Sticky Cinnamon Buns
- Ready In:
- 37mins
- Ingredients:
- 15
- Yields:
-
4 9 inch pans
ingredients
-
dough
- 4 1⁄2 teaspoons active dry yeast (2 packages)
- 1 cup lukewarm water (between 100 and 110F)
- 1⁄2 cup plus 1 tbsp sugar
- 1 cup scalded milk
- 6 tablespoons melted butter
- 2 teaspoons salt
- 3 eggs, beaten
- 7 cups sifted unbleached all-purpose flour
-
filling
- 1⁄2 cup butter, melted
- 1⁄2 cup brown sugar
- 1 cup pecans, chopped
- 1⁄4 cup cinnamon (or less depending on your tast)
-
sticky
- 2 cups butter, softened
- 2 cups pecans, chopped
- 2 cups brown sugar, packed
directions
- In a large bowl , sprinkle yeast into lukewarm water and add 1 tbsp sugar. Stir to dissolve. Mix the melted butter, 1/2 cup sugar, and salt into the scalded milk. Cool the milk mixture to lukewarm and add to yeast mixture. Add beaten eggs. Mix well. Add one-third of the sifted flour and mix batter until smooth and satiny. Add remaining flour gradually and switch to hands or dough hook as dough stiffens. Knead for a few minutes. Grease the surface and cover the bowl with a damp cloth and let rise in a warm place (about 80F) until doubled in size (about an hour).
- Meanwhile, prepare 4 9-inch round pans. Spread one stick of butter (4 oz.) into the bottom of each pan. Sprinkle with brown sugar and pecans.
- When dough is ready, punch it down and roll it out onto a lightly floured surface. Shape it into a large rectangle. Brush butter onto the dough and sprinkle the brown sugar, pecans, and cinnamon evenly over the butter. Roll the dough like a carpet and pinch the end onto the roll. You can use some water to help it stick to itself. Slice the roll into 1/2 inch to 3/4 inch pieces and set in baking pans. Cover the pans with a damp cloth and allow to rise a second time until doubled in size (about 45 minutes).
- Bake at 375 for 35 minutes or until golden brown and bubbling. Remove from oven and invert onto serving plate. Let cool. Serve that day.
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Reviews
-
Since I made this recipe at a time when there were only 2 of us to do the eating, I cut the recipe in half, & even then, my other half generously volunteered to take a pan of them to share at work! Glad he dis 'cause otherwise I might well have eaten most of them myself ~ THESE BUNS ARE REALLY, REALLY GREAT TASTING, & I particularly enjoyed the fact that the 'sticky' came from butter & brown sugar! Thanks for posting a very nice keeper recipe! [Tagged, made & reviewed in Zaar Chef Alphabet Soup tag]