Monday, November 25, 2019

Jersey Shore Sticky Buns - Gluten Free

Traditional treat foods hold stories. As a child, hearing stories of other kids grandmomʼs
baking cinnamon rolls for holidays just made me a little sad. My grandparents all passed
on before I arrived. My family made the cinnamon rolls that came in a can, and made
stories too.

That my family now needs to live gluten free doesnʼt diminish the desire for those gooey
good cinnamon rolls. We make stories of Christmas mornings, or celebrations that have
that warm sweet smell from the kitchen as a counterpoint.
If you are from the Jersey shore, sticky buns are another name for Cinnamon Rolls but
with one special twist. The pan of the rolls is layered with more butter, more sugar and
nuts or raisins or maybe even both. As the rolls cook, the sugar and butter create a
lovely sticky glaze. You turn the buns out hot from the oven so the glaze trickles down
the sides. One bite and you will be back at Beach Haven, but skip the frosting then. No
one needs that much at once.
3 ½ cups bob's red mill cup for cup flour mix
10 grams 1 tablespoon yeast
53 grams 1⁄4 cup organic cane sugar
5 grams 1⁄2 teaspoon salt
40 grams 1⁄4 cup dry milk-buttermilk mixture from Organic Valley or substitute the same
amount by weight of dry milk (1⁄2 cup)
1 large egg + 2 yolks
1 stick unsalted butter
6 grams 1⁄2 teaspoon vanilla extract
200 grams (3⁄4 cup +1 tablespoon + 1 teaspoon) water

1/2 stick unsalted butter-melted
Stir together till one color:
2⁄3 cup brown sugar
10 grams 2 1⁄2 teaspoon ground cinnamon
1⁄2 cup powdered sugar in a sifter or with a sieve
Stir together till one color: flour, sugar, salt, buttermilk mixture
Beat in the large eggs, yolks, and butter. Add the vanilla extract and water.
Beat mixture 3 minutes.
Let the mixture rest while you set up the next part.
Grease a 9x12 pan well. If you want to make Sticky Buns-prepare the pan with the
glaze recipe below.
Tear off a 16 inch long piece of plastic wrap.
Place it flat on the counter.
Sprinkle the plastic heavily with powdered sugar.

Place the dough down the center of the prepared plastic. Sprinkle the dough heavily
with powdered sugar.
Cover dough with another long piece of plastic wrap.
Roll out the dough to a rectangle 1⁄2 inch thick. It will fill out the plastic to a rectangle 10x
16. Gently remove the upper layer of plastic wrap.
If the dough sticks to the plastic a bit, just pat it back in place.
Spread the dough with the melted butter.
Spread the filling from one long edge toward the other leaving the last inch of dough
Lift the plastic wrap from the long side that has the filling. Let the dough fold toward
itself, pulling it tightly into the center.
Lifting the plastic wrap off as you go, continue to roll toward the other long edge.
You will have a long cylinder covered in plastic wrap when you are done.
Roll the dough out of the plastic wrap gently onto a cutting board.
Cut the cylinder evenly every 2 inches.
Place each roll into the prepared pan as you cut it. Leave a bit of space around each roll
for the rise to occur.
Cover the pan with plastic wrap and allow rolls to rise till doubled.
Preheat oven to 450 degrees.
Remove the plastic, and place the pan into the oven.
Reduce the heat to 400 degrees.
Bake for 20 minutes, then reduce the heat to 350 for 15 minutes more.
Temp on instant read thermometer should be 190-200 degrees
Make sure that the rolls cool completely before frosting them with cream cheese Frosting.

Sticky Bun Glaze
1 stick unsalted butter
206 grams 1 cup organic cane sugar
2 cups of pecan halves or raisins or a combination of both
Melt butter. Spread it evenly into pan, covering the bottom to the corners.
Sprinkle with the sugar
Pile in the nuts or raisins or both, pressing them into the sugar and butter.
Continue with the recipe.

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