Heritage Triple Butter Sticky Cinnamon Buns

Breakfast

What is better than old-fashion cinnamon buns, made with Gay Lea pure, unsalted butter in the dough, in the gooey roll-in filling and in the pan sticky smear? Cinnamon buns have been around for centuries – and never go out of style. Butter is what makes these special (bakeries often use shortening in the dough or skimp!). These are huge, puffy, moist cinnamon buns.

  • Total Preparation Time: 195 minutes

Makes 12 to 14 large buns

Rating: 0 Stars

Ingredients

Dough
3/4 cup175 mLWater, warm
2 tbsp30 mLInstant Yeast, dry
1/2 cup125 mLSugar
1 1/2 cups375 mLButtermilk Or Milk, warm
2 2 Eggs
1 1/2 tsp7 mLVanilla Extract
3 3 Eggs
1 1 Egg Yolk
2 tsp10 mLPure Vanilla Extract
1 1/2 tsp7 mLSalt
6-8 cups1.5-2 LAll Purpose Flour
1 cup250 mLGAY LEA - Unsalted Butter, cut into small chunks
Filling
1 1/2 cups375 mLGAY LEA - Unsalted Butter, cut into chunks
3/4 cup175 mLDark Brown Sugar
1 1/2 tsp7 mLCinnamon
1 cup250 mLRaisins
Sticky Glaze
3/4 cup175 mLGAY LEA - Unsalted Butter
1 1/4 cups325 mLLight Brown Sugar
1/3 cup75 mLCorn Syrup
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Instructions:

  1. Coat large square pan, about 12” x 12” (30 cm x 30 cm) (or two 10” (25 cm) spring form or layer cake pans) with non-stick cooking spray. Line baking sheet with parchment paper and set aside.
  2. In bowl of electric mixer, hand whisk water and yeast and let stand for 1 minute. Add one cup of flour and stir. Then add buttermilk, eggs, egg yolks, vanilla, sugar and salt.
  3. Stir in about 3 cups of all purpose flour and butter. Using dough hook, with mixer on lowest speed, add remaining flour as needed  to form workable dough. Knead on slowest speed of mixer until dough is smooth and elastic, adding additional flour as required, for 8 to 10 minutes.
  4. Form dough into ball inside bowl. Place bowl inside large plastic bag, seal lightly, and let rise for 40 to 60 minutes or until almost doubled in bulk. Gently deflate. Allow dough to rest for 20 minutes, then turn out onto a lightly floured board. Meanwhile, make filling and glaze.

Filling:

  1. Mix all ingredients in a medium bowl and set aside.

Glaze:

  1. Make a paste with ingredients and set aside.

Buns:

  1. On lightly floured board, roll dough out to a 14” x 14” rectangle. Sprinkle liberally with filling, pressing in slightly. Roll up into a log and chill ten minutes to facilitate slicing.
  2. Cut log into 1” slices. Spread glaze equally on the pans. Arrange half of dough slices on each pan. Insert pans into a large plastic bag. Allow buns to rise until they are puffy or almost doubled in size, about 30 to 40 minutes.
  3. Spray tops lightly with non-stick cooking spray. Preheat oven to 350°F (180°C). Place pans on baking sheet and bake until browned, 30 to 35 minutes. Cool a few minutes then invert onto a large tray or parchment paper-lined baking sheet.
  •  You can chill the unbaked buns overnight and bake them the next morning for a special breakfast or summer brunch.
  •  A bread machine is perfect to make the dough.
  •  Vary and personalize this sticky buns recipe to suit all tastes by simply substituting different ingredients for the raisins. Dried cranberries or apricots, chopped and toasted walnuts or pecans, or even rich, dark chocolate chunks can all make for equally delicious fillings.
This recipe is one of 150 featured exclusively in our cookbook, Our Table.

 

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Ingredients

Dough
3/4 cup175 mLWater, warm
2 tbsp30 mLInstant Yeast, dry
1/2 cup125 mLSugar
1 1/2 cups375 mLButtermilk Or Milk, warm
2 2 Eggs
1 1/2 tsp7 mLVanilla Extract
3 3 Eggs
1 1 Egg Yolk
2 tsp10 mLPure Vanilla Extract
1 1/2 tsp7 mLSalt
6-8 cups1.5-2 LAll Purpose Flour
1 cup250 mLGAY LEA - Unsalted Butter, cut into small chunks
Filling
1 1/2 cups375 mLGAY LEA - Unsalted Butter, cut into chunks
3/4 cup175 mLDark Brown Sugar
1 1/2 tsp7 mLCinnamon
1 cup250 mLRaisins
Sticky Glaze
3/4 cup175 mLGAY LEA - Unsalted Butter
1 1/4 cups325 mLLight Brown Sugar
1/3 cup75 mLCorn Syrup
Add to Shopping List

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