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
- 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.