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Cybil Shepherd's Sticky Buns

List of Ingredients





Makes about 18 to 20 large rolls

Note:
This recipe yields, large rolls. For smaller, daintier Sticky Buns that are perfect for a brunch, divide the dough into 2 thinner and slightly smaller rectangles before rolling and cutting.

5 cups of unbleached all-purpose flour
2 envelopes of active dry yeast
2/3 cup, plus 2 tablespoons of granulated sugar
2 teaspoons of salt
1 cup of warm water
1 cup of scalded milk, cooled to about 115 degrees
6 ounces of unsalted butter
3 cups of light brown sugar
1 cup of heavy whipping cream
1 teaspoon of vanilla extract
3 tablespoons of cinnamon




Recipe



Combine flour, yeast, 2 tablespoons sugar and salt.
Add water and milk. The mixture will appear dry. Knead the dough until smooth.
Place in a lightly oiled bowl, cover with a damp towel, and let dough rise in a warm place for about 1 hour.
Uncover dough, punch it down and knead again.
At this point, you may choose to freeze some of the dough. If so, wrap it well and freeze quickly.
Cover the remainder of the dough again and let rise a second time.
Meanwhile, make the caramel by melting butter, brown sugar and heavy cream in a heavy saucepan over medium-high heat.
Stirring constantly, bring the mixture to a simmer.
Reduce heat and let mixture simmer gently, stirring frequently, for about 10 minutes.
Remove from heat and stir in vanilla. Set aside.
Preheat oven to 330 degrees.
Now that the dough has risen a second time, punch it down and, on a lightly floured work surface, press or roll the dough into an 18 - by -30 - inch rectangle.
Mix cinnamon with 2/3 cup granulated sugar.
Sprinkle the cinnamon-sugar mixture evenly over the dough.
Drizzle about 1/2 cup of the caramel sauce over the dough.
Pour the rest of the caramel into a large, deep casserole or baking pan, such as an oversized lasagna pan or roasting pan.
Starting at the bottom of the dough (the 30-inch-wide length) roll the dough tightly like a jellyroll.
Using a sharp knife, cut the dough into 1- and 1/2-inch thick slices and arrange slices about 1/2 inch apart on top of the caramel in the deep pan, with one of the spiral sides of the dough slices facing up.
Bake in a 330 degree oven until brown on top and rolls sound hollow when tapped gently with the back of a wooden spoon, about 35 to 40 minutes.
Cool on a rack about 5 minutes and either carefully turn rolls onto a serving platter or flip the rolls over to serve straight from the baking pan.
Spoon any additional sauce over the tops.