Tom Hiddleston's cinnamon-pecan sticky buns + a giveaway!

Wednesday, October 8

Tom Hiddleston's Cinnamon Pecan Sticky Buns

When I fall in love (with an ingredient), I tend to use it with reckless abandon. Lately cinnamon has made its sprucey way onto my yoghurt, oatmeal, ice cream, countertop (and yes, even rice). I cannot get enough of this nimble spice. It was only a matter of time & space before I introduced my beloved butter to fickle cinnamon.

Why Tom Hiddleston? I chose the title because of the way it flows off the tongue. It's not exactly seamless but it purrs and crunches and has a lush texture. Also, well...you know; maybe, perhaps, serendipitous-stratosphere permitting...

Tom Hiddleston's Cinnamon Pecan Sticky Buns

I'm not very graceful when it comes to working with yeast (yet!). I meandered into this recipe with a small fistful of anxious pin pricks and a few errant backward glances towards carnival doughnuts. Apparently it was much ado about nothing. Yeast is not at all intimidating as long as you sweep hesitations & negative preconceived  notions aside.

I made two versions of this recipe. The first go 'round was made with challah - the results were stellar but the dough was a little bit fussy and dramatic. Brioche is kinder to the rolling pin and puffs up beautifully in the oven, it's also savagely rich + buttery. Because I'm almost always baking something in a drafty, aroma-clinging kitchen, I've developed a certain level of self-restraint. That restraint melted like sweet cream as soon as I flipped the sticky buns over and watched the dark cinnamon-honey glaze ooze its way, teasingly slow, through the nooks and swirled labyrinths of each roll. The photoshoot is a stormy blur of snapping and noshing on unraveled layers & wayward pecans.

Tom Hiddleston's triple cinnamon pecan sticky buns | une gamine dans la cuisine

One of my birthday presents was a blithe King Arthur Flour gift certificate. Their Vietnamese cinnamon was something I had always found intriguing but I felt it needed a lioness of a recipe..what's more opulent than brioche (and an unkempt sticky spiced glaze)? This cinnamon is majestic! It will reawaken your taste buds and kindly ask that you put all other cinnamon 'bottles' aside, please. The brioche dough was more than happy to embrace the lavish sweetling spice into its buttery confines. I had no idea cinnamon could be so flavourful without overwhelming other ingredients.

One lucky reader will win their very own Vietnamese cinnamon. All you need to do is leave a comment! It can be anything: What's your favourite spice? What are your thoughts on yeast? Have you tried cronuts yet? Do you know someone who knows someone who knows Tom Hiddleston? Challah or brioche...or croissant?

It's not necessary but I would absolutely love it if you would share this post on social media! xo
Pinterest
Twitter (I won't object if you want to include @twhiddleston in the Tweet. I forgot!) :-)
Facebook

The giveaway will run from October 8th - 11pm Tuesday October 14th. I can only ship to U.S. residents (sorry!). Please note that I moderate comments, don't worry if yours is not posted immediately.

If you can't wait, you can order a bottle of the cinnamon elixir directly from King Arthur Flour.


*Edit* Congratulations, Lisa {Authentic Suburban Gourmet}, you're the winner!! I'll be in touch shortly and have the cinnamon sent over asap!! xoxo 

Tom Hiddleston's Cinnamon Pecan Sticky Buns


Tom Hiddleston cinnamon sticky buns
makes about 12-15 buns

brioche
1 packet (1/4 oz) active dry yeast
2 Tablespoons + 1 1/2 teaspoons lukewarm water
2 Tablespoons + 1 1/2 teaspoons lukewarm half & half cream
1 3/4 cup + 2 Tablespoon all-purpose flour
1/2 Tablespoon ground cinnamon
1 teaspoon salt
2 room temperature eggs
2 Tablespoons granulated sugar
1 1/2 sticks (3/4 cup) unsalted butter, softened to room temperature but *slightly* firm (cut the butter into 1-inch cubes)

method
In stand mixer bowl, whisk together the yeast, water and cream until the yeast is dissolved. Add flour, cinnamon and salt. Fit the mixer with the dough hook and pulse a few times on low speed, just to dampen the flour. Increase speed to medium-low and mix for about two minutes or until you're left with a shaggy, dry dough. Scrape down the sides of the bowl and add the eggs + sugar. Beat for about 3 minutes on medium speed until the dough form a ball.

