cups all purpose flour
tbsp + ½ tsp salt
tbsp instant yeast
cups lukewarm water
cup melted butter
cup Bakers Cinnamon Filling mixed with 3 tbsp water
substitute: ⅔ cups granulated sugar and 1 tbsp ground cinnamon. DO NOT ADD WATER.
tbsp butter, melted
tbsp maple syrup, honey, or corn syrup
tbsp sticky bun sugar
cup brown sugar
cup pecan halves or coarsly chopped'
substitute brown sugar for hun sugar
Combine all of the dough ingredients, in the order they are written, in a very large bowl. Stir to make the dough. You can do this in a stand mixer then transfer to a larger bowl; or simply use a bowl and spoon. Cover the bowl, and let the dough rise for 2 hours at cool room temperature. Refrigerate the dough for at least several hours, to chill it and make it easier to work with. It can be refrigerated for up to 3 days. When you are ready to make the sticky buns make the filling. Then set aside. To make the topping: spread the melted butter and syrup in a lightly greased 9 inch round cake pan. Sprinkle the sugars on top of the butter, then scatter the nuts on top of the sugar and set aside. To make sticky buns: spray your hands with non stick cooking spray, and dip it into the dough in the bucket. Pinch off/pull out 1/3 of the dough; this is about the size of a large grapefruit. Transfer the dough to a floured surface and roll into a 15x10 rectangle. Spread the filling over the dough, leaving a narrow margin around the edges uncovered. Starting with a long edge, gently roll the dough into a log. Don't roll it too tightly; if you do, the centers of the buns will pop up as they bake. Cut the log into 8 pieces. Space the buns in the pan. Lightly press each down until they are touching one another. Cover the pan, and allow the buns to rise until they are quite puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 350. Uncover the pan and bake the buns for 40-45 mins until they are a deep golden brown. Remove the pan from the oven, and turn it over onto a piece of parchment.