Teh:
Sorry for my period of absence! I'm back with this fantastic Cinnamon Bun recipe! I came across this at Chef John's website (www.foodwishes.com) and he came across it at Allrecipe.com. Here is a youtube video to show how to make the buns! I just learned how to put youtube videos on the blog! How cool is that?!
Here's the recipe to these delicious buns! Those words in brackets are some of my own additional notes.
Sticky Cinnamon Buns
· 1 teaspoon white sugar 8g instant yeast
·
1/2 cup warm water (45 degrees
C) 1/2 cup milk
·
50g white sugar 57g butter
·
1 teaspoon salt 2 eggs,
beaten
·
500g all-purpose flour 170g
butter
·
165g brown sugar 1
cup chopped pecans, divided (optional)
·
165g brown sugar 1
tablespoon ground cinnamon
·
57g melted butter
Method:
1.
In a small
bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until
creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles,
then remove from heat. Mix in 50g sugar, 57g butter and salt; stir until
melted. Let cool until lukewarm.
2.
In a large
bowl, combine the yeast mixture, milk mixture, eggs and 180g flour; stir well to combine. Stir in the
remaining flour, 50g cup at a time, beating well after each addition. When the
dough has pulled together, turn it out onto a lightly floured surface and knead
until smooth and elastic, about 8 minutes. (You may need quite abit of flour for kneading. If you are using a kitchen aid, this will be a breeze~~~)
3.
Lightly oil a
large bowl, place the dough in the bowl and turn to coat with oil. Cover with a
damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4.
While dough is
rising, melt 170g butter in a small saucepan over medium heat. Stir in 165g brown
sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle
bottom of pan with 1/2 cup pecans; set aside.
5.
Melt remaining
57g butter; set aside. Combine remaining 165g brown sugar, 1/2 cup pecans, and
cinnamon; set aside.
6.
Turn dough out
onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2
tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with
brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching
seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife,
cut into 15 pieces; place cut side down, in prepared pan. (I used the dental floss to cut the dough. It is much easier. Put the floss under the dough, bring up the two ends and criss-cross them to cut. Repeat steps until you finished cutting the dough. Place the dough on the tray. Mine were not spaced out nicely because in my excitement, i cut and placed at the same time. What a bad idea. lol.) Cover and let rise
for 1 hour or until doubled in volume (They may take less than 1 hour to double in size. Watch out for it!) Meanwhile, preheat oven to 190 degrees
C.
7.
Bake in
preheated oven for 25 to 30 minutes, until golden brown (mine only took 15 minutes to become golden brown! But for fear of the buns not cooked through, i lowered the temp to 160 degrees and cooked for another 5-10 mins. I guess how fast they brown depends on your oven). Let cool in pan for 3
minutes, then invert onto serving platter. Scrape remaining filling from the
pan onto the rolls.
Here are some pictures i took. Although my end result did not look as delicious as the video's, the buns were still very well received! Give it a try!
 |
| Dough before proving |
 |
| Cinnamon Buns - After cutting |
 |
| Cinnamon Buns - After proving 2nd time |
 |
| Cinnamon Buns - After baking |
 |
| Cinnamon Buns with glaze |
having
