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Cinnamon Sticky Buns

January 8, 2008 | By More




  • 1/2 cup milk
  • 1 egg
  • 3 Tbsp. butter
  • 1/4 cup sugar
  • 1/2 tsp. salt
  • 2 cups bread flour
  • 2 tsp. yeast


  • 1/3 cup brown sugar
  • 1 tsp. cinnamon
  • 2 Tbsp. very soft butter


  • 3 Tbsp. butter
  • 1/2 cup brown sugar
  • 2 Tbsp. water
  • 30 pecan halves


  1. Put dough ingredients in bread machine in order suggested by your bread manchine instructions. Set for white or sweet bread, dough stage and press Start.
  2. Remove dough from bread machine, punch it down and let rest for 5 minutes to make it easier to work with. While dough is resting mix brown sugar and cinnamon for filling. And make the syrup by combining butter, brown sugar, and water in saucepan. Heat until butter is melted and sugar is dissolved. Pour into a 9X13 pan. Coarsely chop the pecans and sprinkle evenly in the pan.
  3. Roll dough into a rectangle 8″ by 16″. Spread the soft butter over the dough. Thickly sprinkle the brown sugar and cinnamon mixture over the surface, spreading to the edges. Roll dough into a long cylinder. Slice crosswise into 15 pieces.
  4. Place rolls in 3 rows in the 9X13 pan. At this point the rolls can be placed in the fridge overnight.
  5. Let rolls raise in a warm place until doubled in bulk, about 1 hour.
  6. Bake in preheated 350 degree oven for 17 to 22 minutes. Rolls must be removed from pan immediately or the syrup will harden and the rolls will stick. Invert the pan over a large plate or baking sheet. (Some syrup will run off.) Let them cool slightly and then enjoy!

[Culinary Fool]

Category: Food

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