Sticky Honey Cinnamon Rolls Food

FLOUR'S FAMOUS STICKY BUNS

Steps:

• First, make the goo. In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring, to combine (it may look separated, that's ok). Remove from the heat and whisk in the honey, cream, water, and salt. Strain to remove any undissolved lumps of brown sugar. Let cool for about 30 minutes, or until cooled to room temperature. You should have about 3 cups. (The mixture can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator.)
• Divide the dough in half. Use half for this recipe and reserve the other half for another use.
• On a floured work surface, roll out the brioche into rectangle about 12 by 16 inches and 1/4-inch thick. It will have the consistency of cold, damp Play-Doh and should be fairly easy to roll. Position the rectangle so a short side is facing you.
• In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and half of the pecans. Sprinkle this mixture evenly over the entire surface of the dough. Starting from the short side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll tightly, so you have a nice round spiral. Trim off about 1/4- inch from each end of the roll to make them even.
• Use a bench scraper or a chef's knife to cut the roll into 8 equal pieces, each about 1 1/2-inches wide. (At this point, the unbaked buns can be tightly wrapped in plastic wrap and frozen for up to 1 week. When ready to bake, thaw them, still wrapped, in the refrigerator overnight or at room temperature for 2 to 3 hours, then proceed as directed.)
• Pour the goo into a 9 by 13-inch baking dish, covering the bottom evenly. Sprinkle the remaining pecans evenly over the surface. Arrange the buns, evenly spaced, in the baking dish. Cover with plastic wrap and put in a warm spot to proof until the dough is puffy, pillowy, and soft and the buns are touching-almost tripled in size, about 2 hours.
• Position a rack in the center of the oven, and heat to 350 degrees F.
• Bake until golden brown, about 35 to 45 minutes. Let cool in the dish on a wire rack for 20 to 30 minutes. One at a time, invert the buns onto a serving platter, and spoon any extra goo and pecans from the bottom of the dish over the top.
• The buns are best served warm or within 4 hours of baking. They can be stored in an airtight container at room temperature for up to 1 day, and then warmed in a 325 degree F oven for 10 to 12 minutes before serving.
• 1 3/8 cups (2 3/4 sticks; 310 grams) unsalted butter, at room temperature, cut into 10 to 12 pieces
• Using a stand mixer fitted with the dough hook, combine the all-purpose flour, bread flour, yeast, sugar, salt, water, and 5 of the eggs. Beat on low speed for 3 to 4 minutes, or until all the ingredients are combined. Stop the mixer, as needed, to scrape the sides and bottom of the bowl to make sure all the flour is incorporated into the wet ingredients. Once the dough has come together, beat on low speed for another 3 to 4 minutes. The dough will be very stiff and seem quite dry.
• With the mixer on low speed, add the butter, 1 piece at a time, mixing after each addition until it disappears into the dough. Continue mixing on low speed for about 10 minutes, stopping the mixer occasionally to scrape the sides and bottom of the bowl. It is important for all the butter to be thoroughly mixed into the dough. If necessary, stop the mixer occasionally and break up the dough with your hands to help mix in the butter.
• Once the butter is completely incorporated, turn up the speed to medium and beat until the dough becomes sticky, soft, and somewhat shiny, another 15 minutes. It will take some time to come together. It will look shaggy and questionable at the start and then eventually it will turn smooth and silky. Turn the speed to medium-high and beat for about 1 minute. You should hear the dough make a slap-slap-slap sound as it hits the sides of the bowl. Test the dough by pulling at it; it should stretch a bit and have a little give. If it seems wet and loose and more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another 2 to 3 minutes, or until it develops more strength and stretches when you grab it. It is ready when you can gather it all together and pick it up in 1 piece.
• Put the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough. Let the dough proof (that is, grow and develop flavor) in the refrigerator for at least 6 hours or up to overnight At this point you can freeze the dough in an airtight container for up to 1 week.

CLASSIC CINNAMON ROLLS

Steps:

• Make the rolls: Butter a 9-by-13-inch baking dish. Whisk the sugar and cinnamon in a bowl. On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one of the long sides. Top with the cinnamon sugar. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal.
• Slip a long taut piece of thread or unflavored floss under the roll, about 1 1/2 inches from the end. Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls in the prepared baking dish.
• Cover the rolls loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 10 minutes.
• Preheat the oven to 350 degrees F. Uncover the rolls and bake until they spring back when pressed, 25 to 30 minutes. Let cool 10 minutes in the pan. (You can freeze the baked rolls for up to 2 weeks. Cool completely before freezing, then thaw, warm up and glaze before serving.)
• Make the glaze: Whisk the confectioners' sugar, melted butter, milk, vanilla and salt in a bowl until smooth. Drizzle over the warm rolls.
• Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
• Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
• Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

CINNAMON STICKY BUNS

Steps:

• In a saucepan, combine the brown sugar, corn syrup and butter; cook and stir until sugar is dissolved. Add the pecans. Spoon into a greased 13-in. x 9-in. baking pan., In a shallow bowl, combine sugar and cinnamon. Cut each biscuit in half; dip in cinnamon-sugar. Place, cut side down, over brown sugar mixture. , Bake at 375° for 25-30 minutes or until golden brown. Invert onto a serving plate; serve warm.

