Cinnamon Honey Glazed Sticky Buns Recipes

SUNNY'S EASY GLAZED CINNAMON BUNS

Steps:

• Preheat the oven to 375 degrees F. Grease the sides and bottom of a 10-inch round cake pan with butter.
• For the filling: In a bowl, add the brown sugar, pecans, diced apple, lemon zest, cinnamon, nutmeg, cardamom and a pinch of salt. Stir until combined.
• In a small pot, melt the 2 tablespoons butter with a pinch of salt. Lightly dust a clean work surface with flour. Flatten the puff pastry and roll with a rolling pin to even out and seal the perforations, if any. Brush the butter all over the puff pastry, leaving a 1-inch border at one of the shorter ends. Sprinkle the apple-cinnamon mixture evenly over the pastry sheet, being careful to leave that 1-inch border. Starting from the end furthest from the edge without any filling, begin to tightly roll the pastry. Tuck and press as you go, keeping the log as even as possible. When the edge is reached, roll the pastry onto itself and press firmly, even pinching, to seal. Using a serrated knife, trim the edges and gently cut 6 equal slices from each log. Repeat with the second puff pastry sheet to make 12 pieces total.
• Place the slices spiral side up in the prepared cake pan. Start around the edges and fill in the center. Bake until the pastry is cooked through and golden brown, 35 to 40 minutes.
• Meanwhile, for the glaze: In a small pot, add the butter and melt over low heat. Add the vanilla extract and lemon juice and begin whisking in the powdered sugar in 1/4 cup increments. Continue adding and whisking between additions until the glaze thickens. Season with a pinch of salt, then remove from the heat.
• Remove the buns from the oven and pour the glaze over the top. Let rest about 5 minutes before serving. Serve warm.

HONEY NUT STICKY BUNS

Steps:

• In a large bowl, dissolve yeast in water. Add the eggs, sugar, butter, salt, vanilla and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , In a small saucepan, combine the brown sugar, honey, butter and salt; bring to a boil, stirring occasionally. Boil for 1 minute. Pour into a greased 13x9-in. baking pan; sprinkle with pecans. Set aside. , Punch dough down. Turn onto a lightly floured surface; roll into a 24x8-in. rectangle; brush with butter to within 1 in of edges. Combine the pecans, brown sugar and cinnamon; sprinkle over butter. , Roll up from long side; seal seam. Cut into 1-in. slices; place cut side down in pan. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 25-28 minutes or until golden brown. Cool 1 minute; invert onto a serving platter.

CINNAMON STICKY BUNS

Steps:

• In a saucepan, combine the brown sugar, corn syrup and butter; cook and stir until sugar is dissolved. Add the pecans. Spoon into a greased 13-in. x 9-in. baking pan., In a shallow bowl, combine sugar and cinnamon. Cut each biscuit in half; dip in cinnamon-sugar. Place, cut side down, over brown sugar mixture. , Bake at 375° for 25-30 minutes or until golden brown. Invert onto a serving plate; serve warm.

OOEY-GOOEY CINNAMON BUNS

Steps:

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

CINNAMON HONEY GLAZED STICKY BUNS

Steps:

• Preheat oven 350 degrees.
• Grease 12 cup muffin pan with butter.
• Roll out dough on lightly floured board to 12x8 inch rectangle.
• Mix honey and cinnamon and spread in even layer over dough. Sprinkle with nuts.
• Roll up dough and cut roll into 12 equal size buns.
• Place buns, spiral side up, in muffin cups. Cover with plastic wrap and let rise 30-60 minutes.
• Bake for 15-20 minutes. Remove and turn pan upside down.
• Enjoy!

