This versatile recipe delivers two crowd-pleasing breakfast treats from a single sweet yeast dough. The dough is enriched with eggs, butter, and buttermilk, resulting in a tender, fluffy crumb that holds up beautifully to generous fillings. For the sticky buns, a luscious glaze of butter, brown sugar, and corn syrup is spread in the pan and topped with toasted pecans before the dough is rolled and filled with currants and more pecans. Alternatively, transform the same dough into classic cinnamon rolls by brushing with butter and sprinkling with a simple cinnamon-sugar mixture, then topping with a tangy lemon-vanilla glaze after baking. These buns are perfect for weekend brunches, holiday mornings, or as a comforting treat any time of day. They are best served warm so the glaze is still gooey and the aroma fills the kitchen.
Sweet Yeast Dough, Sticky Buns, Cinnamon Roll
Description
This versatile recipe delivers two crowd-pleasing breakfast treats from a single sweet yeast dough. The dough is enriched with eggs, butter, and buttermilk, resulting in a tender, fluffy crumb that holds up beautifully to generous fillings. For the sticky buns, a luscious glaze of butter, brown sugar, and corn syrup is spread in the pan and topped with toasted pecans before the dough is rolled and filled with currants and more pecans. Alternatively, transform the same dough into classic cinnamon rolls by brushing with butter and sprinkling with a simple cinnamon-sugar mixture, then topping with a tangy lemon-vanilla glaze after baking.Ingredients
Directions
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Sprinkle the yeast over warm water in a small bowl, stir, and let stand until soft, about 5 minutes.
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In a large bowl, combine eggs, sugar, salt, baking soda, buttermilk, and melted butter, and beat until smooth.
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Stir the reserved yeast mixture into the wet ingredients.
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In a separate bowl, combine all-purpose flour, whole wheat flour, and wheat germ.
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Add 3 cups of the dry mixture to the wet ingredients and beat until well blended.
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Add 2 more cups of the dry ingredients and beat until the dough just holds together.
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Turn the dough out onto a lightly floured board and knead for 1 minute.
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Let the dough rest for 10 minutes.
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Knead the dough again, sprinkling in the remainder of the flour mixture as needed, until smooth and elastic, about 10 minutes.
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Place the dough in a greased bowl, turn to coat, cover with plastic wrap, and let rise in a warm place until doubled in bulk, about 60 minutes.
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For Sticky Buns: Combine softened butter, brown sugar, and corn syrup in a bowl and beat until well mixed.
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Spread the butter-sugar mixture evenly over the bottom of a buttered 10x15-inch baking pan.
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Sprinkle pecan halves evenly over the glaze in the pan and set aside.
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For the Sticky Bun Filling: Combine brown sugar, softened butter, ground cinnamon, dried currants, and chopped pecans in a bowl.
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Punch the risen dough down and turn it out onto a lightly floured surface.
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Roll the dough into a 15x24-inch rectangle, about 1/2-inch thick.
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Sprinkle the currant-pecan filling evenly over the dough, gently pressing the mixture into the dough with your fingers.
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Beginning with the short end, roll the dough up tightly like a jelly roll.
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Slice the roll crosswise into 12 equal pieces.
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Place the slices, cut side down and barely touching each other, on top of the glaze in the prepared pan.
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Cover the pan and let the buns rise in a warm place until puffy and almost doubled in bulk, about 25 minutes.
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Preheat the oven to 375&# 194;°F (190ðC).
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Bake the buns until golden brown on top, 25-30 minutes.
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Remove from the oven and cool in the pan for 5 minutes to set the glaze.
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Invert the pan onto a serving tray or baking sheet and allow the glaze to dribble down the sides.
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Pull apart and serve warm.
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For Cinnamon Rolls: Roll the dough into a 15x25-inch rectangle.
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Brush the dough with melted butter.
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Mix brown sugar and cinnamon together and sprinkle evenly over the buttered dough, pressing in lightly with fingers.
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Beginning with the short end, roll the dough up tightly like a jelly roll.
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Slice the roll crosswise into 12 equal pieces.
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Place the slices, cut side down and barely touching, in a greased baking pan.
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Cover and let rise in a warm place until puffy and almost doubled in bulk, about 25 minutes.
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Preheat the oven to 375ðF (190ðC).
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Bake until golden brown on top, 25-30 minutes.
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Invert the rolls onto a serving tray.
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For the Cinnamon Roll Glaze: Mix powdered sugar, vanilla, butter, lemon juice, and 1-2 tablespoons warm water until smooth.
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Drizzle the glaze over the inverted rolls while they are still warm.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 138.1kcal
- % Daily Value *
- Total Fat 1.7g3%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 556.8mg24%
- Total Carbohydrate 17.0g6%
- Dietary Fiber 3.0g12%
- Sugars 0.0g
- Protein 17.4g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover buns in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in a microwave for 10-15 seconds to restore softness.
Substitutions: You can substitute all-purpose flour for the whole wheat flour and wheat germ in the dough if you prefer a lighter texture. For a vegan version, replace eggs with flax eggs and buttermilk with a plant-based milk alternative mixed with lemon juice.
Tip: Ensure the water used to activate the yeast is warm (about 105-115ðF), not hot, to avoid killing the yeast. If the yeast does not foam after 5 minutes, it may be inactive; discard and restart with fresh yeast.
Variation: You can add raisins or other dried fruits to the cinnamon roll filling for extra sweetness and texture.
