I’ve made these before and they’re always a hit. For a while I’ve been thinking “I’m going to make them this week” but never did. Finally, I began making them yesterday.These buns are high sugar, high carb, high fat, low protein so forget about it if you’re counting calories.
While they’re baking, a wonderful cinnamony smell will waft out of your kitchen and you’ll know you’ve got something special.
While they’re baking, a wonderful cinnamony smell will waft out of your kitchen and you’ll know you’ve got something special.
I’m not big on baking bread but these are so, so easy to make. They freeze well too, so you can enjoy them at later date without having to wait though all the bread rising and punching down and rising again.
Sticky Cinnamon Buns
Adapted from: Oprah Magazine
Dough:
1/4 cup warm water
1 (1/4-ounce) package active dry yeast
1/3 cup sugar
3/4 cup milk
4 Tbsp. unsalted butter, plus more for greasing
3 large egg yolks
1 1/4 teaspoon. salt
4 to 4 1/4 cups all-purpose flour, plus more for dusting
1/4 cup warm water
1 (1/4-ounce) package active dry yeast
1/3 cup sugar
3/4 cup milk
4 Tbsp. unsalted butter, plus more for greasing
3 large egg yolks
1 1/4 teaspoon. salt
4 to 4 1/4 cups all-purpose flour, plus more for dusting
Filling:
1/2 cup firmly packed light brown sugar
1 Tbsp. ground cinnamon
4 Tbsp. unsalted butter
1/2 cup firmly packed light brown sugar
1 Tbsp. ground cinnamon
4 Tbsp. unsalted butter
Topping:
3/4 cup firmly packed light brown sugar
4 Tbsp. unsalted butter
3 Tbsp. honey
3/4 cup firmly packed light brown sugar
4 Tbsp. unsalted butter
3 Tbsp. honey
2 tbsp. corn syrup/glucose
1 ½ – 2 cups coarsely chopped pecans.
1 ½ – 2 cups coarsely chopped pecans.
- Make the dough. In a bowl combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let it sit until foamy, about 5 minutes.
- Add milk, butter, remaining sugar, egg yolks, salt and 3 cups flour. Knead until blended. Add the remaining 1 cup of flour. Knead dough until smooth and slightly sticky (adding a little more flour if too wet). 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 2 hours. After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.
- Filling: Combine brown sugar and cinnamon and softened butter.
- Roll dough out into a 12″ x 18″ rectangle and spread the 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. Dental floss does a nea
t job. Makes the cut nice and even too. - Topping: In a 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.
- Place dough slices, flat side down, on top of prepared topping. Crowd Leave little gaps to allow the dough to expand. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.
- Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 190°C. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately and invert onto a serving tray or baking dish.
- Serve warm. These would go well with some vanilla ice cream.
While I was separating the buns I couldn’t stopping gobbling down a few. Now I have to pray it doesn’t all go to my thighs.