Old-school sticky buns with a caramel twist.
1/4 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weightIn the bowl of a stand mixer fitted with a paddle attachment, combine butter, candi or toasted sugar, cinnamon, nutmeg, and salt. Mix on low speed until moistened, then increase to medium and beat the dark paste until creamy, light in color, and very soft, about 5 minutes. Transfer to a zip-top bag or disposable pastry bag and set aside until needed, up to 24 hours at room temperature.
Just before shaping the dough, line a 9- by 13- by 2-inch aluminum baking pan with parchment . Add the candi or toasted sugar to the pan, along with the salt and plain or toasted cream . Mash with a fork to roughly combine.Turn dough onto a lightly floured surface, dust with flour, and roll into a 13-inch square. Snip a corner from the bag of cinnamon filling, squeeze over the dough, and spread into an even layer with an offset spatula.
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