Wednesday, 22 October 2014

A Cross between a Sticky Bun and a Cinnamon Bun

** Recipe Adopted from Canadian Living

My family is anything but traditional for thanksgiving we decided to do a breakfast instead of a traditional turkey dinner.  By doing this it caused a gathering of family enjoying a delicious breakfast. Sometimes the best memories are made from the unexpected.

This yummy bun is a cinnamon bun topped with a sticky buttery pecan layer.  This bun is above and beyond what people expect.  It will make people's taste buds dance.  By doing something different you get to experiment with food and break down the walls of expectations. These buns are what go beyond.

The biggest secret to buns is the dough.  The dough is what is going to hold in all the flavour together.  Make sure to get an arm work out by kneading the dough until it is soft and tender.  The better the dough is kneaded the better it will rise and stick together. 

The melted butter, sugar, cinnamon and pecans in the bottom of the dish is what makes the top of the buns so delectable.  These bun come out like upside down pineapple cake.  By flipping the buns out it creates a sweet sticky topping but the dough of the buns is perfectly cooked. 

The tighter the buns are rolled the better they will rise and cook. By making sure the buns are rolled tight the prettier the buns will be.  As first people eat with our eyes then we eat eat with out mouths. Make sure to take the steps to ensure the beauty of your dish. 

The Recipe 

  • 1/4 cup granulated sugar
  • 1/2 cup warm water
  • 1 pkg active dry yeast, or 2-1/2 tsp 
  • 1/2 cup milk
  • 1/4 cup butter
  • 1 tsp salt
  • 2 eggs, beaten
  • 4 cups all-purpose flour about 


  • 1-1/2 cups packed brown sugar
  • 1 cup butter
  • 1 cup coarsely chopped pecans
  • 1 tbsp cinnamon

  • Dough:
  • In a large bowl add the warm water, 1 tsp of sugar and the yeast.  Let the the yeast dissolve and get frothy. By adding the sugar it helps the yeast to become active as the yeast thrives in a sweet environment.  
  • In a sauce pan heat the rest of the granulated sugar, milk, salt and butter.  Heat the mixture until the butter is melted.  Let stand until the mixture is lukewarm.  Stir into the yeast mixture and add the eggs. 
  • Add two cups of flour to your bowl. You can mix it with a wooden spoon, personally I like to use my hands. Once combined add the remaining flour. Mix until a soft slightly sticky dough forms.  Make sure if you are using your hands to remove your rings, or else you will spend a long time cleaning them. 
  • On a slightly floured surface knead your bread dough adding more flour if needed.  Your dough will become smooth and elastic.  Place in a greased bowl and turn the dough to cover all sides.  Cover with a clean dish towel and let rise in a warm place for an hour and a half.  If you are wanting warm fresh buns in the morning the dough can also rise in the fridge overnight for 8 hours.  The dough will double in size. 
  • Filling:
  • In a sauce pan melt 3/4 cup of brown sugar and 3/4 cup of butter.  In a greased 9 by 13 inch add the mixture to the bottom.  Sprinkle half the pecans on top of the butter sugar mixture. 
  • Melt the remaining butter and set aside.  Mix the remaining sugar, pecans and cinnamon set aside. 
  • On a floured surface roll the dough to about a 18 by 14 inch sheet.  Spread the butter except 2 tsp on the dough leaving a small boarder around the edge.  Sprinkle with the sugar pecan mixture until all but the edge of the dough is covered. 
  • Start at the long side and start rolling tightly.  You want to ensure to roll the dough tightly so it does not open.  When rolling pitch the sides to make sure the filling doesn't fall out.  When the dough is almost fully rolled rub the remaining butter on the edge of the dough to seal the buns.  With a sharp knife cut the log into 15 buns. Place cut side down in the butter sugar lined pan.  Cover and let rise for an hour until the buns are doubled in size. 
  • In a preheat 375 degree F oven bake for 30-35 minutes until golden brown and when tapped it sounds hollow.  Let sit for 3 minutes and then place a baking sheet or serving tray on top of the baking dish.  Flip over so the buns are on the baking sheet top with the remaining stickiness from the pan.  
  • * if someone has a nut allergy or doesn't like nuts you can make this recipe with raisins.