Hello Bakers,
On Saturday, I demoed how to shape and bake Sticky Buns. They start with a versatile sweet dough that’s filled with a spicy brown sugar and cinnamon filling and then baked on a layer of sticky bun spread that creates a delicious sweet and nutty glaze.
Here is the link to Saturday’s class: Saturday's DoughDr Episode
The recipe and method are below. For a real treat, I encourage you to try a batch of these - the dough is soft from the extra butter and egg - it’s a little on the sticky side but once chilled - which is the game changing technique for shaping - it is easy to manage.
I think you are going to love these - any questions let me know - and please tag me in your beautiful bakes. We’ll be back in two weeks with a healthy whole grain loaf.
Happy Baking! Colette
Sweet Dough - Mise en Place
Sweet Dough
Yield 12 Cinnamon Rolls
Equipment: stand mixer, dough hook, spatula, bowl scraper, offset spatula, 13x9” pan, glass or metal, well buttered, aluminum foil, half sheet tray, or
Ingredients:
500g all purpose flour
12g instant yeast (active dry yeast can be used)
200g (80 degrees) milk (200g water and 12g of milk powder can be substituted)
100g (2 large eggs)
75g sugar
75g butter - softened
4g vanilla (1 teaspoon)
10g salt
In the bowl of a stand mixer, fitted with the dough hook, combine the milk and yeast, stir for 10 seconds and let sit for 5 minutes.
Add the eggs, sugar, vanilla extract, flour and salt.
Mix on low speed for 2 minutes or until the dough comes together.
Add the butter in 3 increments. Make sure the first increment is well mixed before adding the next one.
Once the butter is incorporated and mix on medium speed for 6 timed minutes.
If necessary, stop the mixer and remove the dough from the dough hook if necessary.
Remove the dough from the mixer bowl, pat into a rectangle shape. Cover and bulk ferment for 30 minutes. After 30 minutes, shape the dough into an approximate 8x12” rectangle, cover with plastic wrap and move the dough to the refrigerator and chill the dough until it is chilled 1-2 hours. It can overnight ferment but no longer than 15 hours from the original mixing time. Any longer and the dough can over ferment and develop an off flavor.
Lightly dust the work surface with flour and roll the dough out to 10x14” it should be about a healthy1/4” thick.
Using a ruler, mark ½” below the top long edge of dough.
Spread the softened butter in a thin layer, covering all three sides below the ½” line.
Sprinkle the filling over the butter covering it thoroughly.
Fold over the bottom edge and begin to roll evenly.
Cut into 1 ½” thick slices with kitchen twine, string or a serrated knife with a gentle sawing motion.
Place in the buttered pan with ½” in between each roll.
Preheat the oven to 350 degrees.
Let proof until there is no space between the filling and the dough and the dough has expanded out and has a slight marshmallowy texture.
Full pan - check in 22-25 minutes. A large pan may take as long as 30 minutes.
Look for the rolls to be a beautiful light golden brown and fully baked - not gooey in the center.
Classic Sticky Buns
Baking Equipment: 13x9” pan or large muffin tins for individual buns (2 needed for full recipe), saucepan
Components:
I recipe sweet dough
1 recipe filling
I recipe sticky bun smear
Pecans or nuts of choice
Filling
Equipment: bowl, spatula, whisk, offset spatula
Ingredient
113g butter, softened
99g brown sugar
6g cinnamon (2 teaspoons)
Equipment: 2 bowls, spatula, whisk
Soften the butter in a small bowl with a spatula so that it is easy to spread.
Combine the brown sugar and cinnamon.
Sticky Bun Pan Spread
Equipment Saucepan, whisk, spoon, offset spatula
1 ½ times for 13X9” pan
128g butter
300g brown sugar
85g honey
113g pecans - chopped - other nuts can be used
X1 (individual sticky buns) baked in muffin pan - **a half recipe of sweet dough will yield 6 individual Sticky Buns - baked in a large muffin tin.
85g butter
213g brown sugar
57g honey
85g - 100g pecans - chopped
Whisk until smooth. Remove from heat.
Spoon or pour sticky bun smear into greased muffin tins for individual sticky buns or spread in bottom of greased 13x9” for pull apart sticky buns. ¼” layer of smear is sufficient.
Scatter or arrange pecans or desired nuts in the bottom of muffin tins or pan. Place cinnamon rolls on top, proof until they look like they have expanded by about 1/3rd - I always say they look like they took a breath and held it - see the before and after below.
Sticky Buns - Ready to Proof
Fully proofed and ready to bake
Rolls will be a light golden brown and fully baked.
Unmolding the Sticky Buns do this right away before the caramel hardens - be careful the caramel is hot! Line a baking tray with aluminum foil. Wearing oven mitts, place the foil lined pan on top of the buns and carefully invert the pan.
Individual Sticky Buns (baked in a buttered muffin tin) - check in 15-18 minutes.
When making the sticky buns in a muffin pan make sure it is on a lined baking sheet as the filling can bubble over.
Full pan - check in 22-25 minutes. May take as long as 30 minute
Classic Sticky Buns
Baking Equipment: 13x9” pan or large muffin tins for individual buns (2 needed for full recipe)
Components:
1 recipe sweet dough
1 recipe filling
I recipe sticky bun smear
Pecans or nuts of choice