Sticky buns are a close cousin to the glorious cinnamon roll. While the latter will always hold a special place in my heart, the Sticky Bun is hard to beat with its gooey caramel and nut topping.
The dough is fairly simple and comes together quite easily. The original recipe calls for Bread flour but I used All Purpose Flour and got good results. I made half the recipe and got 8 small buns for Latif and I to polish off in 2 days.
Recipe Source - Brown Eyed Baker
For the Dough
1/4 Tbsp Granulated Sugar
2 1/4 Tbsp Unsalted Butter (At Room Temperature)
1/2 Tsp Salt
1 Small Egg (Slightly Beaten)
1 /2 Tsp Vanilla Essence
1 3/4 Cups All Purpose Flour
1 Tsp Instant Yeast
1/2 Cup + 1 Tbsp Whole Milk (At Room Temperature)
For the Cinnamon Sugar
3 1/4 Tbsp Granulated Sugar
3/4 Tbsp Ground Cinnamon
For The Caramel Glaze
1/2 Cup Unsalted Butter (At Room Temperature)
1/4 Cup Granulated Sugar
1/4 Cup Light Brown Sugar
1/4 Tsp Salt
1/4 Cup Light Corn Syrup
1/2 Tsp Vanilla Essence
1/4 Cup Coarsely Chopped Walnuts
Method
Prepare the Dough
1. In the bowl of an electric mixer, add the sugar, butter and salt and whip for 2 minutes on medium speed with a paddle attachment.
2. Add the egg and vanilla and beat till smooth.
3. Add the flour, yeast and milk and mix till the dough comes together. Switch to the dough hook and mix for 10 minutes till the dough is elastic and slightly tacky. Alternatively you can knead by hand if you don't have a dough hook. You can add more flour if the dough is too sticky and difficult to handle.
Lightly oil a large bowl and transfer the dough ball to it. Cover and keep in a warm place to rise until double in size (approximately 2 hours).
Prepare the Glaze
1. While the dough is rising, whip together the butter, sugars and salt with an electric mixer for 2 minutes. Add the corn syrup and vanilla. Whip till light and fluffy, around 5 minutes.
Assemble the Rolls
1. Transfer the dough to a counter lightly dusted with flour. Roll it out into a rectangle of about 9x13 inches. Sprinkle the granulated sugar and cinnamon evenly all over. Roll into a spiral from the long side. Cut into 8 equal pieces.
2. Take a 9 inch round pan and transfer the glaze to it. Sprinkle the chopped walnuts all over. Place the dough rolls cut side up in a flower pattern.
3. Cover loosely and allow to rise for 75 - 90 minutes or until double in size and touching each other.
Bake the Rolls
1. Pre heat oven to 350 degree F/ 180 degree C.
2. Bake the rolls for 35 - 40 minutes or until golden brown. If your pan is not high enough place a baking tray underneath to catch the bubbling caramel.
3. Invert the buns to a serving platter and enjoy after 20 minutes.
Happy Eating!!
