"What's for dinner?" the question that brings a sinking feeling and blank stares from every mother. My mom particularly disliked hearing this question on the way home from church. Sundays, though wonderful and worth it, can be tiring. After a busy morning and putting on a big lunch, the last thing she wanted to do was come up with a creative, inspired dish for dinner.
Sometimes we'd have leftovers or eggs on toast or popcorn and orange juice. But then one Sunday night Mom whipped out this quick version of cinnamon buns. And we were all hooked. It wasn't technically dinner and certainly didn't fall in the category of nutritious foods, but some of my favorite memories are gathering together around the table on a Sunday night to devour a big platter of the gooey wonderfulness called Quicky Sticky Buns.
Quicky Sticky Buns
Make a 9 x 13 pan
The dough:
1 1/2 cups and 1 3/4 cups flour, divided
4 1/2 tsp. yeast (2 packages)
3/4 cup milk
1/4 cup butter
1/2 cup water
1/4 cup sugar
1 tsp. salt
1 egg
The topping:
3/4 cup butter
1 cup packed brown sugar
1 tsp. cinnamon
1 T. corn syrup (I have left this out without any issue)
1 T. water
3/4 cup chopped walnuts or pecans (optional)
The frosting:
2 cups confectioner's sugar
1 - 2 T. milk or cream
a "splash" of vanilla, about a 1/2 tsp.
Combine 1 1/2 cups of the flour and the yeast in bowl of standing mixer. Mix on low until combined.
Heat milk, butter, water, sugar and salt in a medium saucepan
until mixture reaches 110 - 120 degrees.
(You could heat in a microwave if you prefer!)
If you don't have a thermometer, you can tell the right temperature easily. You should be able to stick your finger in the milk mixture for a second or two before you have to remove it.
Remember, too cold and your yeast won't bloom; too hot and you'll kill the yeast.
Pour milk mixture into the standing mixer and mix on low until just combined.
Add the egg and beat on medium high for 3 minutes.
Add the remaining 1 3/4 cups flour...
...and mix until just combined.
It'll look something like this.
Cover and let rise in a warm place for 30 minutes.
When the dough is almost done proofing (maybe when you have about 10 minutes to go),
go ahead and make the brown sugar topping.
Combine the butter, brown sugar, cinnamon, corn syrup, water and nuts (if desired)
in a medium saucepan and heat until melted together.
Pour topping in a 9 x 13 pan.
Then drop your dough by tablespoonfuls into the 9 x 13 pan.
There's no real rhyme or reason to the placement or size that they need to be.
Whatever floats your boat!
Bake at 375 degrees for 15 - 20 minutes, until golden brown.
(If you'd like to make these ahead, you can refrigerate the buns before baking, up to 24 hours.
Just remove from fridge about 20 minutes prior to baking, while your oven preheats.)
Cool for 1 minute, then place a platter (or rimmed baking sheet) on top of the pan...
...carefully flip (remember, the brown sugar topping is hot)...
...and remove the glass pan.
In a small bowl, whip up some frosting.
Whisk together confectioner sugar, milk or cream and a splash of vanilla.
Pour over top of sticky buns.
If it's not thin enough to pour you can add more liquid, but be conservative.
It's a lot easier to make the frosting thinner, that it is to make it thicker!
Serve warm with a cold glass of milk!
These easily reheat the next day as leftovers too.
Recipe from my Aunt Meta.
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