
Sugar 4oz
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Bread Flour 17oz
Pastry Flour 4oz
Salt 6g
Yeast .53oz
1. Mix the wet together in one bowl. 2. Mix the Dry together in a separate bowl. 3. Cream butter and sugar. 4. In mixer, mix wet into dry a little at a time until ingredients are combined. Add butter in chunks until combined. Let dough rise until doubled in size. Roll it out long enough and wide enough for the filling to be spread all over it. When incorporating dry ingredients such as flour and sometimes certain types of sugar like brown sugar, it is always best to sift those ingredients once or twice to make sure all the unwanted lumps are gone.
Cinnamon Filling
Butter 1 cup
Brown Sugar 2 cups
Cinnamon 4 TBSP
Cream the butter and sugar together until it is smooth and then add the cinnamon and mix in. I just found this recipe because I can't seem to find mine. The butter to sugar ratio seems off to me, but who knows. The cinnamon I actually cut in half for this recipe. It called for 8 tablespoons!! To me that just seems like a little much. Maybe it isn't, but feel free to play with the recipe and see what works for you and your taste buds.
Pan Spread
Brown Sugar 4oz
Butter 1 1/2oz
Cream together until smooth. Ok, now the fun part. Time to SPREAD!!!
Take the pan you are going to use. I recommend a half sheet pan with about a 1 in. side all the way around. I tried to upload a picture of the pan, but blogger wouldn't let me for some reason. Take your pan spread and smear it all over the inside of the pan. You can do the sides a little as well if you would like. Take chopped pecans and sprinkle all over the pan spread as little or as much as you wan. Once that is done move onto the Cinnamon Filling.
Spread the cinnamon filling all over the rolled out dough, but leave about 1 inch at the bottom unfrosted so you can seal once you roll the sticky buns up. After it is spread evenly on the dough, start rolling evenly from the top down towards yourself. When you come to that 1 inch unfrosted part, use either a very soft brush or your finger and some water and lightly brush some water over that part of the dough and then finish rolling the dough together and rub the seam closed. In the rolling process, try to not do it to tightly because it will cause the buns to pop up from the middle.
Once the rolling is finished, place on a sheet and stick in fridge to chill for about 20 min. Once it is chilled, cut roll into 1 1/2 to 2 inch slices. Place them on the pan with 1/2 to 1 in space between each bun. There should be about 4 buns in each row. Once you have finished placing them in the pan, cover and let them rise until doubled in size. This can take anywhere from 20min to 40min depending on how warm the kitchen is. Once they have doubled in size, bake on 350 for about 15-25 min. After they are baked, you need to flip them out of the pan right away so it is best to have 2 of the same 1/2 sheet pans. When they come out of the oven, place the unused 1/2 sheet pan over the top of the pan with the sticky buns and flip really quick and set on counter. It may cause a big mess and so it is best to have something under the pans like a towel to catch the excess pan spread that may fall out. It is very hot so if you have them, you may want to wear some type of glove. Once flipped, slowly remove the pan they were baked in and enjoy!!
The Classic Chef
