Best Ever Sticky Buns

 

Sticky Buns

Ingredients
Dough
1 (8-oz.) container sour cream
6 tablespoons salted butter, plus more for greasing pan
1 teaspoon salt
1/3 cup plus 1 tsp. granulated sugar, divided
1/3 cup warm water (100°F to 110°F)
1 (1⁄4-oz.) pkg. active dry yeast
2 large eggs, beaten
3 3/4 - 4 1/2 cups bread flour, divided, plus more for dusting

Filling
1 cup packed dark brown sugar
2 teaspoons ground cinnamon

Topping
1/2 cup packed dark brown sugar
6 tablespoons salted butter, melted
1/4 cup granulated sugar
1/4 cup light corn syrup
2 tablespoons heavy cream
1/4 teaspoon salt

Additional Ingredients
1 cup toasted pecans, coarsely chopped

Directions:
Prepare the Dough: Combine sour cream, butter, salt, and 1⁄3 cup of the granulated sugar in a small saucepan. Cook over medium-low, stirring occasionally, just until butter melts, about 4 minutes. Remove from heat, and cool to 100°F to 110°F.

Stir together warm water, yeast, and remaining 1 teaspoon granulated sugar in a small bowl. Let stand until foamy, about 5 minutes.

Combine sour cream mixture, yeast mixture, and eggs in the bowl of a heavy-duty electric stand mixer fitted with a dough hook attachment. With mixer running on medium-low speed, gradually add 3 3⁄4 cups of the flour, beating until a soft Dough forms and pulls away from sides but still adheres to bottom of bowl.

Turn it out onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes, adding up to 3⁄4 cup flour, in very small amounts, if necessary to keep it workable. (Dough should be tacky but not sticky.) Place in a lightly greased bowl, turning to coat all sides. Cover and chill 8 hours or overnight.

Turn Dough out onto a lightly floured work surface. Roll into a 16- x 20-inch rectangle.

Prepare the Filling: 

Stir together brown sugar and cinnamon in a small bowl.

Sprinkle Filling evenly over Dough rectangle, pressing gently to adhere, leaving a 1-inch border on both long sides. Starting at 1 long side, roll up Dough, jelly-roll style. Using a piece of unflavored dental floss, cut off and discard 1 inch from each end of roll. Cut roll crosswise into 12 (1 1⁄2-inch-wide) pieces.

Prepare the Topping: Stir together all ingredients in a small bowl.

Assemble the sticky buns: Pour Topping into a lightly greased 13- x 9-inch metal baking pan. Spread to coat bottom of pan evenly. Sprinkle evenly with pecans. Place rolls, cut side down, in baking pan with sides touching. Cover with plastic wrap, and let stand in a warm place until rolls double in size, 45 minutes to 1 hour.

Preheat oven to 375°F. Remove and discard plastic wrap from buns. Bake in preheated oven until golden brown, 20 to 22 minutes. Cool in pan 5 minutes. Carefully invert buns onto a serving platter. Serve warm.

1 Hour Cinnamon Rolls

1 Hour Cinnamon Rolls

These Cinnamon Rolls are fluffy, tender, flavorful, have a rich delicious filling, and are everything you want in a cinnamon roll, other than hours and hours of prep work. We are hooked on them and believe you will love this cinnamon roll recipe too!

45 minPrep Time

15 minCook Time

1 hrTotal Time

Ingredients:

Cinnamon Rolls
• 3 1/2 cups warm water (110 degrees)
• 3/4 cup sugar
• 1/2 cup oil
• 6 Tbs yeast
• 1 Tbs salt
• 3 large eggs
• 10 1/2 -11 cups flour
• Oil for the counter (1/4 cup should be plenty)
Cinnamon-Sugar
• 2/3 cups white sugar
• 1/2 cup brown sugar
• 1 Tbs cinnamon
• 1 cup butter
Cream Cheese Frosting
• 8 ounces cream cheese, softened
• 2 tsp vanilla
• 4-6 cups powdered sugar
• 3 to 4 tablespoons heavy cream

Directions:

