{"id":335,"date":"2011-11-05T23:00:28","date_gmt":"2011-11-05T23:00:28","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=335"},"modified":"2011-12-06T01:01:51","modified_gmt":"2011-12-06T01:01:51","slug":"sticky-cinnamon-buns","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=335","title":{"rendered":"STICKY CINNAMON BUNS"},"content":{"rendered":"

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A heavenly, sublime recipe that takes cinnamon buns to new heights.\u00a0 This recipe started out as classic cinnamon buns more than fifty years ago.\u00a0\u00a0 Then I discovered the syrup recipe in an old Time-Life cookbook.\u00a0 I combined the two recipes and the results are Sticky Cinnamon Buns so good they make grown men cry.\u00a0 It has stood the test of time.<\/p>\n

BASIC SWEET DOUGH (yield: 4-5 dozen rolls depending on size etc)<\/p>\n

1 cup milk<\/p>\n

1\/2 cup granulated sugar<\/p>\n

2 tsp salt<\/p>\n

3\/4 cup cold water<\/p>\n

1\/4 cup butter, margarine, lard or vegetable shortening at room temperature<\/p>\n

1\/2 cup barely warm water<\/p>\n

2 tsp\u00a0 granulated sugar<\/p>\n

2 packages\u00a0 fast-rising dry yeast<\/p>\n

2 eggs room temperature well beaten<\/p>\n

Around 7 cups of flour\u00a0 (start with a less amount than add more if necessary)<\/p>\n

To make up the cinnamon buns have ready a generous 1\/2 cup soft butter, a cup or so of brown sugar and around 2 tablespoons cinnamon.<\/p>\n

Directions:<\/p>\n

In a medium sized saucepan bring milk just to the boil.\u00a0 Stir in 1\/2 cup sugar, the salt,\u00a0\u00a0 and the soft shortening.\u00a0 When the shortening has dissolved add the 3\/4 cup cold water.\u00a0 Cool to lukewarm.<\/p>\n

Measure the 1\/2 cup lukewarm water into a small warm bowl; stir in the 2 tsp sugar, sprinkle with the yeast and let stand for around 10 minutes then stir until well blended.<\/p>\n

In the bowl of your stand mixer Stir in the lukewarm milk mixture, well-beaten eggs and 3 1\/2 cups of the flour, measured without sifting.\u00a0 Beat until smooth and elastic.<\/p>\n

Work in sufficient additional flour to make a soft SLACK dough (about 3-4 cups).\u00a0 You can always work a little\u00a0 more flour into the dough as you knead it.<\/p>\n

Turn the dough out on to your counter and knead until smooth and elastic, about 5 minutes.\u00a0 The dough should feel silky soft and warm to your touch.<\/p>\n

Put the dough into a lightly oiled large warm bowl.\u00a0 Lightly oil the top and cover with plastic wrap.<\/p>\n

Let rise in a warm place (75 to 85F) free from draft, until double in bulk – about 1 1\/2 hours.\u00a0 Punch down dough.\u00a0 Turn out onto a lightly greased board or table.<\/p>\n

Cut into 4 equal pieces with a bench scraper or a greased, sharp knife. Round up each piece, cover and let rest 15 minutes.<\/p>\n

CINNAMON BUN\u00a0 RECIPE for sticky syrup<\/p>\n

Make your sticky syrup by putting 1\/4 cup water, 1 1\/2 cups brown sugar and 4 tbsp butter in a small sauce pan.\u00a0 Bring to the boil and reduce heat and simmer for about 8-10 minutes until thick and syrupy.\u00a0 Set aside.<\/p>\n

YIELD 16 BUNS<\/p>\n

Grease a couple of\u00a0 8 x 8 x 2 inch pan and\/ or muffin tins(large size)<\/p>\n

Roll the sweet dough in half.\u00a0 Roll each half\u00a0 into a rectangle. (have the dough about 1\/2 thick)\u00a0 Brush lightly with melted butter.\u00a0 Pour the sticky syrup over the bottom of the pan.\u00a0\u00a0 If desired sprinkle the bottom of the pan with chopped walnuts or pecans.<\/p>\n

Combine 1\/3 cup brown sugar and 1 tsp cinnamon.\u00a0 Sprinkle evenly over dough<\/p>\n

Roll up along the long edge as for jelly roll, sealing edge.\u00a0 Cut into 16 pieces.<\/p>\n

Place rolls in pan, covered with lightly oiled waxed paper and a dry tea towel and let rise in warm place\u00a0 until double in bulk (11\/2 to 2 hours)<\/p>\n

Bake in a reheated oven of 375 F. for about 20 minutes.\u00a0 Turn out on wire rack to cool.<\/p>\n

Chef’s notes:<\/p>\n

I’ve had several inquiries about how many cinnamon buns does this recipe make.\u00a0 First of all it depends on how thick you cut the rolls.\u00a0 I generally cut my one and a half inches thick as the buns will double in size.\u00a0 For this recipe I used a 8 x 8 inch pan, a 9 by 16 inch pan, and then I had two large pieces left over so I put them into the miniature brioche pans.\u00a0\u00a0 If after you’ve cut your buns and filled your pans and you still have dough left over you can put them into muffin tins.\u00a0\u00a0\u00a0\u00a0 You may end up just having to use three or four sections, so\u00a0 remember to add a little water to each of the muffin tin sections you don’t use.<\/p>\n

Dear Friends, if you are not a regular baker of yeast products remember not to add all the flour at once.\u00a0 For this recipe start with five cups and then add more as needed.\u00a0 A slack dough makes a more delicate tender bun.\u00a0 And don’t we all want perfect buns.<\/p>\n

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