Sticky Cinnamon Buns
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Serves: 15
 
A moist, fluffy, melt-in-your-mouth cinnamon bun loaded with buttery brown sugar goodness.
Ingredients
  • DOUGH:
  • ½ cup warm water (approx. 110 degrees F)
  • 1 tsp granulated sugar
  • 1 pkg (2¼ tsp) active dry yeast
  • ½ cup milk
  • ¼ cup granulated sugar
  • ¼ cup butter
  • 1 tsp salt
  • 2 eggs, lightly beaten
  • 3½ - 4 cups all purpose flour
  • TOPPING:
  • ¾ cup butter
  • ¾ cup brown sugar
  • ½ cup chopped pecans (optional)
  • FILLING:
  • 2 Tbsp melted butter or margarine (spread or brushed on dough)
  • ¾ cup brown sugar
  • 2 Tbsp cinnamon
  • ½ cup chopped pecans (optional)
Instructions
  1. Dissolve sugar and yeast in warm water. Set aside to let it froth.
  2. Meanwhile, warm the milk in a small saucepan until it just bubbles, then stir in sugar, ¼ cup butter, and salt until melted and smooth. Remove from heat and let cool for several minutes, until cool enough to touch comfortably (too hot will kill your yeast).
  3. Combine yeast and milk mixtures with eggs. Add flour, 1 cup at a time, stirring well after each addition. Add flour until dough is elastic and workable - you might not need all of it. (If using a stand mixer, this can all be done with the paddle attachment. Once combined, switch to the dough hook for kneading.)
  4. Turn dough out onto a lightly floured surface and knead until smooth; 5-7 minutes.
  5. Place dough in a lightly greased bowl, turning once to coat all sides of the dough. Cover with plastic wrap or a damp tea towel and let rise for about 1 hour.
  6. Melt butter in a small saucepan. Add brown sugar to melted butter and whisk till smooth, then pour into a lightly greased 9x13" baking pan. Sprinkle the mixture with pecans, if using.
  7. In a separate bowl, mix together the cinnamon and brown sugar for the filling.
  8. Turn the risen dough onto a lightly floured surface and roll into an 18x14" rectangle, ensuring it is rolled as evenly as possible.
  9. Brush melted butter or spread soft margarine on the dough, leaving a small border uncovered. Sprinkle the filling mixture evenly over the dough.
  10. Roll up dough, working from the middle to the edges to create a tight roll. Pinch the seam and ends to seal.
  11. Use a serrated knife to cut into 15 even pieces. Place cut pieces into the brown sugar mixture in your baking pan. Cover with plastic wrap or a damp tea towel and let rise for about an hour.
  12. Bake at 375F for 25-28 minutes. Let cool in pan for 3-5 minutes, then invert onto tray or platter so the gooey goodness is on the top.
Notes
The prep time includes rising time to give you an idea when you should start in relation to when you want to enjoy them...actual hands on time is probably less than 30 minutes.
Recipe by Hidden Ponies at https://hiddenponies.com/2012/02/sticky-cinnamon-buns/