Cinnamon Sticky Buns

 Cinnamon Sticky Buns.

(adapted from Oprah's magazine)

Buns, Croissants, Brioche, Danishes-my yummy world of yeasty dough. "Bulochki" in Russian for buns  have been so my favorite since my childhood. Grandmothers were using poppy seed filling and specially baking it for me for my after school snack. Yeap...no chips, no oreos, no soda, no carrot sticks, and no peanut butter sandwiches-only delicious freshly baked poppy seed buns. I will be honest, and tell you the truth, that I never succeeded in remaking those childhood buns. I tried thousands of recipes, and it just never awoke that memory. I will share with you the recipe, which is very easy to do, the results have been always satisfying, and received approval from now-days school snackers. :)

  -1/4 cup of warm water
  -1 packet/or 2 1/2 teaspoon of dry yeast
 - 1/3 cup of sugar
  -3/4 cup of milk
 - 4 Tablespoon softened butter
  - 3 Large egg yolks
 - 1 Tablespoon of orange zest
  -  1 1/4 teaspoon salt
 - 4 - 41/4 cup flour


 Filling
-1/2 cup of packed light brown sugar
-1 T. cinnamon
-4 T softened butter

Warm water + yeast+ 1t sugar, leave for foaming in the mixing bowl.
Add milk+butter+sugar+egg yolks+zest+ 3 cups of flour, use the dough hook for your mixer.And add 1 cup of flour, if the dough is sticky add the remaining 1/4 cup of flour.
Leave the dough in the greased stainless bowl, covered with plastic wrap, and a towel on top. Leave it for 1 hour , until doubles in volume. Punch it down with your fingers, and let it rest for 20 minutes more.While waiting prepare the topping. 


Topping
-3/4 cup pf light brown sugar
-4 T-butter
-3 T-honey
-1 T light corn syrup
-1 1/2 chopped pecans
In a 1 quart saucepan, combine sugar, butter, honey, corn syrup. let it simmer.
Prepare 12x18 rectangle pan,  or 12x18 pyrex. Pour the sticky mixture into pan, sprinkle equally pecans on the bottom of the pan. 


 Roll dough in 12"x18" rectangle. Brush melted butter, sprinkle with cinnamon/sugar mixture, roll the dough, starting with the long side.Slice into equal 15 pieces. Place dough slices flat side down on top of prepared topping. Cover with plastic wrap, leave it to rise for an hour.

 

If you are baking in the morning, you could leave the pan in the refrigerator overnight. In the morning, leave it outside of the fridge for 40 minutes. Preheat oven to 375 F. Bake 30-35 minutes. While hot, turn it upside down on the pan, or a big serving dish. Make sure the pecans, and the sticky topping stays on the buns, not on your feet. I bake the buns without waiting overnight, after 1 hour of raising time in the pan.