Overnight Sticky Buns
photo by applesaucelove
- Ready In:
- 24hrs 30mins
- Ingredients:
- 18
- Yields:
-
20 buns
ingredients
-
Dough
- 1⁄4 cup warm water (105 degrees to 115 degrees)
- 1⁄4 ounce active dry yeast
- 1⁄4 cup sugar
- 1 teaspoon sugar
- 3⁄4 cup milk
- 4 tablespoons butter or 4 tablespoons margarine, softened
- 1 teaspoon salt
- 3 large egg yolks
- 4 cups all-purpose flour
-
Filling
- 1⁄2 cup dark brown sugar
- 1⁄4 cup dried currant
- 1 tablespoon ground cinnamon
- 4 tablespoons butter or 4 tablespoons margarine, melted
-
Topping
- 2⁄3 cup dark brown sugar
- 3 tablespoons butter or 3 tablespoons margarine
- 2 tablespoons light corn syrup
- 2 tablespoons honey
- 1 1⁄4 cups pecans, coarsly chopped
directions
- Prepare Dough: In cup, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let stand 5 minutes, or until foamy.
- In large bowl, with mixer at low speed, blend yeast mixture with milk, butter, salt, egg yolks, 3 cups flour, and remaining 1/4 cup granulated sugar until blended. With wooden spoon, stir in 3/4 cup flour.
- Turn dough onto lightly floured surface and knead about 5 minutes, until smooth and elastic, working in about 1/4 cup more flour as necessary just to keep dough from sticking.
- Shape dough into ball; place in greased large bowl, turning dough over to grease top. Cover bowl and let dough rise in warm place (80 to 85 degrees F) about 1 hour.
- Meanwhile, prepare Filling: In small bowl, combine brown sugar, currants, and cinnamon. Reserve melted butter.
- Prepare Topping: In 1-quart saucepan, heat brown sugar, butter, corn syrup, and honey over low heat, stirring occasionally, until butter has melted. Grease 13- by 9-inch metal baking pan; pour melted brown-sugar mixture into pan and sprinkle evenly with pecans; set aside.
- Punch down dough. Turn dough onto lightly floured surface; cover and let rest 15 minutes. On lightly floured surface, with floured rolling pin, roll dough into 18- by 12-inch rectangle. Brush dough with reserved melted butter and sprinkle with currant mixture. Starting at one long side, roll up dough jelly-roll fashion; place, seam side down, on surface. Cut dough crosswise into 20 slices.
- Place slices, cut side down, on topping in baking pan in 4 rows of 5 slices each. Cover pan and refrigerate at least 12 or up to 20 hours.
- Preheat oven to 375 degrees F. Bake buns 30 minutes, or until golden. Remove pan from oven. Immediately place serving tray or jelly-roll pan over top of baking pan and invert; remove baking pan. Let buns cool slightly to serve warm or cool completely to serve later.
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Reviews
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This recipe was just what I wanted. I have a bimonthly meeting at work at 7:45 am, and usually bring the baked goods. At that time of morning, yeast doughs are normally out of the range of possibilities, but I really wanted cinnamon buns! They came out perfect even with my alterations. Also got a lot of comments about being amazed that they were from scratch.<br/><br/>Where ever there is butter or margarine, I used oil.<br/><br/>I used soy milk instead of regular milk (no sugar, no salt soy milk).<br/><br/>Didn't use currants. (The secretary doesn't like them...)<br/><br/>In the topping, I didn't have corn syrup, so I used 2 more tablespoons of honey. <br/><br/>I used walnuts instead of pecans.<br/><br/>I put them in the refrigerator at 21:30, so in the morning I heated the oven to 100 C, turned it off, and put the pan in for an hour before baking the buns at 180 C . They only took about 20 minutes to bake, though.
Tweaks
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This recipe was just what I wanted. I have a bimonthly meeting at work at 7:45 am, and usually bring the baked goods. At that time of morning, yeast doughs are normally out of the range of possibilities, but I really wanted cinnamon buns! They came out perfect even with my alterations. Also got a lot of comments about being amazed that they were from scratch.<br/><br/>Where ever there is butter or margarine, I used oil.<br/><br/>I used soy milk instead of regular milk (no sugar, no salt soy milk).<br/><br/>Didn't use currants. (The secretary doesn't like them...)<br/><br/>In the topping, I didn't have corn syrup, so I used 2 more tablespoons of honey. <br/><br/>I used walnuts instead of pecans.<br/><br/>I put them in the refrigerator at 21:30, so in the morning I heated the oven to 100 C, turned it off, and put the pan in for an hour before baking the buns at 180 C . They only took about 20 minutes to bake, though.
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I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!