When you have something good, share it. That’s my philosophy.
Call these cinnamon buns or rolls, sticky buns, or whatever you want; they’re all the same.
So, here goes another delicious recipe that’s a hit with everyone who tastes it. The nice thing about making your own sticky buns, is you make them the way YOU like them. If you like raisins, add them. If you don’t like cinnamon, leave it out. If you’re allergic to nuts, leave those out too. Maple syrup fanatics like me can use it instead of corn syrup. You can even make these in the breadmaker; at least the mixing and kneading part.
12 Tbsp. butter (works out to almost ½ lb)
1 pkg active dry yeast (2 ¾ tsp)
¼ cup sugar
¾ tsp salt
3 egg yolks
½ cup milk
3 to 3 ½ cup flour
¾ + 1/3 cup light brown sugar
2 Tbsp. corn syrup
¾ cup pecan halves
½ tsp cinnamon
- Melt 6 Tbsp of the butter and let cool. Dissolve yeast in ¼ cup lukewarm water. Stir in sugar, salt, yolks, milk, 4 Tbsp. of the cooled butter and 2 ½ cups of the flour.
- Turn out onto a lightly floured work surface. Knead until dough is smooth and elastic, about 5 minutes, working in enough of the remaining flour so that the dough is no longer sticky.
- Put in a buttered bowl, cover with plastic wrap and let rise until doubled in bulk, about 45 minutes. To test, press dough with your fingertips. If an imprint remains, the dough has doubled.
- Butter a 9” baking pan. In a sauce pan, combine 6 Tbsp. butter, ¾ cup brown sugar and the corn syrup. Stir over low heat until smooth. Pour into prepared pan and strew ½ cup of the pecan halves on top.
- Combine the 1/3 cup brown sugar with the cinnamon. Chop remaining ¼ cup pecans.
- Punch dough down. On a lightly floured work surface, shape into an approximately 18” x 9” rectangle. Brush with the remaining 2 Tbsp. melted butter. Sprinkle with the brown sugar and cinnamon and the chopped pecans. Roll up dough starting with a long side.
- Cut into 9 slices and put in the prepared pan. Cover and let rise until doubled, about 40 minutes.
- Heat oven to 350°. Bake until browned and bubbly, approx. 20 -30 minutes (I check it with a toothpick). Let cool in the pan 5 minutes. Invert onto a serving plate and let stand about 30 seconds before removing pan. Cool slightly before serving.
Be sure to watch baking as sometimes the syrup bubbles over the sides and may cause a fire. I usually put an old rectangular cookie sheet underneath to catch the drippings. PLEASE BE CAREFUL!!!
Make your favourite cream cheese frosting to serve with the sticky buns:
Cream Cheese Frosting
½ pkg cream cheese
1/8 cup butter
1 ¼ cup icing sugar
1 tsp vanilla
Beat all ingredients until smooth. Store in refrigerator and slightly heat small portions to pour over heated sticky buns.
You can double these ingredients to spread over carrot cake, spice cake, or pumpkin cake. Thanks to my friend Deb in Mississauga for the frosting recipe.