WOODFIRED CHRISTMAS STICKY BUNS

I grew up in a small rural community in Southwestern Ontario. On Saturday mornings my family would venture to the market and if we got there early enough we'd get some Chelsea Buns from the Mennonites ( if you weren't there early they would likely sold out). These never lasted more than a day with the sticky candied cherries and fluffy cinnamon rolls. I promise you they are that good and I am going to show you how I make them at home.

Making these fresh brought me back to the smell and sticky buttery sugar coating I loved as a child. I will say eating these warm was a life changing experience. These make a special treat and the best part is making them the night ahead so all you have to do in the morning is bake and serve. This recipe is one of my holiday classic recipes.

I speciality created this recipe to be SIMPLE. If you are more into baking and making your own down I suggest replacing the pizza dough ball with your own homemade one as recipe uses pizza dough that I buy at the grocery store. I believe sometimes we need a break and this hack comes in so handy for many recipes I do. The whole work smart not hard applies as a working parent. 

These unside-down cinnamon rolls are sticky, sweet and perfect for the Christmas brunch feast.

UPSIDE-DOWN LOADED STICKY CINNAMON BUNS - (Chelsea Buns)

RECIPE

What you need: Mixing bowl, rolling pin, 9x5 baking pan, cooling rack

MAKES: 8 Rolls

Prep Time: 15 minutes

Cook Time: 25 Minutes

INGREDIENTS

• 1 raw pizza dough ball (I buy at the grocery stores see picture).

• 1/4 cup + 2 TBSP melted butter

• 1 cup brown sugar

• 2 TSP Cinnamon

• 1/2  Cup Golden Raisins

• 1/4 Cup maraschino cherries or other dried fruits like currants, cranberries, etc

• 3 TBSP pecans (or other nuts)*

DIRECTIONS

Roll out pizza dough, layer with cinnamon brown sugar butter and sprinkle raisins before rolling.

1. In a bowl combine butter, brown sugar and cinnamon. Stir until combined. Put 1/3 of the mixture into the baking pan. Add 2 TSBP water and mix creating a thicker paste. Spread across the bottom. It may appear clumpy. 

2. Space out 8 cherries to be the center of each roll. Sprinkle pecans or nuts. Set aside.

3. Roll out pizza dough into a large rectangular shape. Spread remaining cinnamon sugar butter on the entire rectangular dough. 

4. Roll gently not stretching dough into a rolled log. 

5. Cut into 8 rings. Place rings in Baking tray. (let rest one hour. or on the counter overnight covered).

6. Once ready to bake preheat  grill or oven to 375F.

7. Bake for 25 minutes. 

8. Remove from  oven/grill and let cool for 5-7 minutes. 

9. Place a tray under a cooling rack (this is the messy fun part) and turn the tray upside down (I like to run a knife around the perimeter before doing so just to ensure its not stuck) and slowly lift the pan. 

10. Let cool a few minutes before serving. 

11. Store in  foil or air tight container for a day or two (if they last that long!).

Before putting the cut cinnamon rolls into the pan, layer with brown sugar butter, cherries and nuts. Allow it to rest overnight if you want to serve them warm and fresh for Brunch.

NOTES: I encourage you to make these the night ahead and let sit overnight to rise. 

I use my Pit Boss Grills wood pellet grill to bake these. You can do it all on your grill or easily in your oven! Whatever works for you. 

Different dough will rise differently. Ensure you give the dough time and space to rise in the pan. 

These will cool to a harder bake compared to a traditional cinnamon bun because of the fruit in it. 

Enjoy!