Tuesday, October 14, 2008

#21_ Sticky Buns with Pecans

Sticky Buns
A variant of cinnamon rolls

Finger Licking Sticky Bun

You can make different varieties of rolls using the pan de sal dough (recipe #20) with just a couple of changes.

For Sticky Buns: You need to increase the amount of flour as this requires 2 eggs. Eggs in the ingredients is considered a liquid.

Here's the recipe for the dough:

2 cups warm milk

1/2 stick butter, softened

1/4 cup white sugar

5 1/2 to 6 cups bread flour

1 tsp salt

1 tbsp saf instant yeast

1 tsp vital wheat gluten

1 tsp dough enhancer

2 eggs, slightly beaten

Follow procedure for making dough for pan de sal. After dough cycle is finished, take dough out and divide it in half.

On a floured surface, roll out one of the half portion of the dough into a rectangle and brush 1/2 cup softened butter( not melted or it will ooze out when cutting) on the dough.

Sprinkle a mixture of 1/4 cup brown sugar and 3 tbs ground cinnamon on top.

Roll out dough as for jelly roll or into a long log, tightly. Seal seams securely.

Do the same thing with the remaining half of the dough or make other kinds of rolls.

Combine 1/2 cup softened butter, 3/4 cup brown sugar and 2 tbs Karo syrup. this is the caramel..

Spread this mixture evenly into bottom of 5 round pans.

Using a dough cutter, cut logs about 1 1/2" to 2" thick and arrange the pieces on the prepared pans.

Let rise for about 50 minutes to 1 hour. Bake in a pre heated 350 degree oven for 18 to 20 minutes

Let the bread cool before inverting onto a plate.


1/2 stick butter, softened
1/4 cup brown sugar
3 tbsps ground cinnamon

3/4 cup brown sugar

1/2 cup butter, softened

2 tbps corn syrup

pecan halves, optional

Here's another good dough recipe that can be used to make Cinnamon Rolls, it is called
Sweet Dough. Click here for the recipe.

No comments:

Post a Comment