Today's recipe is for Caramel Sticky Buns. Sticky buns are usually yeast buns rolled with butter and cinnamon sugar baked in brown sugar and butter with pecans. These are very similar, only you make a caramel sauce to bake them in, rather than just butter and brown sugar. The photos are taken on my new iPhone 4S, because my husband left with the camera.
Here's the recipe as written:
Caramel Sticky Buns
Makes 1 dozen
1 (16-ounce) package hot roll mix
1 cup chopped pecans, toasted
3 tablespoons butter, softened
1/4 cup sugar
2 teaspoons ground cinnamon
1. Prepare Caramel Sauce; set aside
2. Prepare roll mix according to package directions. Let stand 5 minutes
3. Pour Caramel Sauce into a lightly greased 13- x 9-inch pan; sprinkle with pecans. Roll dough into a 15- x 10-inch rectangle. Spread with butter, and sprinkle with sugar cinnamon. Roll up, jelly-roll fashion, starting at the long edge. Cut into 12 slices. Arrange, cut sides down, over Caramel Sauce.
4. Cover and let rise in a warm place (85 F), free from drafts, 30 minutes or until doubled in bulk.
5. Bake at 375 F for 20 minutes. Let bunds sand on a wire rack 10 minutes. Invert onto a serving platter. Serve buns warm.
Makes 2 1/2 cups
2 cups whipping cream
1/4 cup butter
1/2 teaspoon baking soda
2 cups sugar
1/2 cup water
2 teaspoons lemon juice
1. Combine first 3 ingredients in a medium saucepan over medium heat until butter melts, stirring occasionally; remove from heat.
2. Bring sugar, water, and lemon juice to a boil in a Dutch oven over high heat, stirring occasionally. Reduce heat to medium-high, and boil, stirring occasionally, 8 minutes or until mixture begins to brown. Reduce heat to medium; cook 5 or until caramel-colored, stirring occasionally.
3. Gradually whisk cream mixture into sugar mixture, whisking constantly. Remove from heat; let stand 1 minute. Whisk until smooth. Cook over medium-low heat until a candy thermometer reaches 230 F (thread stage); cool.
So, the caramel sauce takes a little longer than you might think, unless you've made caramel or candy before. It took me about 40 minutes total. A few notes: go by color (rather than time) in the first part of the recipe--you want a nice brown, but don't burn it. I found it took a few minutes more than what was stated. If you've never made caramel before, you may be wondering why the heck you need to use a big old Dutch oven to boil about an inch of liquid. You see that part in the instructions when it tells you to add the cream mixture to the boiling sugar mixture gradually? Take that part seriously--when you start to add the cream, the whole thing will bubble up incredibly high. Trust me when I tell you that you don't want to have to clean hot caramel off your stove, so add gradually and whisk constantly. It will eventually calm down, and you can proceed with cooking it to 230 F. It took about 25 minutes for me.
|Here it is at about 225 F. Resist the urge to try some|
at this point, unless you didn't actually need your tastebuds.
See how it looks like molten lava?
That comparison is more accurate than you think.
After 25 minutes, I rolled out the dough.
|Ready for the oven!|
A word about baking--make sure you put some aluminum foil under the pan while you're cooking, because the caramel may bubble over. Cleaning burned caramel of the bottom of the oven is not on my list of fun things to do.
|You don't really want to clean that stuff off your|
oven, do you?
The verdict? I loved them. Daughter "didn't like the nuts." Son "didn't like the caramel." I am raising Philistines.