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  • Chef Lynn Crawford's Hot 'n Sticky Buns Recipe

Chef Lynn Crawford’s Hot ‘n Sticky Buns Recipe

Nothing says Happy Mother's Day better than a homemade brunch. Chef Lynn's Hot 'n Sticky Buns are sure to be a hit for the whole family.

Chef Lynn’s Hot ’n Sticky Buns

Makes 12

  • ½ cup warm water
  • 1 tablespoon yeast
  • 3 cups warmed milk
  • 1 ¼ cups melted butter, divided
  • ½ cup plus 4 teaspoons granulated sugar
  • 4 ½ teaspoons salt
  • 6 large eggs
  • 12 cups all-purpose flour
  • 4 teaspoons cinnamon

Combine warm water with yeast and a pinch of sugar in small bowl and let stand until foamy, about 8 minutes.

Meanwhile, using an electric hand mixer, in a large bowl beat together milk, 1 cup melted butter, ½ cup sugar, salt and eggs, then stir in yeast mixture, then flour, scraping down sides of bowl often. Dough will be soft and sticky.

On a floured work surface, knead dough until smooth and elastic, about 8 minutes. Add more flour to work surface, if necessary, to prevent dough from sticking.

Place dough into a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 2 ½ hours.

Punch down dough, then roll out on a floured work surface to a 9x12-inch rectangle.

Brush off excess flour, then brush surface of dough with remaining ¼ cup melted butter.

Combine remaining 4 teaspoons sugar with cinnamon and sprinkle over surface of dough.

Starting at one long side, tightly roll dough into a log, then cut crosswise into 12 rounds.

Evenly space rounds cut-side-down in a greased 9x13-inch baking pan, cover with plastic wrap, and let rise in a warm spot until almost doubled, about 1 hour.

Set pan on centre rack of a preheated 375F oven and bake until deep golden brown, about 30 minutes.

Run a small knife around pan sides to loosen buns, then out onto a serving platter and let cool 30 minutes before serving.