Cinnamon Sticky Buns
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Prep Time:
30m
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Cook Time:
40m
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Total Time:
4h
Ingredients
Dough
- 320 g Bread flour (2 1/2 c, 11 1/4 oz)
- 2 1/4 tsp. Active dry yeast (1 packet, 7g)
- 25 g Sugar (2 tbsp)
- 6 g Kosher salt (1 tsp)
- 1/2 c Water, room temperature
- 1/2 c Heavy cream
- 1 Egg, large, lightly scrambled
- 2 tbsp. Butter, softened at room temperature
Topping
- 5 tbsp. Butter
- 1 c Brown sugar
- 3 tbsp. Heavy cream
- 1 pinch Kosher salt
- 1 tbsp. Vanilla extract
- 2 c Pecan pieces (halved, quartered, chunked, etc.)
Filling
- 1 1/2 tbsp. Butter, melted
- 1/3 c Sugar
- 1 tbsp. Cinnamon
Instructions
Make the Dough
- Combine the dry ingredients in a bowl, keeping the yeast and salt separate. Gently mix with your fingers to combine.
- Make a well in the center of the dry mixture and add the wet ingredients. Mix with your hand and when combined pour out onto a floured workspace surface.
- This is a wet dough, knead actively until the dough is smooth and stays together. The slap and fold technique will work later in this process, when the dough stays together enough.
- Lightly grease a bowl, place the dough inside, and cover with plastic wrap. Prove the dough in a warm place for 1 to 1.5 hours, until doubled in size.
Topping
- While the bread is proving, make the topping by melting the butter in a medium sauce pan over medium heat. Add the brown sugar and salt. Cook until the sugar melts, stirring occasionally.
- When the sugar is fully melted, remove the pot from the heat and stir in the vanilla extract and cream.
- Spray 9x13" baking pan with cooking spray. Pour the topping mixture into the prepared baking pan and spread evenly. Top with an even layer of pecans. Set aside.
Filling
- Flour the workstation surface and turn out the dough. With your hands, shape it into a rough rectangle then roll it into a 12x16" rectangle.
- Brush the melted butter over the dough. Evenly sprinkle with the sugar and cinnamon.
- Starting with the long end, roll the dough into a log, such that the end result is a 12" long roll. Be sure it's not a tight roll, it can be a little loose.
- Cut the dough into 12 equal pieces and place them evenly spaced in the pan with the topping. Cover the pan with plastic wrap and prove for 1 hour or refrigerate overnight/up to 24 hours.
- Bake at 375°F for 40 minutes. The internal temperature should read about 190°F. When done, place a plate or quarter bake sheet (whatever you have that's larger than the baking pan) over the baking pan. Flip the pan over to remove the buns from the baking pan (yes, they baked upside down). Serve immediately or let cool.