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Sticky Cinnamon Buns


The last time we went to Cinnabon my hubby and I split the caramel pecanbon and let me tell you... I am hooked!  While I definitely enjoy a good cinnamon roll with cream cheese frosting every now and then, the caramel pecan topping was irresistible sweet, sticky perfection.  It was with this pecanbon in mind that I decided I wanted to try something different with my tried and true cinnamon roll recipe this time.

I followed my normal recipe for the dough and filling, but before I put the rolls in the pan I mixed together 1 cup of brown sugar and 2/3 cup heavy cream and poured it in the bottom of the prepared pan and sprinkled it with a cup of chopped pecans.  You know what?  These are definitely my new favorite!

With any recipe it's a good idea to read through the entire thing before starting, but I always especially suggest it for cinnamon rolls!

Ingredients:

Dough:
1 cup warm milk (about 120 degrees)
2 1/2 tsps dry instant yeast (I like the quick rise)
1/2 cup granulated sugar
1/3 cup melted butter
2 eggs, lightly beaten
1 tsp salt
4 1/2 cups all-purpose flour
    Filling:
    1/2 cup softened butter
    1 cup brown sugar, packed
    1/4 cup granulated sugar
    2 Tbsps cinnamon

    Sticky Topping:
    1 cup brown sugar
    2/3 cup heavy cream
    1 cup chopped pecans


    *Do these things first:
    1. Melt the butter so it has time to cool a bit before adding it to the other ingredients.  (You don't want to kill your yeast.)  
    2. Take the eggs out of the refrigerator and put them in a bowl of hot water for two minutes to bring them to room temperature.  Once they are room temp, crack them in to a small bowl and lightly whisk.
    3. Microwave your milk for 90 seconds on high, (or adjust your time based on your microwave.  You want it around 120 degrees.)
    For the dough:  Pour the warmed milk in to your mixer bowl, sprinkle the yeast over the milk and then add the the sugar, melted butter, eggs, and salt.  Add the flour and then whisk together until the ingredients are just combined.  Using the dough hook, mix the dough on low speed for 2 minutes until the dough is soft and elastic.  Gently form the dough in to a ball in your hands, spray your bowl lightly with cooking spray and place the dough in it, cover with saran wrap and a clean towel and let rise in a warm place until doubled in size, about 60 mins.

    For the filling:  In a small, clean bowl combine the softened butter, brown sugar, granulated sugar and cinnamon until it's a nice, smooth spread.  Set aside.

    Once your dough has risen, sprinkle a pastry mat or your clean counter with flour. Turn out the dough on to the mat and roll the dough in to a rectangle, (about 12x16.)  Spread the cinnamon/sugar butter all over the rectangle to about 1/2 inch from the edge.  (The spread is thick so you will need to put dots of butter all over the dough and then gently spread it together.  It will take a couple of minutes but is worth it because the filling will stay in the roll and not leak out everywhere!)  Once your filling is spread evenly, roll up the dough tightly but gently using the longer edge.  Cut into 12 slices.

    Stir the cream and brown sugar together and pour into the bottom of a greased 10x15 pan.  Sprinkle the pecans over the top of the mixture, then place the rolls on top of the pecans.  Cover in saran wrap and drape a clean towel over the pan and let rise an additional 20 minutes.

    Preheat the oven to 375 degrees.  Bake for 20-25 minutes.  (The rolls should be golden brown.)

    Once your rolls are baked, remove from the oven and let cool on a cooling rack for 5 minutes.  Run a knife around the edges and carefully invert the rolls on to a parchment lined baking sheet or platter to serve.






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