Sticky Buns

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January 23rd, 2012

That Skinny Chick Can Bake Blog Original Article

My youngest mentioned cinnamon rolls…the last new recipe I tried was good, but not any better than a couple I’d already posted. I looked online and found the Ultimate Sticky Buns from Bon Appetit. I stayed relatively true to the recipe except for swapping out the honey for some pure maple syrup and eliminating the pecans. I had received some wonderful samples of Pure Canadian Maple Syrup…full of antioxidants and absolutely delicious. I used the medium amber in this recipe. Oh, my gosh, these are spectacular buns…I could eat the caramel topping by the spoonful….mmmmmm. A big winner!!!

Sticky Buns…adapted from Bon Appétit

  • 1 cup warm water (105-115º)
  • 4 teaspoons dry yeast
  • 2/3 cup sugar
  • 1/2 cup butter (one stick), at room temperature
  • 1/2 cup nonfat dried milk powder
  • 1 teaspoon salt
  • 2 eggs
  • 4 1/4 cups flour plus more for dusting work surfaces


  • 1 1/4 cups brown sugar
  • 3/4 cup butter (1 1/2 sticks), at room temperature
  • 1/4 cup pure maple syrup or honey
  • 1/4 cup dark corn syrup
  • 1/4 cup water


  • 4 teaspoons sugar
  • 4 teaspoons ground cinnamon

Mix warm water, yeast and a pinch of sugar in a small bowl. Let sit for about 5 minutes, till foamy. With stand mixer fit with paddle attachment, beat sugar, butter, milk powder and salt till well combined. Beat in eggs, one at a time. Stir in yeast mixture, then 3 cups of the flour, one cup at a time, scraping down sides of the bowl as needed. Mix in last cup of flour and let mixer run for about 5 minutes (may also knead by hand if you don’t have a stand mixer). Dough will be sticky.

Butter large bowl and add dough, and turn dough so all of exterior is coated with butter. Cover with plastic wrap and allow to rise in a warm area till doubled in size, about 2 1/2 hours.

For the glaze, beat brown sugar, 1/2 cup butter, maple syrup, corn syrup, and water till well combined. Divide between two greased 9-inch cake pans. Mix together cinnamon and sugar.

Punch down dough and divide in half. Roll each half into a 9 x 12 inch rectangle on a lightly floured surface. Spread each half with the remaining butter (divide equally), then sprinkle each with half the cinnamon sugar mixture. Starting with long side, roll each rectangle tightly into a log. Cut one log into 12 even pieces and place cut sides down into one of the prepared pans. Repeat with second log. Cover with plastic wrap and let rise in a warm area till doubled in size, about an hour.

Preheat oven to 375º. Bake till golden brown, about 30 minutes. I turned down oven temp to 325º for the last 10 minutes as mine were getting quite brown. Run knife around perimeter of pans and invert onto serving dishes. Cool about 30 minutes before serving.

Makes 24 rolls.

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