Cinnamon Date Sticky Buns Recipes

CINNAMON-DATE STICKY BUNS

Steps:

• Prepare the dough: Combine 1 cup flour with the water, sugar, eggs, yeast and half-and-half in the bowl of a stand mixer fitted with a paddle attachment. Stir on low speed until combined. Let stand, undisturbed, 2 minutes, then gradually stir in 2 cups flour on low speed.
• Switch to the dough hook attachment, set the machine to medium speed, and add as much of the remaining flour as necessary (an additional 2 to 3 cups) to make a dough that just cleans the side of the work bowl. Gradually add the butter and salt, then continue beating on medium speed until the butter is no longer visible, 1 to 2 minutes, scraping down the sides of the bowl and the dough hook as necessary. Cover the finished dough with a clean towel, transfer it to a warm location and let it rest, allowing the dough to double in size, 1 to 2 hours. (You can also cover the dough with plastic wrap and refrigerate overnight. Let the dough come to room temperature for 30 minutes before continuing.)
• While the dough rises, make the date paste: Add the dates, lemon juice and 1 cup/235 milliliters water to a small saucepan. Cook over medium-low, stirring occasionally, until the dates are completely softened and the texture of applesauce, 6 to 8 minutes. Stir in the orange zest, cinnamon and cardamom. Transfer to a shallow bowl to cool.
• After dough has risen, remove the dish towel, punch the dough down and turn it out onto a floured work surface. Butter 2 9-inch cake pans. Using floured hands or a floured rolling pin, press or roll the dough flat and into a rectangular 15-by-10-inch shape. Use a spoon to spread the date mixture evenly over the dough, then roll the dough crosswise into a tight, 15-inch-long cylinder. Cut into 14 rolls (each a little wider than 1 inch) and transfer the rolls to the prepared cake pans, arranging 7 rolls in each pan so spirals are visible. Cover loosely with plastic wrap and let the dough rise a second time, 20 to 30 minutes.
• While the rolls are rising, heat oven to 350 degrees. Once the rolls have risen, bake until deeply golden-brown, 30 to 35 minutes.
• As rolls bake, make the caramel sauce: Add the sugar, corn syrup and 1/4 cup/60 milliliters water to a medium saucepan. Cook over medium-high, undisturbed, until the sugar turns a light amber color, about 10 minutes. Remove saucepan from heat and whisk in the butter until melted and incorporated, then whisk in the cream and sea salt. When the buns are done, drizzle the caramel sauce on top, saving a little sauce to brush on any remaining dry spots. Serve the buns warm.

CINNAMON STICKY BUNS

Steps:

• Make the filling: Combine brown sugar and cinnamon in a small bowl. In a separate bowl, melt butter and keep separate.
• Remove from oven and invert: Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.

CINNAMON ROLL STICKY BUNS

Steps:

• Combine 2 cups flour, yeast, and cinnamon for dough in the bowl of a stand mixer fitted with the paddle attachment.
• Combine milk, sugar, and salt in a microwaveable bowl; microwave on high in 1-minute increments until very warm, but not hot to the touch, 2 to 3 minutes.
• Add milk mixture to the dry ingredients; mix on low speed until combined. Add melted butter; mix until well combined. Mix in eggs until incorporated.
• Scrape the paddle attachment and switch to the dough hook. Mix in the remaining flour until dough is fairly easy to handle. Turn out into an oiled bowl and cover with plastic wrap. Place over a bowl of hot (not boiling) water and let rest until doubled in size, about 1 hour.
• Punch dough down and turn out onto a floured surface. Roll into a 1/2-inch thick rectangle. Spread softened butter evenly over the surface, then sprinkle with cinnamon, and finally brown sugar. Roll up the rectangle jelly roll-style and cut into 12 equal parts. Place the rolls flat on a parchment-covered cookie sheet and cover with plastic wrap and a towel. Let rise in a warm, draft-free place until doubled in size, 40 minutes to 1 hour. Don't worry if they don't touch, they will continue to rise when baking.
• While the rolls are rising, preheat the oven to 375 degrees F (190 degrees C).
• Bake rolls in the preheated oven until golden brown on top, 20 to 25 minutes. Remove from the oven and brush with the remaining softened butter. Serve hot.

CINNAMON STICKY BUNS

Steps:

• In a saucepan, combine the brown sugar, corn syrup and butter; cook and stir until sugar is dissolved. Add the pecans. Spoon into a greased 13-in. x 9-in. baking pan., In a shallow bowl, combine sugar and cinnamon. Cut each biscuit in half; dip in cinnamon-sugar. Place, cut side down, over brown sugar mixture. , Bake at 375° for 25-30 minutes or until golden brown. Invert onto a serving plate; serve warm.

CINNAMON PECAN STICKY BUNS

Steps:

• Place the flour, sugar and 1 tsp salt in a mixing bowl, then rub in the pieces of butter until the mix has the texture of breadcrumbs. Tip in the yeast and eggs. Pour in the milk and mix well until you get a soft dough (you may need to add a little more milk). Knead in a mixer with a dough hook for 7 mins or by hand for about 15 mins until the dough is smooth, soft and springy. Tip into a lightly oiled bowl, cover with oiled cling film or a clean tea towel, then leave to rise in a warm place for about 1 hr or until doubled in size.
• Make the filling: place the cinnamon, sugar and pecans in a food processor, then whizz until the nuts are finely ground. Punch down the dough and knead to knock out the air, then split the dough in two. Roll and stretch each piece to form a 25 x 35cm rectangle.
• Melt the butter for the topping. Brush half all over each rectangle, then sprinkle half the filling mixture over each. Use a rolling pin to press the filling into the dough. Tightly roll each rectangle up from one of the long ends to get a thick log, then pinch the ends together to seal. Cut each log into 8 pieces. Can be frozen for up to 1 month.
• Brush two 20 x 30cm deep baking trays with melted butter. Mix the maple syrup and sugar into the remaining butter, then pour this over the bottom of each baking tray, swirling around so it is coated. Sprinkle with the pecans. Place the rolls on the tray, leaving a gap of at least 2cm around each roll. Cover with lightly oiled cling film, then keep in a warm place for about 30 mins until lightly risen.
• Heat oven to 180C/fan 160C/gas 4. Remove the cling film from the tray, then bake for 30 mins until the buns are lightly browned and feel firm. Serve warm, sticky-side-up.

CINNAMON-WALNUT STICKY BUNS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine mashed potatoes, sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For topping, in a small saucepan, melt butter. Stir in brown sugar, honey and cinnamon. Divide mixture among 3 greased 9-in. round baking pans, spreading evenly. Sprinkle with walnuts., For filling, in a small bowl, mix sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll 1 portion into an 18x12-in. rectangle. Brush with 1 tablespoon melted butter to within 1/2 in. of edges; sprinkle with 1/4 cup sugar mixture., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough, butter and sugar mixture. Place 8 slices in each pan, cut side down. Cover with kitchen towels; let rise until doubled, about 30 minutes. Preheat oven to 350°., Bake 30-35 minutes or until golden brown. Immediately invert onto serving plates. Serve warm.