Brown Sugar Buns Or Rolls Recipes

CINNAMON STICKY BUNS

Steps:

• In a saucepan, combine the brown sugar, corn syrup and butter; cook and stir until sugar is dissolved. Add the pecans. Spoon into a greased 13-in. x 9-in. baking pan., In a shallow bowl, combine sugar and cinnamon. Cut each biscuit in half; dip in cinnamon-sugar. Place, cut side down, over brown sugar mixture. , Bake at 375° for 25-30 minutes or until golden brown. Invert onto a serving plate; serve warm.

BROWN SUGAR AND PECAN STICKY BUNS

Steps:

• On a floured work surface, roll dough to a 10-by-18-inch rectangle. Dot upper two-thirds of dough with 1 cup butter and fold dough like a letter. Roll dough to a 10-by-18-inch rectangle. Refrigerate on a baking sheet until firm, 1 hour (or up to 1 day).
• Preheat oven to 350 degrees. In a small bowl, combine sugar, pecans, and salt. Leaving a 1/2-inch border, dot dough with 6 tablespoons butter and sprinkle with sugar mixture. Starting at a long end, roll up dough like a jelly roll. Cut crosswise into 12 pieces. Place each piece, cut side down, into two jumbo muffin pans or a 9-by-13-inch baking pan.
• Bake until golden brown and cooked through, 30 to 40 minutes, rotating pans halfway through. Immediately invert buns onto a serving platter or baking sheet. Serve warm.

OOEY-GOOEY CINNAMON BUNS

Steps:

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

BROWN SUGAR BUNS OR ROLLS

Steps:

• Lightly grease a 12 cup muffin tin (I've used cooking spray and shortening with equal success).
• Cream together butter and brown sugar in small bowl and place a generous teaspoon of mixture in each muffin cup. Set the rest aside.
• In a large bown mix together flour, baking powder and salt. Using a pastry blender, 2 knives or a fork incorporate shortening into flour until they're fully combined.
• Make a well in the center and gradually add milk, stirring with a fork until a moist dough forms.
• Turn dough out onto a floured surface and with a floured rolling pin roll as close as possible to a 30 x 30 cm (12 X 12 inch) square. Trim to form a square.
• Spread reserved brown sugar and butter mixture over top, reaching all 4 sides. An offset spatula works really well for this!
• Roll dough towards you and reposition seam side down. Slice in half, and then into quarters. Cut each quarter into 3 pinwheels, approx 1 inch each.
• Place 1 roll in each muffin cup, with the filling up.
• Bake in a preheated 425 oven for 12 minutes. I find they come out better when I turn my convection off so you may want to try that as well, if it applies. Keep an eye on them for the last couple of minutes -- you want to remove them from the oven while the sugar is still bubbling.
• Use a spoon to remove them to a rack to cool right away, before the sugar cools. I put waxed paper under the rack to make clean up easier.
• Enjoy!

BUTTER SUGAR BUNS

Steps:

• For the tangzhong, in a sauce pan, combine the Bread Flour (35 gram) and Water (168 gram). Mix with whisk or spatula until no lumps. Cook over medium-low heat, stirring consistently until the mixture becomes thicker. Once you see some lines appear, it is ready.
• Remove from heat and transfer to a clean bowl to let it cool. Cool down to room temperature and use straight away or fridge for a few days. Return to room temperature before using.
• Line the baking pans with parchment paper.
• Whisk the Large Egg (1) and separate around 45 grams for the dough and 10 grams for the topping. Add 1 teaspoon of water to the topping whisked egg.
• Add the Salt (3/4 teaspoon), Bread Flour (320 gram), Instant Dry Yeast (1 1/8 teaspoon), Brown Sugar (2 1/2 tablespoon), Milk Powder (2 tablespoon), Butter (33 gram), Milk (65 gram), whisked egg, and the tangzhong into the bowl of stand mixer.
• Using the dough hook, knead until the dough comes together and is beginning to become elastic and tacky but not sticky. Tacky dough behaves sort of like a Post-it note, sticking to a surface but peeling off easily. It takes around 10 to 15 minutes. If the dough is too dry, add 1 tablespoon of milk at a time.
• Let the dough rise in a warm place for 1 hour or until double in size in a large greased bowl, covered with cling film or kitchen towel. I normally leave the dough in the stand mixer's bowl and cover with kitchen towel.
• Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 12 equal portions. Shape each dough into a ball. Flatten the dough and shape it into an oval shape. Place the buns in the prepared baking pan. Let it rise for another 50 minutes or until double in size.
• Preheat the oven to 180 degrees C (350 degrees F).
• Slit center of the bun with scissor. Brush with egg wash. Place the Salted Butter (30 gram) onto the slit and top with Sea Salt (to taste) and Brown Sugar (30 gram).
• Bake in a preheated oven for 15-20 minutes, or until golden brown.
• Remove from the oven and transfer onto a wire rack to cool. Serve and enjoy!

