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Cinnamon Sticky Buns

04-Dec-2004

Today I’m heading out with some friends to cut Christmas trees!  As is normal for this time of year it’s a little rainy and on the cold side.  To help keep us warm I’ve packed a few items for a little "tailgater" after we are done cutting trees. 

I have coffee and Baileys, Satsuma oranges and these wonderful sticky buns that I pulled from the oven just a few minutes ago.  These buns are really easy and everyone always loves them.  The dough is made in a bread machine, although you could also do it the traditional way.  And they are great for holding in the fridge overnight and then baking in the morning, so you have fresh rolls without having to get up at the crack of dawn! 

The recipe is from "The Baker’s Bible". 

Cinnamon Sticky Buns

Bread Machine Recipe – Makes 15 rolls

  • 1/2 cup milk
  • 1 egg
  • 3 Tbsp. butter
  • 1/4 cup sugar
  • 1/2 tsp. salt
  • 2 cups bread flour
  • 2 tsp. yeast

Filling

  • 1/3 cup brown sugar
  • 1 tsp. cinnamon
  • 2 Tbsp. very soft butter

Syrup

  • 3 Tbsp. butter
  • 1/2 cup brown sugar
  • 2 Tbsp. water
  • 30 pecan halves

Put dough ingredients in bread machine in order suggested by your bread machine instructions.  Set for white or sweet bread, dough stage and press Start.

Remove dough from bread machine, punch it down and let rest for 5 minutes to make it easier to work with.   While dough is resting mix brown sugar and cinnamon for filling.  And make the syrup by combining butter, brown sugar, and water in saucepan.  Heat until butter is melted and sugar is dissolved.  Pour into a 9X13 pan.  Coarsely chop the pecans and sprinkle evenly in the pan. 

Roll dough into a rectangle 8" by 16".  Spread the soft butter over the dough.  Thickly sprinkle the brown sugar and cinnamon mixture over the surface, spreading to the edges.  Roll dough into a long cylinder.  Slice crosswise into 15 pieces. 

Place rolls in the 9X13 pan.  At this point the rolls can be covered with plastic and placed in the fridge overnight. 

Let rolls raise in a warm place until doubled in bulk, about 1 hour. 

Bake in preheated 350 degree oven for 17 to 22 minutes.  Rolls must be removed from pan immediately or the syrup will harden and the rolls will stick.  Invert the pan over a large plate or baking sheet.  (Some syrup will run off.) Let them cool slightly and then enjoy!

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2 Comments
  1. Unknown permalink
    09-Dec-2004 11:38 am

    Those buns look good! I\’ll have to give this one a try.– Joe

  2. Culinary permalink
    20-Dec-2004 9:48 am

    Joe – If you check them out, let me know what you think! I hope you\’ll like them! B

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