If you’ve ever felt jealous of your neighbor, this is the blog post for you. Sticky buns are one of my favorite treats that I can make at home and they only take a few minutes to prep. If it’s too hot outside or if there isn’t much time in the day, these sticky buns will help satisfy your craving for something sweet without having to leave your house!
Sticky buns are my obsession. I love to make cinnamon sugar buns, but they’re also delicious with cream cheese icing and a drizzle of chocolate.
It’s not like I’m obsessed with sticky buns. By far, these are superior than any store-bought sticky buns. So lovely and doughy.
Sticky buns slathered in a cream cheese sauce that’s decadent and gooey. Bring them to your next brunch to meet some new people.
to make the dough
- 4 big room-temperature eggs
- 3/4 milk
- a quarter cup of white sugar
- a quarter teaspoon of salt
- 2 14 tablespoons dried active yeast
- 3 1/2–4 in. 1/2 cup all-purpose flour plus a little more for dusting
- melted and chilled 8 tablespoons unsalted butter
in order to fill
- 3/4 cup brown sugar (light)
- 2 tablespoons cinnamon powder
- 1 teaspoon of salt
- 1 tablespoon softened unsalted butter
to make the glaze
- 4 tablespoons softened salted butter
- 8 oz. softened cream cheese
- 1 teaspoon extract de vanille
- 1 1/2 CUP CONFECTIONER’S SUCTIONER’S SUCTIONER’S
- Add the eggs and half of the sugar to the bowl of a stand mixer. Warm the milk in the microwave until it is barely warm to the touch. To verify that the yeast is good, whisk the remaining sugar, salt, and yeast into the milk and let aside for five minutes. (It’s supposed to foam.)
- In a standing mixer, combine the milk mixture, butter, and 3 12 cup flour. Attach a dough hook to the mixer and knead on medium speed until a ball of dough forms. Sprinkle with flour as required, or wait 5-8 minutes until the ball splits from the bowl’s sides. Cover securely with plastic wrap and transfer to an oiled metal bowl. Cover the bowl with a dishtowel and leave it someplace warm for 4 hours to prove.
- Turn the dough out onto a floured surface when it has been proofed. Knead the dough a few times and dust with flour until it is still sticky but workable. Roll out the dough into a 16 x 12 inch rectangle with a 14-inch border. Spread the tablespoon of butter all over the dough. Combine the sugar, cinnamon, and salt in a small bowl and sprinkle equally over the dough. Form a spiral log out of the dough. Make an 18-inch cylinder out of the dough. Using a serrated knife, cut the dough into 12 sections. (Cut the log in half, then quarters, then each quarter into thirds for simple cutting.) Arrange the 12 parts in three rows by four columns in the baking pan with the glaze, cut side down for the two end buns. Refrigerate the pan securely wrapped in plastic wrap and foil until ready to bake.
- Remove the buns from the fridge the night before or at least six hours before baking if using refrigerated buns. Area in a warm place, covered, until ready to use. The buns will rise a second time as a result of this.
- Preheat the oven to 350 degrees Fahrenheit. Bake the proofed buns uncovered for 30-35 minutes, or until the tops are golden brown and an instant-read thermometer reads 170°F.
- Combine all glaze ingredients in an electric mixer and beat until smooth. Apply the glaze to the tops of the buns as soon as they come out of the oven. Then there’s swooning and foodgasm.
Bakelist’s sticky bun recipe, with my own icing.
Sticky buns are my obsession. I love the smell of cinnamon and sugar, and it’s a great way to start your day. You can make them at home in a few minutes with this recipe for how to make cinnamon buns.
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