Fall is creeping in, meaning it’s time to throw on another sweater and cozy up to a steaming hot cup of coffee. Of course, no coffee break is complete without a sweet snack, and this month, we urge you to try these delicious Banana-Cranberry Sticky Buns. You can stay true to the recipe, or switch up the ingredients to give these sticky buns your own personal touch. Submit your photo and blurb to be considered for the prize (Food Network Canada swag, autographed by our chefs!).
sticky buns

Ingredients:

Dough

2 teaspoons quick-acting yeast

1 cup mashed ripe bananas

2 tablespoons unsalted butter – room temperature

2 egg whites

¼ cup skim milk powder

3 tablespoons brown sugar

½ teaspoon salt

1 cup whole wheat flour

2 cups all purpose or bread flour

Filling

6 tablespoons brown sugar

2 teaspoons ground cinnamon

¼ cup unsalted butter, melted

¾ cup dried cranberries (or raisins)

Sticky Bottom

4 tablespoons unsalted butter + 1 teaspoon for pan

¾ cup packed brown sugar

Sugar Glaze

½ cup confectioner’s sugar

¼ cup heavy (whipping) cream

1 teaspoon vanilla extract

Directions:

1. In a large bowl mash the bananas with the butter to form a very soft, ever-so-slightly liquid paste. Combine the yeast with this and let stand at room temperature, allowing the yeast to dissolve (about 5 minutes). Add the egg whites, skim milk powder, brown sugar, salt and flours and stir with a wooden spoon until a rough mass forms.

2. Scrape it all together with a bench scraper and transfer to a lightly floured work surface. Knead until it is smooth and elastic, adding more flour if necessary, about 5 minutes. The dough should be soft but not sticky.

3. Form the dough into a ball and transfer to a lightly oiled bowl and cover the bowl with plastic wrap. Allow to rise in a warm, draft-free spot (on top of the fridge works really well) until it doubles in size – about 1 ½ hours.

4. Make the filling: in a small bowl, combine the brown sugar and cinnamon. Set aside.

5. Punch down the risen dough and turn out onto a lightly floured work surface. Roll out to a 14- by 9-inch rectangle. Brush the surface of the dough with the melted butter, then sprinkle evenly with the cinnamon-sugar combination and the dried cranberries or raisins. Beginning at the long side, roll jellyroll style. Pinch to seal seam and set aside, covered in a warm spot while you make the sticky bottom.

6. Lightly butter the bottom of a 9 by 13-inch baking pan. In a small saucepan, combine the butter and brown sugar and cook, stirring until the sugar has dissolved. Pour the mixture into the pan. Cut the buns into 12 pieces, about 1 ½ inches wide and arrange, cut side up in the pan with the sugar-butter mixture. Cover and let rise in a warm, draft-free place for 30 to 45 minutes (or over night in the fridge) or until doubled in volume.

7. Bake in a preheated, 350 F oven for 25 – 35 minutes, or until caramel is bubbling and tops are slightly browned. Meanwhile, make glaze: in a small bowl, stir together the confectioner’s sugar, cream and vanilla until the sugar dissolves and the mixture thickens slightly. When the rolls come out of the oven, allow them to cool slightly and then drizzle with the glaze while they are still warm. Pull apart and serve warm.


Dough2 teaspoons quick-acting yeast

1 cup mashed ripe bananas

2 tablespoons unsalted butter – room temperature

2 egg whites

¼ cup skim milk powder

3 tablespoons brown sugar

½ teaspoon salt

1 cup whole wheat flour

2 cups all purpose or bread flour
Filling

6 tablespoons brown sugar

2 teaspoons ground cinnamon

¼ cup unsalted butter, melted

¾ cup dried cranberries (or raisins)
Sticky Bottom

4 tablespoons unsalted butter + 1 teaspoon for pan

¾ cup packed brown sugar
Sugar Glaze

½ cup confectioner’s sugar

¼ cup heavy (whipping) cream

1 teaspoon vanilla extract
Read more at http://www.foodnetwork.ca/recipe/banana-cranberry-sticky-buns/9388/#c7Ymvo2xWVStXWib.99

To
Assemble1. In a large bowl mash the bananas with the butter to form a very soft,
ever-so-slightly liquid paste. Combine the yeast with this and let
stand at room temperature, allowing the yeast to dissolve (about 5
minutes). Add the egg whites, skim milk powder, brown sugar, salt and
flours and stir with a wooden spoon until a rough mass forms.

2. Scrape it all together with a bench scraper and transfer to a lightly
floured work surface. Knead until it is smooth and elastic, adding more
flour if necessary, about 5 minutes. The dough should be soft but not
sticky.

3. Form the dough into a ball and transfer to a lightly oiled bowl and
cover the bowl with plastic wrap. Allow to rise in a warm, draft-free
spot (on top of the fridge works really well) until it doubles in size –
about 1 ½ hours.

4. Make the filling: in a small bowl, combine the brown sugar and
cinnamon. Set aside.

5. Punch down the risen dough and turn out onto a lightly floured work
surface. Roll out to a 14- by 9-inch rectangle. Brush the surface of the
dough with the melted butter, then sprinkle evenly with the
cinnamon-sugar combination and the dried cranberries or raisins.
Beginning at the long side, roll jellyroll style. Pinch to seal seam and
set aside, covered in a warm spot while you make the sticky bottom.

6. Lightly butter the bottom of a 9 by 13-inch baking pan. In a small
saucepan, combine the butter and brown sugar and cook, stirring until
the sugar has dissolved. Pour the mixture into the pan. Cut the buns
into 12 pieces, about 1 ½ inches wide and arrange, cut side up in the
pan with the sugar-butter mixture. Cover and let rise in a warm,
draft-free place for 30 to 45 minutes (or over night in the fridge) or
until doubled in volume.

7. Bake in a preheated, 350 F oven for 25 – 35 minutes, or until caramel
is bubbling and tops are slightly browned. Meanwhile, make glaze: in a
small bowl, stir together the confectioner’s sugar, cream and vanilla
until the sugar dissolves and the mixture thickens slightly. When the
rolls come out of the oven, allow them to cool slightly and then drizzle
with the glaze while they are still warm. Pull apart and serve warm.
Read more at http://www.foodnetwork.ca/recipe/banana-cranberry-sticky-buns/9388/#c7Ymvo2xWVStXWib.99

Here’s how Bake Off works:
•You make the recipe (follow it or add your creative flair)
•Email us (giveaways@foodnetwork.ca)
a picture and short descriptive blurb before October 16th at 9am ET for
your chance to win! We are giving away cookbooks and fun Food Network
Canada swag!

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