Reduce speed to low and slowly add butter cubes (about 3-4 at a time), beating until each piece is almost completely incorporated into the dough. {Note; don't panic if it seems as though it's taking forever. The dough will take on an almost batter-like consistency.} When all the butter has been added, increase speed to med-high and beat till dough pulls away from the sides of the bowl (about 5-10 minutes).

Transfer dough to a clean bowl and cover with plastic wrap. Leave at room temperature until dough is almost doubled in size (about 40-60 minutes).

Deflate the dough by lifting it up around the edges and dropping it back into the bowl (with a slap!). Cover with plastic wrap and refrigerate. Every 30 minutes or so, repeat the lifting + slapping process until the dough stops rising - about 2 hours. Leave the covered dough in fridge overnight.

sticky buns

for the glaze
1 cup tightly packed, dark brown sugar
8 Tablespoons unsalted butter, cut into 5 pieces
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 cup clover honey
2 cups pecan halves

for the filling
1/4 cup granulated sugar
3 Tablespoons tightly packed dark brown sugar
1 Tablespoon cinnamon
1/4 teaspoon salt
2 Tablespoons unsalted butter, softened to room temperature (it should be soft enough to spread easily)

for the buns
chilled + ready to shape brioche dough (recipe above)

method
Generously butter a 13x9-inch baking pan. {Note; preferably a Pyrex pan.}

prepare the glaze. In a large saucepan, combine the brown sugar, butter, cinnamon, salt, and honey. Stirring frequently, bring to a boil over med-low heat and cook until sugar has dissolved. Pour the hot glaze into prepared pan, evening it out with a heatproof spatula. Sprinkle pecan halves onto glaze; set pan aside.

prepare the filling. In a medium-size bowl, mix together the sugars, cinnamon, and salt. Check on the butter - if it's not soft enough to spread, mash it up a bit with a knife or spoon.

Remove brioche dough from fridge. On a floured surface, roll the dough into a 16-inch square. Use a pastry brush to spread softened butter over the dough. Sprinkle dough with cinnamon/sugar mixture, leaving a 1-inch strip bare on the side farthest from you. Roll the dough into a tight log.

Trim the very ends of the log (most likely they will be bare and uneven). Using a sharp knife, cut the log into 1-inch thick buns. Place buns, cut side down, into glaze-lined pan. Lightly cover the pan with foil and place in a warm area until the buns have doubled in size (about 1 hour and 30 minutes, depending on room temperature). {Note; I placed my pan into a slightly warm oven. I set the oven to 155 F for about 2 minutes, turned it off completely and let it cool for about 5 minutes before sliding in the pan.} The buns are ready when they're puffy, soft and brushing up against each other.

Preheat oven to 375 F. (Remove the pan if you used the oven as a warmer!)

Remove foil and place pan onto a large, parchment-lined baking sheet (this will catch any meandering glaze).

Bake 30-45 minutes or until buns are golden brown and glaze is bubbling. Remove pan from oven and allow buns to rest for about 5 minutes before flipping the pan over. {Note; the glaze is extremely hot so be careful when unmolding. I flipped mine onto the parchment-lined pan.}

The sticky buns are best on the day they're made but will last for about 2 days if kept in an airtight container.

inspired by Dorie Greenspan's Baking: From My Home to Yours

Tom Hiddleston's Cinnamon Pecan Sticky Buns

66 comments:

  1. These rolls are simply exquisite (you had me at savagely rich + buttery :D )! Favorite spice? Cinnamon is high on my list. Yeast and I have an ongoing relationship ;). I have yet to try a cronut, and sadly I don't know Tom Hiddleston. I could never choose between challah, brioche, and croissant - I simply need one of each!

