Sticky Cinnamon Pecan Buns

Sticky Cinnamon Buns

(Adapted from Anna Olson FRESH)

How nice is it to wake up to the scent of sweet cinnamon lingering in the air on a Saturday morning? I would say very nice. It was my debut in baking cinnamon buns, mostly because I used to stay away from anything that calls for yeast. Using yeast in baking makes it a lengthy process, mostly because of working with the dough (especially if you do not have a professional electric mixer) and leaving the dough to rise. Lots of work and waiting but the final effects are rewarding. Dough made with yeast is usually fluffy, not too sweet and for some reason you do not feel guilty eating it. Kind of like eating pizza with vegetables and very little cheese.....it is good for you right? Especially after all that hard work preparing it.....

STICKY CINNAMON BUNS

Makes 12 buns

Dough

2 teaspoons dry active yeast
4 tablespoons warm water
1/2 cup milk
1 egg
2 tablespoons sugar
2 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, room temperature
1/2 cup cream cheese, room temperature

Filling

1/2 cup unsalted butter, room temperature
1 cup brown sugar
3 tablespoons maple syrup
1 tablespoon cinnamon
1 cup pecans (blueberries in the original recipe)

Directions

Filling

Combine butter, sugar, maple syrup and cinnamon. Spoon a tablespoonful of filling into bottom of each cup of a 12-cup muffin tin.

Dough

In a bowl dissolve yeast in warm water and allow to sit for 5 minutes. Add milk, egg and sugar and blend. Add flour, salt and nutmeg and mix for 1 minute to combine. Add butter and cream cheese and mix until combined. Place dough in a bowl, cover and let rest 1 hour.

Preheat oven to 350 F.

On a floured surface, roll out dough into a rectangle 1/2- inch thick. Spread remaining filling over the dough and roll up lengthwise. Slice dough into 12 equal portions roll them up and arrange them in a muffin tin. Allow to rise for 1/2 hour. Bake 30 minutes, and turn out onto a plate while still warm.