Tuesday, September 18, 2012
Bobby Flay's Sticky Buns with Orange-Honey-Brown Sugar Glaze and Toasted Almonds
It is not secret that I am not the biggest fan of sweet breakfast foods, or actually, breakfast in general. However, Ethan loves sweet breakfasts. One Saturday morning, I said, "Hey, let's make homemade cinnamon rolls for breakfast!" Okay, number one, these take all day long if you are planning on making them in one day. All day, as in, 10 AM to 7 PM. My recommendation is to make the dough at night and then the next morning finish them up. This recipe may seem a little daunting with all of the components and steps, by this step-by-step guide really makes it so easy, you just need a little time. And, as a person that was making this for her husband not even for herself, you will not regret making them- so delicious.
These cinnamon rolls were so delicious and with the orange-honey-brown sugar glaze with toasted almonds it tons done the cinnamon-sugar mix, which I loved that aspect. These kept well in an air-tight container in our refrigerator and we had breakfast all week long.
Source: Bobby Flay's Throwdown Cookbook, no changes made
Ingredients for the Dough:
1 package of Active Dry Yeast
1/4 cup of Sugar + 1 pinch of Sugar
1 cup of Warm Milk
4 tablespoons of Unsalted Butter, + more, melted, for brushing the dough
1 1/2 teaspoons of Vanilla Extract
1 Egg Yolk, large
2 3/4 cups of Flour, all-purpose
3/4 teaspoons of Salt, fine
Ingredients for the Glaze:
1 cup of Packed Light Brown Sugar
8 tablespoons of Unsalted Butter, cut in half, plus extra for the baking pan
1/2 cup of Orange Juice, fresh
Grated Zest of 1 Orange
1 1/2 cups of Sliced Almonds, lightly toasted
Ingredients for the Filling:
4 tablespoons of Unsalted Butter, at room temperature
1/4 cup of Light Brown Sugar, packed
1/4 cup of Granulated Sugar
1 tablespoon of Cinnamon, ground
First, you are going to make the dough, sprinkle the yeast and the pinch of granulated sugar over the warm milk in a small bowl and set aside until it is foamy- about 5 minutes.
Next, melt the butter in a small saucepan. When it is melted add the butter, vanilla, and egg yolk to the small bowl with the yeast mixture and whisk well.
Now, get out a large bowl, this is the time to use your KitchenAid with the dough hook if you have it. Mix the flour and salt together in the bowl and stir in the yeast mixture. Knead the dough on a floured surface until it is soft and elastic, this should take about 6-8 minutes. If you use your KitchenAid mixer, when the dough is mixed well and on the hook, it is ready. Shape the dough into a ball and place it in a large bowl, brush it with some melted butter and cover. Let it sit in a high and dry place until it is doubled in size, about one and a half hours.
After you have waited one and a half hours, remove the dough from the bowl and punch to deflate. Knead for a few minutes and re-form it into a ball. Return it to the bowl, cover with butter plastic wrap and refrigerate for at least 4 hours. This is when you can go to sleep and finish in the morning!
To make the glaze, generosly butter a 9x13 inch baking pan. Combine the brown sugar, butter, orange juice, zest, and honey in a medium saucepan and bring it to a boil over high heat, stirring occasionally for about 5 minutes. The mixture should now be thick and the sugar dissolved. Pour the glaze into the buttered pan, evening out by tilting the pan. Sprinkle the almonds on top, and set the pan aside to cool.
Next, we will make the buns. Roll the dough into a rectangle, 10x18 inches, with the long edge facing you. To make the filling, spread the 4 tablespoons of butter onto the dough. Next, in a small bowl, combine the sugars and cinnamon; scatter this mixture over the butter. Roll the dough into a long tight cylinder and pinch the long edge to seal. Cut the cylinder into 1/5 inch thick rolls. Evely space the rolls, cute side up, on the glaze in the pan. Cover, and let rise in a warm spot until doubled in size, about one and a half hours.
After one and half hours have passed, preheat the oven to 350 degrees. Bake the sticky puns until golden, 30-35 minutes.
When they are done, remove from the oven and let rest for 5 minters. Invert the buns on a large platter. Now, eat.
The Barbee Housewife