CINNAMON-DATE STICKY BUNS
These sticky buns are positively habit-forming, with a winning flavor combination that's a spin on the traditional cinnamon roll. Here, dates take the place of granulated sugar, pairing deliciously with orange zest and adding a sweetness that counters the salted caramel sauce drizzled on top. The lemon adds a slight tang against buttery brioche rolls. The dough comes together easily in a stand mixer, but can be done by hand if you're willing to tackle some kneading (see Tip below). If this is your first time working with a rising dough, make sure to give yourself enough time (about 2 hours) for it to double in size.
Provided by Klancy Miller
Categories breakfast, brunch, pastries
Time 2h
Yield 14 buns
Number Of Ingredients 18
Steps:
- Prepare the dough: Combine 1 cup flour with the water, sugar, eggs, yeast and half-and-half in the bowl of a stand mixer fitted with a paddle attachment. Stir on low speed until combined. Let stand, undisturbed, 2 minutes, then gradually stir in 2 cups flour on low speed.
- Switch to the dough hook attachment, set the machine to medium speed, and add as much of the remaining flour as necessary (an additional 2 to 3 cups) to make a dough that just cleans the side of the work bowl. Gradually add the butter and salt, then continue beating on medium speed until the butter is no longer visible, 1 to 2 minutes, scraping down the sides of the bowl and the dough hook as necessary. Cover the finished dough with a clean towel, transfer it to a warm location and let it rest, allowing the dough to double in size, 1 to 2 hours. (You can also cover the dough with plastic wrap and refrigerate overnight. Let the dough come to room temperature for 30 minutes before continuing.)
- While the dough rises, make the date paste: Add the dates, lemon juice and 1 cup/235 milliliters water to a small saucepan. Cook over medium-low, stirring occasionally, until the dates are completely softened and the texture of applesauce, 6 to 8 minutes. Stir in the orange zest, cinnamon and cardamom. Transfer to a shallow bowl to cool.
- After dough has risen, remove the dish towel, punch the dough down and turn it out onto a floured work surface. Butter 2 9-inch cake pans. Using floured hands or a floured rolling pin, press or roll the dough flat and into a rectangular 15-by-10-inch shape. Use a spoon to spread the date mixture evenly over the dough, then roll the dough crosswise into a tight, 15-inch-long cylinder. Cut into 14 rolls (each a little wider than 1 inch) and transfer the rolls to the prepared cake pans, arranging 7 rolls in each pan so spirals are visible. Cover loosely with plastic wrap and let the dough rise a second time, 20 to 30 minutes.
- While the rolls are rising, heat oven to 350 degrees. Once the rolls have risen, bake until deeply golden-brown, 30 to 35 minutes.
- As rolls bake, make the caramel sauce: Add the sugar, corn syrup and 1/4 cup/60 milliliters water to a medium saucepan. Cook over medium-high, undisturbed, until the sugar turns a light amber color, about 10 minutes. Remove saucepan from heat and whisk in the butter until melted and incorporated, then whisk in the cream and sea salt. When the buns are done, drizzle the caramel sauce on top, saving a little sauce to brush on any remaining dry spots. Serve the buns warm.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 5 grams, Carbohydrate 76 grams, Fat 15 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 198 milligrams, Sugar 35 grams, TransFat 0 grams
OOEY-GOOEY CINNAMON BUNS
These buns are sooo good hot from the oven when they're gooey and warm.
Provided by dakota kelly
Categories Bread Yeast Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 15
Steps:
- In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
- In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
- Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 45.3 g, Cholesterol 66.1 mg, Fat 21.7 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 281.9 mg, Sugar 18.5 g
CINNAMON BUNS
These sweet buns are way easier than you'd think. This is the perfect recipe for a weekend brunch.
Provided by Food Network Kitchen
Categories dessert
Time 6h55m
Yield 12 buns
Number Of Ingredients 19
Steps:
- Combine the water and milk in a medium saucepan and warm over low heat until it is about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast over the surface over the liquid. Sprinkle a pinch of the sugar over the top and set aside without stirring, until foamy, about 5 minutes.
- Whisk the butter, egg yolk and vanilla into the yeast mixture.
