Sticky Buns and Cinnamon Rolls

by Ann

Is there anything better than a fresh, hot cinnamon roll with gooey frosting?  I think I may have found its match with a sweet and savory sticky bun recipe that I came across on the Food2 App written by "thirshchfled" and adapted slightly for this post.  I will share both recipes. I made the sticky buns on Christmas eve to have them ready for the following morning, and the cinnamon roll recipe was a favorite from back in my teaching days.  Anything that could be made one day and eaten the next always worked best for our tight school time schedule.  

Sweet, Sour and Savory Sticky Buns

Ingredients for maple sugar glaze:

½ c light brown sugar
1 c (2 sticks) butter
pinch of salt (depending upon salted vs. unsalted butter)
¼ c pure maple syrup
freshly ground pepper to taste

Ingredients for buns:

1 t kosher salt
1 pkg (approx. 2 t) fast-rising instant yeast
4-5 c all-purpose flour
1 T fresh sage, minced
3 T sugar
5 T butter, softened
2 c buttermilk, at room temperature
1 egg, room temperature

Ingredients for filling:

1 # sage sausage
1 c dried sour cherries, coarsely chopped
2/3 c chopped pecans
¼ c light brown sugar

Directions:

Heat oven to 375°.  Break sausage into 1-inch pieces on a sheet pan.  Bake 15 minutes, or until sausage is thoroughly cooked.  Remove from oven and let thoroughly cool on paper toweling.  Chop with a knife or in food processor until minced.  Set aside in the fridge.
 

Combine glaze ingredients (brown sugar, salt, syrup and butter) in the bowl of a mixer, using the paddle attachment to cream.  Spread evenly on the bottom of a 9 x 13” pan, and place it in the fridge. 

Clean and dry the mixing bowl to use it in the next step.

In a different bowl combine 3 1/2 cups of the flour, salt, chopped sage, and yeast. Set aside.

In the mixing bowl combine the 5 T of butter and 3 T sugar creaming with the paddle attachment.

Add the egg and buttermilk to incorporate into the creamed mixture. Wipe any of the mixture on the paddle into the bowl and put the dough hook onto the mixer.

Add dry ingredients using the dough hook and turn the mixer on low until the gluten begins to form adding the remaining flour a bit at a time until the the dough starts pulling from the side of the bowl.  The dough should be soft but not sticky.

Remove the dough and knead it on the counter for 5 minutes until it is smooth and elastic.  Place it in a greased mixing bowl and cover with plastic wrap to rise in a warm spot for an hour until almost double in size.

 

Once risen, punch the dough down and knead it a few times.  Roll into a rectangle of about 9 x 13; about ½ inch thick.

Remove sausage from fridge.  Spread it evenly, along with the chopped cherries, nuts and additional brown sugar on top of dough, leaving about an inch on one of the long edges. 

Roll the dough as tightly as feasible into a 13 inch jelly roll.  Pinch the last unfilled edge to the dough to avoid having it fall apart.

Remove the pan with the glaze from the fridge.  Using a string or sharp knife cut rolls into approximately 1”rounds.  Lay them in the pan (they should not be quite touching) and cover with plastic wrap to set in the refrigerator overnight.

 

A couple of hours before you want to eat them the next day remove them from the fridge and let warm to room temperature for at least an hour. 

In a 350° preheated oven bake risen, room temperature rolls for 35-40 minutes.  Remove from oven when rolls are nicely browned on top.  Using two oven mitts place a tray on top of the pan and flip to invert like an upside-down cake.  Scrape any excess glaze off the pans to the rolls.  Allow to cool for five minutes, and then enjoy!

See below for a simpler, less expensive, but equally delicious recipe that is made in a very similar fashion.  If you follow the steps you should have success -- my high school students did!  The step-by-step directions were written for them.

Overnight Cinnamon Rolls

Dough Mixture	Filling	Caramel Glaze
1 1/2 c warm water	1/2 c brown sugar	3 T evaporated milk
1/2 c sugar	1/2 c sugar	2 T brown sugar
2 T yeast	1/4 c cold butter	3/4 c powdered sugar
1/2 c veg. oil	2 T flour	1/4 t vanilla
2 eggs, well beaten	1 T cinnamon
1 1/2 t salt
5 c flour (approx.)

Dough:

1.      Measure water.  Place in small glass bowl and microwave until warm, not hot to touch;  about one minute.

2.      Pour water into a large bowl.  Dissolve the yeast in the warm water by stirring.  Add sugar and oil.

3.      Let rest for 15 minutes.  While the yeast is resting, make the filling, and set aside until needed.

4.      After the 15 minutes, add the beaten eggs and salt to the yeast mixture. 

5.      Stir in 4 cups of the flour.  Using a wooden spoon, mix well.  Add additional flour until the mixture no longer appears “wet.”

6.      On a clean countertop dust with flour.  Transfer dough to counter, and knead just until the dough is no longer sticky to the touch.  Be sure not to add too much flour.  The dough should not be stiff. 

7.      Roll dough to a rectangle about 18” x 16”.

Filling:

1.      Measure all ingredients in a bowl. 

2.      Using the blade attachement of the food processor all filling ingredients pulsing until thoroughly mixed, and butter is cut into tiny sized pieces.  (Can be done with a pastry cutter)

3.      Spread mixture evenly over the rectangle of dough, except the last 1” of one long side.

4.      Starting at the long side with the sugar mixture, roll as tightly as possible. 

5.      Pinch the end of dough into the roll once you are finished rolling.

6.      Using a piece of dental floss, cut ends of roll off by scooting the floss under the rolls and bringing it toghether. Cut remaining dough into equal parts;  about 1 1/2” wide. 

7.      Spray the 9 x 13” pan with PAM spray.  Place 8 rolls in pan with cinnamon side up, leaving the middle spot empty to insure even, thorough cooking.  Recipes should make 10-12 total.

8.      Lightly spray top of rolls with PAM. 

9.      Very securely place plastic wrap over the top of the pan.  Place in the refrigerator overnight.

Next day:    

Preheat oven to 350°.

Allow rolls to sit out in a warm place for at least 15 minutes.

Bake for 20 - 25 minutes.  Prepare the glaze while the rolls are baking.

Caramel Glaze:

1.      Combine evaporated milk and brown sugar in a glass bowl. 

2.      Place in the microwave and cook for 30 seconds at a time until mixture begins to boil.  Be sure to stir after every 30 seconds. 

3.      Add powdered sugar and vanilla;  beat with small electric mixer for 2-3 minutes. 

4.      Frost rolls promptly, right out of the oven.

 

Enjoy!  This is a great treat to bring to potlucks or brunches because they are oh-so-tasty, and can be prepared a day in advance.