These Sticky Buns are the ultimate treat. And yes, they are worth the many steps. That first bite feeling of a gooey sticky bun is irreplaceable!
Sticky Buns Recipe:
- 1 3/4 cups warm water
- 1 teaspoon active dry yeast
- 2 tablespoons honey
- 3 teaspoons salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 3 cups all-purpose flour
- 1 1/4 cup bread flour
- 1/2 cup Wild Groves Kitchen Blend Olive Oil
- 1 cup brown sugar
- 1/4 tsp salt
- 1 orange, zested
- 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 3 tbsp melted butter
Sticky Caramel Glaze:
- 3/4 cup brown sugar
- 3/4 cup butter
- 1/4 tsp vanilla
- pinch of salt
Sticky Buns Instructions:
- In the bowl of an electric mixer with a bread hook, combine the warm water, yeast, and honey, and allow to stand for 5 minutes to let the yeast foam.
- Add the salt, cinnamon, nutmeg, and half of the flour. Turn the mixer on low, and continue to add the rest of the flour allowing the mixer to mix it all together. When the dough has come together in a shaggy ball, pour in the olive oil in a drizzle as the dough hook keeps stirring.
- On a medium-low speed, let the dough knead for 4 to 5 minutes. (All of this mixing and kneading can also be done by hand.) When the dough is smooth and satiny, gather it together and turn it into a deep, oiled bowl. Cover the bowl with a clean kitchen towel, and put somewhere warm to rise until doubled in volume (about 90 minutes).
- While the dough rises, make the filling. Combine the cup of sugar with the orange zest, vanilla, nutmeg, salt, cinnamon, and the melted butter. Allow to sit for a couple of minutes while the zest releases its oil into the sugar. Then, mix well until you have a homogenous mixture. Set aside.
- Butter a 9- by 13-inch baking pan. Punch the dough down and turn it out onto a lightly floured surface. Roll it out into a large rectangle that is a bit under 1/2-inch thick.
6. Spread the filling mixture onto the dough, leaving a 1/2-inch strip empty along one of the long ends. Roll the dough up tightly like a jelly roll starting at the long end without the border. Slice into 12 slices using a sharp chef's knife for large cinnamon rolls.
7. Fit the slices into the buttered pan, with the pinched sides down and the un-pinched cut sides up. Cover and allow to rise for another 45 minutes to an hour, until puffed.
8. When ready to bake, heat your oven to 350° F. Bake the rolls for 25-30 minutes, until the rolls are nicely browned on top and baked through. Then remove from the oven.
9. When the buns have 4-5 minutes left in the oven, make the sticky caramel glaze by adding the butter, sugar, vanilla, and salt into a small saucepan. Heat gently until it begins to bubble and then immediately take it off the heat. You do not want this to cool, otherwise it will harden. When the buns are finished baking, pour the glaze on the warm buns. Serve warm!