Desserts and Delights

Sticky Buns, by Debbie B:

Dough:

1 (3/4 oz.) package active dry yeast
¼ cup sugar
¼ cup warm water (105-115 degrees)
¾ cup whole milk
2 Tablespoons (1/4 stick) butter
½ teaspoon salt


Filling:

1¼ cup (1-1/2 sticks) butter, softened
1-1/2 cups packed brown sugar
1 Tablespoon ground cinnamon
¼ cups chopped pecans or walnuts, optional

Frosting:

4 ounces cream cheese, softened
1-1/2 cups confectioners’ sugar
1 teaspoon vanilla extract


Instructions for baking:

1. To make dough: Sprinkle the yeast and a pinch of the sugar over the warm water (105 to 115 degrees) in a large mixing bowl; let stand until there is foam on top, 5 to 7 minutes. (Note: the water can’t be too hot or it will kill the yeast and your dough won’t rise.) In a small bowl, microwave the milk and butter until warm, 40 to 50 seconds . Add the milk and butter mixture, the remaining sugar, and the egg to the mixing bowl. Add the flour about a cup at a time (adding the last ¼ cup of flour if necessary), and salt. Mix (5 minutes if using a dough hook, 10 minutes if kneading by hand) until firm but soft. Do not overknead. Place the dough in a buttered bowl, sit in a warm place, and let rise 1 to 1-1/2 hours until the dough has doubled in size.

2. To make the filling and assemble the buns: In a large bowl, beat the butter, brown sugar, cinnamon and nuts until fluffy. On a lightly floured surface, press or roll the dough into a rectangle about 17” by 14”. Spread the filling evenly to all edges, leaving a ½ inch border along one of the long edges of the dough. Roll up the filling-covered dough, starting with the side without the border uncovered border. When almost finished rolling, slightly dampen the uncovered edge with water: crimp firmly to seal. (The roll will stretch to 22” by 3”.) Using a serrated knife, cut crosswise into 12 thick slices.

3. Preheat the oven to 325 degrees. Prepare a large jellyroll pan or cookie cheet with upturned edges (because sometimes the brownsuar/butter mixture seeps out onto the pan). Transfer the buns to the pan, spacing evenly. Cover lightly with a towel and let stand 30 to 45 minutes until buns are slightly puffed (not doubled). Bake 25 minutes until golden.

4. To make the frosting: While the buns are baking, beat the cream cheese, sugar, and vanilla in a medium bowl until smooth. If you like really drippy frosting double the recipe. Remove buns from oven and allow to cool just 5 minutes then frost. Makes 12 servings.