Title: Philadelphia Sticky Buns
Categories: Breadmaker, Brunch, Party
Yield: 12 Servings
2 c Bread flour
3/16 c Sugar
4 tb Butter
2/3 ts Salt
2 tb Powdered buttermilk
9/16 c Water
1 1/3 ts Active dry yeast
1 ts Quick rising yeast.
1 ts Cardamom; or to taste
MMMMM-----------------------BOTTOM 'ICING----------------------------
1/3 c Pecans; whole
1/3 c Butter
1/3 c Brown sugar
Mort has always craved Philadelphia Sticky buns... the real
thing... and I suddenly had a light bulb go off yesterday... so
with thanks to Diana Lewis for the greatest sweet roll recipe and
my daughter Lois for her Upside Apple pie... I took the two and put
them together... voila the best sticky buns since we left home...
and easy! The following is Diane's grandma's recipe... for the
Breadmaker... Assembly for bottom follows. Make on dough cycle.
This dough also make excellent cinnamon rolls.
Roll out dough into a rectangle about 1/4 to 1/8" thick depend on
how many and how big you want to make them. Take 1 tb soft butter
and spread all around leaving 1/4" of edge. Then sprinkle cinnamon
all around as much as you want then take 1/2 cup brown sugar and
sprinkle. You can also add the same amount of chopped nuts and
raisins. Roll up into a log and cut off about 1-1/2 to 2" and place
in a lightly greased pan. Let rise 45 minutes and bake 15 to
20 minutes at 350°F. When somewhat cooled, drizzle on a glaze of
powdered sugar, butter, vanilla extract, and milk, then devour.
Happy holidays
This is the technique I used... cutting the 12 equal rolls. I did
use raisins as well.
Assembly:
I used a 9" shallow quiche pan... butter very well... all over
sides too. Place the pecans in the bottom of the pan and sprinkle
with the brown sugar. Put the rolls on top of this mixture and bake
at 375°F for about 20 minutes... Watch carefully because ovens
vary. Cool for exactly 5 minutes and turn out... Heavenly! You can
add the glaze but that is too much... and no self respecting Philly
sticky bun would have a glaze. Enjoy!
