For 20 years sticky buns have been a tradition for our family’s Christmas morning brunch. The first recipe that I used was from the Stars Desserts Cookbook by Emily Luchetti. The dough was brioche! and the result was a heavenly roll. As usual I tried to improve the rolls( and reduce the butter!) and eventually settled on a recipe that was featured on Martha Stewart, Peter’s pecan rolls. These use less butter than the Stars recipe and have been the standard for our brunch. So, when I tested this week’s recipe, Sticky Buns with Toasted Almonds, I was bringing lots of experience to the subject of sticky buns.
After tasting the SMS recipe, all I can say is WOW!! The flavor is exceptional. The dough includes freshly grated orange peel and unless you know it’s in there, it brings a bright flavor that you can’t quite ID. Everyone at work loved these. My only complaint is the rolls do not keep well. You should serve them the day they are baked. After one taste, there should be no problem with leftovers!
The dough is quickly made with ordinary ingredients:
Using a KitchenAid makes the dough a breeze to make:
I used my Bosch oven’s proofing setting and put the dough in the oven for 1 hour. Other bakers had trouble with the dough rising but the proofing cycle really worked:
One hour later:Very successful! And the dough was easy to roll:
One big difference with this recipe: instead of smearing softened butter onto the dough and then sprinkling with cinnamon sugar, this recipe calls for an egg wash on the dough, followed by the sugar mixture. I wasn’t sure about this but I followed the recipe.
After the rolls were sliced I put them into the baking pan, which was coated with the sticky sauce. The sauce includes 1/2 cup pure maple syrup so you know it will be yummy! After an hour in the pan the rolls had started to puff up. I was going to chill them and bake the following morning but my husband looked at them and said “bake them now!”
The finished rolls are tender with a good balance of roll to filling to sauce. And the egg wash with the sugar mixture tastes wonderful. These are worth making. One change I made: I substituted toasted pecans for the almonds.
Thanks to Jen of Not Microwave Safe for hosting this week’s selection from Sweet Melissa’s Bakery. You will find the whole recipe at her site.
Happy baking!!, Patty