Cinnamon Sticky Buns

Cassi Purrington

By
@CassiP

I love to eat these in the morning or for dessert.

Be prepared this is an over night dish.

Images are from the site I got the recipe from.


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Comments:

Serves:

min. 15 (depends on how big you make them)

Prep:

8 Hr 30 Min

Cook:

35 Min

Ingredients

DOUGH:

1/4 c
warm water (105degrees to 115degrees)
1 1/4 oz
active dry yeast package
1/3 c
white sugar
3/4 c
milk
4 Tbsp
unsalted butter, plus more for greasing the bowl
3 large
egg yolks
1 Tbsp
finely grated orange zest
1 1/4 tsp
salt
4 to 4 1/4 c
all-purpose flour, plus more for dusting the cutting board

FILLING:

1/2 c
light brown sugar, firmly packed
1 Tbsp
ground cinnamon
4 Tbsp
unsalted butter

TOPPING:

3/4 c
light brown sugar, firmly packed
4 Tbsp
unsalted butter
3 Tbsp
honey
1 Tbsp
light corn syrup
1 1/2 c
(6 ounces) coarsely chopped pecans ( or hazelnuts) (optional)

Directions Step-By-Step

1
YEAST: the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes. Here's a good photo and description of what the yeast should look like after several minutes.
2
MAKE THE DOUGH: 1.Once the yeast is ready add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes.
2.Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place).
3.After the dough has risen, punch down. Turn out onto a lightly flouredcutting board and let sit 20 minutes.
3
MAKING THE FILLING. 1.Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.
2.Roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.
4
MAKING THE TOPPING. In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.
5
Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.
6
Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.

About this Recipe

Course/Dish: Desserts, Other Desserts
Other Tag: For Kids