Memere’s Fernie Cinnamon Buns

Requires about 1 hour of active work, and must rise for 1 hour to overnight. My reccomendation is to enjoy morning cinnamon buns by preparing the buns the night before and let them rise overnight.” Makes : 12 large buns (fills 13” x 9" x 2” pan) Equipment : Small bowl ; large bowl / or stand mixer w. Dough hook ; fine-mesh-strainer (for sifting) ; rolling pin ; stiff spatula, 13x9x2” pan (stainless steel is best); cookie sheet (for flipping)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Warm the water to 80°F. *If using Active Dry Yeast: Dissolve 1 tsp sugar and yeast into water; let stand for 10 minutes; stir.

Step 2

Meanwhile - In a large bowl, heat sour cream until lukewarm and butter until melted. 1 Tbsp sugar, baking soda and salt. Add the water/sugar/yeast mixture and the beaten egg. Gradually sift in flour until a loose dough forms. (Likely need more than the 550g called for) Turn out onto a floured surface and knead until dough thickens. Perform strength building folds for eight minutes. (Stretch, fold, and slap) Form into a ball and let rise, covered, at room temp for 1 hour.

Step 3

While the dough is proofing, melt the butter, stir in the brown sugar and corn syrup (or milk or maple syrup) until sugar is melted. Do this in the 13x9 pan, in the oven for convenience. *Optional : stir in pecans or raisins if you like (or bacon bits, or anything else)

Step 4

Roll dough with a rolling pin, on a well floured surface, into ≈ 13" x 9" rectangle. Spread the warm butter on top with a stiff spatula, or fingers. Sprinkle cinnamon and brown sugar generously. Roll up tightly from the long side, then cut into 12 even pieces. *“Try folding the end of a roll under itself, and cutting thicker/taller.” Place in a 13" x 9" x 2" metal baking dish (no parchment needed). Let rise covered, until doubled, either : In a warm oven (OFF) (≈ 1hr) or. At room-temp (≈ 2hrs) or. In the fridge (≈ 8hrs)

Step 5

Place a cookie sheet under the baking dish. Bake on the middle-low rack at 375°F (325°F in my oven) for 35 - 45 min. Remove once risen and golden brown on top. Allow to cool for just 5 minutes. Place an inverted cookie sheet on top of the pan, flip and leave the baking pan on top of the buns to allow the caramel to drip and cool (≈ 5min). Scrape remaining caramel out of the pan and spread onto the buns. Enjoy :) ♥️