Brown Butter Caramel Sticky Buns

Brown Butter Caramel Sticky Buns

Truth be told the Hallmark channel has been on nonstop year round in my house. It started when I first discovered Christmas in July a few years ago and have never turned back. I can’t even imagine a world where I don’t get my dose of average American girl who lost her parents becoming a European Princess. Slightly jealous I don’t have any Christmas Eve Ball’s to go to or 3 feet of snow perfectly shoveled outside and formed into a snowman. Instead its 80 degrees and humid and my outdoor decorations are still in the garage. Hallmark like Disney gives me unrealistic expectations of well…everything. The one thing I do Hallmark/Disney style is Christmas morning. Matching pjs (of course with the dogs), elaborate breakfast spread, music, and perfectly placed presents under the tree.

Now to accomplish such a fete I start Christmas Eve with making a few things a head of time. One of things I’ve always done is make the dough for my cinnamon rolls. It’s a fan favorite so its something I can’t skip. I wanted to do something a little different this year. I usually bake them off and then have to wait to cool so I can frost. Wanting to rid myself of an extra step in the morning I thought I would try sticky buns. It being Christmas and me wanting to be extra I thought why not add brown butter somehow to the recipe. Enter brown butter caramel. I am seriously looking for other recipes to incorporate this concoction because it is that good but more on that later. You will notice that only half of the brown butter caramel is used in the recipe. So stay tuned for tips to use it up.

For guaranteed success use fresh ingredients especially yeast. Don’t break out that old package of instant yeast thats been hanging in the fridge all year. For the first time in my life I used a stand mixer to make dough and let me tell you it changed my world. Couldn’t find my dough hook since in all the years of owning the mixer I never used it so for the sake of honesty I used the whisk and the metal paddle attachments.

BH2 and I are so excited to share our holidays with you this year so give these a try and let me know how it goes.

AuthorourbutterhalvesCategorybreakfast, Dessert, holidaysDifficultyIntermediate

Brown Butter Caramel Sticky Buns

Yields24 Servings
Cook Time35 mins

Ingredients
Dough
 1.50 cups Whole Milk, warmed to 115°F
 1 Package of Instant Yeast
 0.50 cup Granulated Organic Sugar
 0.50 cup Salted Butter, Softened
 2 Eggs
 6 cups Flour
Filling
 0.50 cup Salted Butter, Softened
 0.75 cup Brown Sugar
 1 tbsp Cornstarch
 2 tsp Ground Cinnamon
Brown Butter Caramel
 0.50 cup Salted Butter, Softened
 0.75 cup Brown Sugar
 0.50 cup Heavy Cream
 2 tbsp Light Corn Syrup

Method:
1

In the bowl of a mixer add milk, sugar, and yeast and turn on to low to gently incorporate ingredients. Let sit for a few minutes till a little foam starts to appear. Then add butter and mix till combined. Start adding flour till the dough starts to stick together. Stop mixer switch attachments to the metal paddle. Add the rest of the flour till combined. Add one egg at a time and then mix. Repeat.

2

Take the dough off the stand mixer and give it a good mix with your greased hands, make sure to get the dough off the sides. The dough should be sticky and not necessarily smooth. Grease a large stainless steel bowl and place dough inside. Cover with plastic wrap and a dish towel and place in a warm spot in the house for 45 minutes.

3

Remove plastic wrap and gently fold dough over itself in thirds 3 times. The dough should now be smooth and inflated. Cover with a fresh piece of plastic wrap and place in fridge. Remove dough the next morning at least 1 hour before wanting to bake.

4

Preheat oven to 350°F. Prepare a baking dish with parchment paper and set aside. Roll out cold dough on a piece of floured parchment paper to about 3/4 inch high, doesn't have to be exact. Spread softened butter over the entire dough surface leaving only about 1 inch boarder around the entire thing. In a small bowl mix cinnamon, cornstarch, brown sugar and then spread generously around the entire surface.

