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Stickybuns

INDULGE! INDULGE! INDULGE! Need I say more..

Jan 31, 2021 (revised Jan 6, 2022) - Makes about 20 portions (two 7" pans)
Original concept from simplyrecipes.com

INGREDIENTS

DOUGH

  • 1/4 cup warm water (105° to 115°)
  • 1 (1/4-ounce) package active dry yeast
  • 1/2 cup sugar + 2 tbsp
  • 1 cup warm not hot milk
  • 4 tablespoons unsalted butter, plus more for greasing
  • 3 large egg yolks at room temp
  • 1 tablespoon finely grated orange zest (optional)
  • 1 1/4 teaspoon salt
  • 3 to 3 1/4 cups "all-purpose" flour, plus more for dusting

INSIDE FILLING

  • 1 cup firmly packed dark brown sugar
  • 2 tablespoon ground cinnamon
  • 4 tablespoons unsalted butter

GLAZE

  • 1 cup firmly packed dark brown sugar
  • 5 tablespoons unsalted butter
  • 5 tablespoons honey
  • 1 cup coarsely chopped pecans

METHOD

  1. 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. Then add the 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 the remaining 1 cup of flour. 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 from the bowl. 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 cutting board and let rest for a few minutes while you complete the next step.

  2. Make the filling: Combine brown sugar and cinnamon in a small bowl. Melt butter; but keep it separate.

  3. Roll the Dough: Roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with the cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Once completely rolled-out into a long tube, place seam side down on a flat surface and cut crosswise into 20 slices.
    4. Roll em out!

  4. Make the glaze: In a medium size pan, combine brown sugar, butter and honey over low heat; stir until sugar and butter are melted. Pour mixture into two greased 7-8" round cake pans or a larger rectangular pan/baking dish (9"x13" or larger) and sprinkle pecans on top.

    5. use dental floss to cut out each section
    Into the oven!
  5. Insert the buns: Place the dough cylinders that you cut on top of the prepared topping. Ensure they all touch each other.(NOTE: At this point you can refrigerate overnight by covering with pastic wrap and cook the next morning which will actually allow them to "rise" a bit more, or freeze for later use.)

  6. Bake: Preheat oven to 375°. Bake buns until golden, 25 to 30 minutes.

  7. Remove from oven and invert: Remove pan from oven and immediately invert onto a serving tray or dish. Let buns cool slightly and serve warm.

CHEF's NOTES:

  • Avoid using "bread" flour.."all purpose" presents better results.
  • I find that this recipe will nicely fill two 9" cake pans (one for now..one for freezing). You can just as easily use a larger rectangular baking dish or pan.
  • If you have bread flour, that works a bit better than all purpose..but either one is fine.
  • If you have one, use a stand mixer with the hook attachment to knead the dough.
  • For a lighter looking topping, use light brown sugar..either way, it will taste about the same.
  • An insanely easy way to cut the finished rolls is to use dental floss (just don't use "mint flavored").,
  • Easy to turn this into a "Cinnabun"...simply skip the glaze portion and make a white glaze topping that you appy to the buns after they come out of the oven. Heat 1 part butter, 1 part creme cheese, 2 parts powdered sugar and a dash of lemon juice and vanilla extract.
    • Make it a
 
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