Kait's Sticky Buns
My little sister Kait is one of those people who is really good at a lot of things. Like baking for instance; She baked both of my sisters' wedding cakes (both were gluten-free and spectacular) and for my last birthday she made me a carrot cake (gluten-full and spectacular) garnished with edible candied carrot ribbons. In our family, just about every celebratory occasion is accented with a Katie Cake. We are truly spoiled.
Kait also bakes all the desserts for my family's restaurant. When I was home for Thanksgiving and ended up waiting tables, she was making sticky buns (naturally, I spent more time in the kitchen, taste testing and observing, than in the dining room doing my job).
This recipe is a definite crowd pleaser and, as an added bonus, it will fill your kitchen with irresistible, buttery, cinnamon-y aromas. It's great for the holidays, when the family's home and mornings can linger on.
Ok, so you'll notice that these buns are definitely not healthy. But to tell you the truth, while I am always trying to make what I bake healthier, I have to remind myself that every once in a while it is healthy to enjoy food that simply tastes good even if it's loaded with butter and sugar. And especially if it was baked by Katie.
For the Dough:
* if you don't have buttermilk, simply put 1 Tbs. white vinegar in a measuring pitcher and fill up to the 1 Cup line with milk. Or you can make buttermilk by mixing heavy cream in a blender or food processor until it separates. The solid is butter and the liquid is buttermilk (who knew!)
Kait also bakes all the desserts for my family's restaurant. When I was home for Thanksgiving and ended up waiting tables, she was making sticky buns (naturally, I spent more time in the kitchen, taste testing and observing, than in the dining room doing my job).
This recipe is a definite crowd pleaser and, as an added bonus, it will fill your kitchen with irresistible, buttery, cinnamon-y aromas. It's great for the holidays, when the family's home and mornings can linger on.
Ok, so you'll notice that these buns are definitely not healthy. But to tell you the truth, while I am always trying to make what I bake healthier, I have to remind myself that every once in a while it is healthy to enjoy food that simply tastes good even if it's loaded with butter and sugar. And especially if it was baked by Katie.
3 1/2 Cups all-purpose unbleached flour
6 Tablespoons granulated sugar
2 teaspoons instant yeast
1 teaspoon fine sea salt
1/4 teaspoon ground cardamom
1 large egg
1/4 Cup buttermilk*
1 teaspoon pure vanilla extract
6 Tablespoons unsalted butter (at room temp)
* if you don't have buttermilk, simply put 1 Tbs. white vinegar in a measuring pitcher and fill up to the 1 Cup line with milk. Or you can make buttermilk by mixing heavy cream in a blender or food processor until it separates. The solid is butter and the liquid is buttermilk (who knew!)
For the Caramel Topping: For the Filling:
1 Stick of butter (8 Tbs) 1/4 Cup granulated sugar
1 Cup packed light brown sugar 1/4 Cup light brown sugar
1/4 Cup mild honey 1 tsp. ground cinnamon
4 Tbl. unsalted butter
For the Cream Cheese Icing:
1 8oz package of cream cheese, room temp.
maple syrup to taste
1 teaspoon pure vanilla extract
1. Combine flour, sugar, yeast and salt in the bowl of a mixer and mix until combined. With the mixer on low, add the buttermilk, 1 cup water, vanilla, egg and butter. Mix on low until dough starts to pull away from bowl. Turn up the mixer to medium speed and mix for about 7 minutes or until the dough is supple. Transfer dough to lightly oiled bowl and gently turn dough to coat with the oil. Cover with plastic and set aside in a warm draft-free spot for about two hours or until it doubles in size.
2. Meanwhile, mix sugar, brown sugar and cinnamon in medium bowl. Set aside.
3. Now prepare the caramel topping by bringing softened butter, light brown sugar, 2 Tablespoons water and honey to a boil in a 2-qt. saucepan; cook, stirring occasionally, until sugar is melted, about 3 minutes. When the consistency of the mixture turns syrupy, pour sauce evenly into a greased or parchment lined 9" x 13" baking dish. Use caution when pouring because the mixture will be hot. Set aside.
4. Transfer dough to floured work surface. Roll out to 15×11-inch rectangle. Spread 4 tablespoons melted butter over dough, leaving ½-inch border. Sprinkle cinnamon sugar evenly over butter (you can add raisins here too if you want). Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about ½ to ¾ inch wide).
5. Place rounds over caramel in baking dish. Cover with plastic wrap; If you want to enjoy right away let the rounds rise in a warm, draft-free place for an 1 hour. If you're making in advance for the next day, chill the rounds in the refrigerator overnight.
6. Now make the cream cheese frosting by mixing the cream cheese, vanilla and as much maple syrup as you like in a mixer.
7. Heat oven to 350°. If you refrigerated the rounds, uncover them and bring to room temperature before baking. Bake until golden brown, about 30 minutes. Carefully remove the pan from the oven (it will be hot and bubbly) Let the buns cool for at least 5 minutes, then invert onto a serving tray. Immediately spoon caramel sauce left in the dish over buns and spread with cream cheese icing.
2. Meanwhile, mix sugar, brown sugar and cinnamon in medium bowl. Set aside.
3. Now prepare the caramel topping by bringing softened butter, light brown sugar, 2 Tablespoons water and honey to a boil in a 2-qt. saucepan; cook, stirring occasionally, until sugar is melted, about 3 minutes. When the consistency of the mixture turns syrupy, pour sauce evenly into a greased or parchment lined 9" x 13" baking dish. Use caution when pouring because the mixture will be hot. Set aside.
5. Place rounds over caramel in baking dish. Cover with plastic wrap; If you want to enjoy right away let the rounds rise in a warm, draft-free place for an 1 hour. If you're making in advance for the next day, chill the rounds in the refrigerator overnight.6. Now make the cream cheese frosting by mixing the cream cheese, vanilla and as much maple syrup as you like in a mixer.
7. Heat oven to 350°. If you refrigerated the rounds, uncover them and bring to room temperature before baking. Bake until golden brown, about 30 minutes. Carefully remove the pan from the oven (it will be hot and bubbly) Let the buns cool for at least 5 minutes, then invert onto a serving tray. Immediately spoon caramel sauce left in the dish over buns and spread with cream cheese icing.
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