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lorijean

Sour Cream-Caramel Cinnamon Buns-these are awesome


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Joined: Sep 23, 2007

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Posted to Thread #12943 at 2:36 pm on Dec 9, 2008

Sour Cream-Caramel Cinnamon Buns
These can be made ahead and left overnight for a slow cool rise in the fridge. You can also freeze a pan unrisen and unbaked and then thaw overnight in the fridge. I took them out and let them rise for about 1/2 hour before baking.

Dough
1/3 cup warm water (100 to 110)
5 tsp rapid rise yeast
3/4 cup warm milk
3 large eggs
3/4 cup unsalted butter, cut into small chunks
3/4 cup sugar
1 1/4 tsp salt
1 tab pure vanilla extract
1/2 cup sour cream
1/4 tsp cinnamon
6 to 8 cups all=purpose flour

Filling

1 cup unsalted butter, softened
1 1/2 cups firmly packed brown sugar
2 tsp cinnamon
1 cup chopped pecans, optional
1 cup raisins, plumped and dried
1/2 cup caramel or butterscotch chips
1/3 cup caramel or butterscotch sundae topping

Caramel-cinnamon glaze

1 1/2 cup firmly packed brown sugar
1/2 cup unsalted butter, melted
1/4 cup corn syrup
1 tsp cinnamon

Bakers fondant

2 cups powdered sugar
1 tsp vanilla
4 to 6 tab water

Line a large baking sheet with parchment paper. Spray 2 9x13 in pans with nonstick cooking spray (you can also use 3 9-in cake pans)
In mixer bowl, hand whisk warm water and yeast and let stand 1 minute to dissolve. Briskly whisk in warm milk, eggs, butter, sugar, salt, vanilla, sour cream and cinnamon. As ingredients blend fold in 4 to 5 cups flour and mix to make a soft dough. Then knead with dough hook on lowest speed 6-8 minutes, adding more flour as necessary to form a dough that is smooth and elastic but not tough. Remove dough hook and spray dough with nonstick cooking spray. Cover entire mixer and bowl with a large plastic bag and let rise 45-60 minutes or until almost doubled.

Prepare pans as follows. Caramel Cinnamon Glaze -smear each pan with half of brown sugar mixed with cinnamon. Drizzle with melted butter and corn syrup.

Turn out dough onto lightly floured work surface, gently deflate and divide in half. Let rest 10 minutes. Then pat or roll our to a 16-18 inch square between 1/4 to 1/2 inch thick. Spread each half with softened butter and remaining filling ingredients (I mixed the brown sugar and cinnamon together - sprinkled on the chip, nuts and raisins) Drizzle with sundae topping.
Roll up each portion of dough starting with egde of dough closest to you, into a snug jelly roll. Cut into 3/4" thick slices and arrange in rows in prepared pans. Spray with nonstick cooking spray. (At this point I put one pan in frig and one in freezer.)To bake right away - Cover loosely with plastic wrap and let rise 40-60 minutes or until almost doubled.

Preheat oven to 350. BAke about 30-35 minutes until medium brown. Invert buns onto a parchemnt paper lined baking sheet or large platter. Drizzle excess syrup from the bottoms of pans over tops of buns.

Bakers fondant - in medium bowl whisk powdered sugar, vanilla and enough water to make a spreadable glaze. Pour on buns.


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