Monday, October 18, 2010
Classic Sticky Buns
Um, remember last month when I made the Pioneer Woman's Cinnamon Rolls? And remember how they were really, really, really good? And remember how I do not actually wrangle cattle all day long, and do not burn off a zillion calories a day?
Yeah. And remember how I wanted to make more and more cinnamon rolls? Well, you probably don't remember. I didn't tell you. I just went ahead and made this Weight Watchers' recipe for sticky buns.
Ok, if we're going to be brutally honest with each other, I should tell you that these have more in common with a cinnamon raisin bagel than those dreamy, gooey cinnamon rolls. But, in their defense, they are most fabulous warm, with delightful hints of cinnamon and brown sugar and just the right amount of icing. And they will not leave you racing to the fridge to chug the milk straight from the container to cut the sweetness, which, on some days, can be a plus.
Classic Sticky Buns
yields 8 buns
adapted from Weight Watchers New Complete Cookbook
1 envelope dry yeast
2 Tbsp lukewarm water
1/2 cup lukewarm skim milk (microwave for 20 seconds)
1 large egg
2 tsp sweet butter, melted
2 1/4 cups all-purpose flour
3 Tbsp brown sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1/2 cup dark raisins
2 tsp skim milk
1/4 cup confectioners' sugar
1/2 tsp vanilla extract
1 1/2 tsp warm water
1. In a small bowl, sprinkle the yeast over the water. Let sit until foamy, about 10 minutes.
2. Meanwhile, measure out the lukewarm milk and butter. Combine with the egg and lightly beat. In a food processor, combine the flour, brown sugar, cinnamon, and salt. With the machine running, add the yeast mixture and the milk mixture through the feed tube until the dough forms a ball. Knead the dough by pulsing the food processor about 30 times, until the dough is smooth and no longer sticky.
3. Coat a large bowl with non-stick spray. Put the dough in the bowl, and cover loosely with saran wrap or a slightly damp towel. Let the dough rise in a warm place for about 30-45 minutes, until it doubles in size.
4. Spray an 8-inch cake pan with cooking spray. Punch down the dough and place on a lightly floured surface.
5. Knead the raisins into the dough. Divide into 8 pieces. Roll each piece into an 8 inch rope, and then coil the ropes into buns. Place the buns in the pan. Cover loosely again with plastic wrap or a damp towel. Let rise for another 35-40 minutes, until doubled in volume.
6. Preheat the oven to 375 degrees Fahrenheit. Brush the tops of the buns with the 2 tsp skim milk. Bake on the center of the oven rack for about 20-25 minutes, until lightly browned.
7. Meanwhile, prepare the glaze by combining the confectioners' sugar, vanilla, and warm water. Glaze the buns as soon as they come out of the oven. Serve warm.