On Mother’s Day we called our aunt to send our best wishes, and ended up chatting about our family’s favorite topic: food. We ended up reminiscing about the Pecan Logs from Fanny Farmer and the Pecan Honey Buns from Horn & Hardart, both chains long gone.
After the call ended, we couldn’t wait to make these delicious, 90-minute Brown Butter Cinnamon Rolls from one of our favorite bakers, Audra, The Baker Chick.
If you’d like to bake something this weekend, we recommend these yummy breakfast and tea-time pastries. They’re at best warm from the oven (or warmed up in the microwave), but “best” is relative: They’re always delicious! Any extras can be frozen.
October 4th is National Cinnamon Roll Day.
Ingredients For 12 Rolls
1. HEAT the milk in a small saucepan until it bubbles, then remove from the heat. Whisk in the butter and stir until melted. Let the mixture cool until lukewarm.
2. COMBINE in a large mixing bowl 2¼ cups of the flour, the yeast, sugar and salt; whisk together. Add the water, the egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, ½ cup at a time, using a wooden spoon to stir well after each addition (the dough will be too thick and sticky at this point to use the a mixer.) When the dough has just pulled together…
Top: The Baker Chick’s Brown Butter Cinnamon Buns. Center: A version of the original Pecan Honey Buns of our youth, also called sticky buns. Here’s the recipe from Susan Spungen, The Modern Cook. Photos copyright their respective owners. Bottom: A recipe for sticky buns from EzraPoundCake.com.
3. TURN it out onto a lightly floured surface and knead until smooth, about 5 minutes. Alternatively, use the dough hook in a stand mixer. When ready, the dough will spring back when lightly pressed. Cover the dough with a damp cloth and let it rest on the counter for 10 minutes. Meanwhile…
4. BROWN the butter by placing it in a small microwave-safe container. Cover it with a microwavable saucer or other tight lid (including microwavable plastic wrap with a vent cut in) and microwave for 3-5 minutes. The butter will melt, pop and then turn brown. If you don’t have a microwave, you can do this on the stove top. While the butter cools slightly, mix together the filling—butter, brown sugar and cinnamon—in a small bowl.
5. ROLL out the dough into a 9×12 inch rectangle on a lightly floured surface (use a 9×13 baking dish as a guide.) Using a pastry brush, slather the dough with the brown butter. Sprinkle the dough with the cinnamon-sugar mixture and the optional raisins/nuts, and press in lightly so they does’t fall out when you roll the pastry. The brown sugar mix should cover the dough all the way to the edges.
6. ROLL up the dough and pinch the seam to seal. Using a serrated knife, cut into 12 equal size rolls and place in a 9×13 baking dish. Cover and let the rolls rise in a warm place* until doubled, about 30 minutes.
7. PREHEAT the oven to 375°F. Bake for 17-20 minutes, or until golden. While the rolls bake…
8. MAKE the frosting: Whip together the softened butter and cream cheese with an electric mixer until smooth and creamy. Add the vanilla and the powdered sugar, ½ cup at a time. Beat until creamy and spreadable. Let the rolls cool for 10 minutes and then spread the rolls with frosting. Serve warm.
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