Sticky Cinnamon & Nut Buns

I have wanted to try Sticky Cinnamon & Nut Buns for quite some time. Sticky Buns, as they are often known, are very popular in North America, but they are not commonly seen in the UK. However, I find the idea of a soft, enriched dough filled with cinnamon and a sticky, nutty glaze very appealing.

While researching this type of bun, it seems that pecans are the most common nuts to use. However, I believe any soft-textured nut will work very well. Using walnuts or cashews is also a great idea. For my buns, I chose to use a mixture of pecans and cashews. Of course, the buns would also be great with just cinnamon and the sticky glaze. Speaking of cinnamon, I used Ceylon cinnamon, which has a more mellow flavour than the more common variety of cinnamon. But either type works very well.

Recipe for Sticky Cinnamon & Nut Buns

The recipe is not difficult, but it does require a substantial amount of time. This is because the dough needs to proof before being shaped and then rise again before baking. However, the process itself is not very challenging.

Using a stand mixer makes things easier, although the dough can also be made by hand without too much effort. While the dough proofs, it’s time to make the sauce. Simply mix the ingredients and heat them until boiling. Then, the sauce is ready to be placed into a 13 x 9 inch (33 x 23 cm) roasting pan. Sprinkle the nuts, if using, over the top of the sauce.

When the dough has proofed, roll it out into a rectangle approximately 18 x 12 inches (45 x 30 cm). Cover the dough with cinnamon sugar and roll it up into an 18-inch (45 cm) log. Cut the log into 12 equal pieces, using cotton or dental floss for a clean cut. Place the cut buns onto the sauce and cover the pan to allow them to rise again. Then, bake the buns for 40 to 45 minutes until they rise well and turn golden brown on top. If the dough appears to be browning too quickly, loosely cover it with aluminium foil.

My Buns

After baking for 45 minutes my buns were ready. The top was golden brown, and the internal temperature was 98°C/208°F.

I left the buns in the pan for about 10 minutes, and then I turned them onto a tray exposing the sticky, nutty tops. After the buns had cooled, it was time for a taste. The flavour was awesome, with the mellow cinnamon flavour and the sweet caramel glaze, along with those lovely nuts. The dough was light and soft as well. For me, the buns were just perfect.

Another great recipe you might like is Fruity Sticky Buns – Soft & Tasty.

Sticky Cinnamon & Nut Buns

Recipe by geoffcooCourse: Bread, DessertsDifficulty: Medium

Servings

12

servings

Prep time(incl. waiting time)

3

hours 

Cooking time

45

minutes

Ingredients

• Dough

• 525g(3 1/2 cups) bread flour

• 310ml(1 1/4 cups) lukewarm water

• 50g(1/4 cup) caster sugar

• 56g(1/4 cup) unsalted butter, melted

• 1 medium egg(large in USA)

• 7g( 2 1/4 tsp/1 packet) instant yeast

• 3g(1/2 tsp) salt

• Sauce/Glaze

• 115g(1/2 cup) soft unsalted butter

• 200g(1 cup) light brown sugar

• 100g(5 tbsp) golden syrup(maple or corn syrups would be fine too)

• 45ml(3 tbsp) water

• Filling

• 135g(2/3 cups) light brown sugar

• 6g(2 tsp) ground cinnamon

• 42g(3 tbsp) melted butter

• 80g(2/3 cup) chopped nuts, pecans, cashews, walnuts as preferred

Directions

• Place the milk, sugar, egg, butter and yeast into the bowl of a stand mixer, and mix until combined.
• Add the flour and salt and mix until you have a shaggy dough, knead into a soft but smooth dough, 5 minutes or so.
• Form the dough into a ball a place in a greased bowl, covered with plastic wrap.
• Proof the dough until it has doubled in size, about 90 minutes.
• Place the sauce ingredients into a pan a heat them until they begin to boil.
• Pour the sauce into a greased 9 x 13 inch(23 x 33 cm) roasting pan.
• Sprinkle the chopped nuts over the sauce and set the pan aside.
• Mix the cinnamon into the brown sugar and set aside.
• Roll out the dough to a rectangle of 18 x 12 inches (45 x 30 cm).
• Brush the surface with melted butter.
• Sprinkle the cinnamon sugar over the surface, leaving a clear edge on the long sides, and spread evenly.
• Roll up the dough into a log, 18 inches(45 cm) long.
• Use some cotton or dental floss to cut the log into 12 each pieces.
• Place each piece, open side down, on the sauce, in rows of 3 x 4.
• Cover the pan with plastic wrap, or a clean towel, and leave to rise again, until the buns are all touching and have about doubled in size.
• Preheat the oven to 180C/160C Fan/350F.
• Bake the buns for 40 to 45 minutes, until they have turned a nice golden brown. If they seem to brown too quickly cover the top with aluminium foil.
• Leave the buns in the pan for about 10 minutes before turning out onto a tray, exposing the nutty glaze on the top of the buns. Then leave them to cool.