Sticky bun? Cinnamon roll? I think the distinction is whether you cover the top with that white sugar glaze you see in bakeries. I like the glaze, but, but is superfluous. And I find it actually detracts from the cinnamon flavor that I crave.
These buns/rolls are my favorite. Why? Because the dough itself is sweet and soft. You can freeze these buns and, when they are defrosted, they remain perfectly sumptuous.
The recipe for the buns comes first here, followed by the underlying recipe for the sweet dough. Yes, these take a little time. Yes, it would be faster to rip open that cardboard container you bought at the grocery store. Yes, that would be a big, big sin.
Many of us are at home. We are pinned in any way, so what the heck. Make the dough. Take you time. Enjoy life. Enjoy cinnamon.
Sure, if you want. Frost them, too!
Yield: 24 buns, medium-sized or 16 large ones
- Sweet-Roll Dough [Recipe follows]
- 12 tablespoons (1 ½ sticks) butter, softened
- 1 ½ cups packed brown sugar
- 3 tablespoons dark corn syrup
- 6 tablespoons (¾ stick) butter, melted
- 1 cup packed light brown sugar
- 3 tablespoons cinnamon
- ½ cup chopped nuts
- ½ cup raisins (optional)
Prepare the dough and set aside to rise.
To make the caramel glaze, beat the softened butter, brown sugar and corn syrup together until thoroughly mixed. Spread evenly over buttered bottoms of three 8-inch round cake or pie pans (or a combination of pie and cake pans). Suzi uses two 9-inch pans with thicker slices
After the dough has had its first rising, roll it on a floured surface a rectangle about 32 by 12 inches and ⅓ inch thick. Brush the surface with the melted butter. Mix together thoroughly the brown sugar, nuts, and raisins if using. Sprinkle evenly over the buttered dough and press in gently with your fingers. Beginning with a long side, roll the dough up like a jelly roll, then cut it into pieces about 1 ¼ inches for medium size [1 ½ inches wide for thicker ones] —you should have 24 slices, for medium rolls, or 16 for larger ones Place 8 pieces, cut side down, in each of the prepared pans, ting 7 around the edge and 1 in the middle. Press the pieces down gently so they just touch. Cover and let rise until puffy, swollen, and doubled in size.
Bake in a preheated 375-degree oven for about 25 minutes, or until golden brown on top. Remove from the oven and let cool in the pans for 5 minutes so the glaze will set, then invert onto serving boards or platters; some of the glaze will dribble over the sides. Serve warm.
Sweet Roll Dough
Yield: enough for one batch of Sticky Buns
- 2 packages active dry yeast
- ¼ cup warm water
- 1cup milk, warmed
- 8 tablespoons (1 stick) butter, softened
- 3 eggs at room temperature (warm with hot water if coming right out of the refrigerator)
- ½ cup sugar
- 2 teaspoons salt
- 5 ¼ to 5 ¾ cups all-purpose flour
Sprinkle the yeast over the warm water in a small cup or bowl, stir, and let stand for 5 minutes, until the yeast dissolves. Put the milk, eggs, sugar, and salt in a large mixing bowl and beat well. Stir in the dissolved yeast. Add 2 ½ cups of the flour, and beat until smooth and well blended. Add 2 1/2 cups more flour and beat until the dough holds together in a rough, shaggy mass. Turn out onto a lightly floured surface and knead for a minute or two. Let rest for 10 minutes.
Resume kneading for 8 to 10 minutes more, gradually sprinkling on a little more flour if the dough sticks to your hands, until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in bulk.
Punch the risen dough down. It is now ready to be formed and baked for the Sticky Buns. You can also freeze.
Source: Lost Recipes by Marion Cunningham [Knopf, 2003]
Photo Information [Top]: Canon T2i, EFS 60mm Macro Lens, F/4 for 1/50th second at ISO‑500
Photo Information [Bottom]: Canon T2i, EFS 60mm Macro Lens, F/4.5 for 1/50th second at ISO‑500