Caramel Buns

 This week the Alpha Bakers make Caramel Buns.  I've made cinnamon rolls in the past for my kids on
Christmas morning.
.

  Filled with preservatives, artificial flavorings and dye, it was a rare treat.  Being able to make homemade rolls is so much better.

Book in hand, I plotted out the steps like the Panettone.  This recipe, while seeming to be complicated, actually turned out not to be complicated at all, once it was sorted through and the brunch instruction clarified by Nancy on FB.  The rolls start with a Brioche dough.

Brioche sponge blanketed with flour mixture waiting to break through like lava. 

After the first warm rise. .

Rolling and filling after an overnight stay in the frig.

Using plastic wrap to provide even tension while.rolling since I didn't have a plastic ruler.  The dough was covered in a cinnamon, brown sugar and pecan mixture.  Golden raisins.soaked in water and kalua for two days in the frig were sprinkled over the top.  (Still trying to finish off the kalua leftover from Heavenly Cake days.)  They were nice and plump and had such a mild flavor. During the reduction of the raisin syrup I added a half tablespoon of Lyle's Golden Syrup.  It significantly enriched the flavor.

                                                        Proofed and ready for the oven.

                                               Waiting for the delectable raisin butter glaze.

                       Drizzled with the decadent caramel sauce and adorned with toasted pecans,  we sprinkled a bit of sea salt.  It really set off the caramel.

                      Pillsbury  may have lost a  cinnamon roll customer but gained a bread flour one..  So far everyone who has tried them can't believe the caramel.

The Baking Bible by Rose Levy Beranbaum is available on Amazon and Barnes & Noble