Sticky Buns

sticky buns

The rain won’t stop here in New England.

What to do? Watch a movie? Play charades in the west lobby?

Nope. Make these sticky buns and try to eat just one.

The Best Sticky Buns Ever

The dough:

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  • 2 tablespoons melted butter
  • 1 cup warm milk
  • 1/3 cup warm water
  • 1/4 cup granulated sugar
  • 2 teaspoons active yeast
  • 3 1/4 cup all purpose flour
  • 2 teaspoons salt

Combine warmed milk, water, butter, sugar and yeast in a bowl. In a separate bowl, combine flour and salt.

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Make a well in the flour and pour liquid into it. Using a wooden spoon, mix until a slightly shaggy and sticky dough forms.

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On a well floured surface, knead dough for about five minutes until no longer sticky.

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Let rise for an hour in a greased bowl covered with plastic wrap.

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The filling:

  • 1/3 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons butter, softened

Combine sugar and cinnamon. Once dough has risen. Roll out on a floured surface to 1/4″ thickness. Spread softened butter on top and sprinkle with brown sugar cinnamon.

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Roll up and pinch sides to hold sugar in. Cut into sixteen pieces.

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The topping:

  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1/2 cup finely chopped nuts (walnuts or pecans)

In a cast iron skillet, melt butter and stir together the sugar and nuts. Evenly space buns on top of nut topping.

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Bake in a 350F oven for 30 minutes.

Let cool a minute. Flip skillet over onto a plate, let cool slightly.

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Enjoy!

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