I’ll be honest. I was looking forward to making these sticky buns and trying my hand at the “rolling” method of making baked goods. However, I wasn’t really looking forward to eating them. Reading other blogs in preparation for this one, I noticed that everyone else taking part in the BBA Challenge chose to make cinnamon buns with the white fondant glaze on top. I decided to take a different route and make the sticky bun variation instead. First thing’s first: I had to cream together some butter, sugar, and salt.
I then mixed in the wet ingredients: milk, eggs, lemon extract, etc.
After kneading the dough for about 10 minutes, I put it in a greased bowl and let it rise for a couple of hours. Once it had doubled in size, it was time to roll it out. I couldn’t think of a makeshift way around a rolling pin, so I went out to the grocery store and bought one that morning. The photo below includes the cinnamon sugar mix that would be sprinkled atop the rolled out dough, as well as the ingredients for the glaze (more sugar, more butter, and corn syrup) that would be spread onto the bottom of the baking pan.
I rolled the dough out into a rectangle that was approximately 14 inches wide and 12 inches high. I used my trusty ruler in doing so. Then, I sprinkled the cinnamon sugar all over the dough. This was definitely the messiest recipe I have encountered so far!
Once that was done, I had to roll up the dough.
After I rolled up the dough, I mixed up everything for the glaze. Since the book kept referring to it as a “glaze,” I assumed it would have been more liquidy. But really, it was just a buttery, sugary mix. I spread a thin layer over the bottom of the pan and then sprinkled on some walnuts and raisins.
Then, I proceeded to cut the dough into 8 big rolls. I could have probably made 10 to 12 smaller rolls, but I only have the one pan and I didn’t want to make more than one batch, what with the glazing of the pan and all that jazz. So, 8 it was. Once I cut them, I placed them in the pan and let them rest for about 30 minutes. After that short rest, they were already starting to look pretty huge.
And they were only going to get bigger once I put them in the oven…
Once they were done baking, they had to cool in the pan for about 10 minutes. Then, the moment of truth. I flipped them over to reveal the glazy goodness. And yes, they came out ridiculously huge.
In short, the sticky buns made the apartment smell wonderful. They taste pretty good too, but it’s the kind of food that I’m happy to eat once, and then not eat again for a really long time.
Next on the agenda is Cinnamon Raisin Walnut bread, which actually just came out of the oven a few minutes ago. I’ll be posting a new blog about it shortly.