Sticky Butterscotch Rolls

Cinnamon rolls with a sticky butterscotch coating.

These are super easy to make and so good! No sense in going to a bakery when you can bake these sticky buns at a fraction of the cost. I see no reason why you couldn’t even make them the night before and let raise in the refrigerator overnight. I had a little extra glaze left so when I removed them to a rack to cool I put a little more over each one while they cooled.

I have been asked what kind of yeast I use when I make bread. I use one from King Arthur that I buy in bulk and keep in the freezer. I use their SAF Instant Yeast so I don’t need to proof it all, it goes right in with the flour. It can last a year or more kept in the freezer, it also can make 96 loaves of bread. Cost is just under $6.00 so you can see what a savings it is over those packets you get in the store. One of the cool tools you can get at King Arthur is a yeast spoon to measure just the equivalent of a package of yeast.

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Sticky Butterscotch Rolls

Author: Mary Ellen

Prep time: 45 mins

Cook time: 25 mins

Total time: 1 hour 10 mins

Serves: 12 rolls

Cinnamon rolls with a sticky butterscotch coating.

Ingredients

3/4 cup milk
1 tablespoon plus 1/2 teaspoon active dry yeast
1/2 cup granulated sugar
6 tablespoons butter - softened
2 large eggs
4 cups all-purpose flour, plus more for dusting
1 teaspoon salt
Cinnamon Smear
1 cup light brown sugar
2 teaspoons cinnamon
2 tablespoons butter – melted
Sticky Glaze
1/2 cup packed dark brown sugar
3 tablespoons unsalted butter
1/3 cup whipping cream
pinch of salt
1 cup pecan halves – toasted – optional

Instructions

Make the Dough: In a glass measuring cup, heat the milk in the microwave until warm, 1 minute. In the bowl of a standing electric mixer fitted with the paddle, combine the warm milk and the yeast. Add the granulated sugar and the 6 tablespoons of softened butter and mix at medium speed until the butter is broken up, 1 minute. Beat in the eggs, one at a time. Add the flour and salt and mix at low speed until incorporated, about 2 minutes. Scrape down the side of the bowl. Increase the speed to medium and mix the dough for 2 minutes longer. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let stand at room temperature for 30 minutes.
Preheat the oven to 325°. Spray a standard 12-cup muffin tin with nonstick cooking spray.
On a lightly floured work surface, roll the dough out to a 9-by-24-inch rectangle. In a small bowl, mix the light brown sugar with the cinnamon. Brush the 2 tablespoons of melted butter over the dough and sprinkle with the cinnamon sugar. Beginning at a long edge, roll up the dough as tightly as possible and pinch the seam. Cut the log into twelve 2-inch pieces and set them in the muffin cups cut side up over glaze and pecans. Cover and let stand in a warm place for 30 minutes.
Set the muffin pan on a baking sheet and bake for 25 to 30 minutes, until the buns are golden brown.
Make the Glaze: In a small saucepan, bring the brown sugar, butter, whipping cream and salt to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. Place a couple of tablespoons of the glaze in the bottom of the muffin tins. Add 3 – 4 pecans, top with cinnamon roll dough and let raise.
Turn out of muffin tins after you let the rolls sit at least 10 minutes.
Adapted from Food and Wine

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