Prep 15 mins
Cook 20 mins
Cinnamon Buns are what we have for breakfast every Christmas Morning. I make them up the night before and give them a slow rise in the refrigerator overnight, pop them into the oven when I get up and voila, warm, yummy, gooey rolls to enjoy with coffee while the kids are opening up their presents. There are 2 risings to this recipe. The second one is the overnight one.
- 1⁄4 cup warm water
- 1 (1/4 ounce) package active dry yeast
- 1 tablespoon sugar
- 2 ounces vanilla instant pudding mix
- 1⁄3 cup butter, melted
- 2 eggs, beaten
- 1⁄2 teaspoon salt
- 4 cups all-purpose flour
- 1⁄2 cup butter, softened
- 1 cup brown sugar, firmly packed
- 2 1⁄2 teaspoons cinnamon
- 1⁄2 cup butter
- 1⁄2 cup brown sugar
- 5 tablespoons light corn syrup
- 3⁄4 cup pecans or 3⁄4 cup walnuts, coarsely chopped
- In a small bowl, combine water, yeast and sugar.
- Stir until dissolved.
- Set aside.
- In a large bowl, make pudding mix according to package directions (using up all the pudding mix, but only half the milk called for in the directions).
- Add butter, eggs and salt and mix well.
- Add the yeast mixture and blend.
- Gradually add flour and knead until smooth, adding more flour as needed to control stickiness.
- Once the dough is no longer sticky and is soft and silky feeling, it is ready.
- Place in a large greased bowl.
- Cover and let rise until double in bulk (about 45 minutes to 1 hour).
- On a lightly floured surface, roll out to a 17 x 10 inch rectangle.
- Spread 1/2 cup of softened butter over surface.
- In small bowl, mix brown sugar and cinnamon together.
- Sprinkle all over the surface of the dough, over the butter.
- Starting from one long end, roll up dough very tightly, jelly-roll style.
- With a very sharp knife, cut a notch every 2 inches, and cut into 10 rolls.
- Make Topping: In a saucepan or in a microwave oven combine butter, brown sugar and corn syrup.
- Heat and stir until blended and sugar has nearly melted.
- Pour topping into the bottom of a 15 x 10 inch baking pan and sprinkle nut meats over.
- Place cinnamon buns on top of the caramel sauce.
- Press rolls down with your hands just a little.
- Allow to rise in a warm place until double in size (about 1 hour).
- Preheat oven to 350F and bake Cinnamon Buns for 15 to 20 minutes or until light brown.
- Don't over bake.
- Remove pan from oven, cover with foil and invert onto cooling racks.
- Cool 1 minute, and remove pan.
- Let them cool at least a further 15-20 minutes before eating.
Very tasty, sweet and STICKY! I followed the recipe almost exactly, except I let my ABM make the dough!
This recipe is fantastic! However, don't let the 35 minutes fool you! there are 2 hours of wait time you need to add to the overall time! Otherwise they are quite simple. I posted a pic of my finished product, it should be up soon! Definitely worth the effort!
My go to sticky bun recipe for several years now. I vary the pudding to what I have on hand - vanilla, coconut cream, flan mix, pistachio (I add a teaspoon of tumeric w/pistachio to avoid the green cat). Sometimes we add sultanas or currants and var the nuts as to what is on hand. Never had a miss. Double the topping and cook until rich brown is what we prefer. Of, buttermilk instead of milk works great too. And I let the ABM do the dough! Second only to the Mammyth Bakery sticky buns in Missoula, MT.