- 2 1/4 Tsp Yeast
- 1 Cup Warm Milk
- 1/2 Cup Granulated Sugar
- 1/3 Cup Margarine
- 1 Tsp salt optional
- 2 Eggs
- 4 Cups Flour
- 1 Cup Brown Sugar
- 3 TBLSP Cinnamon
- 1/3 Cup Margarine
CREAM CHEESE ICING
- 6 TBLSP Margarine
- 1 1/2 Cup Powdered Sugar
- 1/4 Cup Whipped Cream Cheese your choice can use plain as well
- 1/2 Tsp `Vanilla
- 1/4 Cup Corn Syrup
- 1/4 Cup Brown Sugar
- 3 TBLSP Butter melted
- 1 Cup Chopped Pecans
Dissolve yeast in warmed milk. Add sugar, margarine, eggs and flour into large bowl, mix until well incorporated add the milk/yeast mixture and using a dough hook mix until dough creates a ball and has a smooth texture.
Place the dough in a greased bowl, cover and place in a warm spot and allow the dough to double in size.
Once the dough is ready, you will roll out the dough to approximately 16 inches wide by 12 inches long.
Combine brown sugar and Cinnamon in a bowl. Take the margarine and spread it over the entire piece of dough, then take your sugar mixture and spread over the buttered dough.
You will now roll the dough start at the long edge, rolling the dough completely. You will end up with a roll that is about 16 inches long.
Cut the roll into 12 slices each will be about 1 to 1 1/2 inches wide.
AT THIS POINT YOU WILL NEED TO DECIDE WHICH WAY YOU WANT TO MAKE YOUR STICKY BUNS.
CINNABON STYLE STICKY BUNS
Grease a 9x13 inch pan and place the sliced rolls in the pan, cover and let raise for 30 minutes or until they have doubled in size. Place in a 350 degree Fahrenheit preheated oven and bake for 20 to 30 minutes, golden brown. While the rolls are baking make your cream cheese icing by combining all the ingredients and blend to a smooth consistency.
remove from oven and ice while the rolls are warm.
CLASSIC STICKY BUN
Grease a 9x13 inch pan and place the glaze at the bottom of pan. Take your sliced rolls and place on top of glaze. Cover and place in a warm spot and allow them to double in size. Approximately 30 minutes. Bake at 350 degree's for 20 to 30 minutes, golden brown.
Remove from oven and within 5 minutes flip the pan over onto a large dish, this will allow the glaze to stick to the buns and not the bottom of the pan. Please remember that this is very hot sugar and it will burn your hand.
I just wanted to put a side note to this recipe:
If you are freezing you will want to slice the rolls and place them in a greased pan and then freeze. This way they will raise while they are defrosting and will be ready to go. If you are making the glazed sticky buns, you will not put the glaze in the pan until you are ready to cook. So Remove from freezer take the frozen buns out of the pan and place the glaze in the pan and then put the buns back into the pan. let them defrost and double in size and then cook.
(they should pop out of the pan fairly easily. If you are concerned place a piece of wax paper or parchment paper at the bottom of the pan so that they will come out with ease)