Subj : 2/21 Sticky Buns Day - 5
To   : All
From : Dave Drum
Date : Sat Feb 19 2022 16:35:03

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 (110ºF/43ºCF)
    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 @ 375ºF/190ºC. 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

MMMMM

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