Wednesday, 29 April 2020 18:50

Cinnamon Roll and Sticky Bun

Rate this item
(0 votes)

Sticky Buns and Cinnamon Rolls

Dough assembly
1kg of dough yields 24 small sticky buns OR 2, 8" cinnamon rolls
Roll the dough into 12" x 18". Cut into 2 pieces at 6" x 18". Brush the surface with melted butter.
Sprinkle with cinnamon sugar, currants and toasted pecan pieces. 
Roll into tight logs. 
Sticky Bun 
Brush melted butter in the pan and scoop sticky bun glaze (recipe below).
Cut the logs into 24 pieces, and place each piece in the pan on top of the glaze.
Proof at 80F for 2-3 hours.
Bake at 380F for 18-20 min.
Invert the pan to unmold immediately after baking.

Sticky Bun Glaze, enough for 24 small buns
Brown sugar 180g / 3/4 cup
Butter, soft 102g / 1/2 cup
Salt 1g / 1/4 tsp
Honey 69g / 3 TBSP
Vanilla extract 5g / 1 1/4 tsp
Cinnamon 1g / 1/2 tsp
Pecan pieces, toasted 41g / 1/3 cup
Cream the brown sugar and butter together.
Add the rest of the ingredients except for pecan pieces.
Mix until well homogenized.
Fold in the pecans. 
Cinnamon Rolls
Brush 2, 8" pans with melted butter, and line the bottom with parchment paper.
Cut the logs into 24 pieces, and place 12 pieces per 8" pan.
Proof at 80F for 2-3 hours.
Apply egg wash before baking, and bake at 350F for 25-30 minutes.
While warm, unmold and brush cinnamon roll glaze (recipe below) on top.

Cinnamon Roll Glaze
Powdered sugar 165g / 1 1/3 cups
Buttermilk 33g / 2 TBSP
Vanilla extract 2g / 1/2 tsp
Sift the powdered sugar. 
Combine everything together and mix until smooth.

Read 476 times