Mouthwatering Sticky Buns (Cinnamon Rolls)<< Back to list

Bread, Breakfast, Dessert
1pkgactive dry yeast (2 tsps)
cupwarm (105-115 degrees) water
cupcake flour
2large eggs, lightly beaten
2cupsbread flour
6tbspvery soft butter
1cuppacked dark brown sugar
cupchopped pecans (optional)
1tbspbutter, melted
1/3cuppacked dark brown sugar
2tspground cinnamon
  1. Combine the yeast and water in a large mixing bowl or the bowl of a heavy-duty mixer and let stand until the yeast is dissolved, about 5 mins.
  2. Add to the water mixture the cake flour, sugar, salt, eggs, milk, and vanilla. Mix by hand or on low speed until blended. Gradually stir in the bread flour.
  3. Mix for 1 min until the dough comes together. Knead by hand for about 10 mins or with the dough hook on low to medium speed for 5 to 7 mins until the dough is smooth and elastic and no longer sticks to your hands or the bowl.
  4. Add the butter. Vigorously knead in the butter until completely incorporated and the dough is again smooth. Place the dough in a large buttered bowl. Cover with the plastic wrap and let rise in a warm place (75-80 degrees) until doubled in volume, about 1 1/2 hrs.
  5. Punch down the dough, knead briefly, and refrigerate, covered, until doubled again, about 4 to 12 hrs. Punch down the dough and shape it. If it has not yet doubled, let the dough finish rising in a warm place, punch it down and refrigerate for 30 mins.
  6. Butter a 13x9-inch baking pan. Bring to a boil in a small saucepan over medium heat the brown sugar, butter, and honey, stirring to dissolve the sugar.
  7. Remove from the heat and stir in the pecans.
  8. Pour the hot syrup into the baking pan and spread it evenly. Let cool.
  9. Using a rolling pin, roll out the dough to a 16x12-inch rectangle. Brush the dough with the melted butter and then sprinkle it with the mixture of brown sugar and cinnamon.
  10. Starting from one long side, roll up the dough as you would a jelly roll. Cut crosswise into 8 slices. Arrange the slices cut side down in the prepared pan, spacing the slices equally in the pan. Cover the pan with plastic wrap and let rise at room temperature until doubled in volume, about 1 hr.
  11. Preheat the oven to 350 degrees.
  12. Bake until the buns are golden brown and the syrup is bubbling hot, about 30 mins. Let the buns cool in the pan for about 5 mins, then invert the pan onto a baking sheet to collect the hot syrup, you may want to line the sheet with aluminum foil. Serve warm or at room temperature, pulling the sticky buns apart at the seams.

8 servings

  • The dough can be used for basically any coffee cake, like sticky buns or streusel.

    Cake flour really does make a difference. It makes the rolls much more flaky and soft - same with the bread flour.

    You really have to knead the dough to get it soft, smooth and stretchy - it takes me longer than 10 mins. Avoid adding too much extra flour and weighing down the bread.

    I prefer crushed pecans over chopped.

    For cutting the rolls, I prefer a serrated knife or floss.

    Covering the cooling rack with aluminum foil is a very good idea. I also leave my rolls cooling in the pan for 15 mins instead of 5 so the syrup has time to congeal.

    These rolls obviously shouldn't be eaten daily but they're so labor intensive that you wouldn't make them a lot anyway - so don't cut back on anything when you do make them (especially the syrup and pecan part). They're delicious!
    [Carolyn Plocher - 2010-11-15 14:40:57]

This recipe is work but I've never tasted cinnamon rolls like this ever before. The waiting makes them even better.

Carolyn Plocher

The Joy of Cooking (1997)

Nov 15, 2010

Nov 15, 2010

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