Sweet Potato Buttermilk Sticky Bun Mix and Gift Kits

Gifts of Good Taste never go out of Style

During the month or two previous to the Christmas season, I spend a lot of time making Gifts of Impeccable Taste Mixes and Chef Tess 52 Method Jar Meals to give to friends and family. Don't you wish you lived closer to me?  Today I'm sharing a new mix recipe for sticky buns! I'm so excited!  I don't know if that's a blessing or a curse, having amazing buns ingredients on-hand for whenever the urge to have sticky sweet potato buttermilk caramel pecan rolls overcomes your better judgement...but I'm thinking it is a blessing. You know, like chocolate is a blessing? Oh...and cheesecake is a blessing. Oh...count your blessings! One sticky bun, two sticky buns, three...mrfllrh brrunnns (stop counting with your mouth full). If you want to make the sticky buns without using a mix you can see my evil-genius post Pumpkin Spiced Peach Sticky-Buns-o-Glory. It works magnificently well.  I love to give out baking kits to busy families. It gives them an excuse to bake with the kids without having to measure ingredients. 

My practical side takes over because I usually use an empty can from one of my many Thrive adventures as the containment unit (oh stars...I just sounded like a science geek) for the kit.

Decorate it however you like. Today I just tied a cute ruffly Christmas apron around the can and just added a note inside with baking directions. 

Chef Tess' Sweet Potato Buttermilk  Roll Dough Mix

4 cup Artisan Bread Flour or Panhandle Milling  whole wheat blended flour

1/2 cup sweet potato powder

1T tsp active dry yeast

1/2 cup sugar 

1 1/2 tsp salt

3 T Whole Egg powder

1/4 cup powdered butter 

To Prepare Dough You will Add:

1 3/4 cups water (cool to the touch)

Spiced Sugar Smear Mix:

1/2 cup powdered butter 
1/2 cup sugar
2T Cheftessbakeresse Wise Woman of the East Spice blend or 1 T cinnamon and 1 tsp pumpkin pie spice

To Prepare Smear you will add:

3T water to this mix and spread inside the cinnamon rolls

Sticky Bun Cream Caramel Glaze mix:

3/4 cup  brown sugar 

1/2 cup  powdered butter 

2T buttermilk powder

1 1/2 cup chopped toasted pecans or walnuts 

Prepare you will add:
3T water

Directions:
1. Combine everything in the dough mix in one-gallon size bowl or mixer. I like that. Knead 5 minutes by hand or 3 minutes in a mixer on medium setting. This is a less developed dough as far as gluten is concerned.
Form into a ball and place in a bowl covered with plastic or a lid for 1 hour, or until doubled in size.

2. Take out of the bowl and place on a floured table or countertop. On a lightly floured counter top, roll into a rectangle, 2 feet long by one foot wide. It will be about 1/2 inch thick. Make sure you lift the dough a couple times and dust underneath with more flour so it doesn't stick to the table.

3. Prepare the smear by adding 3T water to the smear mixture. Spread the smear over the dough in a light coating. Leave about 1 inch on the ends and sides that don't have butter and/or sugar mixture. It will help the rolls seal better.

4. Combine the caramel topping ingredients and heat in a saucepan with 3T hot water, just until the sugar is dissolved, do not boil longer than 2 minutes.

5. Pour nut caramel mixture into a 9 inch by 13-inch casserole pan or divide among individual jumbo muffin pan.
Place rolls in the pan,  1 inch apart (or just in each muffin compartment). Now...lightly mist the tops of the rolls with oil and cover with a loose fitting piece of plastic wrap (or lid). You are going to have to raise the rolls completely, about 1 1/2  hours.

6. Preheat oven to 375 degrees and bake 20-25 minutes. Remove from oven and invert onto a serving dish immediately, using caution to not let the hot caramel coating burn your skin.

More detailed Directions...

Baking Directions:

Combine everything in the dough mix in one-gallon size bowl or mixer with 1 3/4 cup cool water. Knead 5 minutes by hand or 3 minutes in a mixer on medium setting. This is a less developed dough as far as gluten is concerned.

Form into a ball and place in a bowl covered with plastic or a lid for 1 hour, or until doubled in size.

