Perhaps you have noticed that I haven’t posted to the blog in quite a while. Well, at least I hope you’ve noticed. I’ve missed all of you and I’ve missed my kitchen, too.
I’m not here to offer excuses, but more of an explanation. Turns out Mr. Cook in a Bar and I are expecting a baby.
As good as this news is for the Cook in the Bar family, for several months this expected baby didn’t really want me to have much to do with cooking or eating or writing. In fact, she made me feel downright sick most of the time. Ugh. This wasn’t a very helpful development for someone who spends her days thinking of and attempts to earn her living through food.
For now, however, I am pleased to announce that future Baby in a Bar and I have reached an uneasy detente. I am feeling much better and I am attempting to return to my normal activities.
Okay, mostly normal activities. You’ll probably notice a slight change to Bar Stool Fridays (sigh) and I’m sure my cravings will be clearly illustrated by upcoming entries between now and my expected due date of July.
Sorry for the cliched title, but I hope you can enjoy these literal buns in the oven. They hit several craving high points for me – oranges, cinnamon, and of course, baked goods.
Sticky Orange Cinnamon Buns
Makes one dozen
For Dough:
2 1/4 tsp active dry yeast
1 1/4 cup warm milk (about 110 degrees F), divided
1/2 cup sugar, divided
6 Tbsp unsalted butter, melted and slightly cooled
1 Tbsp grated orange peel
2 tsp vanilla extract
3 eggs
1 tsp salt
2 tsp ground cinnamon
5 – 6 cups all purpose flour
For Glaze:
1 cup packed brown sugar
4 Tbsp unsalted butter
1/4 cup light corn syrup
1/4 cup orange juice
1 Tbsp grated orange peel
1 cup chopped pecans
For Filling:
1/2 cup unsalted butter, softened
1/2 cup sugar
1 Tbsp ground cinnamon
Start by working on the dough. Combine yeast, 1/4 cup milk, and dash of sugar in small bowl. Let stand until foamy.
In a large bowl, beat remaining milk, remaining sugar, butter, orange peel, and vanilla until well blended. Gently add yeast mixture.
Beat in eggs one at a time until well blended.
Stir in salt and cinnamon. Add flour 1 cup at a time and stir to combine. Add flour until smooth but still slightly sticky. Please note the amount of flour depends on things like your measuring style and the humidity levels of your work area.
Turn the dough out onto a floured surface and knead for about 3 minutes or until smooth and elastic.
Place in a large greased bowl and cover. Let rise at room temperature until doubled in size, probably 60 to 90 minutes.
Meanwhile, lightly grease a 13×9-inch baking pan and set aside.
Stir together all glaze ingredients, except for pecans, in a medium saucepan.
Bring to a boil and let bubble over medium heat until slightly thickened, maybe 3 or 4 minutes.
Stir in pecans. Moving quickly, but carefully, pour glaze into prepared pan. Spread it out evenly with a spatula or spoon.
Beat all filling ingredients together until smooth.
Once dough has risen to double in size, turn it out again onto a floured surface. Gently roll into a 18×9-inch rectangle.
Spread filling over entire surface of dough.
Starting with long edge, tightly roll dough into a long cylinder, pressing edge to seal.
With a sharp knife, cut into 12 even slices.
Place slices, cut-side up, into pan.
Cover and let rise at room temperature until doubled in size, probably 60 to 90 minutes.
Bake in preheated 350 degree F oven for about 30 minutes or until golden brown.
Cool in pan on wire rack for about 10 minutes.
With a knife, gently loosen edge of buns from side of pan. Line a baking sheet with wax (or parchment) paper. Place that baking sheet on top of the pan and invert.
Cool buns for at lest 15 minutes before serving.
The buns are best served on day of baking, but they can keep for a couple of days if they are kept tightly wrapped in wax paper surrounded by foil.
