Name: Cinnamon Sticky Buns
Prep time: 45 min
Cook time: 45 min
Yield: 15
Ingredients: 1/4 cup warm water (105°F to 115°F) -; 1 (1/4-ounce) package active dry yeast -; 1/3 cup sugar, divided -; 3/4 cup milk -; 4 tablespoons unsalted butter (at room temperature), plus more for greasing -; 3 large egg yolks -; 1 tablespoon finely grated orange zest -; 1 1/4 teaspoon salt -; 4 cups all-purpose flour, divided, plus more for dusting -; 1/2 cup firmly packed light brown sugar -; 1 tablespoon ground cinnamon -; 4 tablespoons unsalted butter -; 3/4 cup firmly packed light brown sugar -; 4 tablespoons unsalted butter -; 3 tablespoons honey -; 1 tablespoon light corn syrup -; 1 1/2 cups (6 ounces) coarsely chopped pecans -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Cinnamon Sticky Buns

1. 1/4 cup warm water (105°F to 115°F) -

2. 1 (1/4-ounce) package active dry yeast -

3. 1/3 cup sugar, divided -

4. 3/4 cup milk -

5. 4 tablespoons unsalted butter (at room temperature), plus more for greasing -

6. 3 large egg yolks -

7. 1 tablespoon finely grated orange zest -

8. 1 1/4 teaspoon salt -

9. 4 cups all-purpose flour, divided, plus more for dusting -

10. 1/2 cup firmly packed light brown sugar -

11. 1 tablespoon ground cinnamon -

12. 4 tablespoons unsalted butter -

13. 3/4 cup firmly packed light brown sugar -

14. 4 tablespoons unsalted butter -

15. 3 tablespoons honey -

16. 1 tablespoon light corn syrup -

17. 1 1/2 cups (6 ounces) coarsely chopped pecans -

How to cook deliciously - Cinnamon Sticky Buns

1. Stage

Make the dough: In the bowl of an electric mixer, combine warm water, yeast and 1 teaspoon sugar. Stir to dissolve and let sit until foamy, about 5 minutes. Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate more flour, a few tablespoons at a time (up to 1 cup more), until the dough pulls away from the sides of the bowl. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured surface and let sit 20 minutes.

2. Stage

Make the filling: Combine brown sugar and cinnamon in a small bowl. In a separate bowl, melt butter and keep separate.

3. Stage

Roll out the dough, sprinkle with cinnamon sugar: On a floured surface, roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with the cinnamon-sugar mixture. Roll into a cylinder, make crosswise cuts: Starting with the long side, roll dough into a cylinder. Place seam side down and cut crosswise into 15 slices.

4. Stage

Make the topping: In a 1-quart saucepan, combine brown sugar, butter, honey, and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9 x 13-inch pan and sprinkle pecans on top.

5. Stage

Place dough rounds, flat side down, on top of prepared topping: Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.

6. Stage

Bake: Remove the rolls from the refrigerator and let stand at room temperature while the oven preheats, about 30 to 60 minutes. Preheat the oven to 375°F. Bake buns until golden, 25 to 30 minutes.

7. Stage

Remove from the oven and invert: Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm. Did you love the recipe? Let us know with a rating and review!