Sticky Buns; rich, soft and sweet bread dough rolled with a butter and cinnamon/brown sugar mixture then baked in a butter and brown sugar glaze. If you’re looking for an epic sticky bun experience, this is your recipe. I’ve tried, literally hundreds of different recipes for STICKY BUNS and this is my favorite. This is my adaptation from the 1984 edition of The Fannie Farmer Baking Book.
STICKY BUNS – makes one 8″ round pan
SWEET BUN DOUGH
- 1 package dry yeast
- 1/4 cup warm water
- 1/2 cup warm milk
- 1/4 cup sugar
- 2 teaspoons salt
- 1/4 cup soft butter
- 2 large eggs, room temperature
- 2 1/2 – 2 3/4 cups all purpose flour
- Stir yeast into warm water and let soften while you get everything ready.
- In the bowl of your stand mixer, using the dough hook, combine warm milk, sugar, salt, eggs and butter. You will still have little pieces of butter – no worries.
- Stir in dissolved yeast.
- Add 1 1/4 cups all purpose flour and beat until combined.
- Add remaining flour, 1/2 cup at a time until the dough pulls away from the bowl. Depending on how dry your kitchen is will determine if you’ll need to use all of the flour.
- Allow the dough to knead for 5 minutes on medium speed. I use a timer.
- Your dough will be smooth and soft. Using a bowl scraper or a really stiff rubber spatula, place the dough in another buttered bowl, cover with film wrap and allow to proof until doubled in bulk. This could take anywhere from 45 minutes to two hours. Don’t be in a hurry. You have to let the magic happen.
- Once the dough is properly proofed, punch it down and pour onto a smooth, clean surface so that you can shape it into a 12 x 16 rectangle.
- 1/2 cup + 2 tablespoons soft butter
- 3/4 cup brown sugar
- Beat the butter and brown sugar together until well combined.
- Spread mixture onto the bottom of a greased 8 inch round cake pan.
- Set aside.
- 3 tablespoons melted butter
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- Roll sweet dough into a 12 inch x 16 inch rectangle.
- Brush the melted butter over the entire surface.
- Whisk the cinnamon with the brown sugar then sprinkle it evenly over the surface of the dough.
- Roll the dough, jelly roll fashion so that you end up with a 16 inch log.
- Using a very sharp knife, slice the log into 8 equal portions.
- Place the slices on their sides so that you can see the cinnamon swirl. One in the centre surrounded by the other seven.
- Press the buns down gently so that they are barely touching.
- Cover and let them double in size. Again, don’t rush this. It will take anywhere from 1/2 an hour to an hour and a half.
- Preheat oven to 375*F.
- Place sticky buns on rack a third up in oven.
- Bake for 30 – 35 minutes, until golden brown on top.
- Allow the sticky buns to cool for 5 minutes in the pan then loosen edges with a butter knife and invert over a serving platter or bread board.
- Allow them to cool for at least half an hour before serving.
THE LOVE: This recipe can be prepared right up until the sticky buns are ready for their final raise, then wrap well and freeze until you want to serve them. To finish them, place frozen sticky buns covered loosely with film wrap in a warm spot until doubled in bulk then bake as directed. Obviously, because they are frozen they will take much longer to raise so give yourself lots of time.
Thanks for reading.