Make-Ahead Sticky Buns
Ingredients
-
TO MAKE BUNS
-
1 pkg(2 1/4 tsp.) dry yeast
-
1 tspsugar
-
1/4 cwarm water (100-110 degrees)
-
3 3/4 cflour
-
1/4 csugar
-
1 tspnutmeg
-
3/4 tspsalt
-
1 cevaporated fat-free milk
-
1/4 cwater
-
1 largeegg, lightly beaten
-
STICKY STUFF AKA CARAMEL
-
1/3 cevaporated fat-free milk
-
1 cdark brown sugar, firmly packed
-
1/3 cdark corn syrup
-
2 Tbspbutter plus more for spreading on dough
-
CINNAMON SUGAR MIX
-
1/4 cbrown sugar
-
1 Tbspcinnamon
-
3/4 cchopped walnuts or pecans
How to Make Make-Ahead Sticky Buns
- For Buns:
Mix yeast, 1 tsp. sugar and warm water until dissolved. Set aside. - In food processor pulse about 2 times:
flour, sugar, nutmeg and salt. - Mix the yeast mixture above, with the 1 cup milk, 1/4 cup water, and egg, then; Add slowly to processor and process until it forms a ball. Process one more minute.
- Knead about 8 minutes, adding no more than 1/4 cup flour.
Let rise until doubled, about 45 minutes. (Depends on how warm your kitchen is) - For Sticky Stuff/ Caramel:
Combine in small saucepan the 1/3 cup milk, brown sugar, syrup and butter. Bring to a boil., stirring constantly. Remove from heat. - After dough has doubled, punch it down. Let rest 5 minutes. Roll into a 24x10 rectangle on a lightly floured surface.
- Use a pastry brush to coat dough surface with melted butter.
(Start with a half of a stick).
Sprinkle the Cinnamon mixture over the melted butter on the dough. Roll up.
Cut 12 slices. - Coat baking pan with butter. (Two 9-inch round pans are recommended)
Sprinkle with 3/4 cup chopped nuts. Top with Sticky Stuff (brown sugar mixture).
Arrange 12 slices, cut side up, in each round pan. (6 buns per pan). - Cover with plastic wrap coated with cooking spray.
Refrigerate 8-24 hours or until doubled in size. - Preheat oven to 375 degrees.
Bake 23 minutes or until nicely browned. Invert on plate or another pan.
About Make-Ahead Sticky Buns
Course/Dish: Other Desserts Sweet Breads
