Anyone got a recipe for home made cinnamon sticky buns?
I’ve been using a cinnamon bread recipe, but it’s not quite to my needs so I thought I’d ask y’all.
(Please only post recipe’s you’ve actually made, and actually know work. I have the worst luck with recipe’s off the web. Sometimes it’s perfectly clear somethings not right, and it ain’t never coming together. So, please, something you actually know comes out well!)
Thanks!
I don’t know if cinnamon rolls will count as cinnamon sticky buns, but if they do, this is my go-to cinnamon roll recipe. It is absolutely delicious - http://allrecipes.com/recipe/clone-of-a-cinnabon/detail.aspx.
I echo the above recipe - I’ve made them twice for friends - but I’m not a fan of rolls, so I always make this one - Jewish coffee cake (not sure what makes it, uh, Jewish). I did sub yougurt for the sour cream and I did add a little bit of syrup to mine to make the swirls go in easier for the ‘crumb mixture’.
If you use the first recipe that Miss Rancher posted and line the bottom of your pan and drizzle the insides of your rolls with a ‘sticky’ of sorts, it should have the same effect.
Sticky being maple syrup/any other kind of syrup plus brown sugar. I think that traditional store bought kind are more of the corn syruppy taste while maple is something you just have to prefer.
Two that I can recommend, both with some minor limitations.
Pioneer Woman’s Cinnamon Roll recipe is awesome although it makes enough to feed a small nation. Although I love maple I do not love it on cinnamon rolls so I use a cream cheese/icing sugar mixture instead.
Peter Reinhart’s recipe is much more reasonable sized but takes an extra day so plan ahead. (Okay looks like this is optional but it does make a difference) In fact if you are dying to add several inches to your hips and become known as the crazy lady who always brings amazing bread - pick up the Bread Bakers Apprentice.
6 1/2 tbsp sugar
1tsp salt
5 1/2 tbsp butter
1 large egg, slightly beaten
1 tsp grated lemon zest
3 1/2 cups unbleached bread flour or all purpose flour
2tsp instant yeast
1 1/8 - 1 1/4 cup whole milk or buttermilk at room temperature
1/2 cup cinnamon/sugar mixture (6 1/2 tbsp sugar and 1 1/2 tbsp cinnamon)
Cream together sugar, salt and butter. Whip in egg and lemon zest until smooth. Add flour, yeast and milk. Mix on low speed until the dough forms a ball. Switch to dough hook and mix on medium for 10 mins (or knead by hand 12 - 15 mins) or until dough is silky and supple, tacky but not sticky. You may need to add a little flour or water to achieve this texture. Lightly oil a large bowl and roll dough around in it to coat with oil. Cover w/ plastic wrap.
Ferment at room temperature for 2 hours or until dough doubles in size.
Mist the counter w/ spray oil and transfer dough to counter. Roll out the dough to a rectangle 2/3 inch thick and 14 inches wide by 12 inches long.
Sprinkle the cinnamon sugar mixture over the surface and roll into a log. experts tip. I like my cinnamon rolls indulgent. I butter the top of the dough before sprinkling the cinnamon sugar. They’re good either way With the seam down slice into 12 - 16 pieces, approx 1 1/4 inch thick.
Line your pans with baking parchment and place the rolls about 1/2 inch apart.
Cover tightly with plastic and place in the fridge for at least 12 hours and up to 2 days. Remove from the fridge 3-4 hours before baking to proof. Proof until the pieces have grown into each other and have nearly doubled in size. OR
Proof at room temperature for approximately 90 minutes until the pieces have grown into each other and have nearly doubled in size.
Preheat oven to 350 F with the rack in the middle. Bake for 20 - 30 mins until golden brown.
Best icing ever for cinnamon rolls:
4 oz cream cheese
4 oz butter
1 cup icing sugar
1 tsp vanilla extract (for the reinhart rolls I use lemon sometimes)
Simple and it scales well. It’s very thick, if you prefer it thinner use a little milk to thin it.
I’m not sure how much time you have, but I have made these with great success. They were actually really awesome.
If you have a bread machine, these are good. I have made them many times. They also freeze well.
This is the one that my mom is locally famous for. I’ve made them many times over the years, sometimes using orange marmalade instead of the cinnamon sugar mixture.
Cinnamon Rolls
1 c. warm water 1 1/3 c. butter
2 pkg. dry yeast 2 eggs
1 c. plus a sprinkle of sugar approximately 7 c. bread flour
1 c. boiling water 1 ½ tsp. salt
All purpose flour 1 c. nuts
½ c. cinnamon sugar ½ c. powdered sugar
¼ c. milk
In a small pan, place warm water, yeast and a sprinkle of sugar. Set aside.
In a large bowl, pour boiling water over 2/3 c. butter. When cool, add the sugar and eggs and beat. Add 3 cups of the bread flour, salt and the yeast mix. With a spoon, continue adding bread flour until a soft dough is formed.
Knead for 3-5 minutes on a floured table, adding flour as needed. Place the dough into a greased mixing bowl, covering with a towel, until doubled in size (Take care to keep out of drafts).
Knead again and roll the dough out to approximately ¼” thick. Generously spread the remaining butter (softened) onto the dough and sprinkle cinnamon sugar and nuts on top. Roll up jelly roll fashion and slice into ¼” - ½” slices with a string. Put into greased 9” baking pans and bake @ 350F until golden.
Make glaze by combining the powdered sugar and milk. Drizzle over the top of the rolls after they have been placed on a wire cooling rack.
See, I think that cinnamon rolls are different than sticky buns. Here are some differences. So we all fail. 
Well, very simply, my ratio is two teaspoons per quarter of cup of white sugar. 3 teaspoons per quarter of cup of brown sugar, and enough salt to make it pop.
Sinnamon, if I wasn’t clear.