BBA sticky buns

7 Oct

I spotted the book The Bread Baker’s Apprentice by Peter Reinhart on a friend’s cookbook shelf back in February, right around the time I was really thinking about kicking up my baking habits several notches. It seemed like it could teach me some good recipes and generally improve me as a baker. I bought it pretty soon after that and have made a couple of the recipes since. Even if you follow the recipe as I have it, I highly recommend that you buy this book as he gives many more tips through out the book, ingredient alternatives,  and mass measurements, which are essential for many of his recipes.

This is a multi step and multi DAY cinnamon roll recipe.


Makes about 12 sticky buns

(Adapted from The Bread Baker’s Apprentice)



6 1/2 Tbsp sugar
1 tsp salt
5 1/2 Tbsp unsalted butter
1 large egg
1 tsp lemon juice
3 1/2 cups all-purpose flour
2 tsp yeast
1 1/8-1 1/4 cups milk
1/2 cup cinnamon sugar (6 1/2 Tbsp sugar plus 1 1/2 tsp cinnamon)

Caramel Glaze:

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon salt
1/2 lb (2 sticks) butter, at room temperature
1/2 cup corn syrup
1 tsp vanilla extract


Make the buns: cream together the sugar, salt, and butter on medium-high speed in an electric mixer with a paddle attachment. Add in the egg and lemon juice and mix until smooth. Add the flour, yeast, and milk. Mix on low speed until the dough forms a ball.

Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes or until the dough is tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Spray a bowl with cooking spray and transfer the dough to the bowl, rolling it to coat with oil. Cover the bowl with plastic wrap. Let rise at room temperature for about 2 hours.

Transfer the dough to the flour dusted counter or sheet (I used the back of a cookie sheet). Roll out the dough with a rolling pin into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns. Sprinkle the cinnamon sugar over the surface of the dough (used about 2/3, but probably should have used it all) and roll the dough up into a log , creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 12 pieces each about 1 3/4 inches thick for larger buns.

Make the glaze: in the bowl of an electric mixer, combine sugar, brown sugar, salt, and butter, at room temperature. Cream together for 2 minutes on high speed and add the cup corn syrup and vanilla extract. Continue to cream for about 5 minutes, or until light and fluffy. Use as much of this as you need to cover the bottom of the pan with a 1/4-inch layer. (I only needed about 3/4 of the glaze.)

In your glazed pan, sprinkle on the walnuts. Lay the pieces of dough on top of the caramel glaze, spiral side up, spacing them about 1/2 inch apart. Mist the dough with spray oil and cover loosely with plastic wrap or a food-grade plastic bag. Put in fridge overnight and remove 3-4 hours before baking and to let proof. Preheat the oven to 350 F with a rack on the lowest shelf.

Bake the sticky buns for 20-30 minutes, or until golden brown. The tops will become the bottoms, so they may appear dark and done, but the real key is whether the underside is fully baked.

Cool the buns in the pan for 5 to 10 minutes and then remove them by flipping them over into another pan. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving.

Notes: These were amazing! My mom loves sticky buns, but only really good ones and these met her standards. They are a fair bit of work, but worth every little bit of it!


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