5 November, 2014
Cinnamon Roll Sticky Buns
Fall is here~another year of cool weather is upon us and what better way to celebrate fall with something sticky~haha~if my husband is reading this he would probably not approve which I find cute and endearing about him because he does not like to touch anything sticky (love you babe) other than pancakes in the morning, french toast or waffles with a side of the best brewed coffee you can make~I think making a yeast sweet bread makes your morning just extra special~I mean the smell of something baking in the oven is just a good wake up call of the senses knowing especially that its Cinnamon Roll Sticky buns in the oven you’re baking~Im sure everyone in your family will want to wake up~hop out of their beds to get a piece of these delicious bun.
Sweet, tender and fluffy Cinnamon Roll Baked in a Maple~brown sugar goo that just cascades over with that with warm spices of ground Saigon Cinnamon and Nutmeg that calls for fall~its mouth watering heaven on a bun that should be a sin to be having that much sugar in the morning but~who cares~its cold and trust me when you get a taste of these~you would want the extra pounds and I mean~indulge a bit~Its Cinnnamon Roll sticky bun for goodness sake~ no one will complain about how much sugar it has or how fattening it is one they take a bite~I know I didnt and my husband didnt either~infact~ he had seconds~which mean the sticky police~LOVED~need I say more LOL~
- 3 1/2 Cup all purpose flour
- 2 1/4 Teaspoon active dry yeast
- 1/4 Cup granulated sugar
- 1/4 Cup unsalted butter melted
- 1 1/4 cup milk ( about 105 F)
- 1 Large egg room temperature
- 3/4 Teaspoon kosher salt
- Maple brown sugar Goo
- 1/2 cup of good Maple Syrup
- 1 Cup packed brown sugar
- 1/2 cup unsalted butter
- 2/3 Cup packed brown sugar
- 1 Tablespoon Saigon ground cinnamon
- 1 Teaspoon nutmeg
- 3 Tablespoon unsalted butter melted
- In a stand mixer fitted with hook attachment add(in this order) yeast, egg, sugar, flour and salt, add the warm milk melted butter and knead for 3 minutes or till the dough is smooth and rises up on the hook, transfer the dough to an oiled bowl ( vegetable oil is good) bowl and cover the dough with a towel and let it rise on a warm place for 90 minutes or 2 hours till doubled in size.
- Maple Brown Sugar Goo
- Melt butter, maple syrup and brown sugar on a sauce pan on medium low heat stirring till its bubbling, pour into a grease 9x13 inch baking pan, set aside.
- Cinnamon roll
- In a bowl combine brown sugar, cinnamon and nutmeg. set aside. Turn the risen dough to a lightly floured surface and roll the dough to a rectangle about 18X12 inches, brush with melted butter, spread the cinnamon sugar filling even pressing the sugar so it sticks, roll the dough tightly on the longer side and cut to an even 12 pieces, place on the prepared pan, evenly space. and let it rise for another hour.( at this point you can refrigerate the dough overnight cover with a plastic wrap, place the buns on the oven and preheat the oven to 350 degrees for the second rise, once the oven is preheated to 350 degrees bake the bun for 35-40 minutes till golden brown)
- Preheat oven to 35 degrees, uncover the risen sticky buns and bake for 35-40 minutes till the tops turn to a rich golden brown. Let cool for 10 minutes. invert to serve with side of coffee.