- Whisk the flour, the sugar, salt and nutmeg in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick and slightly sticky dough. Turn dough onto a floured work surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush the inside of a large bowl with butter. Put dough in the buttered bowl, turning to coat lightly with butter. Cover bowl with plastic wrap, trace a circle the size of the dough on the plastic, and note the time. Let rise at room temperature until doubled in size, about 1 hour 15 minutes.
- Turn dough out of the bowl and knead briefly to release excess air; reform into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it on the dough. Cover the entire bowl tightly with plastic and proof in the refrigerator for 4 hours or overnight.
- To fill and form the rolls: Butter a 9-by-13-inch baking pan. Whisk the sugar and cinnamon together in a small bowl. Turn prepared dough onto a floured work surface and press, then roll into 10-by-18-inch rectangle, with a long edge facing you. Spread the softened butter evenly over the surface of the dough, leaving about an inch border on the side opposite you. Evenly scatter the cinnamon-sugar over the butter. Starting from the long side facing you, roll the dough up into a tight cylinder. Lightly brush the clean edge of the dough with water. Press the open long edge to the dough to seal the cylinder.
- Slip a long taut piece of string or dental floss under the roll, about 1 1/2 inches from the end. Lift and cross the string ends over the roll, then pull the ends tightly in opposite directions to cut a single roll. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls cut-side-down in the prepared pan, leaving 1 inch of space between them. Cover the rolls loosely with plastic wrap. Set aside in a warm place to rise until rolls double in size, about 1 hour 10 minutes.
- Position the rack in the center of the oven and preheat to 350 degrees F.
- Bake buns until golden brown and the tops of the buns spring back when pressed lightly, about 30 minutes. Cool in the pan for 10 minutes.
- To make the glaze: Sift the confectioners' sugar into a medium bowl. Whisk in the condensed milk, butter, and lemon juice to make a smooth, slightly loose icing. Add the vanilla and cinnamon. Drizzle the icing over warm buns. Serve.
CINNAMON DATE, HONEY & PISTACHIO BABKA BUNS
Try baking these sticky babka buns with dates and pistachios. Babka is a Jewish bread often eaten on the Sabbath morning, perfect for celebrating the Jewish New Year
Provided by Victoria Prever
Categories Breakfast
Time 1h15m
Number Of Ingredients 13
Steps:
- Put the milk in a small pan over a low heat until it feels slightly warm (not hot). Dissolve the yeast in a small bowl with a tablespoon or two of the milk and a large pinch of the sugar. Set aside for 10 mins.
- Meanwhile mix 265g of the flour, the remaining sugar and ¼ tsp salt in the bowl of a stand mixer fitted with the dough hook and stir to combine. Make a well in the flour and once the yeast has started to foam, pour it in together with the beaten egg and the butter. Add the yeast mixture, then use the remaining milk to rinse all the yeast out of the bowl and add this too.
- Mix to combine the ingredients until they form a ball of dough, then continue to knead it for 5-6 mins until elastic and shiny. (You can do all of this by hand if you do not have a mixer.) If the dough is very sticky you can add more of the flour a tablespoon at a time. Put the dough in a lightly oiled bowl and cover with a clean tea towel. Leave to rise at room temperature, around 45 mins, then put in the fridge to rise for at least 6 hrs or overnight.
- To make the filling, chop the dates if they are whole, then put them in a heatproof bowl with 90ml boiling water and leave to soften for 30 mins. Blitz to a paste in a food processor, adding more water, a tablespoon at a time if it is too thick. Don't add too much - you want a spreadable paste and not a liquid. Once the consistency is right, add the cinnamon and stir to combine.
- Lightly oil a 23cm loose bottom cake tin and line with baking parchment. Put the chilled dough on a lightly floured surface and roll into a 40cm x 30cm rectangle. Spread with the date paste and sprinkle with the chopped pistachios. Roll up from one of the shorter sides to make a log. If the dough has become soft, lift onto a baking sheet and chill for 20 mins in the fridge until firm. (If the log is too large for the fridge, carefully slice it in half using a sharp serrated knife.)
- Use a sharp serrated knife to cut the log into slices 5cm thick. You should have about seven slices. Arrange them in the prepared tin, with the spiral facing upwards, beginning with one in the centre and the others around it. Leave space between them so they can spread as they rise. Cover and leave in a warm space to prove until they have doubled in size (about 1 hr-1 hr 30 mins).
