Sour Cherry Pecan Cinnamon Buns Food

CINNAMON PECAN STICKY BUNS

Steps:

• In a small bowl, combine yeast and milk. Let stand until yeast is creamy, about 10 minutes. In the bowl of an electric mixer, combine flour, granulated sugar, and salt. Add yeast mixture and eggs, and mix on low speed until completely combined, about 3 minutes.
• Increase the speed to high and add butter, several pieces at a time. When all the butter has been added, continue mixing dough until it is smooth and shiny, 8 to 10 minutes. Transfer dough to a parchment-lined 13-by-18-inch baking pan and use your hands to spread the dough out to fit the pan. Cover the pan with plastic wrap and place in the refrigerator to chill overnight.
• Generously butter one 12-cup or two 6-cup, 7-ounce-capacity muffin pans. Chop 2 cups pecans, and break remaining 1 1/3 cups pecans in half lengthwise, keeping the two types separate. Pour 3 tablespoons corn syrup into each muffin cup, and add about 1 tablespoon of brown sugar to each muffin cup. Add about 2 tablespoons of the halved pecans to each muffin cup, and set the filled muffin pan aside.
• Remove dough from the refrigerator, and let stand at room temperature until slightly softened, about 15 minutes. Roll out dough lengthwise, 1/4 inch thick by 15 inches long by 20 inches wide. Using a spatula, spread sour cream over the surface of dough, leaving a 1/2-inch border. Dust sour cream with cinnamon, and sprinkle with 2/3 cup brown sugar. Cover brown sugar with chopped pecans, and roll dough up lengthwise to form a roll 18 inches long by 3 inches in diameter.
• Heat the oven to 350 degrees. Using a sharp knife, slice dough into 1 1/2-inch-thick slices, and place in the prepared pan or pans, either cut side down, until every cup is filled. Cover buns with parchment paper, and let rise in a warm place until they rise 1/2 inch above cups, 20 to 30 minutes. Transfer sticky buns to the oven, placing a cookie sheet on the rack below to catch any drips. Rotate the pans between the shelves to ensure even baking, until buns are dark golden brown, about 40 minutes.
• Remove the pans from the oven, and immediately turn buns out onto a second parchment-covered cookie sheet. Replace any pecan halves that fell off buns when turning them out. Place the cookie sheet on a wire rack to cool.

OOEY-GOOEY CINNAMON BUNS

Steps:

• 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 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 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.
• 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.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• 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. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

CINNAMON PECAN BUNS

Steps:

• These sweet, buttery and nutty treats are delicious with a cup of tea or coffee. Normally made with a yeast-risen dough, the buns in this recipe are made using a slightly faster method.
• Preheat the oven to 450 degrees F/ 230 degrees C /Gas mark 8, and butter and flour the cake tin.
• For the filling: Cream the butter and cinnamon together in a large bowl or in an electric food mixer until soft. Add the brown sugar and beat until the mixture is light and fluffy and then stir in the chopped toasted pecans. Set aside (not in the refrigerator).
• For the dough: Sift the flour, baking powder and cinnamon together into a large bowl.
• Add the caster sugar, then add the butter and, using your fingertips, rub it in until the mixture resembles bread crumbs. Whisk the beaten egg and milk together in a separate bowl, then make a well in the centre of the dry ingredients and pour in most of the liquid (all but 2 fluid ounces/60 ml). Using one hand with your fingers outstretched like a claw, move your hand around in one direction (clockwise or counter-clockwise) until the dough comes together. Cook's Note: You may need to add the rest of the milk as the dough should be soft and a little sticky.
• To make the buns: Tip the dough out onto a floured work surface and dust with flour. Using a rolling pin, roll out the dough until it is a 14 by 10- inches/35 by 25 cm rectangle and about 3/4-inch/2 cm thick.
• Spread the filling all over the rectangle, then with the widest end facing you, roll up the dough away from you so that it resembles a Swiss roll. Cut the 'log' 11 times to make 12 slices, each 1 1/4-inches/3 cm thick. Place the pieces cut-side facing up, with a tiny bit of space between each 'swirl', in the prepared cake tin.
• Bake in the oven 10 minutes, then reduce the oven temperature to 400 degrees F/200 degrees C/Gas mark 6 and cook for a further 25 to 35 minutes or until risen, golden brown and cooked in the centre. They should have joined together to make a lovely cluster of buns.
• Allow the buns to stand in the tin for 2 to 3 minutes before carefully turning out and cooling on a wire rack. When cool, transfer to a serving plate or cake stand.
• For the icing: Sift the icing sugar (confectioners') into a bowl, add 1 tablespoon boiling water and mix well, adding another 1/2 to 1 tablespoon boiling water, if necessary, until the icing is soft, but not too runny. Drizzle the icing over the buns.
• To serve: Break each bun off with your hand or cut into slices.

