May 12, 2009 in breakfast
I am so in love with sticky buns right now. Weird considering I’d never had one until I made Dorie’s version. Since then I’ve been pulling every sticky bun recipe I see out of magazines, I’ve been bookmarking them like crazy, and making them as often as I can.
I made these for Mother’s Day. I couldn’t afford to spend a ton on a gift for my mom so I figured baking her something would have to do. She’s not really a sweets person but who doesn’t like breakfast?
The recipe is from Cooking Light and after my last CL sticky bun failed in the sticky department, I did double the sauce. What’s an extra 3/4 cup of brown sugar anyway? ;)
These were absolutely delicious. Nothing compares to the Dorie one but these were pretty darn close! I’ll definitely pull this recipe out next time I’m in a sticky bun mood.
- ¾ cup warm skim milk (100F to 110F)
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 package dry yeast (about 2¼ teaspoons)
- ¼ cup warm water (100F to 110F)
- 2 eggs
- 3 tablespoons butter, melted and cooled
- 18 ounces all-purpose flour (about 4 cups), divided
- Cooking spray
- 1½ cup packed dark brown sugar
- 6 tablespoons butter, melted
- 4 tablespoons hot water
- ⅔ cup finely chopped walnuts, toasted
- ⅔ cup granulated sugar
- 1 tablespoon ground cinnamon
- 1½ tablespoons butter, melted
- To prepare dough, combine the first 3 ingredients in a large bowl.
- Dissolve yeast in ¼ cup warm water in a small bowl; let stand 5 minutes. Stir yeast mixture into milk mixture. Add eggs and 3 tablespoons melted butter; stir until well combined.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 16.8 ounces (about 3¾ cups) flour to yeast mixture; stir until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly soft and tacky).
- Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85Â°), free from drafts, 45 minutes. Punch dough down and turn over in bowl; lightly coat with cooking spray. Cover and let rise another 45 minutes. Punch dough down; cover and let rest 5 minutes.
- To prepare sauce, combine brown sugar, 6 tablespoons butter, and 4 tablespoons hot water in a small bowl; stir with a whisk until smooth. Scrape sugar mixture into a 13 x 9 inch baking pan coated with cooking spray, spreading evenly over bottom of pan with a spatula. Sprinkle sugar mixture evenly with walnuts, and set aside.
- To prepare filling, combine ⅔ cup granulated sugar and cinnamon in a small bowl. Turn dough out onto a lightly floured surface; pat dough into a 16 x 12 inch rectangle. Brush surface of dough with 1½ tablespoons melted butter. Sprinkle sugar mixture evenly over dough, leaving a ½-inch border. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 15 slices (approximately 1 inch wide). Arrange slices, cut sides up, in prepared pan. Lightly coat rolls with cooking spray; cover and let rise in a warm place (85F), free from drafts, 30 minutes or until doubled in size.
- Preheat oven to 350F.
- Uncover rolls, and bake at 350F for 20 minutes or until lightly browned. Let stand 1 minute; carefully invert onto serving platter.
adapted from Cooking Light