I’m Going To Show You How To Make Some Sticky Buns.
- All-Purpose Flour
- Whole Milk
- Granulated Sugar
- Unsalted Butter
- Vanilla Extract
You’ll need some all-purpose flour, whole milk, some water that’s just warm at about 115 degrees some granulated sugar egg unsalted butter that’s been melted so I’m yeast and vanilla extract and these are the ingredients you need just to make the actual dough and then. I’m gonna show you the filling and then. I’ll show you the glaze and it’s like. I just doesn’t get any better than that so let’s get started the first thing we’re going to work on this is actually gonna be moved out of the way for now we’re gonna start like actually activating the yeast which is like really really important so in this little bowl.I’m going to take my water just warm and about 110 to 115 degrees Fahrenheit.I’m going to sprinkle in just like a teaspoon of sugar yeast likes to feed off something so sugar works really really well now this is the same dough I use for my cinnamon rolls just because it’s it’s totally foolproof and it works every time and it’s just never let me down but you must understand that in order to make any kind of bread dough you need to make sure that you can act you activate your yeast and then your yeast eggs actually good.
I’ve got a few people say why made cinnamon rolls but the dough came out really really hard what did I do wrong well most likely your yeast wasn’t activated so it can be that the yeast is just old and expired so make sure you always check the expiration date or it can be that you put it in water that just wasn’t warm it was cold and you can maybe put it in water that’s too hot and you’ve killed the yeast so you want to make sure that when you are working with yeast that you have the water at a right temperature and that you your yeast is actually you know not expired that’s extremely important so now I’m going to just let this is just sit here for two to three minutes or until it starts to become foamy and in the meantime in the bowl of my standing which I make this in my standing mixer because it’s just so darn easy to really think about it.I’m gonna add in my egg I’m gonna pretty much add in most of my ingredients sugar the butter whole milk and a splash of vanilla.I always proven illah in my dough for my cinnamon rolls it’s just like just really delicious I do it and then.
I’m going to just mix it with a handheld whisk but you got that done my yeast of activity you can see it’s nice and foamy and you should really be able to smell it that’s how you know your yeast is good and if it doesn’t look that foamy after like at least five minutes or you know up to five minutes then your yeast is no good so make sure you just pay attention to that because it’s super important at that end give just a quick whisk and then to that before I even turn anything on I’m going to add half of my flour and then I’m going to give us like a sort of a head start and then I’ll add in the remaining flour but first I’m going to put on my dough hook you can do this by hand if you wanted you just have to make sure that you need this for a very long time until.
I guess you know to the right consistency and texture so I’m just going to mix this just for a few minutes until the flour is incorporated and then I’m going to add in the second batch and I’ll tell you what to do next looks good so now you’re just going to add in the remaining flour you’re also going to need to add just a pinch of salt put this back on and I’m gonna let this mix and on the same speed for about two minutes run until all the flour is incorporated and then I’m gonna kick it up to like medium and then we’re going to let it go for a good 5 to 7 minutes or until the dough is a super super like round and smooth now I’ll show you what to do next dough is looking awesome don’t sprinkle some flour on my board I can’t wait to get these I’m telling you this I can tell you why the all this time of year it’s like first of all it’s cold so I don’t know about you guys but I’m like it just I’m in my house so much more and I love to cook and bake so much as it is so you know.
I just can’t that addiction gets kicked up like 10 notches this time of year but you know making a platter of these a tray of these beautiful sticky buns that are just so wonderful and delicious and then gifting them to someone because it’s only my husband and I I’m not gonna eat all 18 of them and I want to but I’m not going to and you know having people over kind of sharing it with that it’s just like what this time of year to me is all about it’s very sort of festive and it’s giving and it’s receiving and it’s what makes me very happy stop.I’m not talking shaped my dough into a ball or a disc whatever your fancy and I put it in an oiled bowl that.I just oiled with some vegetable oil and now. I’m just going to cover this with some plastic wrap and I’m going to stick this somewhere warm and for me the best spot to keep it is either in my bedroom or in the microwave but you don’t want to turn your microwave on obviously and I’m gonna let it let it go for a good maybe one and a half hours or two or until it’s like really doubled in volume and then.
