SANDRA'S ARTISTRY ALASKA [retail online store items for purchase]



Inspired by a great neighbor 
for his generosity; 
and another friend for 
suggesting freshly baked 
cinnamon rolls to thank him by...
Servings: 12
Prep: 30 Mins. | 
Rise: Appx. 2.5 Hrs., total | 
Bake: 25 Mins.


***Bloom Yeast:
1 (.25 oz. Pkg.) yeast
3/4 cup lukewarm water
2 tablespoons granulated sugar

***Wet ingredients:
3/4 cup lukewarm condensed milk, (not sweetened)
3 tablespoons vegetable oil

***Sift dry ingredients:
3-1/2 cups all-purpose flour
1/4 cup granulated sugar
½ teaspoon table salt

2 Gala apples, peeled, cored, and finely chopped (2 cups)
1 teaspoon fresh lemon juice
2 tablespoons unsalted butter
2 tablespoons brown sugar
½ organic vanilla bean, pods removed

1/4 cup unsalted butter, melted (and cooled to lukewarm)
1/4 cup granulated sugar
1/2 teaspoon organic ground cardamom
1-1/2 teaspoons organic ground cinnamon

3/4 cup packed brown sugar
1/2 cup condensed milk, (not sweetened)
1 cup coarsely chopped candied pecans


In the bowl of the stand mixer, dissolve yeast in lukewarm water with 2 tablespoons sugar, and let bloom for 10 minutes. Add lukewarm milk, and oil.  Sift flour, ¼ cup sugar, and table salt into a medium bowl.  Add 1/3 of the sifted dry ingredients, and beat on medium speed in stand mixer with dough paddle attachment for 2-3 minutes, until smooth. Gradually add, while mixing, enough remaining flour to form a soft dough.  Scrape down sides of stand mixer bowl.  Let the mixer knead the dough on medium-low speed for 8 minutes.

Place dough in a bowl sprayed with butter spray, turning once to grease top.  Cover with plastic wrap, and let rise in a warm and draft-free place until doubled, about 1 hour and 15 minutes (I do so in my oven with only the light on—without the oven temp. dial on)

Meanwhile, prepare the apples, and toss in lemon juice.  Melt the butter in a medium skillet of medium heat.  Add brown sugar, apples, and vanilla bean pods.  Cook until apples are crisp-tender, about 5 minutes, and set aside to cool.

When doubled in size, punch dough down. Turn onto a lightly floured surface. Roll into an 18”x12” rectangle. Spread melted butter to within ½” of long edges. Gently spread the apple mixture evenly over the top.  Combine sugar, cardamom, and cinnamon in a small bowl, and sprinkle over butter.  Roll up into a log starting with a long edge, wet ½” edge with water and pinch the seam to seal. Cut into 12 equal slices.  Combine brown sugar, and cream in a small bowl.  Pour into the prepared 9”x13” glass baking dish sprayed with butter spray. Sprinkle with candied pecans. Place rolls cut side down over pecans. Cover and let rise until doubled, about 1 hour and 15 minutes.

Preheat oven to 350 degrees.

Place sticky buns in preheated oven and bake for 25 minutes, or until golden brown. Cool for 5 minutes before inverting onto a serving platter while letting glass baking dish remain until rolls release on their own, about 10 minutes.  Lift off baking dish – Enjoy!!

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