MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cinnamon Sticky Buns
Categories: Breads, Snacks, Citrus, Nuts
Yield: 15 servings
MMMMM--------------------------DOUGH---------------------------------
1/4 c Warm water (110┬║F/43┬║CF)
1/4 oz Evv active dry yeast
1/3 c Sugar; divided
3/4 c Milk
4 tb Unsalted butter; room temp,
- more for greasing
3 lg Egg yolks
1 tb Fine grated orange zest
1 1/4 ts Salt
4 c A-P flour; divided, more for
- dusting
MMMMM-------------------------FILLING--------------------------------
1/2 c Firm packed lt brown sugar
1 tb Ground cinnamon
4 tb Unsalted butter
MMMMM-------------------------TOPPING--------------------------------
3/4 c Firm packed lt brown sugar
4 tb Unsalted butter
3 tb Honey
1 tb Light corn syrup
1 1/2 c (6 oz) coarse chopped pecans
MAKE THE DOUGH: In the bowl of an electric mixer,
combine warm water, yeast and 1 teaspoon sugar. Stir to
dissolve and let sit until foamy, about 5 minutes.
Add milk, butter, remaining sugar, egg yolks, orange
zest, salt and 3 cups flour. Mix on low speed until
blended.
Switch to a dough hook and then, again on low speed,
slowly incorporate the remaining 1 cup of flour.
Increase speed to medium, kneading dough until smooth
and slightly sticky (adding a little more flour if too
wet), 3 to 5 minutes.
Shape the dough into a ball and place in a large,
buttered bowl. Turn dough over in bowl to coat with the
butter. Cover the bowl with plastic wrap. Let rise in a
warm place until doubled in volume, about 1 hour (or 2
hours if not in an entirely warm place).
After the dough has risen, punch down. Turn out onto a
lightly floured surface and let sit 20 minutes.
MAKE THE FILLING: Combine brown sugar and cinnamon in a
small bowl. In a separate bowl, melt butter and keep
separate.
ROLL OUT THE DOUGH, SPRINKLE WITH CINNAMON SUGAR: On a
floured surface, roll dough out into a 12" x 18"
rectangle. Brush with melted butter and sprinkle with
the cinnamon-sugar mixture.
ROLL INTO A CYLINDER, MAKE CROSSWISE CUTS: Starting with
the long side, roll dough into a cylinder. Place seam
side down and cut crosswise into 15 slices.
MAKE THE TOPPING: In a 1 quart saucepan, combine brown
sugar, butter, honey and corn syrup over low heat; stir
until sugar and butter are melted. Pour mixture into a
greased 9" x 13" pan and sprinkle pecans on top.
PLACE DOUGH ROUNDS, FLAT SIDE DOWN, ON TOP OF PREPARED
TOPPING: Crowd them so they touch. Cover with plastic
wrap, leaving room for the buns to rise, and refrigerate
overnight.
BAKE: Remove the rolls from the refrigerator and let
stand at room temperature while the oven preheats, about
30 to 60 minutes. Set oven @ 375┬║F/190┬║C. Bake buns
until golden, 30 to 35 minutes.
REMOVE FROM OVEN AND INVERT: Remove pan from oven and
immediately (and carefully as not to spill hot topping
on your toes!) invert onto a serving tray or baking
dish. Let buns cool slightly and serve warm.
By Elise Bauer
RECIPE FROM:
https://www.simplyrecipes.com
Uncle Dirty Dave's Archives
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)