I’m going to show you the next step my dough’s been rising for about an hour and a half and it’s really doubled in volume so that’s ready to go but before we get that rolling out we need to make like the caramel sauce it is very easy to do you just need a large saucepan and in the saucepan.I’m going to add in some brown sugar butter of course can’t really do much without butter and touch of heavy cream and it’s not like in no particular order because we don’t really want this to caramelize that you know we’re just really looking for the brown sugar to dissolve that’s all we’re looking forward to and then you’re going to need some light corn syrup just going to cook this together until the sugar has melted a little bit and the butter has fully melted and in the meantime.
You need to get going on rolling out the dough now for the filling you’re going to need some butter that I’ve melted but you could also just use softened butter and like unseen unsalted and you’re going to need some brown sugar regular sugar cinnamon a finely chopped apple okay you want to make sure you have a 9 by 13 pan ready to that’s been really well sprayed or oiled or whatever whatever you’ve got on hand to kind of get it ready and then you’re going to just flour your board get a nice thick floured get your dough out okay that looks good I’m going to take my rolling pin and I’m going to roll this out so it’s about like a 15 in just like 15 by 9 inch rectangle looks good you can always just stretch it it around a little bit the dough is very forgiving so you kind of can’t go wrong it’s not going to it’s not going to disappoint we’ve got to just trust me on this now you want to just make sure it’s even thickness that looks great take this butter drizzle it over the top and then just brush it evenly whoops as evenly as possible now. I’m just going to take your finely chopped Apple you want to leave a little bit of a border like right here but an inch border because when we roll them.
You want to make sure that you’ve got just something so that some kind of border so that the filling doesn’t kind of squeeze out all over the place because I’ve done it and it’s like not fun so just get this is what I called him like someone of a caramel apple sticky bun and you can totally leave it on the Apple if, you want to and just make these like stay buns um but there’s just something about it that it’s like it’s too darn delicious so then you’re going to take your sugar and cinnamon mixture just combined it all really well and then sprinkle it and my name is work better sprinkle it evenly over the top and now you’re just going to tightly it’s tight as you can manage roll this log nearly there just make sure that you kind of seal the bottom okay now before you get to cutting these you want to make sure that you’ve got your pan ready by which I mean you take this amazing caramel sauce and then scatter chopped pecans all over that so that’s ready and now I’m just going to cut my cinnamon rolls into 18 pieces. I always cut the ends because there’s not really much there so you don’t want to cut between 16 to 18 pieces it’s up to you look at that and then.
You just want to put them cut side down in your caramel sauce awesome now these need to be covered.I’m going to cover these just with a lint-free towel and I’m going to let these rise again for like another hour or so or to the really puffed up and doubled in volume and I want to show you what they look like right before they go into the oven look how gorgeous these looks now these are ready to be baked so you want to get you up and preheated to 350 now you’re going to take a piece of aluminum foil you’re going to very gently cover this not too tight and you’re going to pop this into your oven for 20 minutes and then you’re going to remove the foil and cook them on an additional about 10 to 15 minutes or until they’re golden brown at the top make sure you put your baking sheet on in aluminum foil lined baking tray or baking sheet only because if any of the caramel will bubble over who catch it otherwise if it goes into your oven and touch just a pain to clean and I hate doing that so put it on a baking sheet you always cover yourself okay so in they go.
I’ll show you what to do when they come out my cinnamon rolls have baked and they are ready to be revealed really now really important when you take them out of the oven you want to let them cool for five minutes only if you let them cool any longer than that these caramel is going to harden and then they won’t come out and if you let it cool if you you know if you get it out too quickly then the caramel will kind of run all over the place and you have to be really careful let you just take a butter knife you run it around the edges take a platter bigger or the same size and need to get a kitchen towel really quickly because that is a little bit hot you make sure that the platter is just bigger than ready and flip now smells so good in here I wish I wish they come to your computer screen for able to smell it because it’s like ridiculous let’s see I don’t I don’t I don’t think don’t think you’re ready for this I don’t think you’re ready for that I mean come on look at that it’s delicious.