This is my “stop searching” cinnamon roll recipe. I’ve made at least a dozen different recipes before this one, and will likely never make another one again.
Dough
3 eggs
3/4 c buttermilk (powdered works fine, just add 3/4 c of water in with the butter)
1/4 c sugar
1.25 tsp salt
2.25 tsp yeast
21.25 oz (4.25 c) bread flour
6 tbs melted butter, cooled to warm
Caramel Glaze
6 tbs butter
5.25 oz (0.75 c) brown sugar
3 tbs corn syrup (2 oz)
2 tbs heavy cream (1 oz)
pinch salt
Cinnamon-Sugar Filling
5.25 oz (0.75 c) brown sugar
2 tsp cinnamon
.25 tsp cloves
pinch salt
1 tbs melted butter
Pecan Topping
3 tbs butter
1.75 oz (0.25 c) brown sugar
3 tbs corn syrup
pinch salt
1 tsp vanilla
3 oz (0.75 c) pecans, toasted, cooled, chopped
Make the dough in the bread machine on the dough cycle.
Glaze: combine all ingredients in saucepan; cook over medium heat until thoroughly combined. Pour mixture into nonstick metal 13×9″ baking dish, spread to cover bottom.
Buns: Combine all but butter in small bowl. Roll dough to a 16×12″ rectangle. Brush dogh with butter, leaving .5″ border. Brush remaining butter on sides of baking dish. Sprinkle filling over dough leaving a .75″ border. Roll dough into taut cylindar. Firmly pinch seam to seal and roll cylinder seam-side down. Very gently stretch to cylinder of even diameter and 18″ length. Using serrated knife and gentle sawing motion, slice into 12 equal pieces. Arrange buns cut-side down in prepared baking dish; cover tighly with plastic wrap and refrigerate over night.
Next morning: Place baking pan in warm water bath (about 120F) for 20 minutes. Remove from water bath and let stand at room temperature until buns look slightly puffy and are pressed against one another, about 1.5 hours. Bake in preheated 350F oven, preferably on a baking stone, for 25 to 30 minutes (internal temp 180F). Cool 10 min., invert onto rimed baking sheet, scrape any remaining glaze onto the buns.
Topping: Combine all but pecans in saucepan, heat & stir to combine. Remove from heat, stir in vanilla and pecans. Spoon over buns.
Also excellent with cream cheese frosting (either in place of the pecan topping or in addition to.)