I have some news.
No, I am not writing a cookbook (I wish!) and no I am not getting married (only twenty, although my mom was married at eighteen).
Nope, yesterday my mixer broke.
I almost cried. I can’t live without my Kitchen Aid Mixer!
Especially, since I had big plans of dough making all day long.
Yeah, well that dough, did not happen.
What did happen was I called in my dad, who lately has been Mister Fix-it.
Oh, I had high hopes. I mean, he has brought lamps, heaters and chairs back from the dead. He even my re-did a topper for my brother’s truck, complete with a new plexiglass window and a lock!. Surely he could fix my mixer.
You guys, all he gave was more bad new.
Dad: “Well Tieg, I think I can fix it.”
Me: Yes, yes, yes! Literally, I jumped for joy.
Dad: “But I have to order parts and it’s probably going to take a while, so I would just buy a new one and then you will have two.”
See, this may not seem like a huge deal, but I am as cheap as they come and I just bought a crazy expensive new camera… and lens, that I am in the midst of trying to figure out (someone send help!).
And well, other things to go with the camera, and more things for the blog, and just too much for my brain to comprehend.
I kind of hate seeing my money go out the door. Oh, and the responsibilities of being an adult.
Anyway, it is prime time baking season and I have no mixer.
So you guys can totally say good-bye to all the Christmas cookies, cakes and cinnamon rolls.
It’s just not going to happen this year.
I totally bought this one last night on Amazon. It’ll be here Wednesday. Free two-day shipping, thank God for Amazon. Especially up here where I live. I mean it’s not like I can just run out somewhere up here and go buy a new mixer. We do have a Target, but they won’t carry the big Pro 600.
Now I can make all the sticky buns in the world.
Although you can actually knead this dough by hand if your do not have mixer, surprisingly it is not that hard and sometimes I like hand kneading the dough. It is kind of relaxing. But I am a little weird.
These buns. They are really sticky and delicious. The dough is super soft and moist due to the mixture of milk, butter and greek yogurt. It is my all time favorite dough. And then the butterscotch. Oh man, the butterscotch is the best addition to sticky buns ever. Especially, if you add some chocolate chunks in there.
Oh yeah, I have so done that. It’s crazy good.
But since I was going for the breakfast theme, I decided to leave the chocolate out. Obviously, you can be super cool and add some. Either way, these sticky buns are the best because not only are they soft and doughy, but they are sweet and sticky and the dough could not be easier to work with. Oh, and the smell… Holy Moly, they smell amazing.
AND there is vanilla salt. Wow, this is so good. I am going to tell you all about it this weekend. It’s super easy to make and I now want to sprinkle it over pretty much everything. It’s vanilla-y salt!
Self control around them is clearly impossible. Be careful.
Giant Vanilla Salted Butterscotch Sticky Buns
Yields: 18-24 buns (depending on how big you want them)
- 2 1/4 teaspoons active dry yeast ( I like Red Star)
- 1/4 cup warm water
- 2 tablespoons light brown sugar
- 1/2 cup (stick) unsalted butter, melted
- 1 cup warm milk
- 1/4 cup plain greek yogurt
- 2 eggs
- 4 cups all-purpose flour
- 6 tablespoons butter, very soft
- 1 cup light brown sugar
- 2 teaspoon cinnamon
- 1 cup pecans, chopped
- 2 tablespoons scotch (or 1 tablespoon vanilla)
- Butterscotch Sauce
- 1 stick (1/2 cup) unsalted butter
- 1 cup light brown sugar
- 1 cup heavy cream
- 3 tablespoons scotch (or 1 tablespoon vanilla)
- 1/4 teaspoon salt
- Vanilla Salt
- 2 tablespoon flaked sea salt
- 1 vanilla bean, split and seeds removed
Place yeast and sugar into stand mixer with the dough hook attached. Add the warm water and gently stir. Let sit until yeast has doubled and is puffed and foamy on top, about 10 minutes.
To the bowl add the melted butter, warm milk, greek yogurt and eggs, stir to combine. Add in the flour and knead the dough with the dough hook until the dough is smooth and forms a ball, about 5 minutes. Remove the dough from the bowl and oil the boil or use cooking spray. Place the dough back in the bowl and cover with plastic wrap. Let the dough rise in a warm area for about 1 hour or until doubled in size.
While the dough rises make the butterscotch sauce. Melt the butter in a small sauce pot. Add the brown sugar, heavy cream and salt. Bring to a boil and then reduce heat to medium. Boil for 5-10 minutes, until the sauce has thickened and coats the back of a spoon. Remove from heat and stir in the scotch and set aside. If the sauce gets too thick add in a splash of cream to thin.
When the dough is ready and doubled in size spray 2 muffins tins with cooking spray. Flour your workspace and roll the dough with a rolling pin until it’s thin and somewhat rectangular (about 9x24 inches), then brush with melted butter (you may not use all the butter) and generously cover with 2 teaspoons cinnamon and 1 cup light brown sugar. Ok, this is when would be best to add chocolate chips if you choose :) Now drizzle on about 1/4 cup of the butterscotch sauce.
Preheat the oven to 350 degrees F.
Next roll up the dough. Starting with the end away from you, roll the dough into a line towards you. Slice the rolls into 18 to 24 slices and place them in the prepared muffin cups. I made 18 rolls, but they were BIG and popping out of the pan. Cover and let the rolls rise for about 15-20 minutes.
Once the oven is hot place the muffin tins on two baking sheets and bake for 30 minutes.
While the buns are baking add the pecans to a skillet set over medium heat and toast for 5-8 minutes or until toasted. Add two tablespoons scotch (or vanilla) and 1/3 cup of the butterscotch sauce, stir and remove from the heat.
After 30 minutes grab the buns out of the oven and drizzle the pecans over the buns. Return the pans to the oven and bake another 10-15 minutes or until the tops are golden brown. Remove from the oven and let sit 5 minutes.
Combine the salt and vanilla bean seed in a small bowl. Use your fingers to ingrain the seeds into the salt.
Use a knife to carefully pop the buns out of the tins, they are going to be very sticky! If desired drizzle with more butterscotch sauce and then lightly sprinkle with vanilla salt. Eat while warm and gooey!
Oh and they are GIANT. You are welcome.