Monday, March 28, 2011

Weekend Sticky Bun / Cinnamon Rolls

I love surprising my family on weekends. Nothing says special more than these lovely sticky bun or cinnamon rolls, hot and fresh out of the oven. The sticky sweet caramel-like topping with cinnamon sugar in the center, all topped with walnuts. If you have never had a fresh out of the oven homemade sticky bun/cinnamon rolls, try this recipe. I bet you, you will scream for more.

Weekend Sticky Bun/Cinnamon Rolls

Butter Roll recipe
285gm King Arthur's Bread Flour (or any brand bread flour of your choice)
60gm sugar
1/2 tsp salt
7g active yeast or 1 envelope
1/2 egg, beaten
85ml warm milk
84g water roux
40 gm softened butter

For the Filling
2 Tbsp butter, melted
1/2 cup sugar
2 tsp cinnamon powder

For the toppings
1 stick of butter
1/2 cup brown sugar
1/4 tsp salt
1/4 cup cream or milk
3 Tbsp honey
1 cup walnut


Step 1: Prepare the water roux for the bread dough. Combine 30 gm of flour with 150ml of water in a saucepan. Place saucepan over medium high heat. Whisk.

Step 2: Cook till mixture thickens like picture above. Set aside and let cool.
Step 3: Combine bread flour, sugar, yeast, egg and water roux in a large mixing bowl.
Step 4: Add in the warm milk.
Step 5: Mix with your hand.

Step 6: Continue to mix till dough comes together in a ball and clean from the bowl.
Step 7: Place dough on granite counter top or wood board. Knead for 20 minutes while working the butter in. 
Step 8: You should get a smooth dough like this. Grease a large mixing bowl and place dough in bowl. Covered with a clean kitchen towel and let proof for an hour in a warm place.
Note: If you are using a stand mixer, mix all ingredients in except butter. Using the hook attachments, work the dough till it comes together, about 5 minutes. Add in butter and continue on for another 10 minutes till dough comes out clean from the side of the bowl. Place in a greased bowl. Covered with a clean kitchen towel and let proof for 1 hour.

Step 9: Meanwhile, prepare the topping. Combine the butter and brown sugar in a saucepan. Cook till the mix begins to boil. Remove from heat. Add in cream. honey and salt. Stir to mix well. Pour in a 9x13 inch baking dish. Scatter walnuts on top of butter-brown sugar mix.
Step 10: Once dough has done proofing, roll dough out to a 18x12 inch rectangle.
Step 11: Brush dough with melted butter, leaving 1/2 inch border at the top edge.
Step 12: Combine 1/2 cup sugar with 2 tsp cinnamon powder. Sprinkle sugar onto dough.
Step 13: Roll the dough, like you would a swiss roll.

Step 14: Place on seam side down.
Step 15: Slice the dough in half. Proceed to slice the dough into 12 pieces.
Step 16: Place dough into baking dish on top of toppings.
Step 17: Cover dough with kitchen towel.
Step 18: Place baking dish with a bowl of hot steaming water in the cold oven. Let proof in the oven for another 45 minutes.

Step 19: Take dough out from the oven and remove the dish of water from the oven. Preheat oven to 350F or 176C.
Step 20: Bake in oven between 20 - 25 minutes till it is golden brown.

Remove sticky bun from baking dish, turning the bun over so that the sticky walnut topping is on top. Serve warm or at room temperature.

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