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bcskye

National Cinnamon Bun/Sticky Bun Day

bcskye
12 years ago

Here's one of my favorites from Lou:

Lou's Cinnamon Buns ------

SS Pan ,9 in by 12 in by 2 in deep Or Pyrex baking dish

3/4 stick of butter and 1 tablesp. Of Vegetable oil

Pancake syrup , Brown Sugar and a little granulated sugar

Cinnamon and Raisins

Melt the butter in the pan and let it cool ( put it in the refrig. a few minutes)

Level it across the pan and back into the refrig to harden.

Take it out and Sprinkle very little oil and move it around with the back of a spoon.

Dribble some pancake syrup all around the pan , then a little gran. Sugar

Then lay in some brown sugar . Don�t be chincey , leave some lumps.

Last sprinkle ( good bit ) of Cinnamon and Raisins. You can also add some walnuts,

If you want to. If you don't want to , don't do it but don't blame me , if you didn't

Do and wish you had done , etc.

Take half + of the recipe of the Platt Bread dough and roll it out to about

3/16 in thick ( 3 pennies ) You can do the dough in 2 pieces if it is easier.

Try to roll them out to at least 16 in long. x 12 in. Sprinkle some pancake syrup,

Sugar and cinnamon on the dough , then some raisins. Roll the dough up loosely,

Making a 12 in. long Roll and cut into 1 1/4 in. pieces. Mark the roll ,at half way

and half again before cutting., into 8 pieces. Do the same to the other piece of dough

Place these pieces in the pan that you prepared ,

leaving spaces in between , because the dough will grow.

Push them around with your fingers, to fill the pan evenly.

When the dough is doubled , bake in a 320 degree oven , on a shelf

near the top, for about 25 to 35 minutes or golden brown.

You can Baste , with an egg milk mix, while baking.

When it is removed from the oven , place a piece of aluminum foil over it and

a large cutting board or cookie tin and then flip it over and remove the pan.

If some of the goodies stay in the pan take them out right away and patch

the Buns while the goo is still hot.

WARNING !!!! Get away from them until they cool. !!!!!!!!

You will burn your lips

Now you can see if you used enough brown sugar and gooey stuff.

And another:

Here is Linda's and Hawks recipes.

Posted by lindac (My Page) on

Sat, Feb 19, 11 at 0:39

2C Scalded Milk, cooled to warm temperature

3T Shortening or Butter, Melted

1/2 C Sugar

1 t salt

2 eggs, beaten

2 pkgs yeast (or 1T bulk yeast)

1/3 warm water

4-5 cups flour

Dissolve the yeast in the warm water (about 105 degrees) with a teaspoon of the sugar, wait until it foams. While waiting for the yeast to foam, mix the milk, butter, remaining sugar and salt. After the yeast foams, add the yeast mixture to it, and the two beaten eggs to the mixture. Either by hand or in a stand mixer, blend in flour a cup at a time until the dough is soft and fairly sticky. Turn onto a floured board and knead just until the dough is no longer sticky, but is smooth and satiny.

Let rise until doubled, punch down, knead a little, then shape into rolls. Bake at 350 until golden. May brush with egg wash or butter and sprinkle with sesame seeds. Also good rolled in butter and cinnamon sugar. Dough is a good base dough for a variety of sweet breads like cinnamon rolls or brioche.

For sticky buns:

Have about 1/2 a pound of soft butter handy before you begin

For sticky buns, let the dough rest about 20 minutes, divide into 3 pieces and roll or pat out 1/3 into a rectangle abut 1/3 of an inch thick...spread thickly with soft butter, and sprinkle generously with brown sugar and cinnamon...some add pecans here and raisins but my family prefers them without.

Roll up the dough starting with the long side and seal the edges.

Take one of the pans and spread thickly with butter (do you sense a trend here??), cover with brown sugar and drizzle with honey in a zig zag pattern using about 1 1/2 tablespoons. You can use syrup if you choose...the object is to keep the bottom of the buns sticky after baking.

Slice the roll into 1 1/4 inch thick slices, place cut side down in prepared pans, cover with plastic or waxed paper and allow to rise until double and bake 375 for about 20 to 25 minutes until nicely browned.

allow to cool about 5 minutes and turn upside down onto a serving plate.

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