 On a lightly floured counter top, roll into a rectangle, 2 feet long by one foot wide. It will be about 1/2 inch thick. Make sure you lift the dough a couple times and dust underneath with more flour so it doesn't stick to the table. Prepare the smear mix by adding 2T water to the smear mixture. Spread the smear over the dough in a light coating. Leave about 1 inch on the ends and sides that don't have butter and/or sugar mixture. It will help the rolls seal better.

Now roll them up tightly. Pinch seam tightly. Slice the roll into 12 sliced pieces.

Combine the caramel topping ingredients and heat in a saucepan with 3T hot water, just until the sugar is dissolved, do not boil longer than 2 minutes.

Pour nut caramel mixture into a 9 inch by 13-inch casserole pan or divide among individual jumbo muffin pan.

 Place rolls in the pan,  1 inch apart (or just in each muffin compartment).

Now...lightly mist the tops of the rolls with oil and cover with a loose fitting piece of plastic wrap (or lid). You are going to have to raise the rolls completely, about 1 1/2  hours.

Preheat oven to 375 degrees and bake 20-25 minutes. Remove from oven and invert onto a serving dish immediately, using caution to not let the hot caramel coating burn your skin.

There you go!


Always My Very Best,
Your Friend Chef Tess

Freezer -Friendly Cinnamon Roll Mix

Isn't it nice to have a convenient mix for something as evil as cinnamon rolls? Well. I'm sorry to have to be part of this plot to make your thighs bigger  life easier. This is the basic recipe I use for a batch of Freezer-Friendly Cinnamon roll mix. It's nice to be able to control the ingredients and make something fabulous.  I also make the mix for the sugar-spice smear to go inside the rolls. Yup. I shared it earlier this week in the post for the church-ladies' cooking class. That recipe included the directions on how much to buy for 240 rolls for a large group (see that here). However, I wanted to give it its own place-o-glory here on the blog so that it would be a little easier to access in the future for those who only want to make rolls for a few people instead. 

Chef Tess' Perfect Freezer Friendly Cinnamon Roll Mix

yield 2 dozen medium rolls

Cinnamon Roll Mix :

4 ½ cups  California's Best Bread Flour

1T tsp active dry yeast

2T sugar or granulated honey

1 ½ tsp salt

3T Whole Egg powder

To Prepare Dough You will Add:

1 ½ cups water (cool to the touch)

6T oil


Spiced Sugar Smear Mix: 

½ cup powdered butter 
 ½ cup sugar
 2T Cheftessbakeresse Wise Woman of the East Spice blend

To Prepare Smear you will add: 

 3T water to this mix and spread inside the cinnamon rolls


Directions: 

1. Combine everything in the dough mix in  one gallon size  bowl or mixer. I like that. Knead 5 minutes by hand or 3 minutes in a mixer on medium setting. This is a less developed dough as far as gluten is concerned. 
2. Form into a ball and place in a bowl covered with plastic or a lid for 1 hour, or until doubled in size. 
3. Take out of the bowl and place on a floured table or counter top. On a lightly floured counter top, roll into a rectangle, 2 feet long by one foot wide. It will be about 1/2 inch thick. Make sure you lift the dough a couple times and dust underneath with more flour so it doesn't stick to the table. 
4. Prepare the smear by adding 3T water to the smear mixture. Spread the smear over the dough in a light coating. Leave about 1 inch on the ends and sides that doesn't have butter and/or sugar mixture. It will help the rolls seal better. 
5.  Now roll them up tightly. Pinch seam tightly. Slice the roll into 24 1 inch sliced pieces. 
6. Place 1 inches apart. 1 dozen in an oven safe freezer 9 by13 pan (with lid) that has been OILED so the rolls don't stick. 
7.  Now...lightly mist the tops of the rolls with oil and cover with a loose fitting piece of plastic wrap (or lid).You are going to have to raise the rolls completely, about 45 minutes to an hour. 
8. Then instead of baking, place in freezer and freeze solid. Now you can keep these up to one month! When frozen and ready to bake you take these out of the freezer and place oven safe pan on a sheet pan (it must be supported in the oven) bake at 375 degrees 20-25 minutes.

For large rolls that are 2 inches thick, this will only make one dozen rolls. Bake those 25-30 minutes.


 Get the Printable Recipe
There you go! Make fat thighs more cinnamon rolls. 


Always My Very Best,
Your Friend Chef Tess