STICKY HONEY CINNAMON ROLLS

Steps:

• Make the dough in your machine on the Dough setting. (if you don't have a bread machine mix ingredients together in the order stated and then let rise, then roll out.).
• Roll out the dough into a 12 X 16 inch rectangle.
• Combine filling ingredients and spread over dough, leaving a narrow border all around. Beginning at one long side, roll into a cylinder and pinch seam to seal. Cut into 16 1-inch thick slices.
• Butter a 9 X 13 inch pan. Combine glaze ingredients and pour into pan. Lay rolls on top of glaze. Cover and let rise 1 hour or until doubled.
• Place the pan on a baking sheet (to catch any drips). Bake in a preheated 350 F oven for 25-30 minutes. Cool for 5 minutes. Invert onto a serving platter. Serve warm.

CINNAMON ROLL STICKY BUNS

Steps:

• Combine 2 cups flour, yeast, and cinnamon for dough in the bowl of a stand mixer fitted with the paddle attachment.
• Combine milk, sugar, and salt in a microwaveable bowl; microwave on high in 1-minute increments until very warm, but not hot to the touch, 2 to 3 minutes.
• Add milk mixture to the dry ingredients; mix on low speed until combined. Add melted butter; mix until well combined. Mix in eggs until incorporated.
• Scrape the paddle attachment and switch to the dough hook. Mix in the remaining flour until dough is fairly easy to handle. Turn out into an oiled bowl and cover with plastic wrap. Place over a bowl of hot (not boiling) water and let rest until doubled in size, about 1 hour.
• Punch dough down and turn out onto a floured surface. Roll into a 1/2-inch thick rectangle. Spread softened butter evenly over the surface, then sprinkle with cinnamon, and finally brown sugar. Roll up the rectangle jelly roll-style and cut into 12 equal parts. Place the rolls flat on a parchment-covered cookie sheet and cover with plastic wrap and a towel. Let rise in a warm, draft-free place until doubled in size, 40 minutes to 1 hour. Don't worry if they don't touch, they will continue to rise when baking.
• While the rolls are rising, preheat the oven to 375 degrees F (190 degrees C).
• Bake rolls in the preheated oven until golden brown on top, 20 to 25 minutes. Remove from the oven and brush with the remaining softened butter. Serve hot.

CINNAMON BUNS AND STICKY BUNS

Steps:

