PJ Hamel from King Arthur Flour recently wrote about these rolls on the Baker’s Banter blog. As soon as I read her entry I knew I would have to make these sooner rather than later. I believe the recipe was inspired by one in the book Artisan Bread in Five Minutes a Day. Last winter I made numerous loaves of bread from the book, but I haven’t tried any of the sweeter breads from there until now.
This recipe is “ridiculously” simple to make. I didn’t have any of the Sticky Bun Sugar, or Baker’s Cinnamon Sugar so I made the substitutions suggested in the recipe. You’ll find the recipe here. PJ’s blog entry about how to make them is here. You’ll also notice she recorded a You Tube video about making them.
You can mix these up with a big spoon and a 6 quart container. No kneading. No kidding. I chose to leave my pecans in halves instead of chopping them. I knew that not everyone would want the nuts and they would be easier to pick off that way and share. I recommend only making what you’ll serve warm. We all agreed that they’re excellent warm out of the oven, but I didn’t like the texture of the topping when I reheated one to eat the next day. I will definitely make these again, and my 19 year old son wondered if he could make them on his own in his new apartment. The answer is, definitely! Go for it!!
I have more dough in the fridge that I could use to make challah bread, more sticky buns, or I might see what I think of regular cinnamon rolls out of the dough. They are so good and so easy! I might not ever make sticky buns the ‘hard’ way again. Thanks to PJ from King Arthur Flour, and Jeff and Zöe from Artisan Bread in Five Minutes a Day.