Classic Sticky Buns
Homemade sticky buns with a soft yeast dough rolled up with cinnamon, brown sugar, raisins, and walnuts, then baked over a gooey caramel topping. Makes two dozen pull-apart buns worth waking up for.
YIELD
2 dozenPREP
20 minCOOK
60 minREADY
80 minThese are the sticky buns that make people set alarms on a Saturday morning.
A soft, egg-enriched yeast dough gets rolled out, brushed with melted butter, and blanketed in cinnamon, brown sugar, raisins, and chopped walnuts. Everything gets rolled up jelly-roll style, sliced thick, and nestled into a pan slicked with a brown sugar and corn syrup caramel.
After baking, the whole pan gets flipped upside down so that sticky, glossy topping drips down over every bun.
Pro Tips
- Use a sharp knife or unflavored dental floss to cut the rolled dough into slices. A dull knife will crush the spiral and squeeze out the filling.
- Tent with foil halfway through baking if the tops are browning too fast. The caramel underneath needs time to bubble.
- Invert the pan onto the rack as soon as they come out of the oven. Wait too long and the caramel hardens, cementing the buns to the pan.
- Serve warm for maximum gooey-ness, but they reheat well in a low oven the next day.
Ingredients
Directions
1)Make a smooth supple dough by hand or machine and let it rise for 1/ hrs.
Punch it down and roll into a 12” X 24” rectangle.
2)Brush the dough with the melted butter and then sprinkle on the filling ingredients.
3)Grease a 14” round pan and add the topping ingredients.
Then roll up the dough from the long side (jelly roll style) and cut up into 1” thick slices and then place the slices in the pan, cover and let rise for 30 min.
4)Bake in a preheated 350o oven for 30 to 35 min., using foil to prevent over browning.
Carefully invert onto a cooling rack and let cool slightly before serving.
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