Sticky Cinnamon Buns Recipes

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.

OOEY-GOOEY CINNAMON BUNS

Steps:

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

STICKY CINNAMON BUNS

Steps:

• Dissolve yeast in warm water; allow to stand 10 minutes.
• Stir in buttermilk, 1/2 cup butter, the sugar, eggs, 3 cups of flour, the baking powder and salt.
• Stir in enough remaining flour to make the dough easy to handle.
• Turn dough onto lightly floured board.
• Knead until smooth and elastic, about 10 minutes.
• Divide dough in half.
• Roll each half into rectangle, 15x9".
• Spread each rectangle with 2 tablespoons of butter.
• Sprinkle each with half the brown sugar, cinnamon and raisins (optional) and or finely chopped walnuts (optional) if using.
• Roll up, beginning at wide side.
• Cut each roll into 15 slices.
• Place slices on greased baking sheets; cover.
• All to rise until double, about 1 hour.
• Heat oven to 375 degrees F.
• Bake until golden brown, 20-25 minutes.
• Glaze:.
• Combine butter with the powdered sugar in a medium bowl and blend with an electric mixer.
• Add vanilla and hot water and combine.
• Add more powdered sugar or water until your desired consistency.
• Spread over buns.

CLASSIC CINNAMON STICKY BUNS

Steps:

• For the dough, measure all the ingredients into a bowl and stir with a wooden spoon, or blend in a stand mixer fitted with the hook attachment until evenly combined. If mixing by hand, turn the dough out onto a work surface and knead until smooth, about 5 minutes, or if in a mixer, knead for about 3 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, 90 minutes to 2 hours.
• For the goo, add the butter, brown sugar and maple syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling. Pour this into a greased 9-x-13-inch pan the prepared pan and set aside.
• For the filling, stir the brown sugar and cinnamon together and set aside. Have the melted butter ready.
• Turn the risen dough onto a lightly floured surface and roll it out into a rectangle about 18-x-12 inches. Brush the entire surface of the dough with the melted butter and sprinkle with the cinnamon brown sugar mixture. Roll up the dough from the longer side and then cut the roll into 12 pieces. Place these into the prepared pan, evenly spaced, cover with plastic wrap or tea towel and let rise for an hour.
• Preheat the oven to 350 F. Uncover the risen sticky buns and bake them for 40-45 minutes, until they are a rich golden brown. It is recommended to cool the sticky buns for 15 minutes in the pan before inverting to serve.
• The sticky buns are best served the day they are baked.

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.

CLASSIC CINNAMON STICKY BUNS - ANNA OLSON

Steps:

• For the dough, measure all the ingredients into a bowl and stir with a wooden spoon, or blend in a stand mixer fitted with the hook attachment until evenly combined. If mixing by hand, turn the dough out onto a work surface and knead until smooth, about 5 minutes, or if in a mixer, knead for about 3 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, 90 minutes to 2 hours. For the goo, add the butter, brown sugar and maple syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling. Pour this into a greased 9-x-13-inch pan the prepared pan and set aside. For the filling, stir the brown sugar and cinnamon together into soft butter. Turn the risen dough onto a lightly floured surface and roll it out into a rectangle about 18-x-12 inches. Spread butter cinnamon brown sugar mixture over whole surface. Sprinkle soaked and dried raisins if desired. Roll up the dough from the longer side and then cut the roll into 12 pieces. Place these into the prepared pan, evenly spaced, cover with plastic wrap or tea towel and let rise for an hour. Preheat the oven to 350 F. Uncover the risen sticky buns and bake them for 40-45 minutes, until they are a rich golden brown. It is recommended to cool the sticky buns for 15 minutes in the pan before inverting to serve. The sticky buns are best served the day they are baked.

CINNAMON STICKY BUNS

Steps:

• In a saucepot combine the brown sugar, corn syrup, and the butter.
• Cook until sugars are dissolved well.
• Add the broken nut pieces.
• Spoon mixture into the bottom of a 9 x 13 inch baking pan with 2 inch sides.
• In a small bowl combine the granulated sugar, cinnamon, nutmeg.
• Cut each biscuit in half across. Just to make more pieces of dough.
• Dip each biscuit into the cinnamon dry mixture.
• Place cut side down into the baking pan over the brown sugar mixture.
• Bake 375 degrees F.
• oven for 23- 30 minutes, until golden brown.
• Invert onto a serving tray.

STICKY CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast and 1/4 cup sugar in warm water. Add remaining sugar, warm milk, shortening, salt, eggs and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into thirds. Roll each portion into a 12x8-in. rectangle; spread with butter. Roll up tightly, starting at long end. Slice into 1-in. rolls. Place in three greased 11x7-in. baking pans. Let rise until nearly doubled, about 30 minutes. Bake at 350° for 20-30 minutes or until lightly browned. Remove from pans to wire racks to cool. If desired, make icing: Beat all ingredients until smooth and ice cooled rolls.