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.
- 3/4 cup warm skim milk 100Â° to 110Â°
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 package dry yeast about 2 1/4 teaspoons
- 1/4 cup warm water 100Â° to 110Â°
- 2 eggs
- 3 tablespoons butter melted and cooled
- 18 ounces all-purpose flour about 4 cups, divided
- Cooking spray
- 1 1/2 cup packed dark brown sugar
- 6 tablespoons butter melted
- 4 tablespoons hot water
- 2/3 cup finely chopped walnuts toasted
- 2/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 1/2 tablespoons butter melted
To prepare dough, combine the first 3 ingredients in a large bowl.
Dissolve yeast in 1/4 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 3 3/4 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 9â€“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 2/3 cup granulated sugar and cinnamon in a small bowl. Turn dough out onto a lightly floured surface; pat dough into a 16 x 12â€“inch rectangle. Brush surface of dough with 1 1/2 tablespoons melted butter. Sprinkle sugar mixture evenly over dough, leaving a 1/2-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 (85Â°), free from drafts, 30 minutes or until doubled in size.
Preheat oven to 350Â°.
Uncover rolls, and bake at 350Â° for 20 minutes or until lightly browned. Let stand 1 minute; carefully invert onto serving platter.