Monday, June 14, 2010

Day 163: Bread Machine Sticky Buns

Day 163.

Have I mentioned how much I love my bread machine? Cause I do. A lot. I use it all the time. Now that I've found this recipe? It's gonna get used even more!

Here's what you'll need.
(Bear with me. This has 3 parts...)
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1 1/4 cups milk
1 teaspoon vanilla
3 tablespoons butter
3 cups all purpose flour
3 tablespoons sugar
1 1/4 teaspoons salt
2 teaspoons yeast

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Place the milk, butter and vanilla in bread machine pan.

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Add 3 cups flour.

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Then the sugar, salt and yeast.

Set machine to Dough setting.

Part 2 - The Filling
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3/4 cup brown sugar
6 tablespoons butter - at room temp.
1 tablespoon cinnamon

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I thought it might be easier if the filling were all mixed together, so I dumped all the ingredients into my mixer, fitted with the dough hook attachment.

Part 3 - The Sticky.
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1 cup brown sugar
1/4 cup corn syrup
1/3 cup butter

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Add all this to a saucepan.

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Cook until smooth.

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Spray a 9x13 pan well with non stick spray.

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Pour the caramel into the bottom of the pan.

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Sprinkle 1/2 cup chopped pecans over the caramel, if desired. Set pan aside.

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Once dough cycle is complete. Turn the dough out onto a lightly floured surface. Roll into a 12" by 15" rectangle.

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Spread the filling over the dough, leaving about 1 inch all the way around the dough.

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Begin rolling up the dough, jelly roll style.

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Pinch the seams to seal.

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Begin cutting the dough into 1 1/2" sections.

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Place the dough into the pan.

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Cover tightly with plastic wrap, and place in refrigerator overnight
**Alternate directions below**

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Remove rolls 20-30 minutes prior to baking.

Preheat oven to 350*

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Bake for 20-30 minutes, or until lightly browned on top.

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Here it can get a bit tricky. Place a cooling rack and another pan on top of the pan of rolls.

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Flip, taking care not to burn yourself on hot caramel!

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Remove the pan the rolls were baked in. ta-da!

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Fantastic!

**Alternate Directions**
If you are making these the same day you want to eat them, simply let them rise at room temperature, covered, for about 45 minutes. Bake as directed.

I made these in the morning, then stuck them in the fridge. I put them into the cold oven, and let them sit in the oven through the preheating. They puffed up just fine this way too.







1 comment:

Kathy H said...

Do you take orders for these??

They look soooo good