sticky cinnamon rolls.Posted on Jan 2, 2011 in baking, breads, candy, favorites, recipes, sweet, yeast breads | 6 comments
My infatuation with cinnamon rolls began in high school. I am a little ashamed to admit that instead of a wholesome, nourishing meal, at lunchtime I would instead shell out $1.50 to the high school cafeteria for one of their home-baked (or I guess it would be “school-baked”) cinnamon rolls. They were simple enough: warm and doughy, chewy and sweet, drizzled with a thick, white, sugary frosting, and — as one might expect — cinnamony.
But a diet of cinnamon rolls and frosting alone soon cloys, and I left behind my daily lunch-hour indulgence upon graduation. That is not to say that I swore off cinnamon rolls altogether…
As I matured and explored the world of cinnamon rolls beyond the cafeteria of Dartmouth High School, I came to know and love the Halifamous cinnamon rolls of Mary’s Bread Basket in Halifax’s Brewery Market, originated by Mary Mohammed, who first opened her Brewery-based bakery in the 1980s around the same time that my parents opened their restaurant (Desserts Plus), also in the Brewery Market. As I type this, I suspect that I must have encountered these gargantuan, glazed cinnamon rolls at some point during my childhood days spent frolicking in the kitchen of the restaurant… but, alas, I cannot recall tasting this spicy and nectarous treat until my university days, when I would make a special trip once or twice a month to enjoy Mary’s most popular confection. Yum.
So when I set out to try my hand at making cinnamon rolls, it was with these classic, straight-up cinnamon rolls in mind: yeast-based dough rolled with cinnamon sugar, sliced, baked and well-coated with a saccharine glaze. But as I researched recipes, I came to discover a whole new world of cinnamon rolls. One where sticky buns fuse with cinnamon rolls and toffee, and are endowed with the texture of a nutty crunch.
Oh my, what a treat. Best enjoyed while still warm, fresh out of the oven, these sticky cinnamon rolls are my new favorite… at least for now.
Sticky Cinnamon Rolls
1 tsp sugar
2¼ tsp instant yeast (1 package)
½ cup warm water (110 degrees F)
½ cup milk
¼ cup heavy cream
¼ cup sugar
¼ cup unsalted butter
1 tsp salt
2 eggs, beaten
4 cups all purpose flour
¾ cup unsalted butter
¾ cup brown sugar, lightly packed
1 cup unsalted cashews, coarsely smashed and divided in 2 equal portions
¾ brown sugar, lightly packed
1 tbsp cinnamon
¼ cup unsalted butter, melted
canola oil for greasing bowl and baking dish
9×13 inch baking dish, greased
- If after mixing the dough you find that yours is either a little too wet or (less likely) a little too dry, add additional teaspoons of flour or cream, respectively, mixing well between each addition until you get a moist, yet not sticky dough.
- You may cut cinnamon rolls with a good, sharp, serrated knife, or alternatively you can “snip” the dough into individual rolls using a strong thread; for this method, slide the thread under the roll to the point you wish to cut the roll. Then cross the thread over the pastry; hold each end of the thread firmly, and quickly pull your hands (and either end of the crossed thread) away from each other. This will pinch off the dough into a cleanly cut roll, without any knife clean-up required. I used both methods in this recipe; both worked equally well and I didn’t find that there was too much of an issue with a sticky or messy blade using the knife method, so use whichever you prefer.
Preparing Dough Directions
- In small bowl, dissolve yeast and 1 tsp sugar. Set aside for 10 minutes, until creamy.
- Meanwhile, warm milk and cream in small saucepan just until it bubbles, but does not boil; remove from heat; add in ¼ cup sugar, ¼ cup butter and salt, stirring until melted — do not boil. Allow to cool until lukewarm (so as not to kill the yeast when the mixture is added to the yeast in the next step)
- In large mixing bowl of standing mixer with paddle attachment in place, combine yeast mixture, milk mixture, and beaten eggs. Add 1½ cups of flour; mix well to combine.
- Add in remaining 2½ cups of flour, ½ cup at a time, mixing well after each addition.
- When dough clumps together, either knead by hand on lightly floured board for roughly 8 minutes, until smooth and elastic; or switch mixer to the dough hook attachment if you have one and mix on a medium speed for 3 or 4 minutes until the dough is smooth, pliable and sticks on the dough hook.
- Place dough in a lightly-oiled large bowl; turn it to coat with oil and cover with plastic wrap or a damp tea towel. Let rise in a warm place for about 1 hour, until doubled in volume.
Cinnamon Filling & Toffee Topping Directions
- Meanwhile, melt ¾ cup butter in small saucepan over medium heat; stir in ¾ cup brown sugar, whisking to dissolve sugar completely.
- Pour into prepared 9×13-inch baking dish and sprinkle with ½ cup cashews; set aside.
- Melt remaining ¼ cup butter; set aside.
- Combine remaining ¾ cup brown sugar, ½ cup cashews, cinnamon and salt; set aside.
- Place dough on a lightly floured board; roll into an 18×14-inch rectangle, ¼-inch thick.
- Brush dough evenly with 2 tbsp melted butter, leaving ½-inch bordrer unbuttered; sprinkle evenly with cinnamon-nut-sugar mixture; using your rolling pin, gently roll over the cinnamon-nut-sugar mixture, lightly pressing it into the dough.
- Working at the long side of the dough rectangle, fold over only ½-inch of dough and pinch down.
- Now begin rolling from one corner, along to the middle, to the opposite corner, and then work your way back; curve corners toward the center (to avoid too much waste at the ends). Continue rolling tightly in this fashion, being careful not to tear the dough.
- When finished rolling, pinch the seam and brush with remaining 2 tbsp melted butter.
- Cut roll into 15 pieces (either with a serrated knife or using the thread-cutting method).
- Place rolls cut side down in prepared pan on top of toffee-cashew topping; cover and let rise in a warm place for 1 hour, until doubled in volume.
Baking & Serving Directions
- Preheat oven to 375 degrees F.
- Bake in preheated oven for 25 to 30 minutes, until golden brown.
- Let cool in pan for 3 minutes, then invert onto serving platter by placing platter on top of baking dish, pressing the two tightly together, and then quickly flipping over.
- The toffee with ooze down into the cinnamon rolls and onto the serving plate; scrape toffee or nuts remaining in baking dish onto the rolls (or, be naughty and eat them with a spoon).
- Serve sticky cinnamon rolls while warm.
Recipe Adapted From: AllRecipes.com