Need a way to get your family out of bed? Bake a batch of these sticky buns! The dough and filling are prepped the day before. In the morning, let the sliced rolls come to room temperature, bake, and the smell of sticky buns will get everybody up. Once baked, they're fluffy with a swirl of cinnamon brown sugar throughout. The sticky part of these sticky buns is a mixture of brown sugar, butter, honey, maple syrup, and corn syrup. It soaks into the top of the baked buns and makes them out of this world good. When these come out of the oven your willpower will go right out the door.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Other Breakfast Yield: 6 Servings
Ingredients :
- DOUGH
- 1/4 cup(s) warm water
- 1 teaspoon(s) plus 1/4 cup granulated sugar
- divided
- 1 package(s) active dry yeast
- 3/4 cup(s) milk
- 4 tablespoon(s) butter
- softened
- 3 large egg yolks
- 1 teaspoon(s) salt
- 4 cup(s) all-purpose flour (about)
- FILLING
- 1/2 cup(s) packed brown sugar
- 1 tablespoon(s) cinnamon
- 4 tablespoon(s) butter
- melted
- TOPPING
- 2/3 cup(s) packed brown sugar
- 3 tablespoon(s) butter
- 2 tablespoon(s) light corn syrup (I use vanilla flavored)
- 1 tablespoon(s) honey
- 1 tablespoon(s) maple syrup
- 1 pinch(es) salt
Intructions :
- To make the dough
- combine the water
- 1 teaspoon sugar
- and yeast in a glass measuring cup; stir to dissolve. Let stand until foamy
- about 5 minutes.
- In a large bowl with a mixer on low speed
- blend the yeast mixture with the milk
- butter
- remaining 1/4 cup sugar
- egg yolks
- salt
- and 3 cups of flour until blended.
- Using a wooden spoon
- stir in another 3/4 cup flour.
- Turn the dough out onto a lightly floured surface.
- Knead until smooth and elastic
- about 5 minutes
- working in enough of the remaining 1/4 cup of flour just to keep the dough from sticking.
- Shape the dough into a ball. Place in a greased bowl
- turning dough to grease the top. Cover with plastic wrap and let rise in a warm place (80-85 degrees F) until doubled in volume
- about an hour.
- Meanwhile
- prepare the filling. In a small bowl
- combine the cinnamon and sugar; set aside. Reserve the melted butter.
- For the topping
- combine all the ingredients in a 1-quart saucepan. Heat over low heat
- stirring occasionally
- until the butter and brown sugar have melted.
- Grease a 9x13-inch baking pan. Pour the warm melted brown sugar mixture into the pan.
- Punch down the dough. Turn out onto a lightly floured surface and let rest for 15 minutes.
- Roll the dough into a 12x18-inch rectangle.
- Brush the dough with reserved melted butter and sprinkle with the cinnamon brown sugar mixture.
- Starting at the long side
- roll up the dough (like you would a jelly roll). Place seam side down.
- Cut crosswise into 16 slices. Place slices
- cut side down
- on the melted brown sugar mixture in the prepared pan.
- Cover and refrigerate for at least 12 hours or up to 15 hours.
- Remove the rolls from the refrigerator 1 hour before baking. Preheat oven to 375 degrees F.
- Bake the buns until golden
- about 30 minutes.
- Remove from the oven. Let cool slightly in the pan; no more than 5 minutes.
- Place a serving tray or jellyroll pan over the top of the baking pan and invert
- removing the baking pan. Serve warm.
- Leftovers can be frozen in foil
- just reheat in the foil foil at 350 degrees F for 15-20 minutes.
Rated 5/5 based on 79 Reviews
Keyword : recipe-American-Other Breakfast-Bake