Sticky Cinnamon Buns

The best way to beat a chilly afternoon is to brew up some coffee and have it with a very very large sticky chewy cinnamon bun! Don’t you think? 😉 Not the healthiest but hey, everyone deserves a treat

Here’s how you can bake your own Sticky Cinnamon Buns –

Ingredients

For the dough:
¾ cup warm milk
2 ¼ teaspoons active yeast
¼ cup granulated sugar
1 egg plus 1 egg yolk, at room temperature
1/2 cup unsalted butter, melted
3 cups bread flour
3/4 teaspoon salt
For the filling:
2/3 cup dark brown sugar
1 tablespoons ground cinnamon
¼ cup unsalted butter, softened

Directions

Add warm milk to the bowl of an electric mixer and sprinkle yeast on top. You’ll know your yeast has activated if it begins to foam after a few minutes. If it hasn’t, then start over; your milk was either too hot or too cold.
Once yeast begins to foam, add in sugar, egg, egg yolk and butter. Mix until well combined. Next stir in flour and salt until a dough begins to form.
Place dough hook on the mixer and knead the dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky.
Transfer the dough ball to a bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size.
After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14×9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then gently rub in into the butter a little. Tightly roll dough up, starting from the 9 inch side and place seam side down making sure to seal the edges of the dough as best you can. Cut into 2 inch sections with a serrated knife.
Place cinnamon rolls in a greased 9×9 inch baking pan or round 9 inch cake pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again for 30 minutes.
Preheat oven to 175 degrees C. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for a five minute before devouring them and finishing them all up!
To make overnight cinnamon rolls: After placing rolls into the greased pan, simply cover, place overnight in the fridge and then bake them in the morning as directed. I like to bring my cinnamon rolls to room temperature first by leaving them on the counter for 30 minutes before baking.