Cinnamon Sticky Buns - Can't Have Just One

Cinnamon Sticky Buns: a time intensive but oh so satisfying treat that I love to bake. My new rule when making them is that they must be taken to an event of some kind, as having 20+ sticky buns in my house is very dangerous.

I would like this and seven more please.

I use my bread maker to make the cinnamon bun dough, using a recipe taken from the book that came with my late '80s machine. I adapted the original recipe to enhance yumminess (sugar, butter, and cinnamon need not be restricted by measurements!). My bread maker has passed through three generations in my family, from my dad's mother, to my mother, and now to me. Sometimes we talk about getting a new one, but honestly, this one still works great!

Late '80s bread maker - still working hard!

Cinnamon Bun Dough (adapted from Sanyo's The Home Bakery Book, 1988):

3 1/2 cups all purpose flour
   1/3 cup sugar
1 1/2 tsp salt
   1/4 cup butter or margarine, softened
   2 eggs
   1 cup lukewarm water
   1 package active dry yeast

Add ingredients to bread maker and let stand 5 minutes. Use Dough setting and press start. This takes 1 hour and 15 minutes on my machine. When dough is finished, remove dough from bread maker and place in a greased bowl, turning to coat evenly. Cover and let rest for 30 minutes.

Punch down dough and divide in half. On a lightly floured surface, roll out each half into a large rectangle.

Spread melted butter or margarine over entire rectangle so that it is completely covered. I don't measure, I just keep covering it until it looks adequately drenched. Next sprinkle with enough brown sugar to completely cover. I spread it out with my hands to make sure it is even. Finally, sprinkle with cinnamon.

Roll up the dough lengthwise.

 

Cut into buns. Put buns onto baking sheet, cover, and let rise for 1 hour. I normally get around 10 buns per rolled up rectangle (about 20 buns total).

Now for the "Sticky" part.

Heat 1/2 cup of butter or margarine, 1/2 cup firmly packed brown sugar, and 1/2 cup corn syrup in a small saucepan. Heat until combined. Pour mixture into baking pan (I use multiple 9x13 glass baking dishes). Place risen cinnamon rolls into the sugar mixture.  Bake in 350 oven for 20 minutes.

When rolls have finished baking, spoon sticky sugar mixture from bottom of the pan onto the rolls so they are sticky all over. This makes them extra delicious.

Enjoy!