Sunday, March 3, 2013

Warm, Sticky Cinnamon Buns - Yum

...or not.  Not all of my endeavors are successful.  This was one of them.
Remembering the huge, light cinnamon buns that I used to crank out almost every morning when we lived 10,500 feet up a Colorado mountain might have triggered my impulse to get creative with the new Sour Dough starter resting in the refrigerator but sea level adjustments never crossed my mind.
These buns look delicious and they they do taste great but the dough is dense and chewy and a huge disappointment.  Still, the technique is quite simple and worth passing along. 
With a 'proper' (sea level appropriate) dough, sufficiently risen, the rest is easy.  
Just 4 ingredients and that we probably have on hand.
Roll the dough into a rectangle about 8" or 9" wide, and as long as you are able, to a thickness of 1/2".  Spread the surface liberally with softened, room temperature butter.  Top the butter with a substantial layer of Brown Sugar.  Sprinkle the sugar with Ground Cinnamon.  Add a liberal sprinkling of chopped Pecans or Walnuts.
With all of these things piling up on the dough, be sure to leave an inch or so without butter or toppings, at one long edge.
Carefully lift and roll and tuck, beginning at the long edge that does have the toppings.  When the roll reaches the long edge that has been left bare, pinch the edge onto the dough roll to seal it.
Cut the roll into separate buns of about 1 1/2" thickness using scissors.  Place rolls about an inch apart in a pan that has been prepared with 1/4 stick melted butter in the bottom and sprinkled lightly with brown sugar.  Cover with a dish cloth and allow dough to rise until double or about 1 1/2 hours.
Risen and ready to bake.
Bake in a 400 degree oven for 12 to 15 minutes or until sugar is bubbly and dough is slightly browned.
When done, remove from oven and immediately and turn upside down to release the buns.  Do NOT cool in pan.   The sugar and butter in the bottom of the pan will have caramelized and make the most wonderful, gooey topping for the upside-down buns.
Homemade cinnamon buns top anything a store has to offer so I hope you'll find a dough recipe that works for you and give it a try.  Sourdough is not necessary.  I just liked the thought but need to work on the recipe.

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