Friday, 10 October 2014

Food Friday: Puffy Cinnamon Buns with Caramel and Pecan Topping


A couple of weeks ago I got the big idea to spend a good chunk of the day making cinnamon buns from scratch.

Was it worth it?

Totally!

Just look at those things. Yummy Nums!



Here's the recipe in case you might just be cray cray enough to spend a few hours making them as well.

Ingredients: (Originally printed here on All Recipes without my notes of course)

For the Buns:
- 1 teaspoon white sugar
- 1 package of dry active yeast
- 1/2 cup warm water
- 1/4 cup white sugar
- 1/4 cup butter
- 1 teaspoon salt
- 2 eggs, beaten
- 4 cups all purpose flour

For the caramel sauce and filling
- 3/4 cup butter (although I think that more butter is needed to make more sauce because it was super delicious)
- 3/4 cup brown sugar
- 1 cup chopped pecans, divided
- another 3/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup melted butter

How to put it all together:

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.

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.

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. (If you are like me and have kids that need picking up at school for lunch and laundry to do and stuff to sew and a house to clean, then you should know that 1 hour isn't a strict time. If you let it rise over an hour until you have time to get to it that's fine too).

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. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.

Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. (I couldn't get it perfect, but it doesn't matter. As long as it's close). Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. (I ended up cutting 17 pieces and throwing to the 2 ends out because they are small and oddly shaped because I couldn't get a perfect rectangle). Cover and let rise for 1 hour or until doubled in volume. (Again, I ended up letting them rise while I took the kids back to school after lunch and finally got to them at about an hour and a half. They were huge and puffy!) Meanwhile, preheat oven to 375 degrees F (190 degrees C).

Bake in preheated oven 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.



This is what they looked like after baking before I tipped them over and let the sauce cover them. They were so big that they were fighting to puff right out of the pan!


Easy peasy! um..... maybe not... but in a short 4 or so hours you can have freshly baked cinnamon buns!

:D





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