These Cinnamon Toast Crunch Sticky Buns are filled with cinnamon and sugar and baked on top of a gooey Cinnamon Toast Crunch Sticky Bun Sauce.
It had been a while since I baked with yeast.
At Christmas time I was on a major babka kick.
So much babka…not that too much babka is a bad thing. 😀
But as discussed, ever since my husband’s heart attack, my food focus has been on learning to make vegan/vegetarian dishes he will eat.
Because unlike me he doesn’t consider a bowl of stir fried veggies or a smoothie a meal.
And those have so. much. prep-work. So. Much.
Part of that is my fault.
While I’m quite lazy 😛 when I take on something I tend not to go halfway.
Especially since this is not a diet.
We aren’t looking to lose weight and stop eating this way kind of thing.
This is what he have chosen for his heart and our health.
So of course I want to do all the crazy things…like learn to make Artisan Nut Cheese.
Yes, nut cheese.
It sounds gross…it tastes awesome.
And luckily I live in the Seattle area where these products are available…but I still want to learn to make my own.
And yes, the hockey team makes fun of the term nut cheese…they are just a bunch of boys after all. 😛
I also want to learn to master seitan.
Luckily neither the hubs or I have a wheat or gluten issue.
Anyway, for whatever reason I woke up yesterday with the urge to bake with yeast.
I had this idea for these sticky buns in my head for quite sometime.
Then this week there was National Cereal Day…which I of course missed.
I seem to always be a day behind on that kind of stuff.
Cereal day or not…you need these in your life.
I ate almost two full ones.
I would have eaten two full ones but I told myself if I didn’t eat the whole second one it was like I really only had one.
Bahaha. Yeah, no.
I say that because while I always take a bite or two…or three of what I make I usually don’t eat it all. Because I usually bake all the time.
These however were fantastic.
Like so fantastic.
I need to make them again tomorrow fantastic.
So yeah, make them.
They make so much sense…Cinnamon Rolls…plus gooey sauce with Cinnamon Toast Crunch. Yep.
- For the rolls:
- 1/2 cup warm water, 110 - 115F
- 1 TBSP active dry yeast (I used Red Star Yeast Platinum)
- 1/2 cup whole fat buttermilk, at room temperature
- 2 large eggs
- 1/2 cup plus 1/2 tsp granulated sugar, divided
- 1 tsp. salt
- 1 tsp. vanilla extract
- 6 TBSPunsalted butter, melted and slightly cooled
- 3 1/2 - 4 cups bread flour
- For the filling:
- 6 TBSP unsalted butter, super soft but not quite melted
- 1 cup packed brown sugar
- 2 TBSP cinnamon
- Cinnamon Toast Crunch Sticky Bun Sauce:
- 1 1/2 cups (3 sticks) unsalted butter
- 2 1/2 cups brown sugar, tightly packed
- 2/3 cup honey
- Pinch of salt
- 3 cups Cinnamon Toast Crunch Cereal, crushed
- Using a stand mixer with the paddle attachment add the yeast, warm water, and 1/2 tsp. granulated sugar.
- Let rest for 5-10 minutes to proof…the batter will puff up. If it does not then your yeast is bad and rolls won’t rise so best to throw out and start again with different yeast.
- Add in buttermilk, eggs, 1/2 cup granulated sugar, salt, vanilla, and melted butter and mix until fully combined.
- Add in 2 1/2 cups of the flour and mix until fully combined.
- Switch to a hook attachment then add another 1 cup flour. Knead mixture until combined.
- Continue to knead on low speed about 5 - 6 minutes while adding a little more flour as needed to reach a soft and moist dough (Dough shouldn't stick to the sides of the bowl but does stick to the bottom).
- Transfer dough to an oiled bowl, cover with plastic wrap (I find press and seal works best) and let rise in a warm place until doubled in volume, about 1 1/2 hours.
- For my rolls I used a jelly roll pan. I don’t suggest this as I bubbled over…and I was going for more of an effect for photography purposes. 🙂
- I suggest dividing the mixture up between two greased 9-x-13-inch pans. You might not get your rolls sticking together as much but will have much more sauce ratio…which is the way to go.
- With 20 minutes left in the rise start to make the sticky bun sauce.
- In a large saucepan melt the butter.
- Add the brown sugar, honey, and salt and bring to a low boil.
- Remove from stove top and fold in cereal.
- Divide the sauce evenly among the two pans.
- You can let sit. It will start to get hard but that is fine as once baked it will get gooey again.
- Punch dough down.
- Dust a working surface lightly with flour and turn dough out onto surface.
- Sprinkle top of dough with a little flour then roll dough out into an 20 by 18-inch rectangle.
- Spread the softened butter evenly over entire surface (hands work best).
- In a small mixing bowl whisk together brown sugar and cinnamon. Sprinkle and spread brown sugar mixture evenly over butter layer (try to leave about 1/2-inch border uncovered along all edges).
- Beginning on an 18-inch side tightly roll dough into a cylinder. Pinch the seam to seal (brushing a little egg white underneath helps if needed or I just use a toothpick).
- Cut into 12 equal portions using a large sharp knife (they should be 1 1/2-inch each).
- Arrange rolls, spacing evenly apart on top of the Cinnamon Toast Crunch Sticky Bun Sauce and divide among the two pans.
- Cover with plastic wrap loosely.
- Let rise in a warm place until doubled in volume, about 1 1/2 hours. Preheat oven to 350F near the last 20 minutes of rolls rising.
- Bake rolls in preheated oven until centers are no longer doughy, about 25-30 minutes.
- Rolls and sauce will be hot but you need to flip your rolls out onto a platter or you can be on the safer side and remove with a spatula and then spoon the sauce on top.
- Serve immediately.
- If you have leftovers the sauce will harden a little just pop on a plate in the microwave for about 20-30 seconds and you will be good to go.