Did someone say cinnamon? Oh yea, that was me last week. I shared a recipe for cinnamon chip scones and went on about the spice. Nothing has changed since then, obviously. It seems my craving kicked into high gear and I had to do more baking. I blame the grocery store on why I chose cinnamon pecan sticky buns.
Why do I blame the grocery store? Well, I went to do my usual shopping. I was in the bakery section getting some 12 grain sandwich bread. (Note to self to find a recipe for it). Anyway, I had to wait for them to slice the bread. I looked up and this lady in the back was turning out just-baked sticky buns. I thought about how it had been ages since I had a good one. That’s all it took to solidify my next cinnamon baking adventure.
The #TwelveLoaves challenge gave me a reason to bake the sticky buns. It isn’t as though I really needed a reason. Perhaps excuse is a better word? It doesn’t matter really. Playing with bread dough is fun enough for me. The sheer enjoyment of splurging on one of these hot, sticky, caramel and pecan topped buns is a big bonus. It is a sugar splurge indeed. Be warned they are super sweet.
How do you deal with your cravings? Do you give in or hang tight until they pass? I suppose it is both for me. It all depends on the situation. Stay tuned to see what my next craving brings…
Want to join the #TwelveLoaves group? It’s easy!
- When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme! February 2013 them is open and you can bake whatever bread you like.
- Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
- Have your Twelve Loaves bread that you baked this February, 2013 posted on your blog by February 28, 2013.
Happy Bread Baking!
- 1 cup water, plus more if needed
- 2 1/2 teaspoons active dry yeast
- 3 cups unbleached all-purpose flour
- 3 tablespoons granulated sugar, plus 1/2 teaspoon
- 1 1/4 teaspoons salt
- 1/4 cup nonfat dry milk
- 1/2 cup instant mashed potato flakes
- 6 tablespoons unsalted butter, at room temperature
- 1/2 cup light corn syrup
- 3 tablespoons butter, melted
- 1 cup brown sugar, light or dark, firmly packed
- 1 cup chopped pecans
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon all-purpose flour
Heat the water to 100 to 110 degrees F (or whatever temperature is recommended on the package for activating yeast). In a small bowl, add the yeast, 1/4 cup of the water, and 1/2 teaspoon sugar. Let the yeast sit at room temperature for 15 minutes until it is bubbly and has expanded.
In the bowl of a stand mixer, add the flour, 3 tablespoons sugar, salt, dry milk, and potato flakes. Whisk to combine. Add the butter, yeast mixture, and remaining water. Place bowl on the stand mixer with a dough hook. Turn the mixer to the second speed and knead for 5 to 7 minutes. If dough looks a little dry add more warm water, 1 tablespoon at a time. The dough should barely clean the sides of the bowl and possibly stick at the bottom.
Lightly grease a large bowl. Place the dough in the bowl, roll the dough around, and turn the dough over (to give a light coating of the grease all over the dough ball). Loosely cover the dough and let rise at room temperature until it has nearly doubled in bulk, about 1 to 1 1/2 hours.
While the dough is rising lightly grease two 9-inch round cake pans, prepare the glaze and filling.
In a small pan or bowl, whisk together the melted butter and corn syrup. Pour the glaze equally into the pans. Sprinkle the brown sugar and pecans evenly and equally into the pans. Set pans aside.
In a small bowl, whisk together the sugar, cinnamon, and flour. Set aside.
Transfer the dough to a lightly greased surface or silicone rolling mat. Roll out the dough to a 16- X 12-inch rectangle. Sprinkle filling evenly over the dough except for 1-inch on one of the long edges. Starting with a sugar covered 16-inch long edge, roll the dough into a log (so it will be a 16-inch log). Pinch to seal the edge but not the ends.
Use a serrated knife to cut the log into 16 slices that are 1-inch wide. Place 8 slices into each pan. Cover the pans and let buns rise until they spread out and are touching, about 1 to 1 1/2 hours.
Preheat the oven to 350 degrees F while the buns are rising.
Bake the sticky buns for 15 minutes. Loosely cover (tent) them with aluminum foil and bake until they are a light golden color, about 10 to 15 minutes.
