Caramel Cinnamon Buns

While looking for bread recipes for Jeff, I came across a great blog. There was an interesting recipe there for sticky buns. It was actually using a No-Knead Dough (which you make and keep in the fridge), but I just subbed my standard yeast bread dough recipe. I also left out the pecans, because we're nut allergic, and baked in a lined 9" cake tin. The end result was pretty good, although a bit salty for my taste - I'll make it again without the added salt, I think. It's worth trying though if you want an easy sugar hit !!

Some pics :

stickybuns1.jpg

stickybuns2.jpg

Good lord! I'm getting a muffin top just looking at the pictures. You are not allowed to have that within range of my hands.

Man, talk about food porn!

Those are beautiful.

Thank you ! They were surprisingly easy to make - I've always found brioche a pain in the rear end to make (blew up my mum's Kenwood mixer on a batch), but this, made with just regular bread dough, was a snap. Will make some for Australia Day (26th Jan), sans salt.

!

are these as easy to make as the scones?

Those are gorgeous, Celia! I do a similar recipe for cinnamon rolls using my biscuit dough with a little added sugar. If you want a good cinnamon roll in a flash without waiting through the rise time then they hit the spot.

rwj

are these as easy to make as the scones?

Oh yes.

Just make sure you use a tried and tested bread recipe from your country of origin. And the blog with the caramel instructions is a US one, so it should work. I just need to tweak the amount of salt, as I said, it was too salty for me. I think it might be that we don't get kosher salt here - is it less salty than normal salt ?

Robert, sounds like a great idea, although this was pretty quick. I'm going to do another batch now to take to a barbeque...

Celia

Gunshy as I am about posting more recipes after the scone debacle, I nevertheless kept thinking today that the Cowboy would love this recipe. So Robert, this one is for you - I hope you like it ! I remade these buns today, and they were a real hit. I used a sweet dough recipe which makes a reasonable facsimile of brioche, without the hard work. Recipe is a variation of one that appears in Richard Bertinet's book DOUGH.

250g UHT full cream milk (the stuff you buy in a carton on the shelf, not in the fridge - ultra high temp processed milk. Ours is 3.3% fat)
10g dried yeast
500g strong bread flour
60g unsalted butter at room temp
40g castor sugar (superfine)
10g salt
2 large eggs

You need the milk at room temperature, which is why the UHT is perfect. The original Bertinet instructions specifies fresh milk, and said to heat it gently to body temperature, but the UHT was much easier, and worked well.

Whisk the yeast into the flour, then rub in the butter. Then add sugar and salt, whisk together with flour mix, then add eggs and milk and mix into a soft dough. Knead gently on oiled bench until smooth. Rest covered for an hour until doubled in size.

Then proceed as per instructions here, making the following changes :

- Use the sweet dough you've made in place of their "No Knead Dough"
- I omitted ALL the salt from the filling, and cut the salt in the topping down to 1/4 tsp. I don't like salty caramel, though lots of people do !
- I left out the pecans, but obviously you can put them in if you don't have a nut allergic kid
- I baked the rolls packed into a 9" deep round cake tin, fully lined with Bake paper. I don't think you want to use a tin with a removable bottom, as it might leak. I spread the topping over the parchment paper lining the bottom.

Cheers, Celia

Oh my Celia...those look FANTASTIC!! What are you trying to do to me girl...I'll be as big as a house if I keep trying out your recipes. You certainly have a talent for baking. Thanks for sharing the recipe too.

I guess that means you don't want the recipe for the doughnuts I made this weekend ?

Thanks for the kind words, Maria !

Cheers, Celia

Thanks Celia. I'll give it a shot next time I need a good sugar shot.

rwj