Sticky Buns

Today is the day. Today is the day I get to meet The Pioneer Woman and have her sign my copy of her cookbook. This is probably the closest I’ll get to meeting someone famous. I’m sure I’ll get up there and be able to think of absolutely nothing to say to her. Others will have casual conversations, present her with clever gifts or even hand her their babies. Me, I’ll most likely smile like a dork while my mind goes blank, hand her the cookbook, awkwardly wait until she is done signing, say “thank you” and trip over the table leg when I get out of the way for the next person in line. And, if I’m lucky, Marlboro Man or her mother-in-law will be there to snap a picture of the train wreck and she’ll write about me on her blog the next day. That would be my lucky day.

Anyway, I’ll celebrate the day by sharing my semi-successful attempt at The Pioneer Woman’s Sticky Buns. My so-so turnout was not in any way related to her recipe. It was due to the fact that I have little, to no, ability when it comes to cooking. I made two batches of dough. The first batch was ruined when, after it was left to rise for an hour, I came back to find it as flat as a pancake. Yes, I forgot to add the YEAST! Thankfully, batch number two turned out better, minus the one pan that I overcooked. By the way, I omitted the apples and made plain sticky buns.

Sticky Buns
*Recipe from The Pioneer Woman

FOR ROLLS
2 cups Whole Milk
1-¼ cup Sugar
½ cups Canola Oil
1 package (2 1/4 Teaspoons) Active Dry Yeast
4-½ cups Flour, Divided
2 teaspoons Salt
½ teaspoons (scant) Baking Soda
½ teaspoons (heaping) Baking Powder
¾ cups Melted Butter
4 Tablespoons Ground Cinnamon

FOR CARAMEL TOPPING
1 stick Salted Butter
1-½ cup Packed Brown Sugar
1 Tablespoon Dark Brown Corn Syrup
2 Tablespoons Cream
2 Tablespoons Apply Brandy Or Apple Juice (optional)
1 whole Granny Smith Apple, Peeled And Finely Diced

To make the dough:
Heat milk, oil, and 1/2 cup sugar until warm (do not boil.) Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour. After 1 hour, add remaining flour, baking soda, and baking powder. Set aside.

To make the caramel topping:
Add 1 stick butter, brown sugar, corn syrup, cream, and optional apple brandy or apple juice. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat. Set aside.

To make the rolls:
Roll out half the dough into a large rectangle. Pour on half the melted butter, half the remaining 3/4 cup sugar, and half the cinnamon. Roll into a long roll, then slice into rolls.

To assemble:
Spray 9-inch cake pan with cooking spray. Pour in half the caramel topping. Sprinkle diced apple over the top, then arrange sliced rolls all over the pan. Allow to rise for 20 to 30 minutes.
Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes.

(Repeat with the other half of dough if desired, or save the dough in the fridge for another use.)

Invert on a cake pedestal or serving plate. Rolls will be very hot at first; allow to cool slightly before serving.

See, I told you I overcooked the first pan.

This one was a little better. YEAH for moderate success!!