Cinnamon Buns and Sticky Buns

Cinnamon Buns and Stickies are similar but two different pastries.   Cinnamon Buns have a XXX sugar glaze on top.  My Cinnamon Bread and Cinnamon Buns are actually the same except one is made into individual buns and the other into a loaf of bread.  Stickies have a  yummy, gooey, caramel glaze.  I personally prefer the Stickies.

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Some were asking for my recipe after I posted the bread recipe.   I do not have exact measurements to the amount of butter, brown sugar, and cinnamon for the filling.  I just do it by looks.  Have fun and enjoy!

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Sticky Buns

Refer to my blog  “Baking Homemade Bread” for my dough recipe.     Follow the directions for making the dough.  After the dough has risen, been punched down and risen again for 1/2 hour follow these directions.

Divide the dough into 3 pieces.  Roll each piece into  1/2″ thick rectangles (maybe 12″x20″) .  Melt butter (2-4 T.  per rectangle) and spread over dough.

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Add 1/2- 2/3 cup brown sugar and 1-2 tsp. cinnamon.  (I go by looks!)

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Roll the rectangle into a jelly roll starting with the long side.

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 Pinch the edges and ends of the dough shut.

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Cut the roll into pieces 1-1/2″ thick.

Spray a baking pan with Pam and put a thin layer of  melted butter to just cover the bottom of the pan , and sprinkle on a layer of  brown sugar and cinnamon. You don’t want too much but neither do you want to skimp.

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Lay the pieces in the pan.

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Cover with a cloth and let rise until double in size.

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Bake at 325 degrees for 25 minutes.  Broil the top of the dough until light golden brown.  This will take a little practice and monitoring. Ovens differ.  You do not want to under or overbake.

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Immediately dump the pan onto wax paper and with a spatula scrap the pan and pour any remaining sauce over the buns.

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Yield: 45-48 buns or 2 -9×13″ pans.  Can put in smaller pans like bread pans (as shown in this picture), cake pans, etc.  One recipe made 8 bread pans with 6 buns in each.

Pour yourself a cup of coffee and enjoy but do not count calories!

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Cinnamon Buns

Refer to my blog  “Baking Homemade Bread” for my dough recipe.     Follow the directions for making the dough.  After the dough has risen, been punched down and risen again for 1/2 hour follow these directions.

Divide the dough into 3 pieces.  Roll each piece into  1/2″ thick rectangles (maybe 12″x20″) .   Cover the dough with  1/2- 2/3 cup brown sugar and 1 tsp. cinnamon. (I go by looks!) I do not use butter on cinnamon buns.  Roll the rectangle into a jelly roll starting with the long side.  Cut the roll into pieces 1-1/2 to 2″ thick.  Place in a pan sprayed with Pam.  Cover with a cloth and let rise until double in size.  Bake at 325 degrees for 25 minutes.  Broil the top of the dough until light golden brown.    This will take a little practice and monitoring. Ovens differ.  You do not want to under or overbake.  Immediately dump the buns onto a piece of tin foil or wax paper.  Let cool for 10 minutes and then you can flip them right side up.

After the buns have cooled slightly drizzle with glaze made from XXX sugar and milk.

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Yield: 45-48 buns or 2 -9×13″ pans.  Can put in smaller pans like bread pans, cake pans, etc.

Pour yourself a cup of coffee and enjoy but do not count calories!

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Hint:  You can prepare the Cinnamon Buns or Sticky dough the day before.  Follow instructions up through the step of putting them in the pan. Instead of letting them rise, put the pans in the refrigerator over night.  They will rise some in the refrigerator. Remove from  the refrigerator and let finish rising.  Bake.  I do this when I want this special treat for Christmas morning.

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