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1
For the cinnamon buns: In a pot, combine the milk and the butter and bring to a simmer to melt the butter.
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2
Remove from the heat and cool the mixture to 120 degrees F. Grease a bowl with oil.
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3
In a stand mixer fitted with a dough hook, combine the cooled milk mixture, 1 cup of the flour, the sugar, salt, egg and yeast.
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4
Mix with a dough hook on low for 3 minutes.
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5
Add the remaining 2 1/2 cups flour and mix on low until the dough forms a ball and pulls away from the sides of the bowl.
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6
Turn the speed of the mixer up to medium-high and knead the dough for 8 minutes.
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7
Transfer the dough to the greased bowl and cover with plastic wrap and kitchen towel.
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8
Place the dough in a warm place and allow it to proof for 2 hours.
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9
For the filling: Preheat the oven to 375 degrees F. Turn the dough out onto a floured work surface and roll out to a 1/4-inch thick sheet.
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10
Spread the butter over the surface of the dough leaving about a 1/2-inch border around the edges uncovered.
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11
In a bowl combine the brown sugar, granulated sugar and cinnamon.
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12
Spread an even layer of the filling on top of the buttered dough.
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13
Roll up the sheet of dough into a log.
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14
With the seam-side down cut the log into 12 to 16 even portions.
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15
Place the portions in large muffin tins and allow them to proof again until the buns fill the muffin tin.
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16
Bake for 20 to 30 minutes.
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17
For the pecans: In a pan, combine the brown sugar and 2 tablespoons water, and cook until the water is cooked off and the sugar is melted.
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18
In a bowl, toss the pecan pieces with the melted sugar.
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19
Spread the coated pecans on a sheet pan and cool.
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20
Break up the candied pecans once they are cooled, and reserve for later use.
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21
For the caramel sauce: In a pot over medium heat, combine the sugar and corn syrup.
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22
Stir regularly until the sugar begins to melt, about 10 minutes.
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23
Once melted, stir the sugar until it reaches a golden-caramel color.
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24
Remove the caramel from the heat and slowly stir in the heavy cream.
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25
Stir in the butter and hold.
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26
In a saute pan, heat the oil.
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27
Add the apples and saute until tender.
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28
Add the rum and flambe.
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29
Add the apples to the caramel sauce and simmer to marry the flavors, 2 to 3 minutes.
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30
To serve, warm 6 of the cinnamon buns and place the one bun in the center of each plate.
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31
Spoon the apple-rum caramel sauce over the cinnamon buns.
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32
Sprinkle the candied pecans over the caramel sauce.
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33
Top the dressed cinnamon buns with a scoop of vanilla ice cream.
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34
The Food Network Kitchens recommend that when igniting alcohol, use extreme caution.
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35
Remove the pan from the heat source before adding the alcohol.
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36
Pour the alcohol into the pan and ignite with a match or click lighter.
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37
Return the pan to the stove top and gently swirl to reduce the flames.
