How To make Sweet Yeast Dough, Sticky Buns, Cinnamon Roll
SWEET YEAST DOUGH 2 pk (1/4 oz. each) active
Dry yeast 1/4 c Warm water
3 Eggs
1/3 c Granulated sugar
2 ts Salt
1/2 ts Baking soda
1 c Buttermilk or sour milk
1/2 c Melted butter or
Vegetable oil 3 3/4 c All-purpose flour
2 c Whole wheat flour
1/4 c Wheat germ
CURRANT-PECAN FILLING FOR STICKY BUNS 1 1/2 c Packed brown sugar
1/2 c Butter, softened
1 1/2 tb Ground cinnamon
1/2 c Dried currants
3/4 c Finely chopped pecans
Combine all in a bowl And mix thoroughly. Reserve. STICKY PECAN GLAZE FOR STICKY BUNS 1 c Butter, softened
1 3/4 c Packed brown sugar
1/4 c Dark corn syrup
3/4 c Small pecan halves or
Coarsely chopped pecans OR FILLING FOR CINNAMON ROLLS 1 1/2 c Brown sugar
1 1/2 tb Cinnamon
Mix thoroughly. GLAZE FOR THE CINNAMON ROLLS 1 1/2 c Powdered sugar
1/8 ts Vanilla
1 tb Butter
1 tb Lemon juice
1-2 tb warm water
SWEET YEAST DOUGH Note: All-purpose flour can be substituted for wheat flour and germ, in roughly the same quantity--then you can skip the step of combining them in a separate bowl. Sprinkle the yeast over the warm water in a small bowl, stir, and let stand until soft, about 5 minutes. Reserve. In a large bowl, combine eggs, sugar, salt, baking soda, buttermilk, and butter, and beat till smooth. Stir in reserved yeast. In a separate bowl, combine the flours and wheat germ. Then add 3 cups of the dry mixture to the wet ingredients, beating until well blended. Add 2 more cups of the dry ingredients and beat until the dough just holds together. Turn out onto a lightly floured board and knead for 1 minute. Let the dough rest for 10 minutes. Knead the dough again, sprinkling on the remainder of the flour mixture as needed, until smooth and elastic, about 10 minutes. Place in a greased bowl, turn, cover with plastic wrap, and let rise in a warm place until about doubled in bulk, about 60 minutes. Meanwhile make the FILLING Combine all ingredients, reserve And the GLAZE STICKY PECAN GLAZE Combine the butter, brown sugar and corn syrup in a bowl and beat till well mixed. Spread evenly over the bottom of a buttered 10 x 15-inch baking pan. Sprinkle evenly with the pecans and set aside. MAKING STICKY PECAN BUNS Punch the risen dough down and turn it out onto a lightly floured surface. Roll out into a 15x24-inch rectangle about 1/2-inch thick. Sprinkle the reserved filling over the dough, gently pressing the mixture into the dough with your fingers. Beginning with the short end, roll the dough up like a jelly roll. Slice crosswise into 12 equal pieces. Place the slices, cut side down and barely touching each other, on top of the glaze in the pan. Cover, and let rise in a warm place until puffy and almost doubled in bulk, about 25 minutes. Preheat the oven to 375 degrees F. Bake the buns until golden brown on
top, 25-30 minutes. Remove from the oven and cool in the pan to set the glaze, about 5 minutes. Invert onto a serving tray or another baking sheet and allow the glaze to dribble down the sides. Pull apart and serve warm. IF YOU WANT CINNAMON ROLLS If you want cinnamon rolls, roll the dough into the same 15x25-inch rectangle, brush with melted butter and sprinkle the following filling over it, pressing in lightly with fingers. FILLING FOR CINNAMON ROLLS Mix thoroughly. Preheat the oven to 375 degrees F. Beginning with the short end, roll the dough up like a jelly roll. Slice crosswise into 12 equal pieces. Place the slices, cut side down and barely touching each other. Cover, and let rise in a warm place until puffy and almost doubled in bulk, about 25 minutes. Bake the buns until golden brown on top, 25-30 minutes. Invert onto a serving tray or another baking sheet. GLAZE for cinnamon rolls Mix together until smooth. Drizzle over inverted rolls while warm
How To make Sweet Yeast Dough, Sticky Buns, Cinnamon Roll's Videos
CINNAMON ROLLS Easy Recipe
Cinnamon Rolls with Glaze
✔️Ingredients (Dough)
1 cup lukewarm milk (fresh or evap) [240 ml]
2 tbsp sugar [24 grams]
1 egg
2 tsp active dry yeast [7 grams]
1/4 cup melted butter (or veg. oil) [60 ml]
3 cups all purpose flour [384 grams]
1/2 tsp salt
✔️Filling
50 grams softened butter (or margarine)
1 cup brown sugar [200 grams]
2 tsp cinnamon powder
✔️Glazing
100 grams all purpose cream (i used this instead of cream cheese)
*may use butter as substitute if no cream.
