Monday, February 27, 2012

Luscious Sticky Buns

I spent the weekend reading Jennifer Reese's awesome book, Make the Bread, Buy the Butter.  After making a list of foods I want to make at home, including croissants and danishes, I decided to make one of my old standbys, sticky buns.  With Cinnabon cinnamon rolls coming in at around $4 a roll, these are definitely worth the effort.  I'm not sure what the individual price for one of my homemade buns is, but I doubt the whole batch costs $4.  Plus, if you do any baking, you're bound to have all the ingredients on hand.

Sticky Buns

12 Tbsp. butter
1 pkg. active dry yeast
1/4 cup granulated sugar
3/4 tsp. salt
3 egg yolks
1/2 cup milk
3-3 1/2 cups flour
3/4 + 1/3 cup light-brown sugar
1 Tbsp. corn syrup
1/2 tsp. cinnamon

Melt 6 Tbsp. of butter in microwave and let cool.  Dissolve yeast in 1/4 cup lukewarm water with a pinch of sugar.  Stir in granulated sugar, salt, egg yolks, milk, 4 Tbsp. cooled butter and 2 1/2 cups of flour.

By hand--or if you're lucky with your Kitchen Aid mixer, knead dough until it is smooth and elastic, about five minutes, working in enough of the remaining flour so that the dough isn't sticky.

Put in a buttered bowl and cover with elastic wrap.  Let rise in warm spot until doubled, about 45 minutes.  To test, press dough with your fingertip.  If an imprint remains, the dough is ready.

Butter a 9" pan.  In a saucepan, combine 6 Tbsp. butter, 3/4 cup brown sugar, and corn syrup.  Stir over low heat until smooth.  Pour into prepared pan.

Combine the 1/3 cup brown sugar and cinnamon.

Punch dough down.  On a lightly floured surface, roll and shape dough into an 18" x 9" rectangle.  Brush with remaining melted butter.  Sprinkle with brown sugar/cinnamon mixture.  Roll up the dough starting with a long side.

Cut into 9 slices and put in the prepared pan.  Cover and let rise until doubled, about 40 minutes.

Heat oven to 375°.  Bake until browned and bubbly, about half an hour.  Let cool in pan for five minutes.  Invert onto plate.  Let stand for 30 seconds before removing pan.  Cool slightly before serving.

Click here to order from Amazon:  Make the Bread, Buy the Butter: What You Should and Shouldn't Cook from Scratch -- Over 120 Recipes for the Best Homemade Foods.

Jennifer Reese's website: the tipsy baker.


  1. These look yummy. I'm making bread right now - wish I'd thought of these instead. -T

    1. These are really yummy. My boys insist I make this at least once every winter.

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