Pecan Sticky Buns - Cinnful rolls # 3

Sticky buns is glazed on the bottom instead on the top. Then turned over after baking to let the caramel soak into the buns. As the name implies, it is sticky. And what makes it sticky? Sugar.

If it's not sticky, then it's not sticky buns. Just like eating assam laksa that is not hot and sour, where's the kick? Or drinking beer that taste like water, yucks!

If you think these buns are super super sweet.. let me do some comparison for you. Less sweet than Snickers or Mars.  It doesn't burn your throat like how Snickers or Mars burns mine, which is why I hate them. Eating one piece in the morning and let the day burn off the sugar, just don't supper with it. Moderation is the key. Control your intake and indulge, not everyday, but once a while is ok. (diabetics, don't listen to me, not even once a while ok.) But then again, if you were to calculate the total sugar amount, and the butter, it's actually less than what you would find in a butter cake of similiar size. Much less.

The process.....

Pecan Sticky Buns

Recipe halved with modifications from  Epicurious
Measurements converted to metric and method rewritten based on own experience by Wendyinkk

Dough
125ml warm water
2 tsp yeast
50gm sugar
60gm butter
2 Tbsp Milk powder (I used full cream)
½ tsp salt
1 egg
2 cups flour (300gm all purpose 9.8% protein)

Sticky glaze
100gm light brown sugar (I used 80gm white, 20gm dark brown)
85gm butter (I used salted, I prefer a slightly salty caramel)
30gm honey
30gm golden syrup (original was dark corn syrup)
2 Tbsp water (I forgot to put water, and it still turned out ok)
1 tsp vanilla extract (I added this myself)
100gm pecan, coarsely chopped

Cinnamon sugar
2 tsp sugar
2 tsp cinnamon (I used 1 tsp, enough for me)

1. Combine all dough ingredients with a spoon and knead on KA speed 3 for 10 minutes (no need window pane stage). Dough will be soft and tacky(not sticky). Cover and let it proof until double (about an hour)
2. Meanwhile, chop pecans. Set aside.
3. Prepare cinnamon sugar. Mix the ingredients together and set aside.
4. Melt butter and pour it into a 9 inch round pan, swirl it around and pour the balance of butter into a bowl.
5. Mix the melted butter with brown sugar, vanilla, honey and golden syrup (and water too). Pour this mixture into the greased pan. Sprinkle the chopped pecans over.
6. When the dough has doubled, roll it out into a large rectangle. Sprinkle cinnamon sugar over and roll up. Cut into 9 pieces and arrange in pan. Cover and let it proof until puffy (about 30 minutes)
7. Preheat oven at 150(fan)/175C and bake for 30 minutes (Mine was done in 25)
8. Meanwhile prepare a large plate (big enough for the pan of bread) near the sink. When the bread has done baking, quickly bring the pan to the sink. Place the large plate over the pan of bread and immediately overturn at the sink.
9. Let bread cool to warm and serve (caution: hot sugars burn)

So, among all 3 cinnful buns... which is my favourite??? Hard to say.

But I can tell you, the softest among all 3 is this. Keeps well for a day (24 hours was the time the last piece got eaten by me), doesn't turn hard, acceptable even w/o reheating but definitely taste like fresh when zapped for 15 secs. But mouthfeel is different compared to Clone of Cinnabon as both dough uses different flour. This is fine and tender, something that not all may actually like. More like a yeasted cake than a bread. You can compare the texture pictures and decide for yourself. The dough can be used interchangeably.

Before I close this week's theme... see how the buns glisten in the sun....