Soft Homemade Sticky Buns And Cinnamon Rolls Recipes | Chef Joshua Weissman

Name: Soft Homemade Sticky Buns And Cinnamon Rolls Recipes | Chef Joshua Weissman
Ingredients: Vegetable oil, for greasing bowl; 1/2 cup (120ml) whole milk heated to 98℉ (37℃), plus 1.5 Tbsp (20ml); 2.5 tsp (9g) instant dry yeast; 1.5 Tbsp (15g) all-purpose flour, plus 3 cups (443g); 3/4 tsp (2g) fine sea salt; 3 Tbsp (44g) granulated sugar; 2 large eggs, at room temperature; 3.5 Tbsp (50g) unsalted butter, softened, plus 5 Tbsp (70g), gently melted and cooled; 1/2 cup (125g) packed dark brown sugar; 2.5 tsp (5g) ground cinnamon; Pinch of ground allspice; Pinch of fresh ground nutmeg; 1/2 cup (115g) unsalted butter; 1/2 cup (115g) packed brown sugar; 3 Tbsp (51g) honey; 1.25 cups (140g) toasted pecans, crushed

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Joshua Weissman's recipe takes both sticky buns and cinnamon rolls to the next level of soft and crumbly with a special secret ingredient...tangzhong.

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Ingredients

Vegetable oil, for greasing bowl
1/2 cup (120ml) whole milk heated to 98℉ (37℃), plus 1.5 Tbsp (20ml)
2.5 tsp (9g) instant dry yeast
1.5 Tbsp (15g) all-purpose flour, plus 3 cups (443g)
3/4 tsp (2g) fine sea salt
3 Tbsp (44g) granulated sugar
2 large eggs, at room temperature
3.5 Tbsp (50g) unsalted butter, softened, plus 5 Tbsp (70g), gently melted and cooled
1/2 cup (125g) packed dark brown sugar
2.5 tsp (5g) ground cinnamon
Pinch of ground allspice
Pinch of fresh ground nutmeg
1/2 cup (115g) unsalted butter
1/2 cup (115g) packed brown sugar
3 Tbsp (51g) honey
1.25 cups (140g) toasted pecans, crushed