Posted By Ingrid Turner on May 10, 2014 in Baking, Bread Recipe, Breads, Desserts, Featured, Holidays & Events, How To Cook, Mother's Day, Sweets, Vegetarian | 0 comments

Every home chef needs to know How to Bake Cinnamon Sticky Buns…

The smells of cinnamon will fill your home, and the excitement of what’s coming out of the oven will make everyone’s taste buds wild!

So decadently sticky and delicious, ooey & gooey – you will have requests to make them frequently.

They are so pretty, your family will think you are a genius.

How to Bake Cinnamon Sticky Buns:

Perfect for dessert or with your afternoon tea or coffee. We even like them for breakfast. Try them!

Type: Dessert Recipe

Prep Time: 20 min
Rise Time: 1 1/2 – 2 hrs
Bake Time: ~ 35 min
Yield: 12 – 14 buns

Ingredients:

1 1/4 cups milk
2 1/2 tbsp sugar
1 1/2 tbsp shortening
1 tbsp butter
1 tbsp salt
1/4 cup warm water
2 1/2 tsp traditional active dry yeast
1/2 tsp vanilla extract – I use Epicureal Pure Bourbon Vanilla Extract.
5 – 6 cups all purpose flour
3 tbsp peanut oil or vegetable oil
3/4 cup butter – melted
1 1/2 cups brown sugar
1 1/2 tbsp ground cinnamon – I use Epicureal Saigon Cinnamon.
1/2 cup white sugar
1 cup raisins
2 cups hot water
1 tbsp maple syrup or corn syrup

Instructions – Making the Dough:

Scald milk. Then stir in until completely dissolved – salt, 2 tbsp sugar, shortening, 1 tbsp butter, and allow milk to cool somewhat, so it is still warm.
In large mixing bowl combine 1/4 cup warm water with 2 tbsp sugar, then stir until sugar dissolves. Sprinkle yeast on top. Give it a quick stir.
Then, cover with clean tea towel and allow yeast to bloom – about 5 – 15 min.
Add warm milk mixture and vanilla extract to yeast mixture. Add in 1 cup flour and mix on low speed. Add another 3 cups flour, 1 cup at a time, beating on low speed between each addition.
On medium speed, slowly add flour 1/4 cup at a time, beating well between additions, until you have a soft, elastic dough that pulls away from the sides of the bowl. * Tips: You might not need all the flour allotted, or you might need a little more. Stop adding flour when dough pulls away from sides of the bowl and dough has lost its’ stickiness.
On a lightly floured surface, knead dough by hand, and if necessary add small amounts of flour until dough no longer sticks to your fingers. Knead well between each addition of flour – about 10 min.
Place dough in a greased bowl, then turn it over so both sides of dough are a bit oily. Cover the bowl with plastic wrap and then wrap the whole thing in a towel, and place in a warm location where there are no drafts. Allow to rise until double in bulk.
Punch down and allow to rise again until double in bulk.

Instructions- Making Sticky Buns:

Soak raisins in hot water & allow to plump – about 15 – 20 min.
Have ready 2 greased oven proof baking dishes or tins about 10 x 14 inch, a bit larger is okay. These dishes should be about 2 inches deep. One will be used to bake the buns and the other to accept the buns when you turn the baking dish over and all the sticky goodness will now be on top.
Drain raisins.
In bottom of well greased baking dish, sprinkle the peanut oil, maple syrup and 4 tbsp of the melted butter. Sprinkle 3/4 cup of brown sugar, and 1/4 cup of white sugar, evenly on top of the peanut oil. Then distribute 1/4 cup of the raisins evenly over the sugar, and drizzle 1/4 cup of melted butter over raisins. * Tip: You can use more sugar as you desire.
On a lightly floured surface, roll out the dough to just under 1/4 inch thickness. The rolled out dimensions will be about 14 x 20 inches. This will be quite a large piece of dough. If it is too big for you to handle, you can use 1/2 of the dough at a time.
Brush the dough with the rest of the melted butter. Sprinkle with the rest of the brown sugar and white sugar, followed by sprinkling on cinnamon and the rest of the raisins. * Tip: You can add more or less of these ingredients, to your own taste..
Very gently and carefully, start at the long end and carefully, roll the dough up so you will have a long roll about 3 inches in diameter.
With a sharp knife, cut the roll into 2 – 2 1/2 inch pieces. You should get at least 12 pieces, maybe 14 pieces.
Arrange the rolled pieces in the prepared baking dish with one side of the rolled portion facing up and the other facing down. Leave spaces between the buns so they have room to rise to almost double in bulk. With a pastry brush, brush tops generously with butter.
I like to warm the oven slightly, to about 100 degrees F. Then, turn the oven off. Wait 5 min, then place buns into the oven to rise to almost double in bulk.
When they have risen sufficiently, remove from the oven and place in a draft-free area, while you heat the oven to 450 degrees F.
Place buns into the oven and bake for 5 min. Then, reduce heat to 350 degrees F and bake until golden brown – 20 – 35 min, depending on your oven. Check the buns at 20 min, at 30 min., etc., so you don’t burn them.
Remove buns from oven and allow to cool for about 5 – 7 min. Then, carefully place the extra empty dish upside down on top of the baked buns and holding both dishes together, turn them over. Now the sticky bottom of the baked buns will be facing up in the extra dish. Any little bits left in the bottom of the baking dish can be scraped out and dropped on top of the buns.