5

Take the longest side of the dough and gently roll like up using the parchment paper to help you turn the dough gently. Eventually you will have one log. Cut rolls about 2 inches each. Leave the rolls on the floured parchment and let rise to doubled in size.

6

While dough is doing its final rise place the last stick of butter in a saucepan on medium high heat . Using the handle of the saucepan twirl the butter in the pan it should start to foam but keep watching. In a instant the foam will start to subside and you will see the butter turn brownish and little bits separate. Quickly add brown sugar and start stirring till the mixture comes together. It won't be smooth at this point. Add the heavy cream slowly and watch out for splatter or bubble ups the sugar can and will burn you. When the mixture is smooth then add the corn syrup and heat till it starts to bubble then immediately remove from stove.

7

Pour half the mixture in the prepared baking dish and place rolls neatly inside. Bake until golden brown on top and mixture is bubbling, about 35 minutes. Remove and let sit for a few minutes and then serve.

Ingredients

Ingredients
Dough
 1.50 cups Whole Milk, warmed to 115°F
 1 Package of Instant Yeast
 0.50 cup Granulated Organic Sugar
 0.50 cup Salted Butter, Softened
 2 Eggs
 6 cups Flour
Filling
 0.50 cup Salted Butter, Softened
 0.75 cup Brown Sugar
 1 tbsp Cornstarch
 2 tsp Ground Cinnamon
Brown Butter Caramel
 0.50 cup Salted Butter, Softened
 0.75 cup Brown Sugar
 0.50 cup Heavy Cream
 2 tbsp Light Corn Syrup

Directions

Method:
1

In the bowl of a mixer add milk, sugar, and yeast and turn on to low to gently incorporate ingredients. Let sit for a few minutes till a little foam starts to appear. Then add butter and mix till combined. Start adding flour till the dough starts to stick together. Stop mixer switch attachments to the metal paddle. Add the rest of the flour till combined. Add one egg at a time and then mix. Repeat.

2

Take the dough off the stand mixer and give it a good mix with your greased hands, make sure to get the dough off the sides. The dough should be sticky and not necessarily smooth. Grease a large stainless steel bowl and place dough inside. Cover with plastic wrap and a dish towel and place in a warm spot in the house for 45 minutes.

3

Remove plastic wrap and gently fold dough over itself in thirds 3 times. The dough should now be smooth and inflated. Cover with a fresh piece of plastic wrap and place in fridge. Remove dough the next morning at least 1 hour before wanting to bake.

4

Preheat oven to 350°F. Prepare a baking dish with parchment paper and set aside. Roll out cold dough on a piece of floured parchment paper to about 3/4 inch high, doesn't have to be exact. Spread softened butter over the entire dough surface leaving only about 1 inch boarder around the entire thing. In a small bowl mix cinnamon, cornstarch, brown sugar and then spread generously around the entire surface.

5

Take the longest side of the dough and gently roll like up using the parchment paper to help you turn the dough gently. Eventually you will have one log. Cut rolls about 2 inches each. Leave the rolls on the floured parchment and let rise to doubled in size.

6

While dough is doing its final rise place the last stick of butter in a saucepan on medium high heat . Using the handle of the saucepan twirl the butter in the pan it should start to foam but keep watching. In a instant the foam will start to subside and you will see the butter turn brownish and little bits separate. Quickly add brown sugar and start stirring till the mixture comes together. It won't be smooth at this point. Add the heavy cream slowly and watch out for splatter or bubble ups the sugar can and will burn you. When the mixture is smooth then add the corn syrup and heat till it starts to bubble then immediately remove from stove.

7

Pour half the mixture in the prepared baking dish and place rolls neatly inside. Bake until golden brown on top and mixture is bubbling, about 35 minutes. Remove and let sit for a few minutes and then serve.

Brown Butter Caramel Cinnamon Rolls
Brown Butter Caramel Sticky BunsBrown Butter Caramel Sticky Buns

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