Sunday, May 9, 2010

Pecan Honey Sticky Buns

Ok, so what's not to like about home-made Pecan Honey Sticky Buns? Even imperfect, the aroma of the freshly baking bread, and the wonderful combination of brown sugar, butter and pecans, is a wowzer sensation.

Since it was Mother's Day, I decided to use the cinnamon roll dough I had frozen a couple of months ago to make sticky buns. Dorie says the roll can be frozen. Let it thaw in the refrigerator overnight, then cut and let rise in a warm place for 1 3/4 hours. I followed those instructions but had a really hard time finding a "warm" place in my kitchen Mother's Day morning, what with the snow falling outside. I ended up turning on the oven briefly, letting it cool down to 80 and letting the rolls rise there. Still, it took longer than the predicted 1 3/4 hours.

I used Dorie's recipe for the honey glaze which is just like the glaze I have used in the past except that honey replaces corn syrup. I think I prefer the glaze I normally use. Nothing against honey, but the chemistry wasn't right. In my glaze, corn syrup is used not so much for sweetness but more to make the glaze smooth. The honey glaze I had an opportunity to go beyond sticky and turn hard on the rolls that we didn't eat right away.

My second thought is that the rolls coming out of the refrigerator were just too cold. And then they had to rise more than 2 hours and bake another 30 minutes. I was getting entirely impatient for this Mother's Day treat to be ready to eat! So next time, I think I'll defrost during the day, make the glaze and cut the rolls in the evening, cover them well and let them rise in the refrigerator. Then let them come to room temperature and pop them in the oven. Should be yummy!

1 comment:

  1. Pancake syrup is 98% corn syrup. It's a concept. It depends on how much you like that flavor. I like the real maple syrup, but my wife likes the Log Cabin. The real maple syrup would probably make a glaze that's too crunchy, like the honey.