STICKY CINNAMON BUNS

A heavenly, sublime recipe that takes cinnamon buns to new heights.  This recipe started out as classic cinnamon buns more than fifty years ago.   Then I discovered the syrup recipe in an old Time-Life cookbook.  I combined the two recipes and the results are Sticky Cinnamon Buns so good they make grown men cry.  It has stood the test of time.

BASIC SWEET DOUGH (yield: 4-5 dozen rolls depending on size etc)

1 cup milk

1/2 cup granulated sugar

2 tsp salt

3/4 cup cold water

1/4 cup butter, margarine, lard or vegetable shortening at room temperature

1/2 cup barely warm water

2 tsp  granulated sugar

2 packages  fast-rising dry yeast

2 eggs room temperature well beaten

Around 7 cups of flour  (start with a less amount than add more if necessary)

To make up the cinnamon buns have ready a generous 1/2 cup soft butter, a cup or so of brown sugar and around 2 tablespoons cinnamon.

Directions:

In a medium sized saucepan bring milk just to the boil.  Stir in 1/2 cup sugar, the salt,   and the soft shortening.  When the shortening has dissolved add the 3/4 cup cold water.  Cool to lukewarm.

Measure the 1/2 cup lukewarm water into a small warm bowl; stir in the 2 tsp sugar, sprinkle with the yeast and let stand for around 10 minutes then stir until well blended.

In the bowl of your stand mixer Stir in the lukewarm milk mixture, well-beaten eggs and 3 1/2 cups of the flour, measured without sifting.  Beat until smooth and elastic.

Work in sufficient additional flour to make a soft SLACK dough (about 3-4 cups).  You can always work a little  more flour into the dough as you knead it.

Turn the dough out on to your counter and knead until smooth and elastic, about 5 minutes.  The dough should feel silky soft and warm to your touch.

Put the dough into a lightly oiled large warm bowl.  Lightly oil the top and cover with plastic wrap.

Let rise in a warm place (75 to 85F) free from draft, until double in bulk – about 1 1/2 hours.  Punch down dough.  Turn out onto a lightly greased board or table.

Cut into 4 equal pieces with a bench scraper or a greased, sharp knife. Round up each piece, cover and let rest 15 minutes.

CINNAMON BUN  RECIPE for sticky syrup

Make your sticky syrup by putting 1/4 cup water, 1 1/2 cups brown sugar and 4 tbsp butter in a small sauce pan.  Bring to the boil and reduce heat and simmer for about 8-10 minutes until thick and syrupy.  Set aside.

YIELD 16 BUNS

Grease a couple of  8 x 8 x 2 inch pan and/ or muffin tins(large size)

Roll the sweet dough in half.  Roll each half  into a rectangle. (have the dough about 1/2 thick)  Brush lightly with melted butter.  Pour the sticky syrup over the bottom of the pan.   If desired sprinkle the bottom of the pan with chopped walnuts or pecans.

Combine 1/3 cup brown sugar and 1 tsp cinnamon.  Sprinkle evenly over dough

Roll up along the long edge as for jelly roll, sealing edge.  Cut into 16 pieces.

Place rolls in pan, covered with lightly oiled waxed paper and a dry tea towel and let rise in warm place  until double in bulk (11/2 to 2 hours)

Bake in a reheated oven of 375 F. for about 20 minutes.  Turn out on wire rack to cool.

Chef’s notes:

I’ve had several inquiries about how many cinnamon buns does this recipe make.  First of all it depends on how thick you cut the rolls.  I generally cut my one and a half inches thick as the buns will double in size.  For this recipe I used a 8 x 8 inch pan, a 9 by 16 inch pan, and then I had two large pieces left over so I put them into the miniature brioche pans.   If after you’ve cut your buns and filled your pans and you still have dough left over you can put them into muffin tins.     You may end up just having to use three or four sections, so  remember to add a little water to each of the muffin tin sections you don’t use.

Dear Friends, if you are not a regular baker of yeast products remember not to add all the flour at once.  For this recipe start with five cups and then add more as needed.  A slack dough makes a more delicate tender bun.  And don’t we all want perfect buns.

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