Our Favorite Sticky Buns

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 cup Baker's cinnamon filling* mixed with
  • 1/2 cup Brown sugar
  • 2 tsp Buttery sweet dough flavor or vanilla extract
  • 1/4 cup Granulated sugar
  • 2 1/4 tsp Instant yeast
  • 4 cups King arthur all-purpose flour, Unbleached
  • 3 tbsp King arthur easy-roll dough improver
  • 1/4 cup Potato flour
  • 1 1/4 tsp Salt
  • 1/2 cup Sticky bun sugar

• Nuts & Seeds

  • 1 cup Pecans or walnuts

• Dairy

  • 1/4 cup Baker's special dry milk
  • 6 tbsp Butter
  • 1 cup Sour cream

• Liquids

  • 1/2 cup Water

Found on kingarthurflour.com

Description

Ingredients

• 4 cups King Arthur Unbleached All-Purpose Flour
• 1/4 cup Bakers Special Dry Milk
• 1/4 cup potato flour
• 3 tablespoons King Arthur Easy-Roll Dough Improver; optional, but helpful
• 1 1/4 teaspoons salt
• 2 1/4 teaspoons instant yeast
• 1/4 cup granulated sugar
• 1/2 cup lukewarm water
• 1 cup sour cream
• 2 large eggs
• 2 teaspoons Buttery Sweet Dough Flavor or vanilla extract
• 1 cup Bakers Cinnamon Filling* mixed with 1/4 cup water
• *Or substitute 8 tablespoons softened butter, 1 cup brown sugar, and 4 teaspoons ground cinnamon for the Bakers Cinnamon Filling and water.
• 6 tablespoons melted butter
• 1/2 cup brown sugar
• 1/2 cup Sticky Bun Sugar*
• 1 cup diced pecans or walnuts
• *Or substitute additional brown sugar for the Sticky Bun Sugar; the buns will be less sticky.

Directions

• To make the dough: Whisk the dry ingredients together, then stir in the water, sour cream, eggs, and flavor. Mix and knead — by hand, mixer or bread machine — until youve made a very soft, smooth dough. Allow the dough to rise, covered, for about 1 to 2 hours; itll become slightly puffy, but wont double in bulk. While the dough is rising, prepare the pan(s): use a 9 x 13 pan, or two 8 round pans. To make the topping: Spread the melted butter in the bottom of the pan, and sprinkle the sugars over it. Spread the diced nuts over the sugars. To assemble the buns: Transfer the dough to a lightly greased work surface, and roll it into a 16 x 20 rectangle. Spread it with the cinnamon filling, leaving an uncovered strip about 1 wide along one short edge of the dough. Starting with the filling-covered short edge, roll the dough into a log, and slice it into 16 slices, each about 1 wide. Place the buns in the prepared pan(s), leaving about 1/2 between them. Cover the pan(s), and let the buns rise for 90 minutes; again, they wont rise much, theyll just seem to spread a bit. Towards the end of the rising time, preheat the oven to 350°F. To bake the buns: Bake the sticky buns for 35 to 40 minutes, tenting them lightly with aluminum foil for the final 5 minutes if they appear to be browning too quickly. The finished buns will be golden brown. Remove the buns from the oven, loosen their edges with a knife, and carefully turn them out onto a rack or parchment-covered sheet pan to cool, scraping any glaze that may have stuck to the pan onto the warm buns. Serve warm, or at room temperature. Store leftovers at room temperature, well wrapped, for several days; freeze for longer storage.

Nutrition