Most years I ask The Hubs what he wants to eat on Father’s Day. This year I made brunch of bacon, scrambled eggs, and sticky buns.
I have been making cinnamon rolls alone or with my parents as long as I can remember. Of course I change them up and do variations from time to time. Really all sticky buns are is a variation of cinnamon rolls.
While others might disagree with my analysis of sticky buns being a variation of cinnamon rolls it would be a hard argument to win. Both are made with sweet yeast dough, rolled out, coated with a cinnamon sugar mixture, rolled, cut, and baked.
Some sticky buns recipes call for nuts in the filling or even caramel in the filling. Not all of them do. The absolute with sticky buns is that there is a sticky, caramel-like topping and nuts. This is created by pouring the caramel mixture into the bottom of the baking pan along with chopped nuts. The uncooked rolls are placed on top of the caramel nut mixture and baked. The buns are inverted onto a serving plate, making the caramel and pecan topping the main attraction. Pecans are the predominant nut in sticky buns, although I have seen walnuts, almonds, and peanuts in recipes.
As for the sticky buns I made for Father’s Day they were a hit. They were exactly what I wanted them to be. Light sweet buns dripping with caramel. Everyone loved them.
Although everyone loved them and the change was well received I will most likely stick to the traditional cinnamon roll over the sticky buns. The extra time and mess is definitely a once or twice a year thing.
Do you have a preference for cinnamon rolls or sticky buns?
- 1 cup milk
- 2 teaspoons dry yeast
- 2 teaspoons salt
- 2 eggs beaten
- ¼ cup granulated sugar
- ½ cup butter melted
- 3 ½ cups all-purpose flour
- 2 tablespoons butter melted
- ¼ cup brown sugar
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- ½ cup butter
- 1 cup brown sugar
- 2 tablespoons corn syrup
- 1 cup pecans lightly chopped
In the bowl of a stand mixer combine the flour, yeast, and salt.
In a large glass measuring cup or small mixing bowl heat milk in microwave for about 30 seconds. Add 1 stick of butter and stir. Microwave at intervals until butter is melted. Do not boil. Stir in ¼ cup sugar.
When the temperature of the mixture is about 110 degrees F add to the flour, yeast, and salt. Using the flat beater mix to combine. Add eggs and mix until combined.
Using the dough hook beat for 5 minutes. Dough should be sticky.
Remove the dough and spay the inside of the mixing bowl with nonstick spray. Return the dough to the bowl and cover the bowl with plastic wrap or a damp, lint free kitchen towel.
Set aside in a warm place for about 2 hours, until dough has doubled in size.
For the filling: Combine ¼ cup brown sugar, 2 tablespoons granulated sugar, and cinnamon in a small bowl. Set aside.
In a saucepan combine butter, sugar, and corn syrup and cook over low heat. Stir until combined completely and smooth, stirring frequently. Set aside to cool.
Preheat oven to 350 degrees F. Spray a 9” cake pan with nonstick spray.
When topping is cooled pour into prepared cake pan. Sprinkle the chopped nuts in the bottom of the pan. Set aside.
When roll dough has doubled in size sprinkle flour onto counter or clean, dry surface. Place dough onto floured surface and using a floured rolling pin roll into a rectangle, roughly 12” X 20”, 1/8” thick.
Brush dough with melted butter, leaving about ½” edge all the way around. Sprinkle prepared filling mixture evenly over the top of the melted butter.
Starting with the long side, tightly roll the dough into a log. Pinch the seam together to seal in the filling. Seam side down, use a serrated knife to slice into 2 ½” pieces.
Place the rolls into the prepared pan. Cover with plastic wrap or a lint free kitchen towel.
Set aside to rise for 30 minutes to an hour until doubled in size.
Bake the rolls in preheated oven for 40 minutes, or until golden brown and sound hollow when tapped.
Remove from oven to a wire cooling rack. Set for 5 minutes.
Use an offset spatula or rubber spatula, gently run along the edges of the pan and under the sticky buns. Invert rolls onto a serving plate, so that the caramel and nuts are on the top.