SMS: Sticky Buns

I could write an ode to sticky buns.  They’re just that good.  So, really, I owe a HUGE thank you to Jen of Not Microwave Safe for selecting Sticky Buns for this week’s SMS.  You have made me a very, very happy camper, Jen.  Jen has a fabulous blog, filled with wonderful treats, so it’s really not surprising that she picked such an awesome recipe for our weekly bake-along.

Yeast-a-phobes, fear not: these yeasty buns are super easy (though time consuming) to make.  Jump on over to Jen’s post to get the recipe.  And, be sure to check out all of the wonderful SMS’ers’ creations!

Interestingly, the sticky bun recipe does not call for dissolving or proofing the yeast before incorporating it into the dough.  Rather, you mix the yeast with your flour and incorporate it in its “dry” form.  To err on the safe side (because that’s how I like to err when it comes to yeast), I warmed my milk to 110 degrees Fahrenheit before making my dough.  I also placed my dough in a previously warmed oven for its first rise.  And, man, does this dough rise!

Some of the SMS’ers reported that their dough was very sticky—the quick fix was to add about 1/2 cup to 1 cup of flour to the dough.  I found that, though my dough was sticky, after beating it for 15 minutes with the dough hook of my Kitchen Aid mixer, it formed a nice, elastic ball (sticky, but workable).

The original “sticky sauce” recipe calls for making a sauce by bringing maple syrup, butter, brown sugar and cinnamon to a boil.  Because I didn’t have any maple syrup on hand, I made a caramel sauce for my sticky buns.  I’ve included my recipe below.

Caramel Sauce

by Elyse

3/4 cup granulated sugar

1/4 cup water

2 TBS corn syrup

1/4 cup heavy cream

2 sticks unsalted butter, cut into small pieces

3/4 cup brown sugar

(1) Combine granulated sugar, water, and corn syrup in a medium-sized saucepan.  Boil the mixture until it turns a deep amber color, approximately 6-8 minutes, or until it reaches 350 degrees Fahrenheit.

(2) Remove the mixture from the heat and pour the cream over it.  Whisk the cream in.  (The mixture will bubble vigorously.  Be careful!)

(3) Place the mixture back over medium heat and stir in the butter and brown sugar.  Continue stirring until the butter and brown sugar are dissolved.  Make sure to scrape all caramel bits from the bottom of the pan (continue heating the mixture until the bits are dissolved).

(4) Pour the caramel mixture into the bottom of prepared 9X13 pan, as directed by the Sticky Bun Recipe (see Jen’s Blog for full recipe).

Instead of doing a cinnamon sugar filling in my sticky buns, I did a combination of granulated sugar, brown sugar, and allspice.  It was delicious!

My buns were done after about 22 minutes in the oven!  Flip these bad boys over (caramel-side up), and see how long anyone in your house can resist the deliciousness that is these sticky buns!

Boy oh boy, were they delicious.  My advice to you?  Get in the kitchen and get this dough started!!