Sticky, Chewy, and Gooey Buns (no pun intended)
Posted on July 4, 2012
THANK YOU WORDPRESS!!!
THIS HAS BEEN “FRESHLY PRESSED” and MY SECOND TIME ON BEING FEATURED IN ONE YEAR I AM LOVING THE MOMENT!…
I have a dream…and it finally came true! I always wanted to bake cinnamon buns in the morning and eat it freshly baked. For some reason, I feel intimidated on how it is prepared, processed, and baked, thus no challenge was ever done. Hah! gone are the days of staring at my recipe book that has a photo that sometimes urge me to go to a Cinnabon store. The past weeks have surely turned our oven busy. Baking is in the air :)
Making sticky bun is quite a task but it’s worth your every sweat ( if you live in a warm place that is). The proverbial phrase of “virtuous patience” truly fits the wait. I began with this task around 3pm one Sunday afternoon and enjoyed its goodness the next morning. The unforgettable sweet aroma that filled our kitchen was enough to inspire me in making it again in the future.
One thing I am not or have not done so far was to follow a recipe in a strict manner. In this recipe, I combined 3 recipes from different sources. The dough recipe was taken from Alton Brown http://www.foodnetwork.com/recipes/alton-brown/overnight-cinnamon-rolls-recipe/index.html the filling and goo or glaze was from Bobby Flay http://www.foodnetwork.com/recipes/bobby-flay/sticky-buns-recipe/index.html and some tips from my good housekeeping recipe book.
I followed the video instruction of Mr.Alton brown in making the dough.
Flatten the dough with the rolling pin as wide as it can get. One helpful tip that I want to share is using a parchment paper or wax paper underneath. It saved me from tedious clean up afterwards. After flattening it, I spread butter on top of it and then sprinkle a mixture of 1 tbsp cinnamon, white granulated sugar, toasted pecan nuts (grounded in small bits).
Roll the dough carefully and slightly pinch the end together to seal the edge.
This roll yielded 10 slices.
The sliced rolls will sit in this glaze with walnuts (see recipe from Bobby Flay link). It will be kept in the fridge overnight until it swell enough and ready to bake. (Notice the color of walnuts, I rarely see red walnuts and got it from our local grocery store. )
I baked this for 30 minutes at 350○
It was sweet, chewy, gooey and perfect for a hot cup of coffee, but the best part is sharing it with your beloved .