Easter Morning Toffee Sticky Buns

Spring is in the air, the flowers are blooming, and the anticipation for Easter morning is bubbling! What better way to celebrate than with a warm, gooey, and utterly irresistible treat that will have everyone hopping out of bed this Easter morning? This year, we're taking the classic sticky bun to a whole new level by infusing it with the rich, buttery goodness of Tonja's Toffee!

If you haven't yet experienced the delight of Tonja's Toffee, you're in for a real treat. Crafted with love and the finest ingredients, Tonja's Toffee boasts a perfect balance of sweet caramel, crunchy nuts, and a melt-in-your-mouth texture that's simply addictive. Incorporating it into our Easter morning sticky buns adds a delightful textural surprise to the traditional pecan sticky bun.

So, ditch the same old morning fare and get ready to wow your family and friends.  They're easier to make than you might think, and the aroma alone will fill your kitchen with the promise of a truly special morning.

Easter Morning Toffee Sticky Buns

(Adapted from Sally's Baking Addiction Recipe - Maple Pecan Sticky Buns)

Yields: Approximately 12 buns Prep time: 3 hours (including rise time) Cook time: 25-30 minutes

Ingredients:

For the Dough:

• 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
• 2/3 cup (135g) granulated sugar, divided
• 1 and 1/2 Tablespoons (14g) active dry or instant yeast (2 standard size packets)
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature and cut into 4 pieces
• 2 large eggs, at room temperature
• 1/2 teaspoon salt
• 4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed

For the Sauce:

• 2 cups toffee bits 
• 1/2 cup (8 Tbsp; 113g) unsalted butter
• 2/3 cup (135g) packed light or dark brown sugar
• 1/4 cup (60ml) whole milk
• 1/4 cup (60ml) corn syrup
• 1/4 teaspoon salt

For the Inside:

• 1/4 cup (4 Tbsp; 56g) unsalted butter
• 1/2 cup (100g) packed light or dark brown sugar
• 2 teaspoons ground cinnamon

Instructions:

1. Activate the Yeast:

• In a large mixing bowl, pour the warm milk.
• Add 2 tablespoons of the granulated sugar and the yeast.
• Whisk gently to combine and let it sit for 5-10 minutes until foamy. This indicates that the yeast is active.

2. Combine Wet Ingredients:

• To the yeast mixture, add the remaining granulated sugar, softened butter, eggs, and salt.
• Mix until combined (butter may not be fully incorporated).

3. Gradually Add Flour:

• Gradually add the flour, one cup at a time.
• Continue mixing until a shaggy dough forms that pulls away from the sides of the bowl.

4. Knead the Dough:

• Turn the dough out onto a lightly floured surface.
• Knead the dough for 6-8 minutes until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook for about 5 minutes. The dough should be slightly tacky but not overly sticky. Add a little more flour if needed, one tablespoon at a time, until the desired consistency is reached.

5. First Rise:

• Lightly grease a large bowl with butter or cooking spray.
• Place the dough in the bowl, turning to coat all sides.
• Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

6. Prepare the Pans - Caramel Sauce:

• Grease a 9X13 pan or two 9 inch round pans and cover the bottom with toffee bits.
• Towards the end of the rise time, prepare the sauce.  In a medium saucepan over medium heat, combine the butter, brown sugar, whole milk, corn syrup, and salt.
• Bring to a simmering boil and hold for 2 minutes.
• Remove from the heat and set aside to cool slightly. 
• Pour over the toffee bits in the bottom of the pan(s).

8. Shape the Rolls:

• Once the dough has doubled, gently punch it down to release the air.
• Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches.
• Spread the butter evenly over the entire surface of the dough followed by the brown sugar and cinnamon.
• Starting from one of the long edges, tightly roll the dough into a log. Pinch the seam to seal.

10. Cut the Rolls:

• Using a sharp knife, cut the log into 2 inch pieces, adding each roll cut-side down in the prepared baking dish.

11. Second Rise:

• Cover the dish loosely with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for another 30-45 minutes, or until they look puffy.

12. Bake the Rolls:

• Preheat your oven to 350°F (190°C).
• Bake the rolls for 25-28 minutes, or until they are golden brown on top and the sauce is bubbly.

13. Invert and Serve:

• Once baked, remove the baking dish from the oven and let it sit for 5-10 minutes to allow the sauce to thicken slightly.
• Place a serving platter or large cutting board over the baking dish. Invert the dish quickly but carefully so the rolls release onto the platter with the toffee sauce running all over them.
• Top with the additional toffee bits, serve warm, and enjoy!
  
  

These are more than just a breakfast treat; they're a celebration of spring, family, and the irresistible flavor of Tonja's Toffee. So, gather your ingredients, preheat your oven, and get ready to create a memorable Easter morning that everyone will be talking about long after the last crumb is gone. Happy baking, and Happy Easter!

Sweeten Up and Stay Sweet,

Aubrey