Cherry Sticky Buns

Adapted from Angela Thompson, Cooking Light, September 2008

16 servings (serving size: 1 roll)

3/4  cup  warm milk (100° to 110°) – $0.42
1/4  cup  granulated sugar $0.10
1/2  teaspoon  salt $0.01
2 1/4 teaspoons dry yeast (or 1 package) $1.00
1/4  cup  warm water (100° to 110°)
2  eggs – $0.80
3  tablespoons  butter, melted and cooled – $0.30
18  ounces  all-purpose flour (about 3 2/3 cups), divided – $0.90
Cooking spray – $0.05

3/4  cup  packed dark brown sugar – $0.54
3  tablespoons  butter, melted – $0.30
2  tablespoons  hot water

2/3  cup  granulated sugar – $0.27
1  tablespoon  ground cinnamon – $0.40
1 1/2  tablespoons  butter, melted – $0.15
1.5 ounce (1/4 cup) dried cherries, chopped fine – $1.45

Total for recipe – $6.69 or $0.42 per serving
Calories: 253 Fat: 6.7 Protein: 4.1  

Combine the first 3 ingredients in a large bowl.
Dissolve yeast in 1/4 cup warm water in a small bowl.
Let stand 5 minutes.
Stir yeast mixture into milk mixture.
Add egg and 3 tablespoons melted butter.
Stir until well combined.
Weigh or lightly spoon flour into dry measuring cups and level with a knife. Add 16.8 ounces (about 3 1/4 cups) flour to yeast mixture.
Stir until it just comes together.
Knead in the stand mixer on low for about 5 minutes. (or by hand for about 6 minutes)
Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to bowl or hands.
Place dough in a large bowl coated with cooking spray, turning to coat.
Cover and let rise in a warm place (85°), free from drafts, 45 minutes.
Fold dough down and turn over in bowl.
Lightly coat again with cooking spray.
Cover and let rise another 45 minutes.
Fold dough down.
Cover and let rest 5 minutes.
To prepare sauce, combine brown sugar, 3 tablespoons butter, and 2 tablespoons hot water in a small bowl.
Whisk until smooth.
Scrape sugar mixture into a 13 x 9–inch baking pan coated with cooking spray, spreading evenly over bottom of pan with a spatula.
To prepare filling, combine 2/3 cup granulated sugar and cinnamon in a small bowl.
Turn dough out onto a lightly floured surface and shape into a 16 x 12–inch rectangle.
Brush surface of dough with 1 1/2 tablespoons melted butter.
Sprinkle sugar mixture evenly over dough, leaving a 1/2-inch border.
Sprinkle with cherries.
Beginning with a long side, roll up dough jelly-roll fashion.
Pinch seam to seal (do not seal ends of roll).
Cut roll into 2. Cut each of those rolls into 2. Cut each of those into 4 slices (approximately 1 inch wide).
Arrange slices, cut sides up, in prepared pan, surrounding each with a thin strip of parchment paper. This way, they will not bake together and will be easy to separate at the end.
Lightly coat rolls with cooking spray.
Cover with a damp cloth and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size.
Preheat oven to 350°.
Uncover rolls, and bake at 350° for 20 minutes or until lightly browned.
Let stand 1 minute.
Carefully invert onto serving platter.
Cool to room temperature, seal in an airtight container, and freeze.



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