One of my favourite things is the smell of baking bread. Biting into a fluffy sticky cinnimon bun right out of the oven is one of the simple pleasures. This is my favourite sticky bun recipe.
2 cups all-purpose flour (240g)
2 cups whole wheat flour (226g)
1/3 cup granulated sugar (66g)
2 1/4 teaspoons instant dry yeast
pinch salt, (optional)
6 tablespoons unsalted butter, melted
3 large eggs, lightly whisked
3/4 cup milk (or non-dairy)
1 Tbs apple cider vinegar
1/4 cups all-purpose flour
1 3/4 cups chopped pecans
raisins, to taste
1/2 cup unsalted butter
3/4 cup (packed) dark brown sugar
3/4 cup heavy cream or milk (or non-dairy)
1/3 cup honey
1/4 teaspoon kosher salt
1/4 teaspoon finely grated orange zest (optional)
1/2 cup unsalted butter, softened at room temperature
1 cup brown sugar, packed
3-5 teaspoons cinnamon, to taste
raisins, to taste
Making the Dough
- To the bowl of a stand mixer fitted with the paddle attachment, combine 4 cups flour, 1/3 cup sugar, yeast, and salt; set aside.
- In a small microwave-safe bowl, place 6 tablespoons butter, and heat to melt, about 45 seconds – 1 minute; set aside.
- Crack eggs in another bowl and whisk; set aside.
- Add milk and apple cider vinegar to bowl, stir; set aside.
- Warm milk according to the temperature specified on the packaging of the yeast used.
- To the dry ingredients in the stand mixer, add the melted butter, eggs, milk mixture, and beat on medium-low speed for about 1 minute, or until combined.
- Switch to the dough hook and knead for 10 to 12 minutes (15 to 18 minutes by hand). If after 5 minutes more flour is needed, add the remaining 1/4 cup flour, 1 tablespoon at a time.
Tip: The dough should clear the sides of the mixer while kneading but sticking to the bottom is fine. This is a very sticky dough, make sure you don’t add too much flour, it’s supposed to be sticky. (The more flour you add, the less fluffy and more dense the rolls will be)
- Remove the dough from the mixing bowl, spray a large mixing with cooking spray, and place the dough in the bowl. Cover with plastic wrap and place it in a warm, draft-free place to rise for about 1 to 2 hours, or doubled in size.
Tip: Turn the oven on for 1 minute at 400F and then turn off. Place the bowl inside the oven powered off for the 2 1/2 hours.
- Prepare a 9-by-13-inch pan. Line pan with aluminum foil, and then with parchment paper (it will cut down on clean up time after).
- Preheat oven to 350°. Spread out nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10–12 minutes. Let cool completely. Set 1 1/4 cups nuts aside for buns.
- Melt butter in a small heavy saucepan over medium heat.
- Stir in brown sugar, cream, honey, salt, orange zest and raisins (to soften) .
- Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3–4 minutes (if using heavy cream), 10-15 minutes (if using milk).
- Pour 1 cup of glaze into the baking pan, tilting to coat bottom and sides. Set aside remaining glaze. Sprinkle 1/2 cup toasted pecans over bottom of baking pan and let cool.
Rolling Out the Dough
- After dough has doubled in size, punch it down. Turn dough out onto a countertop. Knead it lightly for about 2 minutes to get the bubbles out.
- With a rolling pin, roll it out to a rectangle.
- Mix the softened butter with the brown sugar.
- Spread the butter/sugar mixture evenly on the dough.
- Sprinkle the cinnamon over the dough until the surface is covered in cinnamon (I usually use around 4-5 teaspoons).
- Sprinkle the raisins over the dough if using.
Rolling and Slicing
- Starting with the long edge, roll the dough into a tight log. Pinch the seam closed.
- Slice the dough into 12 evenly sized rolls.
Tip: First cut in half. Then cut each half into two. Then each section into 3.
- Arrange the rolls in the prepared baking pan. Cover with plastic wrap.
- Let rise in a warm, draft-free place until the rolls have nearly doubled in size, 1 to 1 1/2 hours.
Tip: The buns can be baked the next day. Don’t let rolls rise after they’ve been sliced and placed in covered pan. Place pan in refrigerator for up to 16 hours. Before baking, let the rolls sit at room temperature until they have nearly doubled in size, about 1 hour.
- Bake at 350F for 22 to 25 minutes, or until lightly golden on top.
- Serve immediately.
- Sometimes I’ll mix in jam with the butter/sugar mixture. 3/4 cup brown sugar, 1/2 cup jam.