Slow Rise Sticky Cinnamon Buns
These slow rise sticky cinnamon buns are the perfect make ahead breakfast since they can rise in the fridge for up to two days, and are complete with an gooey caramel topping.
Equipment
- 9x13 baking pan
- stand mixer with dough hook (optional)
Ingredients
For the dough
- 1/2 cup warm water
- 2 1/4 tsp (1 packet) active dry yeast
- 1 tsp white sugar
- 1/4 cup white sugar
- 1/2 cup milk
- 1/4 cup butter
- 1 tsp salt
- 2 eggs, beaten
- 4 cups flour
For the sticky topping
- 1 1/4 cup butter
- 1 1/4 cup brown sugar
- 1/2 tsp salt
- 1 cup chopped walnuts
For the cinnamon bun filling
- 1/2 cup butter, melted
- 1 cup white sugar
- 1 tbsp cinnamon
Instructions
- In a small bowl or in the measuring cup, combine 1/2 cup warm water, yeast and 1 tsp white sugar. Stir to combine and let sit until bubbly, ten minutes.
- Meanwhile, heat the milk in a small saucepan until just warm. Add in the butter and remaining 1/4 cup sugar and stir until the butter and sugar are melted.
- In a large bowl or in the bowl of the stand mixer, beat two eggs. Add in the yeast mixture and the milk mixture and whisk to combine. Then add 1 cup of flour and mix until all the flour has been incorporated.
- If using the stand mixer, fit it with the dough hook attachment and turn the speed on medium-low. Add the remaining flour 1 cup at a time, letting the mixer fully incorporate the flour before adding more. Then knead the dough in the stand mixer until smooth and elastic, about 8 minutes.
- If kneading the dough by hand, slowly incorporate the remaining flour into the mixture and stir to combine. Then turn the dough out onto a floured work surface and knead by hand until elastic and smooth, 10 minutes.
- Lightly oil and large bowl and place the dough in it. Cover with a damp kitchen towel and place in a warm spot to rise until doubled in volume, about 1 and 1/2 hours.
- While the dough is rising, make the caramel walnut sticky topping. Melt 1+1/4 cup of butter with 1+1/4 cup of brown sugar in a small saucepan over low heat until the sugar is completely combined. Stir in salt.
- Grease a 9x13 baking pan. Pour the caramel into the pan and spread it out evenly. Top with the chopped walnuts. Set aside.
- Make the filling for the cinnamon buns. In a small bowl, combine 1 cup white sugar and 1 tbsp cinnamon.
- Once the dough has risen, roll it out into a 14x18 inch rectangle. Brush it with 1/2 cup of melted butter and top with the cinnamon/sugar mixture.
- Starting from the long side, roll the rough into a tight log. Use a sharp knife to cut the log into cinnamon buns about 2 inches wide. Transfer each bun to the prepared baking dish (swirl side up), then cover tightly with plastic wrap and aluminum foil. Place in the fridge and allow to rise overnight, and up to 2 days.
- When ready to bake, preheat the oven to 375. Take the rolls out of the fridge and let them sit on the counter to come to room temperature, about 45 minutes. Then bake until golden and cooked through, 35-40 minutes.
- Allow the cinnamon rolls to cool in the pan for 10 minutes. Then place a cutting board or large platter on top of the baking pan and (with oven mitts on), flip the cutting board and pan upside-down in one motion. Then carefully remove the pan to reveal your gooey-topped cinnamon buns.