Orange-Cranberry-Pecan Sticky Rolls | Karri Perry, Blue Ribbon Favorites
Ingredients for Dough:
2 1/4 tsp instant yeast - (I used Platinum Red Star brand in a packet)
1/4 cup warm (100-110 degree) water + 2 teaspoons granulated sugar
1/4 cup sugar
1 Cup milk-room temperature or slightly warmed to 100 degrees-no hotter.
2 eggs
2 oranges- 3 tsp orange zest (reserve 1tsp for filling), reserve juice from fruit
1 tsp orange flavoring (I used orange emulsion)
4 1/2 cups all-purpose flour + a little extra for rolling
1/2 teaspoon salt
4 Tablespoons unsalted softened butter
Ingredients for Filling:
4 Tablespoons softened unsalted butter
2 teaspoons ground cinnamon
1/2 tsp ginger
Pinch cloves
1/2 cup light brown sugar
1/4 cup dark brown sugar
1/8 tsp salt
3/4 cup chopped toasted pecans
1 cup fresh cranberries-rinsed
1 tsp orange zest
Sticky Sauce:
6 Tablespoons butter
3/4 cup light brown sugar
1/2 cup fresh orange juice
1/2 tsp salt
2 Tablespoons heavy cream
1 cup rough chopped pecans and 1/4 cup whole pecans-(do not toast these ahead-because they will bake on bottom of pan)
Directions:
Preheat oven to 350 degrees
Spray an 9x13 inch casserole with non-stick vegetable spray, set aside. Line with parchment if not serving immediately after baking.
For the Sticky Sauce:
In a microwave safe bowl, mix together the brown sugar, salt, butter, orange juice, and cream. Heat 1-3 minutes-stirring once, until butter and sugar are melted and a sauce forms. Pour the prepared sauce into the prepared 9x13 casserole dish. Sprinkle evenly with the chopped and whole pecans (un-toasted) pecans. Set aside.
Warm 1 cup of milk-or let sit out for an hour to remove the chill
IMPORTANT**
(If you warm the milk in the microwave, be sure it is not warmer than 110 degrees... if it's too hot...
the yeast will die...and the recipe will not work.
Remember 110 degrees is just a touch warmer
than body-temperature at 98.6 degrees.
If you are not sure what 120 degrees
feels like, use a thermometer.
Add one packet of instant dry active yeast or 2 1/4 teaspoons
1/4 cup of warm water
Add 2 teaspoons of granulated sugar.
Let yeast/water/sugar mixture sit for 3-5 minutes.
In a stand mixer-or in a bowl with a large spatula:
Add the salt and the sugar, milk, eggs, zest, orange flavoring, and softened butter, then add the yeast/water-mix to combine.
Add 4 1/2 cups all-purpose flour, one cup at a time until a dough forms. Do not knead-do not over-mix. Once dough forms, leave it be. Dough should be soft and supple.
Once combined, let the dough rest in a greased bowl, covered for 40 minutes to 1 hour.
Be sure the dough is resting in a warm, draft-free location.
After the dough has risen,
Turn the dough out onto a floured piece of parchment paper.
Roll the dough using a floured rolling pin.
If the dough is sticky, add flour, a little at a time until the dough is workable.
Roll into a large 1/4 - 1/2 inch thick rectangle
About (9"x 12")
Make the filling:
1/4 cup dark brown sugar
1/2 cup light brown sugar
2 teaspoons cinnamon
1/2 tsp ground ginger
Pinch cloves
1/8 tsp salt
Spread 4 Tablespoons of softened butter over the dough using an off-set spatula.
Sprinkle the butter with the sugar/cinnamon filling, followed by 1 tsp zest, cranberries and chopped toasted pecans.
Roll the dough into a log. Use the floured parchment to help roll the log evenly.
Cut the log in half and then cut about 6 equal slices out of each half. Place the cinnamon rolls into large casserole dish with the sticky sauce and pecans. Be sure to leave at least 1 inch in between each roll so they have room to rise.
Cover and let the (rolls) dough rise 30-45 minutes
Bake in a preheated 350-degree oven-on the middle rack
for 25-35 minutes or until the rolls are golden brown
and set in the center. Sticky sauce will be bubbling.
Let cool 5-10 minutes. Using a parchment lined rimmed baking sheet-or a large platter… place on top of the finished rolls and invert pan to reveal the sticky sauce and pecan topped rolls.
If sticky buns are left in pan to cool… you’ll need to either have used a parchment sling to lift them -or return the pan of rolls -covered, to a warm 250 degree oven for 10 minutes to soften up the sticky sauce.
