Dave’s cinnamon buns… truly a gift from the heavens. Every few months we get these little gifts of love from Dave, who drops by with his gooey yummy freshly-baked cinnamon extravaganza. He has tinkered and perfected this recipe. We made them for the cast...
DOUGH
Dissolve yeast and sugar in warm water (just above body temperature) and let sit for 15 m. (It should bubble.)
In a large bowl, mix together the yeast mixture, milk, butter, flour and salt until evenly mixed. If mixing by hand, knead for about five minutes on a floured surface. If you’re using a hook mixer, mix for about three minutes.
Transfer dough to oiled bowl. Cover with a checkered tea towel (the checkered part Is very important) and let rise until doubled.
Mix filing ingredients together and set aside. Have melted butter ready.
Add butter, brown sugar and syrup in saucepan over medium heat. Stir until bubbling. Pour into a greased 9x13” pan and set pan aside.
Mix sugar and cinnamon together and set aside.
Have the melted butter ready.
Turn the risen dough onto a lightly floured surface and roll into an 18 x 12” rectangle. Brush the entire surface of the dough with melted butter and sprinkle with the cinnamon and brown sugar mix. Roll up the dough from the long side and cut into 12 pieces. Place into the goo pan, evenly spaced. Cover with the tea towel and let rise for an hour.
Preheat oven to 350°. Cover risen sticky buns and bake for 30 - 40 m until they are a rich golden-brown.
Ingredients
Directions
DOUGH
Dissolve yeast and sugar in warm water (just above body temperature) and let sit for 15 m. (It should bubble.)
In a large bowl, mix together the yeast mixture, milk, butter, flour and salt until evenly mixed. If mixing by hand, knead for about five minutes on a floured surface. If you’re using a hook mixer, mix for about three minutes.
Transfer dough to oiled bowl. Cover with a checkered tea towel (the checkered part Is very important) and let rise until doubled.
Mix filing ingredients together and set aside. Have melted butter ready.
Add butter, brown sugar and syrup in saucepan over medium heat. Stir until bubbling. Pour into a greased 9x13” pan and set pan aside.
Mix sugar and cinnamon together and set aside.
Have the melted butter ready.
Turn the risen dough onto a lightly floured surface and roll into an 18 x 12” rectangle. Brush the entire surface of the dough with melted butter and sprinkle with the cinnamon and brown sugar mix. Roll up the dough from the long side and cut into 12 pieces. Place into the goo pan, evenly spaced. Cover with the tea towel and let rise for an hour.
Preheat oven to 350°. Cover risen sticky buns and bake for 30 - 40 m until they are a rich golden-brown.