KITTENCAL'S JUMBO CINNAMON BUNS/ROLLS

Steps:

• For the dough; fit a heavy-duty stand mixer with the dough hook.
• Place 4 cups flour in the stainless steel bowl; set aside.
• Proof the yeast with 2 teaspoons sugar in 1/2 cup warm water for about 8-10 minutes or until foamy.
• Meanwhile in a microwave-safe bowl place the milk with butter cubes, salt and sugar; microwave on high until just slightly warmed (about 1 minute or a little more the butter does not have to be completely melted) stir to dissolve the sugar and salt.
• Add the mixture to the bowl along with the egg.
• When the yeast is foamy add to the bowl.
• Start kneading adding in more flour as needed to create a soft smooth dough (kneading will take about 8-10 minutes).
• Remove to a lightly floured surface, cover with a clean tea towel and allow the dough to rest for 5 minutes.
• Shape the dough into a ball and place into a greased bowl; cover and rise for about 1-1/2 hours or until doubled (the rising time will vary depending on how warm your kitchen is).
• Punch down the dough and allow to rest in bowl for 5 minutes.
• In a small bowl mix together the brown sugar with cinnamon.
• Transfer to a floured surface, roll into about 18 x 13-inch rectangle with short end facing you to make rolling up easier (I just spread out the dough using my hands, the measurments do not have to be exact).
• Spread the softened butter over the dough (you can use more than 1/2 cup buter if desired, I usually do!).
• Sprinkle the brown sugar/cinnamon mixture evenly over the butter, sprinkle with raisins and/or nuts if using.
• Starting at the short end roll up the dough as tightly as possible (the dough will spread out even more while rolling).
• Pinch the long seam together as best you can, you might also want to slice a small piece off both ends to even off the roll).
• Using a serrated knife slice log into two even halves, then slice each half into 6 even slices (this will give you 12 pieces, although I sometimes get less).
• Generously butter two 9-inch round cake pans (or use one 13 x 9-inch pan and place 3 rounds across, 4 rounds down in the pan).
• In each round cake pan place 5 dough rounds around the pan and 1 dough round in the middle placing cut-side down.
• Cover with a clean tea towel and allow to rise in a warm place until doubled (this may take about 1 to 1-1/2 hours or more depending on the temperature of your kitchen).
• Set oven to 375 degrees F.
• Bake until browned about 25 minutes.
• Cool the buns slightly then drizzle the icing over the warm buns.

PECAN STICKY BUNS

Steps:

• In the bowl of a stand mixer fitted with a dough hook, mix together the flour, sugar, yeast, and salt; set aside.
• In a small saucepan, add the milk, water, and butter and cook over medium heat until the butter has melted and the mixture is between 120°F and 130°F, if it's too hot, allow it to cool until it reaches this zone.
• Add the milk mixture to the flour mixture while mixing on low speed until fully combined. Increase speed and knead the dough for 5 minutes. The dough will be smooth and elastic but will still look as though it is sticking to the sizes but should pull away easily with a rubber spatula.
• Transfer the dough to a large bowl greased with non-stick spray and flip it once so the side of the dough that first was on the bottom is now on the top and has cooking spray on it so it doesn't stick. Cover with plastic wrap and proof for 15 minutes, the dough should just about double in size in that time.
• Plop the dough out onto a lightly floured surface and use a lightly floured rolling pin to roll the dough into a large rectangle about 12x14-inches in size.
• While the dough is proofing, add all of the topping ingredients to a small saucepan and cook over medium heat, stirring frequently, until the butter has melted.
• Pour the mixture into a greased 9x13-inch baking pan and set aside.
• Melt 4 tablespoons of sugar and use a pastry brush to brush the butter onto the dough leaving a small border around the edge.
• Sprinkle the butter with the cinnamon, nutmeg, and light brown sugar and start rolling the dough up as tightly as possible starting from one of the shorter ends.
• Once fully rolled up, use dental floss to loop around the roll and cross the ends to slice through the dough. You can also use a very sharp chef's knife, but dental floss will give these rolls the best shape. I like to cut the ends of the dough off and cut 12 rolls that are about 1-inch thick.
• Arrange the rolls on top of the pecan mixture and cover with plastic wrap and proof for an additional 15 minutes.
• Preheat the oven to 375°F and bake the rolls for 25 to 30 minutes. The tops should be golden brown in color when done.
• Allow the buns to cool in the pan for 5 to 10 minutes before running a paring knife around the edges of the pan and inverting onto a serving dish and enjoying. Then come back and leave a review and rating!