BUTTERSCOTCH STICKY CINNAMON ROLLS
BUTTERSCOTCH STICKY CINNAMON ROLLS
Sweet flavor bomb cinnamon rolls…
Yield: 16-18 rolls based on how you cut them.
PREP IT!
Sponge:
1 cup Water (120F-130F for instant yeast or 110F-115F for active dry yeast)
¼ cup Honey
2 packages Yeast, instant or active dry yeast
1 cup Flour, all purpose, unbleached
Butterscotch Pecan Sauce:
4 tablespoons Butter, salted
1 cup Brown sugar, dark
1 can Sweetened condensed milk (reserve 2 tablespoons )
1 tablespoon Vanilla extract
1 teaspoon Salt
4 teaspoons Corn syrup, light
1 teaspoon Baking soda
1 tablespoon Apple cider vinegar
1 cup Pecans, chopped (optional)
Sweet Brown:
½ cup Taste Tutor Brown (1 jar)
¼ teaspoon Salt
1½ cup Sugar, granulated
1 cup Butter, salted, melted
Dough:
2 each Egg, Whole
4 each Egg Yolks
1 teaspoon Vanilla Extract
1 teaspoon Lemon extract
1 tablespoon Molasses
1½ teaspoons Salt
2/3 cup Sugar, granulated
¼ cup Butter, salted, melted
3 cups Flour, all purpose, unbleached
1 cup Flour, all purpose, unbleached (for remainder of kneading)
Assembly:
½ cup Heavy cream
White Icing (optional):
8 ounces Cream cheese
2 tablespoons Sweetened condensed milk
1 cup Sugar, powdered
¼ teaspoon Salt
¼ teaspoon Lemon juice, fresh
½ teaspoon Vanilla extract
MAKE IT!
Sponge:
Preheat oven to 350F.
In a large mixing bowl, stir together the water, honey and yeast.
Let stand for 5 minutes. Mixture will become frothy.
Stir in 1 cup flour and cover with a towel.
Let stand, in a warm place, for 30 minutes. Sponge will expand.
Butterscotch Pecan Sauce:
Mix all the ingredients in a sauce pot except the baking soda, vinegar, and pecans.
Heat ingredients completely. Be sure to stir constantly.
Once heated, add baking soda, vinegar and pecans and pour into the bottom of a 9x13 or larger baking dish.
Sweet Brown
Mix all ingredients together, in a small bowl, to form a paste. Set aside in a warm place.
Dough:
In a separate bowl, stir together the whole egg, egg yolks, lemon extract, vanilla extract, molasses, salt, sugar, and butter until very well mixed.
Add the rest of the flour. Add sponge to the dough mixture and stir together until dough forms. You should have a sticky dough.
Pour dough out onto a well-floured surface and knead, adding flour as you need it, for 10 minutes. (Should only need an additional 1 cup of flour for the remainder of the kneading after both rises)
Place dough in a large greased mixing bowl, cover with a towel, and let rise, in a warm place for 1 hour. Dough will double in size.
Turn dough out on a floured surface and rollout into a huge rectangle.
Spread sweet brown evenly all over the rectangle.
Roll into a log and cut into even pieces.
Place pieces in butterscotch pecan sauce filled pan.
Let dough rise for 1 hour and preheat your oven to 350F.
Drizzle heavy cream around the edges of each cinnamon roll on top of the butterscotch pecan sauce.
Bake for 45 minutes to an hour until golden brown and dough is cooked thoroughly. Be sure to check the middle sticky bun for doneness.
Flip sticky buns out of pan immediately after removing them from the oven.
White Icing:
Mix all ingredients together until smooth. Spread over rolls and enjoy!
Tips: Let dough rise over the warm spot on top of a stove of a preheating oven, in a closed microwave, in an oven with the light on, or in a warm room.
Feel free to swap out any honey and molasses you have access to for this recipe.
Reheat leftovers: in microwave for 15 seconds.