• Cream together the sugar, salt, and shortening on medium-high speed in an electric mixer with a paddle attachment (or use a large metal spoon and mixing bowl and do it by hand); if you are using powdered milk, cream the milk with the sugar, but add the water with the flour and yeast. Whip in the egg and lemon extract until smooth. Then add the flour, yeast, and milk. Mix on low speed (or stir by hand) until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. The dough should pass the windowpane test (page 58) and register 77° to 81°F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
• Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
• Mist the counter with spray oil and transfer the dough to the counter. Proceed as shown below in the Shaping Cinnamon Buns and Sticky Buns sidebar.
• For cinnamon buns, line 1 or more sheet pans with baking parchment. Place the buns approximately 1/2 inch apart so that they aren't touching but are close to one another. For sticky buns, coat the bottom of 1 or more baking dishes or baking pans with sides at least 1 1/2 inches high with a 1/4-inch layer of the caramel glaze. Sprinkle on the nuts and raisins. You do not need a lot of nuts and raisins, only a sprinkling. Lay the pieces of dough on top of the caramel glaze, spacing them about 1/2 inch apart. Mist the dough with spray oil and cover loosely with plastic wrap or a food-grade plastic bag.
• Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size. You may also retard the shaped buns in the refrigerator for up to 2 days, pulling the pans out of the refrigerator 3 to 4 hours before baking to allow the dough to proof.
• Preheat the oven to 350°F with the oven rack on the middle shelf for cinnamon buns but on the lowest shelf for sticky buns.
• Bake the cinnamon buns for 20 to 30 minutes or the sticky buns for 30 to 40 minutes, or until golden brown. If you are baking sticky buns, remember that they are really upside down (regular cinnamon buns are baked right side up), so the heat has to penetrate through the pan and into the glaze to caramelize it. The tops will become the bottoms, so they may appear dark and done, but the real key is whether the underside is fully baked. It takes practice to know just when to pull the buns out of the oven.
• For cinnamon buns, cool the buns in the pan for about 10 minutes and then streak white fondant glaze across the tops while the buns are warm but not too hot. Remove the buns from the pans and place them on a cooling rack. Wait at least 20 minutes before serving. For sticky buns, cool the buns in the pan for 5 to 10 minutes and then remove them by flipping them over onto another pan. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving.
• Shaping cinnamon buns and sticky buns
• Roll out the dough with a rolling pin, lightly dusting the top of the dough with flour to keep it from sticking to the pin. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Don't roll out the dough too thin, or the finished buns will be tough and chewy rather than soft and plump.
• Sprinkle the cinnamon sugar over the surface of the dough and roll the dough up into a cigar-shaped log, creating a cinnamon-sugar spiral as you roll.
• With the seam side down (see page 143), cut the dough into 8 to 12 even pieces each about 1 3/4 inches thick for larger buns; or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.
• BREAD PROFILE
• Enriched, standard dough; direct method; commercial yeast
• DAYS TO MAKE: 1
• 15 minutes mixing; 3 1/2 hours fermentation, shaping, and proofing; 20 to 40 minutes baking
• COMMENTARY
• This dough can be used for other applications besides cinnamon and sticky buns. For instance, you can make thumbprint sweet rolls, filled with jam or jelly. You can also make pastry logs. Roll out the dough as you would for cinnamon buns, but instead of cutting pinwheel slices and baking them face up, load the logs with nuts, raisins, and cinnamon sugar and bake them whole, like bâtards. Slice them after they've cooled so all the goodies inside come tumbling out onto your plate.
• GRACE NOTES: (White Fondant Glaze for Cinnamon Buns)
• Cinnamon buns are usually topped with a thick white glaze called fondant. There are many ways to make fondant glaze, but here is a delicious and simple version, enlivened by the addition of citrus flavor, either lemon or orange. You can also substitute vanilla extract or rum extract, or simply make the glaze without any flavorings.
• Sift 4 cups of powdered sugar into a bowl. Add 1 teaspoon of lemon or orange extract and between 6 tablespoons to 1/2 cup of warm milk, briskly whisking until all the sugar is dissolved. Add the milk slowly and only as much as is needed to make a thick, smooth paste.
• When the buns have cooled but are still warm, streak the glaze over them by dipping the tines of a fork or a whisk into the glaze and waving the fork or whiskover the tops. Or, form the streaks by dipping your fingers in the glaze and letting it drip off as you wave them over the tops of the buns. (Remember to wear latex gloves.)
• Caramel Glaze for Sticky Buns
• Caramel glaze is essentially some combination of sugar and fat, cooked until it caramelizes. The trick is catching it just when the sugar melts and lightly caramelizes to a golden amber. Then it will cool to a soft, creamy caramel. If you wait too long and the glaze turns dark brown, it will cool to a hard, crackyour-teeth consistency. Most sticky bun glazes contain other ingredients to influence flavor and texture, such as corn syrup to keep the sugar from crystallizing and flavor extracts or oils, such as vanilla or lemon. This version makes the best sticky bun glaze of any I've tried. It was developed by my wife, Susan, for Brother Juniper's Café in Forestville, California.
• In the bowl of an electric mixer, combine 1/2 cup granulated sugar, 1/2 cup firmly packed brown sugar, 1/2 teaspoon salt, and 1/2 pound unsalted butter, at room temperature.
• Cream together for 2 minutes on high speed with the paddle attachment. Add 1/2 cup corn syrup and 1 teaspoon lemon, orange, or vanilla extract. Continue to cream for about 5 minutes, or until light and fluffy.
• Use as much of this as you need to cover the bottom of the pan with a 1/4-inch layer. Refrigerate and save any excess for future use; it will keep for months in a sealed container.
• BAKER'S PERCENTAGE FORMULA
• Cinnamon Buns and Sticky Buns %
• Sugar: 20.3 %
• Salt: 1.6 %
• Shortening: 17.2 %
• Egg: 10.3 %
• Lemon extract: 1.1%
• Bread flour: 100 %
• Instant yeast: 1.4
• Milk (approx.) 59.4 %
• Total: 211.3 %