- About 20 mins before the end of proving, heat the oven to 220C/200C fan/gas 7. Lightly brush the dough with the beaten egg. Bake for 20 mins.
- Meanwhile, make the sugar syrup by dissolving the sugar and honey in 2 tbsp water in a small pan over a low heat. As soon as the babka buns come out of the oven, brush generously with the honey syrup and leave to cool in the tin. Serve warm or at room temperature. Will keep for up to three days covered in an airtight container.
Nutrition Facts : Calories 497 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 44 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.34 milligram of sodium
CINNAMON BUNS
With a yummy cinnamon-raisin flavor and a drizzle of vanilla glaze, these tender sweet rolls are a real taste treat. Susan Corpman of Newhall, Iowa shared the recipe.
Provided by Taste of Home
Time 55m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in 1/4 cup warm milk. Add the oil, sugar, salt, 1-1/2 cups flour and remaining milk. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; roll into a 12-in. x 10-in. rectangle. Carefully spread corn syrup over dough to within 1/2 in. of edges. In a bowl, combine the brown sugar, cinnamon and nutmeg; sprinkle over corn syrup. Sprinkle with raisins. Roll up jelly-roll style, starting with along side; pinch seam to seal. Cut into 12 slices. Place cut side down in a 9-in. round baking pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 40 minutes., Bake at 350° for 25-30 minutes until golden brown. Cool on a wire rack. For glaze, in a bowl, combine confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over cinnamon buns.
Nutrition Facts : Calories 193 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 36g carbohydrate, Fiber 1g fiber), Protein 4g protein.
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CINNAMON-DATE BUNS RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (32)Estimated Reading Time 4 minsServings 16
- Bring dates, salt, and 1½ cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring and mashing occasionally, until dates are falling apart and water is evaporated (it should be a thick paste), 10–15 minutes. Let cool, then stir in butter, orange zest, and cinnamon.
- __DO AHEAD:__Date filling can be made 1 week ahead. Cover and chill. Bring to room temperature before using.
- Preheat oven to 375°. Heat milk and 1 Tbsp. honey in a small saucepan until lukewarm. Combine milk mixture and yeast in the bowl of a stand mixer. As soon as yeast is foamy, about 5 minutes, add egg yolks, 1 egg, buttermilk, spelt flour, salt, 2 cups all-purpose flour, and remaining 3 Tbsp. honey; mix on medium speed until dough is smooth, shiny, and elastic, 5–8 minutes.
- With motor running, add ½ cup room-temperature butter, 1 piece at a time, waiting until each piece is incorporated before adding the next. Mix 1 minute, then increase speed to medium-high and mix until dough is soft and supple, 6–8 minutes. (No stand mixer? Whisk ingredients into yeast mixture in a large bowl, then knead dough on a clean surface. Mix in butter with a sturdy wooden spoon, then knead briefly to make sure butter is well incorporated.)
CINNAMON-DATE STICKY BUNS RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (182)Author Sohla El-WayllyServings 9
- Combine ¾ cup buttermilk and 6 Tbsp. vegetable oil in a small microwave-safe bowl (it won’t get smooth and that’s okay) and heat in the microwave in three 10-second bursts until just about body temperature (it shouldn’t feel hot or cold to the touch; an instant-read thermometer should register about 98°). If you don’t have a microwave, you can heat in a small saucepan over medium-low, stirring constantly, about 1 minute.
- Whisk 1 large egg, one ¼-oz. envelope active dry yeast (about 2¼ tsp.), and ¼ cup (packed; 50 g) dark brown sugar in a measuring glass to combine, then whisk into buttermilk mixture.
- Pulse 3 cups (375 g) all-purpose flour, 1 tsp. kosher salt, and ¼ tsp. baking soda in a food processor to combine. With the motor running, stream in buttermilk mixture. Process until about 80% of dough comes together into a ball (mixture will look very wet at first, then begin to pull away from the sides of processor), about 2 minutes.
- Using a bowl scraper or rubber spatula, scrape dough onto an unfloured surface. (It should still be pretty wet and sticky.) Knead, pushing it away from you, then pulling it back toward you, until a smooth ball forms, about 3 minutes. The dough will grow silkier, tighter, and easier to work with as you knead. (Don’t be tempted to add flour; if dough is too sticky to work with, lightly oil your hands.)
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