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Cinnamon Sticky Buns

02-Jan-2008
 
 
 
 
 

Yesterday some friends and I got the New Year off to a great start by meeting in the Washington Park Arboretum, having a sort of "tailgate" party and then taking a walk to an area of the park, Winter Garden, that is filled with winter blooming plants.  I brought these sticky buns, fresh from the oven and still a bit warm, to share. 

 

Although the recipe uses a bread machine, I think you could pretty easily make the dough the more traditional way. 

 

The recipe is from,  The Baker’s Bible: Over 350 Recipes for Breads, Tarts, Cakes, Cookies, and Pastries

 

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 manchine 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 3 rows in the 9X13 pan.  At this point the rolls can be 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. Jennifer permalink
    24-Jan-2008 7:48 pm

    What a great idea!What in the world is that amazing bursting tree called.-jenj

  2. Culinary permalink
    28-Jan-2008 9:17 pm

    jenj:  It\’s Witch Hazel – there are lots of varieties.  Some have golden or yellow flowers. 

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