cinnamon sticky buns

A few have asked for the sticky bun recipe from my last post.

These are perfect for hosting as you refrigerate the buns overnight and then bake the next day!

Please know, it looks more daunting than it really is.

Here goes:

{I am pretty sure I snagged the recipe from simplyrecipes.com}

To make the dough:

1/4 cup warm water
2 1/4 tsp (1 pkg) active dry yeast
1/3 cup sugar
3/4 cup milk
4 T unsalted butter
3 large egg yolks
1 T finely grated orange zest {my kids like a bit less as a little zest goes a long way for flavor}
1 1/4 tsp salt
4 + cups all purpose flour {it also works to use some whole wheat flour, if you are into that}

In the bowl of an electric mixer, dissolve yeast and 1/3 tsp sugar in the water and let sit until foamy.
{i like to do this part in a liquid measure so I can get the other parts going in the mixer while I wait for the yeast to do its thing}
Combine milk + butter + remaining sugar + egg yolks + orange zest + salt
Add yeast mixture, mixing on low

Add 3 cups flour using the paddle attachment on your mixer and then replace the paddle attachment with a dough hook to incorporate the 1+ cup of flour on a low speed. Once mixed, increase mixer speed to medium to knead the dough into a smooth, slightly sticky ball.

Place the dough into a greased bowl, turning the dough to get a little butter on all "sides," and place in a warm place with a plastic wrap cover.  Let rise until doubled in size {approximately 1-2 hours}
Once doubled, punch down, and turn onto a lightly floured surface.  Let dough sit for approximately 20 minutes while you prepare filling and sticky topping.

To make the topping:

3/4 cup brown sugar (firmly packed)

4 T unsalted butter

3 T honey

1 T light corn syrup

1 1/2 cups pecans (coarsely chopped)

Melt the brown sugar + butter + honey + corn syrup in small saucepan over low heat until sugars are dissolved.  Pour into the bottom of a greased 9 x 13 baking dish. Spread the mixture evenly over the bottom of the dish and sprinkle with pecans. 

To make the filling:

Combine 1/2 cup brown sugar {firmly packed} + 1 T ground cinnamon

Melt 4 T unsalted butter in a small dish, keep separate

To assemble:

Using a lightly floured rolling pin, roll the dough out into a rectangle (approx. 12" x 18").  

Brush the dough with melted butter and sprinkle with the brown sugar+cinnamon mixture. 

Starting with the long side, roll the dough into a log and lightly press the dough at the seam to seal.

Slice the log cross-wise into 15 pieces and place each roll into the baking dish; crowd the rolls so they "just" touch but leave a little room in between for the rolls to rise.

Cover with plastic wrap and place in the refrigerator overnight.

To bake:

Preheat oven to 375 degrees.

Take rolls out of refrigerator and set atop stove while oven is preheating.

Remove plastic wrap and bake in heated oven until tops are golden {approx. 30 - 35 minutes}.

Remove plan from oven and immediately invert the rolls onto a serving platter {a large sheet pan or tray works well too}. Let cool for a few moments and serve warm.

Enjoy!