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  2. Mmmhhh, they look and sound fantastic! My kind of naughty treat.

    Cheers,

    Rosa

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  3. With all you bake for him, it is a shame Tom Hiddleston hasn't taken notice. Or maybe he has & he's just biding his time. :) These look gorgeous and I wish I'd've had one for my morning coffee break!

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    1. Thanks, Rachel! Maybe Tom is biding his time, I'd prefer that over the idea he's not yet taken notice. :D

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  4. Oh. my. These sticky buns have my heart, Valerie -- yes to a savagely rich lioness of a treat! We all need those from time to time ;) this looks so, so delicious.

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  5. My 5 fave spices are cardamom,ginger, nutmeg, cloves, & cinnamon.
    My family recipe for cinnamon rolls uses a cardamom dough, these 2
    spices melded in flavor are scrumptious ❤️

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    1. Ann, that sounds like a scrumptious combination! I'll have to give it a try the next time I'm feeling especially spicy.

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    2. Valerie, it is divine!! The aroma in my home, when we make these, is exquisite <3

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  6. yum those look AMAZING! i think cinnamon is my favorite spices :)

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  7. Yeast scares me a bit too, but I love cinnamon rolls so very much. Maybe this will finally be the recipe that I break my reservations with

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    1. Steph, I was a basket case going into this recipe (I didn't want to let down its namesake). ;)
      Seriously though, yeast is not the monster I'd made it out to be. Just make sure to check the date! I had quite a collection of yeast packets aging wearily in my cupboard.

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  8. LOVE love your blog. xo :)

    -rebecca

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  9. This is decadent upon decadent! I've happened on cinnamon so bland, I'd rather use dust, so the thought of Vietnamese cinnamon is intriguing. As always, your photos are lovely, this recipe is perfection, and your writing is swoon-worthy. Thank you Valerie! xo

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    1. Thank you, Meghan. I had been using a bottle of cinnamon that was over two years old so I mistakenly assumed all cinnamon was flat and unexceptional. The Vietnamese cinnamon is in its own spicy league...it's a Godiva truffle to plain cinnamon's waxy chocolate chip. :-)

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  10. Yeast scares me, but one day I'll take on that fear.

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    1. ilene, I know how intimidating yeast can be but once you create something fluffy & wonderful with it, all woes and anxieties fly out the window. :)

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  11. These sound divine, Valerie. The photos are gorgeous, but the way you write about them makes me want to hop in my car and meet you in your kitchen so I can try one. Or, I don't know, maybe bake some of my own.

    Alas, my Canadian address prevents me from entering, so I'll have to check out Vietnamese cinnamon on my own.

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    1. Maybe a trip to Canada is in my someday future... :D
      Beth, the cinnamon is seriously epic + mind blowing!

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  12. have you heard this? I'm a cummings lover, and this is an incredible hiddleston reading.
    https://www.youtube.com/watch?v=-GWtaHZzKA4

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    1. Thank you for the link, Caitlin! I'm going to enjoy with a mug of cosy, strong creamy coffee.
      (I love Cummings too.) :-)

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  13. Oh my goodness - these look and sound absolutely divine! A must make indeed! Stunning photos!

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  14. A stunning post all around. I wish I could have been in your kitchen helping you eat these. :)

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  15. Challah forevermore :) I cannot wait to make these Tom Hiddleston cinnamon sticky buns...they won't last 2 days in my home. Happy Thursday, Valerie :)
    http://lovecompassionatelee.squarespace.com/

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  16. I have made King Arthurs Big Batch Cinnamon Rolls. These will be on the menu this weekend.

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  17. Warm spicy cinnamon.

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  18. making for sunday breakfast … that cinnamon is amazing -- i just ran out and missing it for all the fun fall baking.

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  19. Wow this looks incredibly delicious! Cinnamon is heaven.

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  20. My favorite spice is cinnamon so I would love to win this giveaway! I love to make homemade breads in my breadmaker and I have never tried crounuts! bjn1957{at}gmail{dot}com

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  21. These sticky buns look absolutely amazing - anything with yeast, flour, sugar and butter wins in my book. I will have to take this recipe for a spin. Thanks for sharing!

