Cinnamon Buns - Sticky MG

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www.BetterBaking.Com
Holiday Cinnamon Sticky Buns

In my Betterbaking.com Test Kitchen, I make the sticky buns are extra rich and moist but still feathery. Just make sure you use fresh, fragrant cinnamon. I tested these with both (all) all-purpose flour or half all-purpose and half bread flour. The 100% all-purpose batch were by far, the most tender and feathery.

Lately, I am adding a touch of orange zest to the batter. I also make layer cake pans (about 3 per recipe) of the buns, let them rise 20! % and then freeze them. Leave them in the fridge overnight and! bake anytime the next day or defrost them 2-3 hours before baking. Great to have fresh buns when you need them. Enjoy!

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Ingredients

  • Dough
  • 3/4 cup warm water
  • 2 tablespoons dry yeast
  • 3/4 cup sugar
  • 1 1/2 cups warm buttermilk
  • 3 eggs
  • 1 tablespoon pure vanilla extract
  • 1 1/4 teaspoons salt
  • 6- 8 cups all-purpose flour
  • 1 cup unsalted butter, cut in small chunks
  • Filling
  • 1/2 cup butter, cut in chunks
  • 3/4 cup dark brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1 cup raisins, plumped and dried
  • Sticky Glaze
  • 3/4 cup unsalted butter
  • 1 1/4 light brown sugar
  • 1/3 cup corn syrup
  • Fondant
  • Either soft fondant, purchased or confectioners' sugar mixed with a bit of water and 1 teaspoons vanilla to make a soft glaze

Preparation

Step 1


Prepare a large square pan, about 12" by 12" or two 10-inch spring-form or layer cake pans) by coating with nonstick cooking spray. Line a baking sheet with parchment paper and set aside.

In the bowl of an electric mixer, hand whisk the water and yeast and let stand for a minute. Plop one cup of the flour on that and stir. Then stir in buttermilk, then eggs, vanilla, sugar and salt. Stir in about 3 cups of the all-purpose flour, and the butter. Using the dough hook, with mixer on lowest speed, add most of the remaining flour, as needed to form a workable dough. Knead on slowest speed of mixer, until dough is smooth and elastic, adding additional flour as required, for 8 to 10 minutes.

Form the dough into a ball in the work bowl itself and place it in a large plastic bag, seal lightly, and let it rise for 40 to 60 minutes or until almost doubled in bulk.

Gently deflate. Allow dough to rest for 20 minutes and then turn out onto a lightly floured board.

Meanwhile, make the filling and the glaze.

For filling, mix all ingredients in a medium bowl and set aside. For glaze, make a paste with ingredients and set aside.

To make buns, on a lightly floured board, roll the dough out to a rectangle of 14 by 14 inches. Sprinkle liberally with filling and press in slightly. Roll up into a log and chill ten minutes to facilitate slicing if you like. Cut log into 1-inch slices.

Spread glaze equally on the pans. Arrange half of dough slices on each pan. Insert pans into a large plastic bag. Allow buns to rise until they are puffy or almost doubled in size, about 30 to 40 minutes. Spray tops lightly with nonstick cooking spray.

Preheat oven to 350 F. Place the pans on the baking sheet and bake until browned, 30 to 35 minutes. Cool a few minutes then invert onto a large tray or parchment-lined baking sheet. Smear or drizzle on fondant if you like.

12 to 14 large buns

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