These are different then my usual cinnamon buns, but are really tasty and are easy to make for a large group of people. (ie not as great if you want 2 fresh ones every day)
- Get a small bowl
- add 1/2 cup of warm water
- dissolve package of instant dry yeast
- add tsp of sugar
- stir around
- let sit for 10 min
- warm the 1/2 cup of milk bubbles
- remove from heat
- mix in 1/4 cup sugar
- 1/4 cup butter
- tsp of salt
- stir until melted
- let cool until lukewarm.
- combine the yeast mixture and milk mixture
- add 2 eggs
- add 1 1/2 cup flour
- stir well to combine
- stir in 2 1/2 cups of flour. 1/2 cup at a time
- beat well after each addition.
Put in large bowl, coat with tsp of oil. cover with a damp cloth. let rise in a warm place until doubled in volume. about 1 hour.
While dough is rising, get a small saucepan at med heat
- add 3/4 cup butter
- stir in 3/4 cup brown sugar, whisking until smooth.
- Sprinkle bottom of pan with 1/2 cup pecans: set aside.
The rest i copied from some guy is prof. And it works.
I used to make cinnamon rolls and stick buns professionally. Here is how we rolled tight buns. Make sure you roll your dough out to 1/4". Apply butter evenly, then sugar/cinnamon mixture. Holding the rolling pin, gently roll over the sugar/cinnamon mixture. At the beginning of the roll only 1/2" of dough and pinch down. Now you must begin rolling from each corner, middle, working your way back and forth. Curve your corners toward the center to avoid too much overlap (exess) IMPT: after about 2-3 rolls, carefully lift up each portion and pull away from you, this will "tuck" in the dough, be careful not to tear the dough. A lot to remember, but after you get the hang of it, it's like second nature and you will have picture perfect cinnamon rolls and sticky buns
its complicated but worth it. my short hand is
- 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
once risen put in 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.
Enjoy! they are f**king amazing.