Cinnamon Sticky Buns
Ingredients
- 1/4 cup water
- 1 package active dry yeast
- 1/3 cup sugar,
- 3/4 cup milk
- 4 tablespoons unsalted butter,
- 3 large egg yolks
- Up to 1 tablespoon orange zest, to taste
- 1 1/4 teaspoons salt
- 3 to 4 cups all-purpose flour,
- 1/2 cuppacked light brown sugar
- 1 tablespoon ground cinnamon
- 4 tablespoons unsalted butter
- 3/4 cup light brown sugar
- 4 tablespoons unsalted butter
- 3 tablespoons honey
- 1 tablespoon light corn syrup
- 6 ounces chopped pecans
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 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.
- Combine brown sugar and cinnamon in a small bowl. In a separate bowl, melt butter and keep separate.
- On a floured surface, 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. Place seam side down and cut crosswise into 15 slices.
- 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.
- Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.
- 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.
- 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!
Source
Original recipe: View Original