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Bacon-Tart Cherry Sticky Buns

From the October 2012 issue of Cuisine at home

Makes: 12 servings

Total Time: 1 hour + rising and baking

3⁄4 cup packed brown sugar1⁄4 cup heavy cream2 Tbsp. light corn syrup1⁄2 tsp. table salt1 cup sliced almonds, toasted1⁄4 cups whole milk1⁄2 cup vegetable shortening1⁄4 cup packed brown sugar1 pkg. active dry yeast (2¼ tsp.)1 cup old-fashioned rolled oats1⁄2 cup hot water4 cups all-purpose flour2 eggs 1⁄2 tsp. table salt1 cup diced thick-sliced bacon6 Tbsp. unsalted butter, softened 1 cup packed brown sugar1 Tbsp. ground cinnamon1 tsp. table salt1 cup dried tart cherries, plumped and chopped
3⁄4 cup packed brown sugar
1⁄4 cup heavy cream
2 Tbsp. light corn syrup
1⁄2 tsp. table salt
1 cup sliced almonds, toasted
1⁄4 cups whole milk
1⁄2 cup vegetable shortening
1⁄4 cup packed brown sugar
1 pkg. active dry yeast (2¼ tsp.)
1 cup old-fashioned rolled oats
1⁄2 cup hot water
4 cups all-purpose flour
2 eggs
1⁄2 tsp. table salt
1 cup diced thick-sliced bacon
6 Tbsp. unsalted butter, softened
1 cup packed brown sugar
1 Tbsp. ground cinnamon
1 tsp. table salt
1 cup dried tart cherries, plumped and chopped

Nutrition Information
Per serving: 723 cal; 38g total fat (13g sat); 81mg chol; 933mg sodium; 82g total carbs; 6g fiber; 13g protein

0Coat a 9×13-inch baking pan with butter.

1For the caramel, boil ¾ cup brown sugar, cream, corn syrup, and ½ tsp. salt in a saucepan over medium-low heat, 2 minutes. Pour caramel into prepared pan, then sprinkle almonds over caramel.

2For the dough, heat milk, shortening, and ¼ cup brown sugar in a small saucepan over medium-low until shortening is melted; transfer to the bowl of a stand mixer. Let mixture cool to 100–110°, then whisk in yeast and proof until foamy, about 5 minutes.

3Soak oats in hot water until all water is absorbed.

4Add 2 cups flour and eggs to the yeast mixture and mix on low with the paddle attachment until combined. Switch to the dough hook and add remaining 2 cups flour, oats, and 1½ tsp. salt. Mix on low speed until incorporated, then increase speed to medium and mix until dough pulls away from the side of the bowl, about 7 minutes.

5Transfer dough to a bowl coated with nonstick spray, cover with plastic wrap, and let rise in a warm place until dough doubles in size, about 2 hours. Lift edges of dough away from the bowl and press air bubbles out with your hands.

6For the filling, cook bacon in a large sauté pan over medium heat until crisp; transfer to a paper-towel-lined plate to cool, then finely chop. Reserve drippings.

7Combine 6 Tbsp. reserved drippings, 6 Tbsp. butter, 1 cup brown sugar, cinnamon, and 1 tsp. salt.

8Transfer dough to a floured surface and gently press to remove air bubbles. Divide dough into two pieces and roll one piece into a 10×16-inch rectangle.

9Spread half the filling over dough, leaving a ½-inch border, then sprinkle half the bacon and cherries over top. Starting at the short end, roll dough, jelly roll-style, into a log. Repeat filling and rolling with second dough half. Freeze logs 10 minutes to firm.

10Slice each log into six rolls and arrange on top of caramel. Cover rolls with a towel and let rise until puffy, about 1 hour; remove towel.

11Preheat oven to 375°.

12Bake rolls until browned, 30–35 minutes. Cool rolls in the pan for 5 minutes, then turn out onto a serving platter.