May 16, 2012 by jennifer
These sticky buns are the perfect brunch addition – you can make the dough for these caramelized treats the day before and keep them in the fridge over night. Baking them that morning just before your guests arrive…the house will smell amazing and your guests will think you slaved away in the kitchen all night!
Ingredients:
- Dough:2 teaspoons quick-acting yeast1 cup mashed ripe bananas2 tablespoons unsalted butter – room temperature2 egg whites¼ cup skim milk powder3 tablespoons brown sugar½ teaspoon salt1 cup whole wheat flour2 cups all purpose or bread flourFilling:6 tablespoons brown sugar2 teaspoons ground cinnamon¼ cup unsalted butter, melted¾ cup dried cranberries (or raisins)Sticky Bottom:4 tablespoons unsalted butter + 1 teaspoon for pan¾ cup packed brown sugar Sugar Glaze:½ cup confectioner’s sugar¼ cup heavy (whipping) cream1 teaspoon vanilla extract
Directions:
1. In a large bowl mash the bananas with the butter to form a very soft, ever-so-slightly liquid paste. Combine the yeast with this and let stand at room temperature, allowing the yeast to dissolve (about 5 minutes). Add the egg whites, skim milk powder, brown sugar, salt and flours and stir with a wooden spoon until a rough mass forms.
2. Scrape it all together with a bench scraper and transfer to a lightly floured work surface. Knead until it is smooth and elastic, adding more flour if necessary, about 5 minutes. The dough should be soft but not sticky.
3. Form the dough into a ball and transfer to a lightly oiled bowl and cover the bowl with plastic wrap. Allow to rise in a warm, draft-free spot (on top of the fridge works really well) until it doubles in size – about 1 ½ hours.
4. Make the filling: in a small bowl, combine the brown sugar and cinnamon. Set aside.
5. Punch down the risen dough and turn out onto a lightly floured work surface. Roll our to a 14- by 9-inch rectangle. Brush the surface of the dough with the melted butter, then sprinkle evenly with the cinnamon-sugar combination and the dried cranberries or raisins. Beginning at the long side, roll jellyroll style. Pinch to seal seam and set aside, covered in a warm spot while you make the sticky bottom.
6. Lightly butter the bottom of a 9 by 13-inch baking pan. In a small saucepan, combine the butter and brown sugar and cook, stirring until the sugar has dissolved. Pour the mixture into the pan. Cut the buns into 12 pieces, about 1 ½ inches wide and arrange, cut side up in the pan with the sugar-butter mixture. Cover and let rise in a warm, draft-free place for 30 to 45 minutes (or over night in the fridge) or until doubled in volume.
7. Bake in a preheated, 350 F oven for 25 – 35 minutes, or until caramel is bubbling and tops are slightly browned. Meanwhile, make glaze: in a small bowl, stir together the confectioner’s sugar, cream and vanilla until the sugar dissolves and the mixture thickens slightly. When the rolls come out of the oven, allow them to cool slightly and then drizzle with the glaze while they are still warm. Pull apart and serve warm.
After-Thoughts:
These buns are very sweet, thanks to both the sticky bottom and the vanilla sugar glaze on top. I get all giggly and sugar-highed after eating one…and that is without the addition of a cup of coffee on the side. Be careful – they can be dangerous.
Recipe Origin:
Based (very loosely) on a cinnamon bun recipe from Williams Sonoma’s Essentials of Baking.
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