1. In a large mixing bowl with non-skid bottom , combine warm water, sugar, oil, and yeast.
2. Stir it a few times, then let it sit for a full 15 minutes.
3. At this point, you can preheat the oven to 400 degrees.
4. Now add the salt and eggs and flour to the yeast mixture. Start with about 8 cups, and mix, gradually adding the last 2 1/2-3 cups.
5. Once all the flour is added, mix together for 10 minutes. I often make these in my Kitchen Aid, and it may climb up the mixer some, keep an eye on it, and push it down if you need to.
6. Once it has mixed for ten minutes, touch the dough, does it only slightly stick to your finger? if so let it sit for 10 minutes. If it is too sticky, let it mix a few minutes longer before letting it sit. It should double in size. It will take longer if your kitchen is cold.
7. After it has doubled in size, you want to pour some oil onto the counter (instead of flour) to roll your dough out on.
8. Divide the dough in half, and using your hands, press it into a rectangle.
9. Melt butter in a microwave safe bowl, and pour half of it onto the dough that you have pressed out into a rectangle.
10. In a separate bowl, mix white and brown sugar, and cinnamon together. Sprinkle half over the melted butter.
11. Tightly roll into a log and cut into 12 even sized pieces.
12. Repeat with the remaining roll dough, and the other half of the melted butter and sugar.
13. Place on baking tray with a Silicone Baking Mat on it, and let rise more. You can let them rise as short or as long as you want. Sometimes I just let them rise for like 5 minutes. They will continue to rise in the oven. You want them to be nice and big, so if your kitchen is cold it may take longer. You should have 24 rolls total.
14. Bake 12-15 minutes.
15. While the rolls bake, mix all of the ingredients for the cream cheese frosting together using a hand mixer, in a medium sized bowl, until nice and smooth.
16. When you pull the rolls out of the oven, let them sit for a minute or two, then slather frosting over the top and let it melt into the rolls.

Notes

The dough can be very sticky, be sure to knead it long enough. 10 minutes should be sufficient, but if it is still really sticky, mix longer until the dough consistency is where it will stick slightly to your finger, but pull away clean.

Meyer Lemon Sweet Rolls

MEYER LEMON SWEET ROLLS

Ingredients:
2 cups very warm water
2 tablespoons dry yeast
2/3 cup instant nonfat dry milk
1 1/2 cup sugar
2 teaspoons salt
1 1/2 cup butter
1 egg
5 to 5 ½ cups all-purpose flour
Zest and juice of 6 Meyer Lemons
1 (8 ounce) block cream cheese
6 cups powdered sugar

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Directions:
In a large bowl, whisk together the warm water and yeast. Allow the yeast to proof by setting is aside for about 5 minutes. If a foamy layer forms at the top of the water, your yeast is ready to go!

Whisk in the dry milk, 1/2 cup of sugar, and salt. Add 1/2 cup of softened butter to the mixture, as well as the egg. Slowly begin stirring in the flour, one cup at a time. Add just enough flour to create a soft (but not sticky dough). Knead the dough until it becomes elastic. Drizzle a bit of olive oil over the top of the dough, place it in in a large, clean bowl, cover lightly with a damp towel, and let it rise in a warm place for one hour.

Cut the risen dough into thirds. Use a rolling pin to spread the dough into a long, thin rectangle (about 1/2 inch thick). Melt the 1 cup of butter and spread approximately one-third of the melted butter over the long rectangle of dough. Sprinkle the zest of two lemons across the butter (you can sprinkle more for a lot of lemon flavor), then sprinkle 1/3 cup of sugar across the melted butter. Roll the dough up tightly, then slice into 1 1/2 inch cinnamon rolls, and transfer to a large baking sheet. Repeat until all the dough has been used.

Preheat the oven to 375 degrees. Allow the rolls to raise on top of your preheating oven for 20-30 minutes. Bake rolls in the oven for 16-18 minutes, or until the tops are a light, golden brown. Remove and frost immediately with Lemon Meyer Cream Cheese Icing.

For the icing, beat together all of the fresh-squeezed juice from the lemons, cream cheese, and powdered sugar until very smooth. Spread over warm Lemon Meyer Sweet Rolls. Enjoy immediately