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  22. Mmmm... I usually save sticky buns/cinnamon rolls for Christmas morning, but I'm feeling VERY tempted right now!

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  23. Cinnamon has to be my favorite spice. I use it in everything!

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  24. Mmmmmm... Tom Hiddleston and cinnamon! ;)

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  25. wow, these are stunning. i want one! cinnamon lover here, can't wait to give these a go. xx

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  26. I'm dying to try Vietnamese cinnamon... But I'm not afraid to admit that my favorite spice of all time is curry powder. We hang out.

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  27. I'm adding this recipe to my baking wish list. I've had a "cronut like" pastry. They couldn't use the name for copy-write purposes but the cronut was simply divine. It exceeded my wildest sweet expectations. I've made several attempts to score the original cronut in NY only to be greeted with the dreaded "Sold Out Cronut" sign in the bakery.

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    Replies
    1. I'm all too familiar with that dismal 'Sold Out' sign! :D I think I should just make my own cronuts...at some point.

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  28. Be still my heart! These. Look. FABULOUS.

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  29. Cinnamon is probably my favorite spice.I would love to try to make these rolls, they look amazing! I also wish I knew Tom Hiddleston :-)

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  30. I'm more than a little obsessed with cardamom lately!

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  31. September always seems to fly! I hope that you got to enjoy your birthday, though:-)

    And I've never made sticky buns but always enjoyed them so I might have to sneak these into my kitchen soon...

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  32. You know, I have never made these. I like them. I've just always gotten them from a bakery. Now I think that I must!
    One thing I do know is that good cinnamon makes a world of difference when you use it in baking. Night and day really from the brown dust that they sell in the store.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~
    margueritecore [at] gmail [dot] com

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  33. I think we need to take a trip to see Tom. I think he must be shy to meet you :) Those buns are look delicious by the way!

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  34. It's hard to pick just one favorite spice. Cinnamon is wonderful, of course, but I love the combo of peaches and cardamom. And if we're not just talking about baked goods then cumin is right up there too.
    flgirl1987 AT yahoo DOT com

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  35. my fiance is the chef of the house, and, sadly, he hates cinnamon. however, I think cinnamon is a lovely addition to lots of things, especially sweets, and I'd love to try some quality cinnamon in my next chocolate dish!

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    1. Heather, you won!! I'll contact you for mailing info, If you don't receive anything from me, it's because I can't find your email addy. If that's the case, please send me an quick little message (my email is in the 'contact' tab at the top of the blog). xoxo

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  36. Thanks for enlightening us about vietnamese cinnamon! Now I want to know what it tastes like!

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  37. These pecan sticky buns are just pure bliss, heaven and so incredibly well suited for October. I've been stuck for so long behind the screen that I barely see seasons change, but it is getting chillier day by day and we need more gorgeous dishes like this to be warm and happy when cold will be upon.

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  38. What a pure decandent breakfast I would have it I made this! Looks so yummy. Love your photos!!

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    1. Lisa, I couldn't get a hold of the fist random. org pick so I drew again and your number came up! Congrats!! I'll be in touch shortly. xoxo

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  39. My favorite spice is cinnamon. I love the fact that it can be used in so many type recipes and can even help you have better health by lowering your blood sugar with diabetes. I love King Arthur's signature flours. They make the best foods created for freshness. Thank you for sharing your recipe and giveaway.

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  40. Don't you love King Arthur Vietnamese cinnamon? And the jar is huge - first time I ordered it I expected one of those dinky grocery store bottles. The scent is mind blowing.

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  41. These look really great! I made sticky buns some time ago but I had somehow forgot all about them, need to make them again asap! Allso, these pictures are great!

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  42. I have one question. After you incorporate the flour mixture and yeast with the dough hook, do you use the dough hook attachment for all the other mixing ass well?

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    1. Yes, the dough hook is used the entire time (even as you're adding the butter). It's a long process but worth the wait, and the shaking stand mixer. :)

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Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie

 

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