Found in the coal region at local bakeries, grocery stores and farmers’ markets, you can make them at home with some basic baking abilities. I love them warm from the oven, but they rarely last into the next day. But if you do have left overs, a few seconds in the microwave to heat gives you that straight-from-the-oven experience. Nuts are optional, but they are a favorite of mine and I favor pecans.
Homemade Sticky BunsCourse: Desserts, BreadsCuisine: Pa. Dutch, Coal RegionDifficulty: Intermediate
1 cup milk
6 plus 2 tablespoons sugar
1 teaspoon salt
1 envelope active dry yeast
1/2 cup warm water
5 plus about 1/4 cups flour
8 Tablespoons butter, softened (divided)
2/3 cup light brown sugar
1 and 1/2 teaspoon ground cinnamon, divided
1/2 cup light corn syrup
OPTIONAL: 1/2 cup nuts, chopped
- In a small saucepan heat the milk. Stir 6 tablespoons of the sugar and the salt into the milk until dissolved. Remove milk from heat and set aside to cool.
- Sprinkle yeast over the warm water and set it aside.
- Put 5 cups flour in a large bowl and make a well in the center. When the milk is cool, pour it into the center of the flour. Add the yeast mixture, 4 tablespoons of the butter and the egg. Stir with a wooden spoon until a soft dough forms.
- Sprinkle your counter top or a cookie sheet with the remaining flour. Place the dough on the floured surface and knead until smooth.
- Oil a large bowl. Place the dough in the bowl, turning it until it is coated with oil. Cover the bowl with a towel and set aside in a warm place until the dough doubles in size, about 50 minutes.
- In a small bowl combine 3 tablespoons of the butter, the brown sugar, 1/2 teaspoon of the cinnamon and the corn syrup. Pour the brown sugar mixture into a 13”x 9” baking pan. Sprinkle nuts, if using, over the sugar mixture.
- Combine the remaining 1 teaspoon cinnamon with the remaining 2 tablespoons sugar.
- Divide the dough in half and roll out each half to make a 12” square. Spread half of the remaining 1 tablespoon butter and sprinkle half the cinnamon-sugar on each square of dough.
- Roll up each square like a jelly roll and cut into 6 pieces. Place the pieces in the pan, swirl-side up. Cover the pan with a towel and set aside in a warm place to let the buns rise to double in size, about 1 hour.
- When ready to bake, preheat oven to 350º. Bake the buns until they are nicely brown, about 25 minutes. Remove them from the oven and let sit for 5 minutes.
- Turn the pan upside down onto a tray to remove the buns while still hot. Make sure to have a tray/plate large enough to catch the luscious “drippings” of glaze that will ooze over the buns when taken out of the pan.
DID YOU MAKE THIS?
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