Sunday, June 27, 2010

Caramel Sticky Buns

These buns are not light.  They do not involve strawberries or blueberries or raspberries or cherries, or any other fruit, for that matter.  They require you to heat your oven to 400 degrees.  If you eat half the pan, I guarantee you will not look better in your swimsuit than you did before.

In short, there is nothing summery about these rolls.

But Beck and I figured that if they were good enough for the King Arthur Flour people to post in the middle of June, they were good enough for us.

These were very simple to whip up, though the cleanup was a bit involved, what with the pastry mat, several measuring spoons and cups, and a sugary baking pan and sheet.  But in the end, I'd say it was definitely worth it.

Although he will deny ever uttering the words, Music Man described these as having a "nice, soft, delicate texture."  Who knew he was such a food critic?

Caramel Sticky Buns
Adapted from Baking Banter
Makes 12 buns

  • 1/2 cup brown sugar
  • 1/4 cup butter
  • 1/4 cup dark corn syrup or maple syrup
  • 1/2 cup coarsely chopped pecans or walnuts, optional
  • 3 cups all purpose flour
  • 2 tablespoons granulated sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups lukewarm buttermilk*
  • 4 tablespoons melted butter
  • *Substitute 1/4 cup buttermilk powder + 1 1/4 cups lukewarm water, if desired.
  • 1/2 cup brown sugar
1) Preheat the oven to 400°F. Lightly grease a 9" x 2" round cake pan.
2) To make the topping: Combine the melted butter and brown sugar, stirring to combine.
3) Stir in the syrup.
4) Pour the topping into the prepared pan, spreading it to the edges. Sprinkle the nuts (if you're using them) atop the topping. Set the pan aside.
5) To make the dough: Stir together the flour, sugar, baking powder, baking soda, and salt. Note: If you're using buttermilk powder in place of buttermilk, add it here.
6) Pour the lukewarm buttermilk (or lukewarm water, if you're using buttermilk powder) and melted butter into the bowl with the dry ingredients
7) Stir to combine. The dough will look very shaggy.
8) Transfer the dough to a floured surface, and knead very briefly, just to smooth it out a bit.
9) Roll the dough into a 9" x 12" rectangle.
10) Brush the dough with water, and sprinkle with brown sugar, leaving a bare edge on one of the longer sides.
11) Roll the dough into a log, starting with the longer edge that's covered with filling. Pinch the seam closed as well as you can; it'll be a bit messy, with filling spilling out. That's OK.
12) Using dental floss or a serrated knife, cut the log into 12 slices.
13) Lay the slices in the prepared pan, atop the topping.
14) Place the cake pan on a baking sheet (to catch any sugar that bubbles over), and bake for 23 to 25 minutes, until they're golden brown.
15) Remove from the oven, and immediately invert the pan onto a serving plate. Let it sit for about 15 seconds, then remove the pan, scraping out any nuts or syrup that's stuck in the pan, and spreading it back onto the buns.
16) Serve warm (but not hot!).