Remove the buns from the oven and immediately loosen the edges with a knife and turn them out on a rack over parchment paper. Scrape any glaze from the pans to the top of the buns. The glaze is very hot and sticky so be careful. Do not let buns sit in the pan to cool or the glaze will stick to the pan. Serve warm or at room temperature. Store leftovers in a sealed container at room temperature.
Recipe adapted from one on the King Arthur Flour website.
{ 32 comments… read them below or add one }
mmmm…. your picture shows exactly what I was thinking…. Perfect with a cup of coffee!
I agree Isabel – these sticky buns and coffee go very well together.
Oh, the smell of freshly baked cinnamon buns has to be one of the most irresistible!
So true Anita. I didn’t want to open the door or anything to let the slightest bit of the wonderful cinnamon aroma out of the house.
I´m still in love with cinnamon too. Especially when I find very pungent ones. Gorgeous sticky buns Renee! You´re turning into quite the stylist. About the bread, do you have any of Peter Reinhart´s books? He has great multigrain recipes.
I do not have any of Peter Reinhart’s books. I’m off to Amazon now to take a look. I do want to get a good 12 Grain sandwich bread recipe.
I could put cinnamon in everything, that’s how much I love it. I adore sticky buns but have never made them myself. They’re on my bucket list for sure. Your version looks amazing! I love that you use potato flakes to give your bread that super soft texture. These buns are worth every single calorie and bit of sugar.
I’ve adored sticky buns my whole life and I finally got around to making them. I should have done it years ago. Oh well, at least I did and got to share it here.
Sticky buns are totally amazing! Yours look petfect. I’ll have to satisfy my craving for sticky buns by making some now
Thanks Laura! Yes, time to satisfy your craving…now get to baking!
I’ve been looking forward to seeing these with the recipe since you posted that photo. These are gorgeous sticky buns, Renee. So wonderful for this month’s #TwelveLoaves:)
Thank you Lora! It’s one I adapted from King Arthur Flour. They have such good recipes for breads and baking. I’m really enjoying #TwelveLoaves and so glad you started the challenge.
I would totally enjoy these with a cup of coffee. The sticky buns are just beautiful!
Thanks Nicole!
Great timing for this recipe since Feb. 21 is National Sticky Bun Day!
I didn’t know Feb. 21 was National Sticky Bun Day. How great! What timing for sure.
Oh Renee, you always do such a fantastic job with baking. Gorgeous cinnamon, pecan sticky buns my friend. Perfect for a cold morning like today’s.
Thanks Shulie! Yes, they are wonderful with a hot cup of coffee on a cold winter morning. Cinnamon makes me feel warm inside. It’s total comfort for me.
Great, now I want sticky buns! I blame you
Hee Hee Kayle! I’ll take the blame on this one.
Renee, I LOVE these!!! I was waiting for the recipe! yum! I’m going to try some almond sticky buns on Friday! You should thank the lady at the grocery store! These look soooo delicious!
I sure will give the lady at the store a big thank you. Have fun with your almond sticky buns and hope to see your recipe for them soon.
I’ll trade you some pizza dough for a couple of your sticky buns! This is one dish where my will power flies out the window…and yours look irresistible. Pinning these beauties….
I’ll take that trade! I love a good pizza crust.
Your sticky buns look exactly like the kind my husband craves when he returns to Ocean City in New Jersey…Thanks to you he doesn’t have to wait so long before he gets a bite of childhood bliss =)
P.s. Per your recommendation, Renee, I looked at your sensational scones recipe…I’ll be making that for me! Tee hee.
Thank you Kim! I hope your husband enjoys the sticky buns since they look so much like the ones he craves.
I’ve been on a huge cinnamon kick lately, too! In fact, even though I just posted a cinnamon (coffee cake) recipe yesterday, I have another cinnamon recipe planned for early next week. So, generally, I give in to cravings, as long as they’re healthyish and in moderation. =) These sticky buns look fab!
I saw your cinnamon coffee cake muffins and they look so good! We both seem to be craving cinnamon these days.
This looks amazing. I don’t do too many sweets, but I love cinnamon rolls, especially when they are fresh and homemade!
Thank you Tiffany!
Oh those rolls would go perfect with some coffee. In fact, everything goes with coffee.
Coffee does go with just about everything. I really do not know what I would do without it.
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