Pull-Apart Cinnamon Sticky Buns
Pull-Apart Cinnamon Sticky Buns
Warm, gooey, and utterly irresistible, these sticky buns are reminiscent of Amish bakery treats. With a soft, cinnamon-filled center and a buttery, golden exterior, these buns are perfect for breakfast or a sweet afternoon snack. Drizzle with a simple icing to add a touch of sweetness, or enjoy them just as they are for the ultimate indulgence.
Equipment
- For the Dough:
- 2 envelopes (¼ ounce or 7 g each) active dry yeast
- 1 cup (235 ml) warm water
- ½ cup plus 1 tablespoon (113 g) evaporated cane juice or granulated sugar (divided)
- 3 cups (375 g) all-purpose flour
- ¼ teaspoon ground cinnamon
- 2 tablespoons (28 g) nondairy butter, melted
- 1 teaspoon pure vanilla extract
- ¼ teaspoon canola oil
- For the Cinnamon Filling:
- 2 cups (440 g) firmly packed brown sugar
- 1 teaspoon ground cinnamon
- 1 stick (4 ounces or 112 g) nondairy butter, softened
Ingredients
For the Dough:
- 2 envelopes ¼ ounce, or 7 g each active dry yeast
- 1 cup 235 ml warm water
- ½ cup plus 1 tablespoon 113 g evaporated cane juice or granulated sugar, divided
- 3 cups 375 g all-purpose flour
- ¼ teaspoon ground cinnamon
- 2 tablespoons 28 g nondairy butter, melted
- 1 teaspoon pure vanilla extract
- ¼ teaspoon canola oil
For the Cinnamon Filling:
- 2 cups 440 g firmly packed brown sugar
- 1 teaspoon ground cinnamon
- 1 stick 4 ounces, or 112 g nondairy butter, softened
Simple Icing:
- ¼ cup 60 ml soy or other nondairy milk, vanilla or plain
- 2 cups 240 g powdered sugar
Instructions
Make the Dough:
- Dissolve the yeast in the warm water with 1 tablespoon (13 g) of cane juice.
- Let sit until bubbly and foamy, about 5 minutes.
- In a bowl, mix together the flour and cinnamon.
- In another bowl, combine the remaining ½ cup (100 g) of cane juice, melted butter, vanilla, and yeast mixture.
- Add the wet ingredients to the dry and knead until an elastic dough forms.
- If the dough is too sticky, add more flour; if too dry, add a bit more water.
- Knead on a floured surface for about 5 minutes.
- Form the dough into a ball, lightly coat with a thin layer of oil, cover with plastic wrap, and let rise for 1 hour.
Make the Filling:
- Mash together the brown sugar and cinnamon with softened butter until smooth and uniform.
Shape the Buns:
- Punch down the dough and roll it out on a floured surface into a 9 × 12-inch (23 × 30.
- 5 cm) rectangle.
- Spread the cinnamon filling evenly over the dough, leaving a ½-inch (1.
- 3-cm) border on the short edges.
- Roll up the dough from the short edge and crimp the end to seal.
- Using a sharp knife, cut the rolled-up dough into 12 equal pieces.
- Arrange the pieces, cut side up, in a 9 × 12-inch (23 × 30.
- 5 cm) baking dish.
- Let rise for an additional 45 minutes to 1 hour.
- The rolls will be touching in the dish.
Bake:
- Preheat the oven to 400°F (200°C, or gas mark 6).
- Bake the buns for 15 to 20 minutes, or until golden brown.
- Let them rest for 5 minutes to soak up the juices before serving.
Prepare the Icing:
- Stir the nondairy milk into the powdered sugar until smooth.
- Drizzle over the hot buns.
Notes / Tips / Wine Advice:
Serving Suggestion:
Serve the sticky buns upside down so that all the juices ooze down the sides.
Serve the sticky buns upside down so that all the juices ooze down the sides.
Nutritional Information
Calories: 300 kcal | Carbohydrates: 45 g | Protein: 4 g | Fat: 10 g | Fiber: 2 g | Sugar: 25 g | Salt: 200 mg
