I thought I would ask you a question this morning because February 21st is National Sticky Bun Day and what goes better with Coffee than a sweet, Nutty and possibly oozing with Caramel sweet treat? Yup, you know what we’re talking about so come and join us on February 21st as we celebate National Sticky Bun Day!
Did you know there is a delightful confection, known as a Philadelphia specialty originally known as “Schnecken” which was thought to have been brought to the United States by German settlers in the 18th Century. Often served for breakfast, Sticky Buns are also known as Cinnamon Rolls, Caramel Rolls or Monkey Bread.
I don’t know about you but I wouldn’t mind having a Sticky Bu this morning. Would you like one with me? I have Milk and Iced Tea as well as Soda and I could make Coffee if you want to join me for a sweet treat this morning?
National Sticky Bun Day Activities
- I would like to ask you to imagine filling your kitchen with the smell of Spices and Caramel baking in the oven. There are videos and blogs to help you with technique and the recipe choices are endless, so what are you waiting for?
- Sticky Buns are often a staple at neighborhood Bakeries and Brunch spots. You if you have the means and the opportunity make it a Sunday ritual of checking out all the different options in your City until you find the Sticky Bun of your dreams. Once you find your dream Sticky Bun don’t tell anyone then can keep the Sticky Buns all for yourself.
- Sticky Buns can be made in a variety of shapes and sizes and you can create a giant Sticky Roll that can be sliced like a Cake, roll the Dough into balls and pile them into a Cake pan for Monkey Bread or stack each slice together into a Bread pan to create a pull apart loaf. Sticky Buns aren’t only for breakfast you can serve your creation for dessert at your next dinner party and your Sticky Bun is guaranteed to be a hit! Isn’t it?
Why People Love National Sticky Bun Day
It’s hard to imagine someone not being totally enthralled with a gooey, sticky, fluffy rolled Bun. Most people have wonderful childhood memories of popping open a package of store-bought Dough, the smell of the baking and the fun of carefully topping each bun with sticky Frosting.
Isn’t half the joy of visiting the Traveling Fair is hunting down the Sticky Bun Booth and carefully eating your way through to the yummy center. Really, if you ever meet someone who doesn’t like Sticky Buns, be a little wary.
The smell of a Sticky Bun alone makes you feel warm and cozy in an instant whether they are baking in your oven or the smell catches you at your local mall, as soon as that familiar scent hits you, visions of fireplaces and pajamas dance in your head. Then, as you slowly unroll the labyrinth of Doughy goodness, the Sugar and Spices send you to a place of happiness and comfort few other foods can capture.
Incase your wondering Sticky Buns are fairly easy to make and there are virtually no rules as to what you can fill or top Sticky Buns with. Including warm Spices like Cinnamon, Cloves, or even Cardamom are all excellent choices, but you can feel free to experiment with other fillings including Apple or Chocolate. You can also create your own sticky Sauce using Maple Syrup or Honey instead of plain Sugar. Whatever you choose have fun and enjoy the stickiness of your Sticky Bun. make sure you have plenty of napkins on hand.
Recipe for Sticky Buns
Ingredients:
For the Dough:
- 6½ tablespoon (6.5 tablespoon) granulated sugar
- 5½ tablespoons (5.5 tablespoons) unsalted butter, at room temperature
- 1 teaspoon salt
- 1 egg, slightly beaten
- 1 teaspoon vanilla extract
- 3½ cups (437.5 g) bread flour
- 2 teaspoons instant yeast
- 1 cup (244 ml) + 2 tablespoons whole milk, at room temperature
For the Cinnamon Sugar:
- 6½ tablespoons (6.5 tablespoons) granulated sugar
- 1½ tablespoons (1.5 tablespoons) ground cinnamon
For the Caramel Glaze:
- 1 cup (227 g) unsalted butter, at room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) light brown sugar
- ½ teaspoon (0.5 teaspoon) salt
- ½ cup (170.5 ml) light corn syrup
- 1 teaspoon vanilla extract
- ½ cup (49.5 g) coarsely chopped pecans
Instructions
- Cream together the sugar, butter, and salt on medium-high speed in an electric mixer with a paddle attachment. Whip in the egg and vanilla extract until smooth. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Let the dough rise at room temperature for approximately 2 hours, or until the dough doubles in size.
- Meanwhile, make the Caramel Glaze: In the bowl of an electric mixer, combine the butter, granulated sugar, brown sugar, and salt, and cream together for 2 minutes on high speed with the paddle attachment. Add the corn syrup and vanilla extract, and continue to cream for about 5 minutes, or until light and fluffy.
- Transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top of the dough with flour to keep it from sticking to the pin. Roll it into a rectangle 18 inches wide by 9 inches long. Sprinkle the cinnamon sugar over the surface of the dough (use it all!), and roll the dough up with the long side facing you, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 12 even pieces.
- Coat the bottom of a 9×13-inch baking dish with the caramel glaze, then sprinkle the pecans evenly over the surface. Lay the pieces of dough cut-side-up on top of the caramel glaze, evenly spaced throughout the pan. Cover loosely with plastic wrap and allow to rise at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size.
- Make-Ahead Note: Instead of the second rise, you can place the shaped buns in the refrigerate for up to 2 days, pulling the pan out of the refrigerator 3 to 4 hours before baking to allow the dough to proof at room temperature.
- Preheat the oven to 350 degrees F and adjust the oven rack to the lowest shelf.
- Bake the sticky buns for 30 to 40 minutes, or until golden brown. Cool the buns in the pan for 5 to 10 minutes, and then remove them by flipping them over onto another pan or serving platter. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving. The sticky buns are best eaten the day of baking but can be stored, covered, at room temperature for up to 2 days (see notes below on reheating).
Tips:
- You may substitute all-purpose flour for the bread flour, you should know it will produce a slightly different texture.
- The Corn Syrup is a key ingredient in getting the exact right texture for the Caramel Glaze.
- Make-Ahead Note: You can prepare the Sticky Buns through placing the Rolls into the pan, then cover and refrigerate for up to 2 days before baking. Bring the Sticky Buns to room temperature prior to baking as directed in the recipe.
- Once the Sticky Buns have cooled to room temperature, I suggest a quick reheat in the microwave for 10 seconds.
Thank you,
Glenda, Charlie and David Cates
