Sticky Cinnamon Buns by Alison Roman
This recipe for Sticky Cinnamon Buns is by Alison Roman and published in her weekly newsletter. She also cooks this on her YouTube channel - Home Movies. As AR states, this recipe is a Project, and required some time (24 hours) of preparation. I often have sugar free maple syrup in my pantry, and for this recipe I did not buy traditional syrup, as the buns already have plenty of sugar throughout. The end result is well worth the wait and preparation. You may even find the dough prep and rolling somewhat satisfying.
Side Notes
Cost of non-staples: $2
Serves: 12
Ingredients
DOUGH
1 cup buttermilk
1/4 cup caster sugar
2 1/4 tsp dry yeast
3 3/4 plain flour
1 1/2 tsp baking powder
1 1/2 tsp kosher salt
2 large eggs
113 g unsalted butter, cut into 6 or so pieces
FILLING
1 cup brown sugar
3/4 tsp kosher salt
1 tbsp cinnamon
113 g unsalted butter, melted and cooled
2/3 cup maple syrup
flaky sea salt
My Pantry Staples
caster sugar
yeast
plain flour
baking powder
kosher salt
eggs
butter
brown sugar
cinnamon
maple syrup (sugar free)
flaky sea salt
The Method
DOUGH: Whisk the buttermilk, sugar, and yeast in the bowl of you stand mixer. Attach the dough hook.
In a medium bowl, sift the flour, baking powder, and salt. Mix on low speed, until the dough starts to come together into a dry, shaggy mess. Add the eggs, one at a time, and mix on medium until you get a smooth, sticky dough with no dry spots. (For my dough this required me scoop up the bottom of the mix with a spatula 2-3 times).
With the mixer running on low-medium speed, add in the butter, one piece at a time, until worked into the dough. Knead on medium speed for a further 5 minutes, give or take. The dough should be silky, smooth, and make the slapping noise against the bowl while kneading.
Transfer the dough to a greased (with non-stick or vegetable oil) bowl. Place in the refrigerator to proof for 12-24 hours.
FILLING: Melt the butter in a pan over low - medium heat. Remove from the heat and allow to cool.
Grease a large cake pan (or cake pan & bread pan) with non stick spray or vegetable oil. Pour 1/3 cup of maple syrup into the bottom of the dish, or enough to coat both dishes, and set aside.
Combine the brown sugar, cinnamon, and salt and whisk in a small both. Set aside.
Remove the dough from the fridge, lightly flour your working surface, turn the dough out. Roll the dough out to about 12" long and 24" wide, flouring only as needed.
Spread the cooled, melted butter over the dough, edge to edge. Scatter the brown sugar mix across the dough and spread edge to edge and evenly distributed.
ROLL: Starting at the edge closest to you, start tucking and rolling the dough away from you. (If you have a dough scraper, this makes it easier to flick the dough up and over itself). Try to work quickly, but without rushing the rolling, as the longer the dough is out the the fridge the more the butter in the dough will begin to soften and change the final product of your buns.
Cut the dough into approximately 2: rolls. You can use a measuring tape or ruler. Or start by cutting in half, then halves again, then lastly thirds. You will have 12 rolls total.
Place the rolls in your prepared baking dishes, about 1 1/2 inches apart, allowing them to rise and just touch after proofing. Cover each pan with cling wrap and set aside in a warm area for 60 - 90 minutes.
After 60 mins, preheat oven to 175°C. Once proofed (and just touching), place the buns into the oven and bake until they are puffed and deeply browned on the top, 35-45 minutes. They should feel firm when tapped, but still soft in the center. This step is where knowing the performance of your oven is important. For my oven - I bake on no-fan for 25 minutes, and low-fa for 10-15 until golden brown on the top.
Once out of the oven, immediately brush the tops of the buns with the remaining maple syrup. This is important while they are hot so the syrup soaks in, rather than sitting on top or sliding down the sides. Sprinkle with some flaky sea slat. Just enough to your preference of saltiness to cut through the sweetness. Allow to cool slightly before serving warm.
TIP: These are really best to eat the day of. But AR suggest wrapping tightly and warming up in the oven to serve the next day to ensure they are crispy and still soft in the center.
