There are SO many versions of sticky buns/sweet rolls/cinnamon rolls. This is our go-to. Not too fussa-fussa, but perfect for our traditional Christmas morning breakfast. This recipe doubles easily, but keep the amount of yeast the same.
Mom
Dough:
- 1 tablespoon instant yeast
- 1 1/2 cups whole milk
- 1/3 cup sugar
- 1/3 cup butter
- 1 1/2 teaspoons salt
- 1 egg
- 4 1/2 cups flour
Filling:
- 3 tablespoons butter, melted
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Topping:
- 3 tablespoons butter, melted
- 1/2 cup brown sugar
- 2 tablespoons honey or corn syrup
- 2/3 cup pecans (optional)
Place all the dough ingredients into the mixing bowl of a stand mixer fitted with the dough hook. Mix for 7-10 minutes, until dough forms a glossy ball. The dough will be sticky.
Transfer to a lightly greased bowl and cover. Let rise until doubled, about 1 1/2 hours. Or refrigerate overnight.
Mix together the topping: butter, brown sugar and honey/corn syrup. Spread into a 9×13″ baking pan. Sprinkle pecans into pan evenly.
Lightly flour the work surface. Roll dough out into a large rectangle. Spread 3 tablespoons melted butter on the dough, sprinkle with 1/2 cup brown sugar and 1 teaspoon cinnamon. Roll the dough into a long cylinder. Cut into 12 slices. Place slices in prepared baking pan on top of butter/sugar mixture. Cover and let rise until doubled in size, about 1 hour. Preheat oven to 350°F. Bake for 35 minutes, until nicely browned and bubbling.
Cool 10 minutes. Invert onto a cookie sheet and let caramelized sugar drip over the top for about 5 minutes.
Remove baking pan, scraping any remaining caramel on top of the rolls and just try to stay away until the rolls aren’t too hot!
Spencer Family Cookbook 