Salted Carmel Sticky Buns with Ice Cream

Salted Carmel Sticky Buns with Ice Cream | 0 Comments
From Russian Cake, Aired on Tue 5/24
Chef Jeff Henderson, sticky bun
Instructions

WHAT YOU NEED

For cinnamon rolls:

4 c. sifted all-purpose flour

1/3 c. unsalted butter, melted

¼ c. granulated sugar

2 large eggs

1 pinch salt

1 envelope active dry yeast

1 c. milk, warmed

 

For Filling:

1 ½ c. brown sugar, packed

2 tbsp. ground cinnamon

1 ½ tsp. nutmeg, freshly grated

1/3 c. butter softened

½ c. pecan or walnut pieces

 

For caramel sauce:

2 cups packed brown sugar

 ½ cups heavy cream

pinch of salt

1 stick salted butter, cut into pieces

1 teaspoon vanilla extract

 

WHAT TO DO

1. Preheat oven to 375 degrees.

2. Place flour into mixing bowl. Whisk together butter, sugar, eggs, and salt in a medium bowl. Pour yeast into warm milk and set aside to dissolve. With the mixer on low to medium speed add wet ingredients then yeast mixture in a slow stream. Mix for about 2-3 minutes then scrape down bowl and mix for an additional minute.

3. Remove dough from bowl and place on a floured surface. Kneed dough until smooth. Place dough into a lightly greased bowl. Cover bowl with plastic wrap and allow dough to rise in a warm place until doubled in size, about 1 hour. Remove dough from bowl and place on a floured surface. Punch down and allow dough to rest for about 15 minutes. Roll dough into a rectangle, about ¼ inch thick and set aside. Prepare filling for rolls.

4. To make filling: Place brown sugar, cinnamon, nutmeg, and butter into a mixing bowl; beat until creamy. Spread filling evenly over dough and sprinkle with nuts. Roll the dough tightly into the shape of a log. Slice into 1¾ inch thick pieces and place into a lightly greased cast-iron skillet. Cover and allow dough to rise until doubled in size, about 30 to 45 minutes. Place cinnamon rolls in oven and bake for 20-25 minutes or until golden brown. Remove from oven and allow cinnamon rolls to cool while make icing.

 

To make caramel icing: Add brown sugar, heavy cream, and salt to a 3-quart saucepan or Dutch oven over medium-low heat. Stir to combine then add butter. Allow butter to melt completely and the sauce reaches a rolling boil. Cook until sauce thickens, about 5 to 7 minutes. Remove from heat and stir in vanilla. Allow caramel to cool then pour over sticky buns. Serve warm with French vanilla ice cre

Ingredients
  • 4 c. sifted all-purpose flour
  • 1/3 c. unsalted butter, melted
  • ¼ c. granulated sugar
  • 2 large eggs
  • 1 pinch salt
  • 1 envelope active dry yeast
  • 1 c. milk, warmed
  • 1 ½ c. brown sugar, packed
  • 2 tbsp. ground cinnamon
  • 1 ½ tsp. nutmeg, freshly grated
  • 1/3 c. butter softened
  • ½ c. pecan or walnut pieces
  • 2 cups packed brown sugar
  • ½ cups heavy cream
  • pinch of salt
  • 1 stick salted butter, cut into pieces
  • 1 teaspoon vanilla extract

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