I wait to share this message with you guys to sooo long . Some bloggers appear to be good things cooking in advance and planning messages coming months, but not me! I'm in the side of the instant gratification of things, usually sharing the things I'm cooking in a week or two. But these beautiful rolls were planned well in advance for my client on a cup of Jo, so I made them in October during Hurricaine Sandy. They were such a huge and incredibly delicious success I expect from this day.
I've never really been someone to have a breakfast in the tradition of Christmas morning, but I'm really hoping that my parents are cool with me whipping these on 12/25. They make a home smell so amazing and they are very warm and decadent, I do not see how they could really resist.
You know I actually never had even a sticky bun before them, and after doing some reasearch, I realized that they are basically just rolls cinnamon with a similar spread sauce caramel beneath them in the pan and sprinkled on top. Pecans are generally added, and the end result is sticky, gooey and sweet. I nixed the pecans I hate nut husband, but I personally think they could be a nice addition.
I may have gone a little too far with caramel sauce, the lot was nearly finished swimming in one of this pool, but everything world agreed that we could not change a thing next time. Every bite was full of cinnamon-y, butter, caramel-y goodness. Everything tasted like it gooey center of a cinnamon roll that I usually eat first. I hope this is a Christmas morning tradition I keep for a long period of time. :)
- dough:
- ¾ cup milk
- butter ¼ cup
- 3¼ cups all purpose
- 1 (0.25 ounce) package instant yeast
- ¼ cup white sugar
- ½ teaspoon salt
- ¼ cup water
- 1 egg
- fill
- 1 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- ¼ cup melted butter (4 tablespoons)
- Salted Caramel sauce:
- 1 cup sugar
- ¼ cup water
- 6 unsalted TBs butter cut into small pieces
- ½ cup heavy cream
- 1 tablespoon sea salt coffee
- Make sure all ingredients are ready to go before you start. Have the cream in a measuring cup and butter in pieces near the pot.
- Heat the sugar and water over moderately high heat in a 2-quart and 3-quart heavy saucepan. Stir until the sugar dissolves.
- Keep an eye on the sugar mixture, stirring the pot time to time until the water has evaporated and the sugar solution is dark amber. (About 10 minutes)
- Immediately add the pieces of butter in the pan and whisk until melted.
- Once the butter has melted, remove from heat. Count to three, then slowly add the cream to the pan and continue whisking to incorporate. (The mixture will foam considerably, so you must use a mold which is at least 2-3 liters large.)
- Add the sea salt. Whisk until the caramel sauce is smooth. Cool in the pan for a few minutes, then pour into a glass container and let stand to cool to room temperature. (It will thicken as it cools.)
- Heat the milk in a small saucepan until it bubbles, then remove from fire. Mix butter; stir until melted. Let cool
- In a large bowl, combine 2 ¼ cups flour, yeast, sugar and salt .; whisk together. Add water, egg and milk mixture; beat well with an electric mixer.
- Add the remaining flour, ½ cup at a time, using a wooden spoon to mix well after each addition. (The dough will be too thick and sticky to use mixers at this point.)
- When the dough has just pulled together, put it on a lightly floured surface and knead until smooth, about 5-8 minutes . (Dough will bounce light pressure.)
- Cover the dough with a clean, damp cloth and let stand for 10 minutes.
- Meanwhile- Prep two pans 8-9 inch round cake with caramel sauce drizzling on the bottom, prepare the filling by combining brown sugar and cinnamon in a small bowl.
- lightly flour your work surface and separate the dough into two halves. Roll each dough portion into a rectangle.
- Using a pastry brush smear the dough with melted butter. Sprinkle the dough with the sugar mixture with cinnamon and press lightly so it does not fall when riding.
- Roll the dough and pinch seam to seal. Cut in rolls 9 of equal size.
- Arrange the rolls in your prepared pan and lid and let the rolls rise in a warm place until doubled, about 30 minutes.
- Preheat oven to 375 degrees F (10 degrees C) Sprinkle the tops of the rolls with caramel sauce over and bake in preheated oven for 20 minutes or until golden brown.
- Let cool for about 10 minutes, then invert the pan over a plate or cake stand. (Make sure the tray / media you use is large enough to handle the sauce extra caramel will flee.)
makes 18 rolls (2 lots 9 in round cake pans.