Maple Cinnamon Bran Buns Food

CLASSIC CINNAMON STICKY BUNS

Steps:

• For the dough, measure all the ingredients into a bowl and stir with a wooden spoon, or blend in a stand mixer fitted with the hook attachment until evenly combined. If mixing by hand, turn the dough out onto a work surface and knead until smooth, about 5 minutes, or if in a mixer, knead for about 3 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, 90 minutes to 2 hours.
• For the goo, add the butter, brown sugar and maple syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling. Pour this into a greased 9-x-13-inch pan the prepared pan and set aside.
• For the filling, stir the brown sugar and cinnamon together and set aside. Have the melted butter ready.
• Turn the risen dough onto a lightly floured surface and roll it out into a rectangle about 18-x-12 inches. Brush the entire surface of the dough with the melted butter and sprinkle with the cinnamon brown sugar mixture. Roll up the dough from the longer side and then cut the roll into 12 pieces. Place these into the prepared pan, evenly spaced, cover with plastic wrap or tea towel and let rise for an hour.
• Preheat the oven to 350 F. Uncover the risen sticky buns and bake them for 40-45 minutes, until they are a rich golden brown. It is recommended to cool the sticky buns for 15 minutes in the pan before inverting to serve.
• The sticky buns are best served the day they are baked.

MAPLE BACON PUFF PASTRY CINNAMON ROLLS

Steps:

• Preheat the oven to 425 degrees F.
• Place the bacon in a saute pan and bring to a medium-low heat. Add the olive oil and cook the bacon until brown and crispy, about 10 minutes. Remove the bacon to paper towels. Save the fat.
• Working with one sheet at a time, lay out the puff pastry on a clean dish towel. Brush the puff pastry with the reserved bacon fat, and then with some maple syrup, leaving a 1/2-inch border along the side furthest away from you. Combine the granulated sugar and cinnamon in a small bowl and sprinkle the brushed area liberally with cinnamon sugar. Top with half the crispy bacon and raisins.
• Beat together the egg with 1 teaspoon water in a small bowl. Brush the border with egg wash. Starting with the side closest to you, roll the puff pastry into a long log, using the towel to help you. Press firmly to close the log, arranging the seam on the bottom. Cut the log crosswise into 6 equal pieces. Repeat with the second sheet.
• Brush a 6 1/2-by-9-inch baking dish with the remaining bacon fat. Snuggle the 12 rolls into the baking dish. Brush the tops of the rolls with the remaining egg wash. Bake until the rolls are puffy and golden brown, about 25 minutes.
• For the glaze: Combine the powdered sugar, milk and a little bit of the remaining maple syrup in a small bowl until it reaches a frosting-like consistency, adding more milk if necessary. When the rolls come out of the oven, slather them with the glaze.
• You're on a roll!

MAPLE STICKY BUNS

Steps:

• In a large bowl, dissolve yeast in water. Add shortening, sugar, egg, salt and 5 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Cover and refrigerate overnight or up to 24 hours. , Punch dough down. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes, adding more flour if needed. Divide into thirds. Roll each portion into a 16x10-in. rectangle. , On each rectangle, spread 2 tablespoons butter; sprinkle each with 1/4 cup brown sugar, 1 teaspoon cinnamon and 1/4 cup walnuts. Pour syrup into three greased 9-in. round baking pans. Sprinkle with additional brown sugar. , Tightly roll up each rectangle, jelly-roll style, starting with a short side. Slice each roll into 10 pieces; place over syrup. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 350°. Bake until golden brown, 25-30 minutes. Cool in pans 5 minutes; invert onto serving plates.

TO DIE FOR MAPLE PECAN BUNS

Steps:

• For dough, pour water into a large bowl.
• Add yeast and 1 tablespoon sugar.
• Stir.
• Let stand 5 minutes, until bubbly.
• Stir in remaining sugar.
• In medium bowl, blend sour cream, eggs and vanilla.
• Stir into yeast mixture.
• Add flour and salt.
• Stir until combined.
• Add butter.
• Knead by hand until smooth.
• Place the dough in a well-buttered bowl.
• Cover; let rest at room temperature 2 hours.
• Place dough on floured board and cut in half.
• Roll each half to 1/4-inch thickness, forming a rectangle about 9 by 12 inches.
• For filling, in a medium bowl, blend butter, brown sugar and cinnamon.
• Add raisins if using.
• Spread equally over each rectangle and roll up lengthwise.
• Cut each roll into 8 equal sections.
• For maple pecan layer, melt butter in a small saucepan over medium-high heat.
• Stir in sugar until dissolved.
• Add syrup and cook 5 minutes.
• Remove from heat and stir in vanilla.
• Generously butter two 10-inch cake pans.
• Pour in the syrup.
• Sprinkle with pecans.
• Arrange the buns evenly in the pans.
• Cover and let rise in a warm place for 1 hour.
• Bake in a preheated 350 degree F oven 25 to 30 minutes or until golden.
• Cool 5 minutes at room temperature, then invert onto serving plate.
• Serve warm or at room temperature.

MAPLE CINNAMON BRAN BUNS

Steps:

• Combine cereal and milk; let stand 5 minutes.
• Combine flour, sugar, baking powder and salt; cut in shortening until crumbly.
• Add cereal mixture to flour mixture and stir until moistened. Turn onto floured board and knead 10 times until smooth.
• Roll out to a 12x8 inch rectangle with a floured rolling pin.
• Brush with melted butter and sprinkle with mixture of brown sugar and cinnamon; then scatter raisins evenly overtop.
• Roll up from edge jelly roll style; seal the edge. Cut into 12 pieces.
• Combine topping ingredients and divide evenly between 12 large greased muffin cups.
• Place one piece, cut side down in each cup.
• Bake at 400°F for 20 minutes.
• Turn out immediately onto rack placed over a wax paper.
• Cool slightly before serving.