Cinnamon Sticky Buns
photo by s_c_wilkinson
- Ready In:
- 35mins
- Ingredients:
- 15
- Yields:
-
10 large buns
ingredients
- 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
-
Topping
- 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
directions
- 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.
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Reviews
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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.
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Tweaks
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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.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.