CINNAMON ROLL STICKIES

Steps:

• Preheat the oven to 350 degrees F.
• Combine the sugar, syrup, 4 tablespoons butter and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Cook, stirring constantly, for 1 minute. Remove the pan from the heat and let the sauce cool.
• Open the tube of cinnamon rolls while keeping all the rolls together in a log. Press it flat with your hands. Using a lightly floured rolling pin, roll the block of dough into a 12-by-6-inch rectangle.
• Stir together the frosting from the tube of rolls with 2 tablespoons butter in a small bowl until smooth and spreadable. Spoon the frosting mixture evenly in a line close to the long edge of the rectangle closest to you. Starting with that side, roll the dough away from you and back into a log, ending with the log seam side-down. Lightly press together the open ends of the log to seal them.
• Lightly roll the new dough log back and forth under your hands until you have a 24-inch rope. Fold the rope in half, stretch it gently to elongate it some more, then twist it once and fold it in half once more. Transfer the dough coil to a greased 9-by-5 inch loaf pan that is 2 1/2 inches deep and then pour half the brown-sugar maple sauce over the top of the coil, making sure it's completely coated. Cover the pan with foil and bake until the dough is cooked in the center, about 40 minutes.
• Remove the pan from the oven and immediately invert and unmold the dough coil onto a cutting board. Cut the dough crosswise into six 1 1/2-inch wide slices. Heat the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Add the slices cut side-down to the skillet and cook until golden brown, about 1 minute. Flip the slices, cook for 1 minute more, then transfer to a plate. Serve the stickies while warm with the remaining brown sugar-maple sauce drizzled over the top. If you like, top with stickies with a scoop of vanilla ice cream.
• Preheat the oven to 350 degrees F.
• Combine the sugar, syrup, 4 tablespoons butter and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Cook, stirring constantly, for 1 minute. Remove the pan from the heat and let the sauce cool.
• Open the tube of cinnamon rolls while keeping all the rolls together in a log. Press it flat with your hands. Using a lightly floured rolling pin, roll the block of dough into a 12-by-6-inch rectangle.
• Stir together the frosting from the tube of rolls with 2 tablespoons butter in a small bowl until smooth and spreadable. Spoon the frosting mixture evenly in a line close to the long edge of the rectangle closest to you. Starting with that side, roll the dough away from you and back into a log, ending with the log seam side-down. Lightly press together the open ends of the log to seal them.
• Lightly roll the new dough log back and forth under your hands until you have a 24-inch rope. Fold the rope in half, stretch it gently to elongate it some more, then twist it once and fold it in half once more. Transfer the dough coil to a greased 9-by-5 inch loaf pan that is 2 1/2 inches deep and then pour half the brown-sugar maple sauce over the top of the coil, making sure it's completely coated. Cover the pan with foil and bake until the dough is cooked in the center, about 40 minutes.
• Remove the pan from the oven and immediately invert and unmold the dough coil onto a cutting board. Cut the dough crosswise into six 1 1/2-inch wide slices. Heat the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Add the slices cut side-down to the skillet and cook until golden brown, about 1 minute. Flip the slices, cook for 1 minute more, then transfer to a plate. Serve the stickies while warm with the remaining brown sugar-maple sauce drizzled over the top. If you like, top with stickies with a scoop of vanilla ice cream.

MRS. BAKER'S STICKY CINNAMON ROLLS

Steps:

• In a small bowl, combine 2/3 cup sugar, shortening, salt and 1 cup boiling water; set aside.
• In a large bowl, dissolve yeast in 1/2 cup warm water. Add eggs and the water/sugar mixture; beat well. Beat in 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Mix until a stiff dough has formed. Cover with a damp towel and let rise until doubled, about 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease three 8x8 inch baking pans.
• In a small bowl, combine 1 cup sugar and 1 tablespoon cinnamon. Roll dough into small balls. Dip balls in melted butter, then roll in cinnamon sugar. Roll balls into 4 inch long cylinders and tie into knots. Place knots into prepared pans.
• Bake in preheated oven for 15 minutes, until golden. Serve warm.

HONEY NUT STICKY BUNS

Steps:

• In a large bowl, dissolve yeast in water. Add the eggs, sugar, butter, salt, vanilla and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , In a small saucepan, combine the brown sugar, honey, butter and salt; bring to a boil, stirring occasionally. Boil for 1 minute. Pour into a greased 13x9-in. baking pan; sprinkle with pecans. Set aside. , Punch dough down. Turn onto a lightly floured surface; roll into a 24x8-in. rectangle; brush with butter to within 1 in of edges. Combine the pecans, brown sugar and cinnamon; sprinkle over butter. , Roll up from long side; seal seam. Cut into 1-in. slices; place cut side down in pan. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 25-28 minutes or until golden brown. Cool 1 minute; invert onto a serving platter.