Recipe courtesy of Bobby Flay
Episode: Sticky Buns
Sticky Buns
Total:
7 hr 45 min
Active:
30 min
Yield:
12 rolls
Level:
Intermediate
Total:
7 hr 45 min
Active:
30 min
Yield:
12 rolls
Level:
Intermediate

Ingredients

  • Softened butter, for bowls and baking pan
For the glaze:
  • 1 cup light muscavado sugar
  • 4 tablespoons unsalted butter
  • 1/3 cup honey
  • 1/4 cup freshly squeezed orange juice
  • 1 orange, zest finely grated
  • 1 cup sliced almonds, lightly toasted
For the dough:
  • 1 package yeast
  • 1 cup warm milk (about 110 degrees F)
  • 1/4 cup granulated sugar, plus a pinch
  • 1/4 cup unsalted butter
  • 1 1/2 teaspoon pure vanilla extract
  • 1 large egg yolk
  • 2 3/4 cups all-purpose flour
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • For the filling:
  • 8 tablespoons softened butter
  • 1/3 granulated sugar
  • 1 tablespoon ground cinnamon

Directions

Butter a 9 by 13-inch baking pan.

Combine the sugar, butter, honey, orange juice and zest in a saucepan and bring to a boil; boil until slightly thickened. Pour the glaze into the prepared pan, and scatter the nuts over the top.

Sprinkle yeast over warm milk with a pinch of the granulated sugar; set aside until foamy, about 5 minutes. Melt 1/4 cup butter and whisk into yeast with vanilla and egg yolk.

Whisk the flour, 1/4 cup sugar, and salt in a large bowl. Stir in yeast mixture to make a sticky dough. Knead the dough on a floured work surface until soft and elastic, 6 to 8 minutes. (Dough will be soft and elastic, but not terribly sticky.) Shape into a ball, brush with a little melted butter and put into a large bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.

Knead the dough and reform into a ball. Return to the bowl, cover with buttered plastic wrap and refrigerate for 4 hours.

Roll the dough into 10 by 18-inch rectangle with a long edge facing you. Spread soft butter over the surface. Whisk 1/3 cup sugar and cinnamon together, scatter over butter. Roll into a long tight cylinder; pinch long edge to seal. Cut into 1 1/2-inch rolls with string or dental floss. Evenly space the rolls in the pan. Cover and let rise, at room temperature, until doubled, about 1 1/2 hours.

Preheat the oven to 350 degrees F.

Bake until golden, 30 to 35 minutes. Rest at room temperature 10 minutes, unmold, and serve warm.

IDEAS YOU'LL LOVE

Sticky Buns

Recipe courtesy of Two Sisters Bakery

Pecan Sticky Bun Cookies

Recipe courtesy of Hedy Goldsmith

Biscuit Sticky Buns

Recipe courtesy of Bobby Flay

Flour's Famous Sticky Buns

Recipe courtesy of Joanne Chang

Blackberry-Hazelnut Sticky Buns

Recipe courtesy of Bobby Flay

Pumpkin Sticky Buns with Pecan Bourbon Caramel Goodness

Recipe courtesy of Hedy Goldsmith

Sticky Nanas

Recipe courtesy of Cooking Channel

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here