SOUR CHERRY PECAN CINNAMON BUNS

Steps:

• Make dough:
• In bowl of a standing electric mixer with paddle attachment sprinkle yeast over water with 1/4 teaspoon sugar and let stand until foamy, about 5 minutes. Add remaining sugar, flour, milk, salt, and yolks and beat on low speed until combined well. Beat in butter, a few pieces at a time, and beat on medium speed until smooth and elastic, about 5 minutes. (Dough will be soft.) Scrape dough from side of bowl and let rise, covered with plastic wrap and a kitchen towel, in a warm place 1 hour, or until doubled in bulk.
• Make filling while dough is rising:
• In a bowl soak dried fruit in warm water to cover 15 minutes. Drain fruit, discarding water, and chop fine. In a small bowl stir together fruit and pecans.
• In a small bowl stir together well sugar and cinnamon.
• Grease a 13-by 9-inch baking pan.
• Punch down dough and on a floured surface roll out into a 16- by 12-inch rectangle. Brush dough with melted butter, leaving an unbuttered 1/2-inch border on long sides, and sprinkle filling evenly over buttered dough. Sprinkle cinnamon sugar evenly over filling.
• With a long side facing you, roll up dough jelly-roll fashion, brushing off any excess flour, and pinch long edge together firmly to seal. Cut rolled dough crosswise into 12 pieces with a sharp knife and arrange pieces, cut sides down, in pan. Let buns rise, covered loosely, in a warm place 45 to 50 minutes, or until doubled in bulk.
• While buns are rising, preheat oven to 350°F.
• Bake buns in middle of oven until golden, about 25 minutes. (Alternatively, buns may be made 1 week ahead: Bake buns in middle of oven until pale golden, about 15 minutes (buns will not be completely baked), and transfer pan to a rack to cool completely. Freeze buns in pan, covered tightly with foil. To serve, thaw buns at room temperature 1 hour and bake in a preheated 350°F. oven until golden, about 10 minutes). Transfer buns to a rack and cool slightly.
• Make glaze while buns are cooling:
• In a small bowl whisk together confectioner's sugar and water until smooth. Transfer glaze to a small sealable plastic bag and snip off tip of 1 corner to make a hole for piping glaze.
• Pipe glace onto cinnamon buns and let stand until set, about 15 minutes.

CHERRY-PECAN STREUSEL ROLLS

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Roll into a 16x8-in. rectangle., In a small bowl, combine the pecans, sugar, oats, butter and cinnamon. Set aside 1/3 cup for topping. To the remaining filling, stir in cherries and almond paste. Sprinkle over dough to within 1/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place cut side down in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 1 hour. , Preheat oven to 350°. Stir flour into reserved topping; sprinkle over rolls. Bake 20-25 minutes or until golden brown. In a small bowl, beat the confectioners' sugar, milk and extract until smooth. Drizzle over warm rolls.

SOUR-CHERRY SAUCE

Steps:

• Place the cherries, sugar and cinnamon in a medium-size saucepan over medium heat. Simmer, stirring occasionally, for 10 minutes. Stir in the vinegar. Place the cornstarch in a small bowl and stir in the water until smooth. Add to the sauce and cook until sauce begins to thicken, about 2 minutes longer. Strain. Serve over vanilla ice cream, poundcake or poached pears.

SIMPLY SINFUL CINNAMON ROLLS

Steps:

• Soften yeast in 1/2 cup of warm water, with 1 teaspoon sugar added; Set aside for five minutes.
• Put milk, sugar, salt, and about one cup flour in a large bowl,and beat well with a wooden spoon.
• Then add eggs and yeast mixture and a couple cups of flour and beat again.
• Add the soft butter and the rest of the flour,adding the rest of flour very slowly, until the dough is still too stiff to stir.
• Knead the dough until it is smooth and satiny, adding only enough to keep if from sticking.
• Add more of the flour, as needed.
• Place dough in a greased bowl, turning once to grease all sides.
• Let rise in warm place until double, about an hour,covering bowl with a towel or plastic wrap; I use my oven with the light on and the oven itself turned on for 30 seconds; The optimum temperature is around 90 degrees.
• Punch down, kneading for about 30 seconds to remove bubbles; Cover and let rise again.
• Punch down dough again.
• Cut with a knife into four parts, and shape into balls; Roll each ball into a 8 X 14 inch rectangle.
• Spread the dough with about 3 tablespoons butter, leaving far edge unbuttered.
• Spread with one fourth the cinnamon sugar mixture.
• Roll up; roll tightly; Pinch edges; Cut into slices.
• Place in greased pan and let rise until double in size, 45-60 minutes.
• Bake in a 350 degree preheated oven for 20-25 minutes.
• Frost with a powdered sugar glaze or light amount of canned vanilla frosting.