1/4 cup powdered sugar
2 tbsp milk
⚖️Yield: 16 pcs.
⏳Proofing time: 1 hour + 30 mins.
????Baking time: 20-25 mins. @ 170 C (baking time & temp. varies with oven specs, i’m using conventional oven with bottom flame only)
☑️If using instant yeast, no need to dissolve & proof in lukewarm milk, you can add instant yeast directly into the mixture.
☑️Either all purpose flour or bread flour is ok to use.
????Tips????
✏️If your dough mixture seems too dry, you may add up some milk/butter/oil & mix BEFORE kneading.
✏️Dough is normally sticky at first, just keep on kneading until smooth. DO NOT ADD FLOUR when kneading, better grease kneading surface & hands with oil if dough is sticky.
Thanks, Goodluck & Enjoy!☺️
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Homemade Cinnamon Rolls With TODAY Food
Here is what you'll need!
HOMEMADE CINNAMON ROLLS
Servings: 14
INGREDIENTS
Dough
½ cup unsalted butter, melted
2 cups whole milk, warm to the touch (110-115˚F)
½ cup granulated sugar
1 pack active dry yeast
5 cups flour, divided
1 teaspoon baking powder
2 teaspoons salt
Filling
¾ cup butter, softened
¾ cup light brown sugar
2 tablespoons ground cinnamon
Frosting
4 ounces cream cheese, softened
2 tablespoons butter, melted
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup powdered sugar
PREPARATION
1. Generously butter two disposable foil pie/cake pans.
2. In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F. If it is hotter, allow to cool slightly.
3. Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
5. Add 4 cups of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.
6. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
7. Preheat oven to 350˚F/180˚C
8. After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
9. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
10. Roll the dough out into a large rectangle, about ½-inch thick. Fix corners to make sure they are sharp and even.
11. Spread the softened butter evenly over the dough.
12. Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon. Press the mixture into the butter.
13. Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
14. Cut the log in half, then divide each half into 7 evenly sized pieces (about 1½ inches thick each).
15. Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
16. Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown.
17. While the cinnamon rolls are baking, prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, vanilla, whole milk, and powdered sugar, until smooth.
18. Remove the cinnamon buns from the oven. While still warm, drizzle evenly with frosting.
19. Enjoy!
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Trying the Viral Cinnamon Roll Hack from TikTok #shorts #cinnamonroll #cinnamonrollrecipe
I Baked 72 Cinnamon Rolls To Create The Perfect Recipe | Bon Appétit
2 weeks of research. A (very) complex spreadsheet. 6 pounds of flour, 20 hours of cooking and so, so many tastings. Join Zaynab Issa in the Bon Appétit Test Kitchen as she takes you through the journey of creating her extra-fluffy cinnamon rolls with cream cheese frosting - a recipe that took 72 rolls to achieve perfection.
Get Zaynab's full recipe here:
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Food Stylist: Kaitlin Wayne
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How to Make The Best Sticky Buns of Your life
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So the secret to these sticky buns (which could also be used to make cinnamon rolls) isn't just the dough or the caramel sauce. It's actually the tangzhong that we added to the dough. That gives this bread a lofty and super soft and tender crumb. An unbelievable addition to the Holiday weekend or whenever!
Recipe:
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