CINNAMON BUNS

By AJloves2cook

Recipe developed for the Wolfgang Puck Pressure Oven (Recipe courtesy Wolfgang Puck)

Ingredients

• FOR THE BUNS:
• 1 Lb ball store-bought ready-to-cook pizza dough
• FOR THE FILLING:
• 1 cup Light Brown SUGAR
• 1/2 cup Seedless RAISINS
• 4 Tbsp Unsalted BUTTER, Melted
• 1 Tbsp Ground CINNAMON
• 2 tsp Pure VANILLA EXTRACT
• FOR THE STICKY BOTTOM PAN:
• 2 Tbsp Unsalted BUTTER, Melted
• 1/2 cup Pure MAPLE SYRUP
• 2 cups PECAN Halves
• Pinch of Kosher SALT

Details

Servings 15
Preparation time 90mins
Cooking time 125mins
Adapted from puckoven.com

Preparation

Step 1

1) Preheat the oven to 350°F and set the function to BAKE.

2) On a clean work surface lightly sprayed with nonstick spray, use a lightly floured rolling pin to roll out the pizza dough into a large rectangle about 15x9 inches.

3) In a mixing, bowl, stir together all the filling ingredients with a spatula.

4) Use the spatula to spread the dough evenly with the filling. Starting at a long edge, roll up the dough into a log shape. Pinch the seam to seal the dough along the length of the log. Set aside.

5) For the sticky pan bottom, pour the melted butter into the roasting pan. Evenly drizzle in the syrup and evenly sprinkle in the pecans and salt.

6) With a sharp knife, cut the log of dough crosswise into 15 equal slices, each about 1 inch thick. Place the dough slices cut side down in the prepared pan.

7) Cover the pan with plastic wrap and leave at room temperature to rise for 1 hour; or leave to rise in the refrigerator overnight.

8) Place the oven rack in the bottom position and place pan on the rack.

9) Set the Pressure Release Valve to SEAL and lower Sealing Lever to the SEAL position.

10) Set the Timer to 30 minutes and bake the buns until golden brown.

11) When time is up turn the Pressure Release Valve to VENT and wait for all air to escape. After vented slowly raise pressure bar and press the Door Release Button to open the Door.

12) Transfer the pan to a wire rack to rest at room temperature for 5 minutes. Then, invert a serving platter over the pan. Hold the platter and pan firmly together with oven gloves or hot pads, and carefully invert them together. Lift off the pan to unmold the buns.