Leina's Sticky Cinnamon Buns



For the dough:

  • cups hot milk about 110F/ 43C
  • ​¼cup warm water
  • 1 packet instant dry yeast
  • ​¼cup sugar
  • 1 large egg at room temperature
  • ​¼cup butter melted
  • 3- 4 cups all-purpose/plain flour
  • 1teaspoon salt

For the filling:

  • 4 tablespoons melted butter plus more for pan
  • ​¼cup light brown sugar
  • ​¼cup granulated sugar
  • 2 tablespoons ground cinnamon

For the topping:

  • ½cup butter
  • 1cup packed light brown sugar
  • ½cup golden syrup or maple syrup
  • 2tablespoons whipping cream
  1. In a small bowl, dissolve yeast in warm water and set aside.
  1. In a large bowl mix milk, sugar, melted butter, salt and egg.
  1. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle.
  1. Knead dough on lightly floured surface for 5 to 10 minutes. Place in an oiled bowl, cover and let rise until doubled in size, usually 2 - 3 hours.
  1. To prepare the topping, add the butter, brown sugar and golden syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling.
  1. Remove from heat, add the cream, mix well to combine.  Pour into a greased 9-x-13-inch pan and set aside.
  1. In a small bowl prepare the filling by mixing together the butter, sugar brown sugar and cinnamon.
  1. Punch down dough.  Roll out on a floured surface into a 15 by 9-inch rectangle. Spread the filling over the rolled dough and then beginning at the 15-inch side, roll up the dough and pinch edge together to seal. Cut into 10 - 12 slices.
  1. Place the sliced buns into the pan with the sauce (about 2 inches apart) and let rise until they have doubled (about 45 minutes to an hour).
  1. Pre-heat oven to 350f/175c
  1. Bake for 20 - 30 minutes or until golden brown.  Let cool in the pan for 5 minutes before carefully flipping onto a serving tray and serve warm, sticky-side-up.


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