Sticky Buns
Breakfast

Sticky Buns

Yeast dough is usually rolled around cinnamon, sugar, and other spices to create sticky buns, sometimes referred to as cinnamon rolls or sticky rolls. Sticky buns are a popular baked delicacy. Due to its high moisture content and the addition of butter or oil, the dough becomes sticky and mushy. It is frequently served for breakfast or dessert. You can also modify sticky buns to include different fillings, including chocolate chips, almonds, or fruit.

Sticky buns (also referred to as honey buns or caramel buns) originated in Germany. Sticky buns were introduced to Americans by the Pennsylvania Dutch settlers as a sweet breakfast bread filled with brown sugar, nuts, and sometimes cinnamon.

Sticky Buns Ingredients

For the dough:

  • 1/4 cup warm water (105 to 115 degrees)
  • 1 1/4-ounce package active dry
  • 1/3 cup sugar
  • 1 cup milk
  • 2 tablespoons solid shortening
  • 1 teaspoon salt
  • 1 egg, beaten
  • 4 to 4 1/2 cups all-purpose flour, sifted

For the filling:

  • 1/2 cup sugar
  • 2 tablespoons cinnamon
  • 1/4 cup unsalted butter, melted

For the topping:

  • 2/3 cups brown sugar
  • 1/3 cup unsalted butter
  • 1 cup chopped pecans (optional)

Sticky Buns Directions

For the dough:

  1. 1/4 cup warm water (105 to 115 degrees), 1 1/4-ounce packet active dry yeast, and 1 teaspoon sugar should all be combined in an electric stand mixer. After stirring to dissolve, wait five minutes or so until frothy.
  2. . Heat one cup of milk in a pot, then add one teaspoon of salt, two tablespoons of shortening, and 1/4 cup sugar. Stir to combine and melt the shortening.
  3. After allowing it to reach room temperature, combine it with one beaten egg and one and a half cups of flour in the yeast mixture. Blend with a low-speed mixer.
  4. Change to a dough hook and gradually incorporate the remaining flour once more on low speed. Turn the speed up to medium and knead the dough for three to five minutes, or until it’s smooth and slightly sticky (if it’s too wet, add a little extra flour). In the event that your mixer does not have a dough hook, add the remaining flour on low speed, then increase to medium and mix until all of the flour is combined. After transferring the dough to a floured surface, knead it by hand for five minutes.
  5. Roll the dough into a ball and transfer to a big basin that has been oiled. Put a towel or piece of plastic wrap over the bowl. Allow to rise for approximately one hour (or two hours if not in a completely warm location) in a warm place until it doubles in volume.
  6. Punch down the dough when it has risen. Place it on a lightly floured board and allow it to rest for twenty minutes.

For the filling:

  1. Mix 1/2 cup sugar and 2 teaspoons cinnamon in a small bowl, then set it aside.
  2. Form dough into a rectangle measuring 12 by 18 inches. After brushing with 1/4 cup of melted unsalted butter, mix the sugar and cinnamon.
  3. Roll out the dough, starting from the long side, into a cylinder. Transfer to a level surface, seam-side down, and cut into 16 crosswise slices.

For the topping:

  1. Mix 1/3 cup unsalted butter and 2/3 cup brown sugar in a 1-quart saucepan over low heat, stirring until the butter and sugar melt.
  2. Transfer the mixture into a 9-by-13-inch pan that has been oiled, and optionally top with 1 cup of chopped pecans.
  3. Put the dough slices on top of the prepared topping, flat side down. Until they touch, cram them in. Give it an hour to rise.
  4. Set oven temperature to 300°F. Bake for 30 to 35 minutes, or until buns are brown.
  5. After taking the pan out of the oven, quickly flip it over onto a baking dish or serving tray. If at all feasible, let the buns cool slightly before serving heated.

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