sticky buns with chopped macadamia nuts
The Bread Baker's Apprentice Challenge 8th recipe is for Cinnamon Buns and Sticky Buns. After reading the recipe for the caramel glaze, I couldn't resist making the sticky buns. I halved the rolled dough and the slices from one half dough went into a 9-inch round cake pan, the bottom layered with ¼ inch of the caramel paste and a few tablespoons of chopped macadamia nuts (I ran out of pecans). I love this gooey caramel glaze, it is very good.
The other half of the dough was mistakenly divided into 8 portions and placed on the baking pan too far apart. I wanted thick cinnamon buns but it was already cut and they came out a little bit thin. Oh well, I can always bake another batch and make them into gigantic cinnamon buns. And the good thing is they become crispy when toasted and sinfully indulgent if paired with David Lebovitz's Salted Butter Caramel ice cream...it's like eating an open-face ice cream sandwich, sooo addicting.
toasted cinnamon bun, not just for breakfast anymore...
try it with Salted Butter Caramel Ice cream for a super duper delicious dessert or snack
The recipe does not have a layer of soft butter on the flattened dough before sprinkling the cinnamon sugar mixture. Most recipes I know have at least 2 tablespoons of soft butter for a moist cinnamon bun. But I want to follow the recipe as written so I used just cinnamon sugar and I expected the cinnamon buns to be a bit dry. Thankfully they are not and the bread itself is moist, soft, and delicious. I still prefer them with butter cinnamon sugar combo and I drizzle the insides of the coil with a little melted butter before glazing and eating. I just have to have my butter.:-)
I leave them bare and glaze them just before serving
visual appeal 5
ease of preparation 4