Cinnamon Sticky Buns

Candle by Two Tall Trees

These cinnamon buns are a hit at our house.

They are so good, in fact, that I can't have them around

unless it is a special occasion.

These are perfect if you love a sticky, gooey type of bun.

They can be made on the same day,

but I recommend making them the night before and

letting them rise in the pan throughout the night, resulting

 in perfectly fluffy dough

ready to put in the oven for breakfast.

You will need:

• 1 tsp white sugar
• 1/2 warm water 
• 2 1/4 tsp active dry yeast (1 packet)
• 1/2 cup milk
• 1/4 cup white sugar
• 1/4 cup butter
• 1 tsp salt
• 2 eggs, beaten
• 4 cups all-purpose flour
• 1 cup butter
• 1 1/2 cup brown sugar
• 1 cup chopped nuts or seeds of your choice 
• 1 tablespoon of pumpkin pie spice (you can also mix 1/2 tsp cinnamon, 1/4 nutmeg, 1/8 tsp ground ginger, 1/8 tsp of ground nutmeg)

To prepare:

1 Fill a measuring cup with warm water and dissolve the yeast and sugar in it. Leave for 10 minutes until creamy and frothy. Warm the milk in a saucepan until it begins to bubble, remove from heat. Mix in 1/4 cup white sugar, 1/4 cup of butter and the salt. Stir together until the butter has melted. Let cool until lukewarm.

2. In a large bowl, or the bowl of your mixer, combine the yeast mixture, milk mixture, the beaten eggs and 1 1/2 cups of flour. Using your dough attachment, combine altogether on low speed. Or, using your brute strength, use a wooden spoon to mix! Slowly sift in the remaining flour, about 1/2 cup at a time. When the dough has formed a ball, place on a lightly floured surface and knead until it is smooth and has elasticity.

3.Lightly oil your large bowl and place the dough back inside, turning the dough to distribute the oil throughout. Cover it with a damp tea towel and place in a warm area to let it rise until it has doubled in size; about one hour. 

4.While the dough is rising, melt your butter and brown sugar in a saucepan. Stirring until it is a deep amber brown. Remove from heat and add in your spices. Grease a 9x13 baking dish. Pour the toffee mixture into the bottom of the pan, making sure to reserve about half for the inside of the rolls. Sprinkle the nuts or seeds evenly on top.

5.Once the dough has doubled, place it on a lightly floured surface. Roll into a large rectangle until it is about 1/4 inch thickness. The size doesn't really matter, you will just have more or fewer layers to your roll. Take the remaining brown sugar mixture and brush it over the dough using a silicone pastry brush (the back of a spoon works just fine as well).

6.Beginning at one end, gently roll the dough away from you and move along slowly to the other end. Then work your way back the other way. Pinch the dough together to seal at the end. Using a serrated knife, cut the roll into 15 sections. Place them into the 9x13 pan. Now you can choose to leave them overnight, or let them rise again. Place a damp tea towel over top and let them rise until doubled, about an hour, or overnight.

7.Preheat the oven to 375 degrees Fahrenheit. Bake for 20-25 minutes. Let cool for about 5 minutes, then invert onto a large plate. Scrape the remaining mixture and seeds/nuts onto the cinnamon rolls.

Enjoy!

Photos are property of Just An Ordinary Family. Do not use without permission.

(recipe adapted from allrecipes.ca)