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Posted: December 6, 2016
Recipe by: Granny Smith
Source: The Bread Baker's Apprentice Book
Sticky buns are a timeless favorite. But, if they are made improperly, someone might lose a tooth trying to chomp down on a bun that is too sticky or too hard. This recipe makes buns that are soft enough and a caramel glaze that is chewy, but manageable.
Yields
8-16 rolls

Ingredients:

Sticky Buns

  • 6-1/2 tbsp. granulated sugar
  • 1 tsp. salt
  • 5-1/2 tbsp. shortening, butter, or margarine at room temperature
  • 1 large egg, slightly beaten
  • 1 tsp. lemon extract or 1 tsp. grated lemon zest
  • 3-1/2 c. bread or all-purpose flour
  • 2 tsp. instant yeast
  • 1-1/4 c. whole milk or room temperature buttermilk
  • (May also substitute 3 tbsp. powdered milk mixed with 1 c. of water)
  • 1/2 c. cinnamon sugar

Caramel Glaze

  • 1/4 c. granulated sugar
  • 1/4 c. brown sugar
  • 1/2 tsp. salt
  • 1/2 lb. unsalted butter, at room temperature
  • 1/3 c. agave
  • 1 tsp. lemon, orange, vanilla or almond extract

Directions:

  1. 1. Cream sugar, salt, and shortening. If you are using powdered milk, add the milk powder now, but add the water with the flour and yeast.
  2. 2. Whip in egg and lemon until smooth.
  3. 3. Add flour, yeast, and milk. Mix until dough forms a ball.
  4. 4. Mix with a dough hook for 10 minutes or knead by hand for 12 to 15 minutes. The dough should be tacky, but not sticky. You may have to add a little flour or water to get to this texture.
  5. 5. Lightly oil a large bowl. Transfer dough to this bowl and roll it around so it is evenly coated in oil. The dough should be around 77 °F to 81°F. Cover bowl with plastic wrap.
  6. 6. Ferment at room temperature for about 2 hours or until the dough doubles in size.
  7. 7. Mist counter with spray oil, put dough on counter.
  8. 8. Roll dough into a rectangle about 14” x 12” and about 2/3 inch thick.
  9. 9. Sprinkle cinnamon sugar over the entire rectangle and roll into a log, creating a cinnamon sugar spiral.
  10. 10. Cut into 8-14 even-sized pieces, depending on how thick you want the rolls.
  11. 11. Coat the bottom layer of 1 or 2 baking pans with about 1/4 inch caramel glaze. Sprinkle in nuts and raisins if you wish. Don’t put in too much, just a sprinkling will do.
  12. 12. Lay the pieces of dough on the glaze so that they are not touching and are at least 1/2 inch apart.
  13. 13. Mist lightly with oil and cover with plastic wrap or a large zip top bag.
  14. 14. Proof at room temperature for 75 to 90 minutes.
  15. 15. Line bottom of oven with heavy duty tin foil, in case the caramel sauce over boils.
  16. 16. Preheat oven to 350°F with rack on the lowest level.
  17. 17. Bake 30 to 40 minutes. Remember that the part you see as the tops of the rolls are actually the bottoms. The part down in the caramel will become the top. It takes practice to know when the undersides are done perfectly.
  18. 18. Let buns cool in pan for 5 - 10 minutes, then remove them from the pan by scooping them up and flipping them into another pan so that the caramel side is facing up.

Caramel Glaze

  1. 1. Cream butter, white sugar, brown sugar, and salt.
  2. 2. Add agave and flavor extract of your choice.
  3. 3. Cream for 5 minutes or until light and fluffy.

Author's Notes:

If you like the shape and taste of cinnamon rolls, we also have a variation of this recipe that works for cinnamon rolls.

Images:

Sticky Buns
Sticky Buns
Sticky Buns
Sticky Buns
Sticky Buns

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Sticky Buns

Source: The Bread Baker's Apprentice Book

  • Yields
    8-16 rolls

Description

"Sticky buns are a timeless favorite. But, if they are made improperly, someone might lose a tooth trying to chomp down on a bun that is too sticky or too hard. This recipe makes buns that are soft enough and a caramel glaze that is chewy, but manageable."

Ingredients

Sticky Buns

  • 6-1/2 tbsp. granulated sugar
  • 1 tsp. salt
  • 5-1/2 tbsp. shortening, butter, or margarine at room temperature
  • 1 large egg, slightly beaten
  • 1 tsp. lemon extract or 1 tsp. grated lemon zest
  • 3-1/2 c. bread or all-purpose flour
  • 2 tsp. instant yeast
  • 1-1/4 c. whole milk or room temperature buttermilk
  • (May also substitute 3 tbsp. powdered milk mixed with 1 c. of water)
  • 1/2 c. cinnamon sugar

Caramel Glaze

  • 1/4 c. granulated sugar
  • 1/4 c. brown sugar
  • 1/2 tsp. salt
  • 1/2 lb. unsalted butter, at room temperature
  • 1/3 c. agave
  • 1 tsp. lemon, orange, vanilla or almond extract

Directions

  1. 1. Cream sugar, salt, and shortening. If you are using powdered milk, add the milk powder now, but add the water with the flour and yeast.
  2. 2. Whip in egg and lemon until smooth.
  3. 3. Add flour, yeast, and milk. Mix until dough forms a ball.
  4. 4. Mix with a dough hook for 10 minutes or knead by hand for 12 to 15 minutes. The dough should be tacky, but not sticky. You may have to add a little flour or water to get to this texture.
  5. 5. Lightly oil a large bowl. Transfer dough to this bowl and roll it around so it is evenly coated in oil. The dough should be around 77 °F to 81°F. Cover bowl with plastic wrap.
  6. 6. Ferment at room temperature for about 2 hours or until the dough doubles in size.
  7. 7. Mist counter with spray oil, put dough on counter.
  8. 8. Roll dough into a rectangle about 14” x 12” and about 2/3 inch thick.
  9. 9. Sprinkle cinnamon sugar over the entire rectangle and roll into a log, creating a cinnamon sugar spiral.
  10. 10. Cut into 8-14 even-sized pieces, depending on how thick you want the rolls.
  11. 11. Coat the bottom layer of 1 or 2 baking pans with about 1/4 inch caramel glaze. Sprinkle in nuts and raisins if you wish. Don’t put in too much, just a sprinkling will do.
  12. 12. Lay the pieces of dough on the glaze so that they are not touching and are at least 1/2 inch apart.
  13. 13. Mist lightly with oil and cover with plastic wrap or a large zip top bag.
  14. 14. Proof at room temperature for 75 to 90 minutes.
  15. 15. Line bottom of oven with heavy duty tin foil, in case the caramel sauce over boils.
  16. 16. Preheat oven to 350°F with rack on the lowest level.
  17. 17. Bake 30 to 40 minutes. Remember that the part you see as the tops of the rolls are actually the bottoms. The part down in the caramel will become the top. It takes practice to know when the undersides are done perfectly.
  18. 18. Let buns cool in pan for 5 - 10 minutes, then remove them from the pan by scooping them up and flipping them into another pan so that the caramel side is facing up.

Caramel Glaze

  1. 1. Cream butter, white sugar, brown sugar, and salt.
  2. 2. Add agave and flavor extract of your choice.
  3. 3. Cream for 5 minutes or until light and fluffy.

Author's Notes

If you like the shape and taste of cinnamon rolls, we also have a variation of this recipe that works for cinnamon rolls.

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