May 11, 2012

Sticky Buns

These treats will make your house smell SO good. Waves of fragrant cinnamon, sweet caramel, and toasty pecans fill the kitchen, and the scent makes this delectable breakfast taste even better! First of all, it's important to distinguish between cinnamon buns and sticky buns. Sure, cinnamon buns are delicious, but they are much better when you bake them in gooey caramel and drown them in liquid pecan praline. I make them in individual muffin cups instead of cramming the buns into one tin because each one has some crunchiness, and you don't have to worry about unrolling them when you pull them apart. These are perfect for Mother's Day brunch because you don't have to get up really early in the morning to cook an elaborate breakfast; you can do everything the night before, stick them in the refrigerator after the second rise, and bake them in the morning. It's the best Mother's Day present your mom will ever get!

3 Eggs
3/4 Cup Buttermilk
1/4 Cup Sugar
1 1/4 tsp + pinch Salt
2 1/4 tsp Yeast
4 1/4 Cups Flour
6 T Butter, Melted but Cool
9 T Butter
3 T Butter, Melted
2 tsp Cinnamon
1/2 tsp Nutmeg
1 3/4 Cups Light Brown Sugar
6 T Corn Syrup
2 T Heavy Cream
1 tsp Vanilla
3/4 Cup Chopped Pecans, Toasted

In the bowl of a stand mixer fitted with a paddle attachment, whisk the eggs to combine. Add buttermilk. Whisk in the sugar, salt, and yeast. Add two cups of flour and 6T melted butter. Beat until just combined, then add in remaining flour. Knead with the dough hook for five minutes. Knead by hand for one minute

Transfer the dough to a large greased bowl. Cover tightly with plastic wrap and let rise in a warm, draft-free area for 2-3 hours.

Meanwhile, combine 6T butter, 3/4 cup brown sugar, 3T corn syrup, heavy cream, and a pinch of salt in a small saucepan over medium heat. Cook until bubbling, then divide between the cups of a greased muffin tin.

Combine 3/4 cup brown sugar, cinnamon, and nutmeg. Roll the dough into a 16"x12" rectangle and brush with the 3T melted butter. Sprinkle with the cinnamon sugar, roll into a cylinder, and cut into 12 buns.

Place the buns into the cups. Wrap tightly with plastic wrap and let rise in a warm, draft-free area for 2-3 hours.

Heat oven to 350F and adjust oven rack to lower-middle position. Bake the buns for 15 minutes or until lightly browned.

Meanwhile, combine 3T butter, 1/4 cup brown sugar, 3T corn syrup, and a pinch of salt in a medium skillet. Cook until bubbling and the butter is melted. Turn off the heat and stir in the vanilla and pecans.

When the buns are finished cooking, invert onto a rimmed cookie tray. Place a spoonful of pecan topping on each bun.

Makes 12
Recipe Adapted from Cook's Illustrated

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