To have bodacious buns you have to put in a little work. It might be easier to crack open a can of pre made cinnamon buns, you might have even convinced yourself they are just like homemade but lets face it, they are not even close!
Burn off a few calories making them, maybe put in an extra yoga or spin session and gobble them up on Easter morning. Your family will taste the difference and these will become a family tradition. I will not go on a rant about how disgusted I get by people that use the phrase ” Its just family”…… really ? Treat them to these absolutely delicious, sticky, bodacious cinnamon rolls, throw in a mimosa and you will have a smiling, lip smacking, happy family♥
Prep the rolls one or two days ahead of the day you want to gobble them up, wolf them down or savor the spicy, sweet, sticky goodness of them.
If you have a bread machine you can make the sweet dough in that, it will save you a lot of time but if not here is what you do.
Use a stand mixer using the dough hook for mixing the dough. You may use a food processor fitted with the standard chopping or the dough blade. pulse to blend.
2/3 cup Organic whole milk
6 Tablespoons granulated sugar, divided
1 3/4 tsp. active dry yeast
2 large free range, organic eggs, room temperature
3 cups Organic unbleached all-purpose white flour ( Bob’s Red Mill is my favorite)
1 tsp. salt
1 stick butter ( 1/2 cup) unsalted butter, room temperature and cut into 8 pieces.
Using a small sauce pan over medium heat heat the milk until 100 degrees, it should be at a slight simmer with tiny bubbles around the edge of the sauce pan. use an instant read thermometer to check the temp, if it is too hot it will kill the yeast and your dough will not rise. Transfer to a 2 cup glass bowl and sprinkle in 2 tablespoons of the sugar. stir and then sprinkle the yeast over the top and whisk to blend. The yeast will foam up and be ready in about 5 minutes. add the eggs and then whisk the mixture until smooth.
combine the remaining sugar, the flour and the salt in the bowl of the stand mixer fitted with the dough hook. Add the milk & yeast mixture. With the mixer running add the butter one piece at a time until it is all incorporated. Blend well after each piece. Knead the dough for 6 minutes on Medium speed until the dough is silky and soft. It will have a pale yellow shine to it.
Brush a medium glass bowl with some melted butter and place the sweet dough into the bowl, cover with plastic wrap.
Chill the dough two hours then proceed with the bodacious buns recipe or cover with plastic wrap and refrigerate over night.. You may make the dough up to two days ahead of time. Remove the sweet dough from the refrigerator three hours before you plan to assemble the buns.
Bodacious Buns Recipe:
Make either the day before and refrigerate until three hours before you plan to serve them.
This is the time to take out the sweet dough to bring it to room temperature( 2 hours) if you made it the night before and refrigerated it.
8 ounces chopped pecans
1 coarsely chopped, peeled Granny smith apple
1 stick unsalted butter
3/4 cup dark brown sugar ( packed)
3/4 cup heavy cream
1/3 cup maple syrup
1/4 tsp. salt
1/2 tsp. fresh orange zest
2 coarsely chopped Granny Smith apples. peeled.
1 stick unsalted butter
1/2 cup packed dark brown sugar
1 tsp. ground cinnamon
1/2 tsp. grated nutmeg
1/4 tsp salt
1/2 cup all- purpose flour
2 large egg yolks
course sea salt
to make the topping:
toast the pecans for fine minutes at 350 degrees spread them flat on a cookie sheet. Do not burn them…. Let cool completely. Set 3/4 of them aside for the buns.
Melt the butter in a medium sauce pan over medium heat. Stir in the brown sugar, cream, maple syrup and salt. Bring the mixture to a boil. reduce the heat to medium and simmer until the glaze is golden brown and glossy. It should look like caramel . This take about 5 minutes.
Pour one cup of the glaze into the bottom of a large round glass pie plate and swirl it around to coat the sides. Sprinkle 1/4 reserved pecans on the bottom of the pie along with the apple pieces and put this aside.
Bodacious Buns filling mixture:
Using your stand mixer beat the butter, sugar, cinnamon, salt and nutmeg at medium speed until light and fluffy, about 4 minutes. Set aside
To assemble the buns:
If the dough has been refrigerated then make sure you have brought it to room temperature.. Punch the dough down and transfer to your floured work surface.. Lightly dust the top of the dough with flour and roll out into a 12 x 18 inch rectangle. Roll the dough so that the long edge faces you .Spread the cinnamon -sugar mixture over the rectangle of dough. sprinkle the remaining pecans over this mixture and then spread the coarsely chopped apple over the nuts.
Beginning with the long edge roll the dough into a log, tightening as you roll and patting the ends. Pinch the seam together where the roll ends. Arrange the roll seam side down and cut into 6-8 equal pieces. Place the buns cut side up into the prepared pan, spacing them evenly apart. They should only touch slightly. Brush with the beaten egg yolk, lightly on top.
Place the buns in the preheated 350 degree oven. bake until golden brown and the filling is bubbling up around the edges. ( the buns will register 180- 185 degrees in the center when done) . This takes from 50-60 minutes. Let cool ten minutes in the pan. Place a large flat plate over the rolls and invert them onto the plate. Spoon the extra sauce from the pie plate onto the rolls. Enjoy!