Peach Caramel Sticky Buns

Cinnamon-filled sweet bread a la Cinnabon — no one can ever resist that.  So it is not a surprise if the hundreds of copycat Cinnabon recipes enjoy worldwide views every day, every hour, every minute.   Ann, a reader of my blog (www.celebreaty4recipes.wordpress.com) commented about the Almost Cinnabon Cinnamon rolls recipe I posted months back:  “just made them and a tad disappointed. quite dry, just taste like a normal bread roll with some cinnamon flavour 😦 any ideas where I went wrong…..followed recipe. thanks anyway).”  I made the cinnamon bread recipe again, used the same exact measurements for the bread dough, but finally opted to make sticky buns instead with peach caramel sauce.   Bread is definitely a bit of a challenge, but always reminder that the variable ingredient is the flour, go easy and stingy or your bread will really be dry.  Adapted from Almost Cinnabon Cinnamon Rolls by Ellen Goltz (Journal Gazette).

PEACH CARAMEL STICKY BUNS
1 ( 1/4 -ounce) package yeast or 1 tablespoon
1 cup warm milk
1 teaspoon + 1/2 cup sugar
1/3 cup margarine, melted
1 teaspoon salt
2 eggs
4 cups flour (may add more)

Filling:
1/3 cup packed brown sugar
2 tablespoons cinnamon
1/3 cup margarine, softened

Peach Caramel Sauce:
1/2 cup (1 stick) butter
1 cup light brown sugar, packed
2 tablespoons corn syrup
2 tablespoons evaporated milk or liquid coffee creamer
2 cups fresh or frozen peaches, peeled and diced

For the peach caramel sauce:  Melt butter in a large saucepan.  Add brown sugar, corn syrup and milk or cream.  Mix together and add in peaches.  Heat over medium low heat, stirring constantly for a few minutes.  Divide into two Pam-sprayed 9-inch round pans.  Set aside.

For the rolls: Dissolve the yeast and 1 teaspoon sugar in the warm milk in a large bowl. Add sugar, margarine, salt, eggs and flour (start with 3 cups flour); mix well.  Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size. Roll the dough out on a lightly floured surface, until it is 21 inches long by 16 inches wide. It should be 1/4 -inch thick.

To make filling: Combine the brown sugar and cinnamon in a bowl.  Spread the softened margarine over the surface of the dough, and then sprinkle the brown sugar and cinnamon evenly over the surface. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 12 slices, and arrange 6 slices in the prepared pans.   Allow to dough to rise again for another 30 minutes.   Bake in preheated 350 F oven for about 25 minutes or until light golden brown.  Remove from the oven and let cool for about 15 minutes.  Then invert onto serving trays.

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