Sticky Buns

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Sticky Buns made with Golden Barrel Supreme Baking Molasses

I want to live in a world where having sticky buns for breakfast everyday are okay and totally healthy. I want my oven to just know that this is what I need in my life, and just makes it for me. Why haven’t we reached the day of The Jetson’s where we only need to tell our oven what to cook? I was pretty sure as a kid that by NOW that would be a reality!  Oh well, I can still dream, and for now, I can still bake!

Sticky Buns made with molasses

Sticky Buns after dough has risen

When I walk into a bakery, I stand there staring at all the goodies and wondering if I shall be “adventurous” and try something new, but I am a creature of habit and always get the same thing, a sticky bun or cinnamon roll. There is something comforting about cinnamon. It makes you feel warm and gooey inside, just like its center. It makes me think of Christmas, and how my family would always burn the store-bought cinnamon rolls, but we still ate them anyways. My mother wasn’t very kitchen-savvy, and baking was definitely a chore. Once I learned how to make these from scratch, it was all over. I was and AM the only one allowed in the kitchen during Christmas time, it was meant to be, I suppose.

Sticky Buns after baked

Molasses and cinnamon are best friends. They understand and compliment each other in every way.

Molasses has a strong note that, if you’re not from the south, may seem a little odd at first. It has a strong aroma of sugarcane, while tasting bitter and sweet at the same time. Accompanied by spices and other complimenting flavors, it creates smooth and moist baked goods, perfect for the holidays (or any time of the year). The molasses and cinnamon together take these sticky buns to another level.

Sticky Buns made with Golden Barrel Ingredients

W​ith this sticky bun recipe, you no longer need those store-bought, super scary to open cans of cinnamon rolls. I always made someone else open them (I don’t like that kind of surprise pop mechanism!). The directions may seem complicated, but I promise it’s so simple, and you’ll want to tell the whole world that your cinnamon buns are the best (they will be). The sticky bottom with pecans are beyond amazing, and you’ll feel like an expert baker who has studied the arts of sticky buns your whole life. You’re now a sticky bun master, you’re welcome.

Sticky Buns made with Golden Barrel Baking Molasses

Sticky Buns made with Golden Barrel Dark Brown Sugar

I hope you enjoy this recipe and avoid the disappointing burnt cinnamon roll disaster on your next holiday, just make these instead! Share them with your friends, or don’t, I won’t judge.

You’ll want to check out Golden Barrel’s Supreme Baking Molasses and Dark Brown Sugar to help make this recipe.

 

Sticky Buns made with Golden Barrel Baking Molasses
Sticky Buns {with Supreme Baking Molasses}
Print Recipe
Makes up to 18 rolls depending on cut size.
Servings
18 rolls
Servings
18 rolls
Sticky Buns made with Golden Barrel Baking Molasses
Sticky Buns {with Supreme Baking Molasses}
Print Recipe
Makes up to 18 rolls depending on cut size.
Servings
18 rolls
Servings
18 rolls
Ingredients
Dough
Filling
Sticky Molasses Bottom
Servings: rolls
Instructions
  1. In a saucepan on medium heat, add water, milk and 4 tablespoons of butter until the milk is warm but not hot, and the butter has melted completely. Set aside.
  2. In a bowl with an electric mixer, add the slightly cooled milk and butter mixture, 1 tsp of sugar and 2 tsp of active dry yeast. Mix well and let yeast become foamy or bubbly at the top (about 5-10 minutes). Add 1 tsp salt, egg yolks and mix with a dough hook attachment. Slowly add about 3 and a half cups of all-purpose flour, leave the remaining 1/2 cup for kneading.
  3. This dough doesn't require too much kneading, just enough to get it to a smooth round ball. Flour surface and knead for about 3-5 minutes. Grease bowl and set dough inside covered, let rise for 1 to 2 hours depending on humidity or warmth of your kitchen.
  4. Once the dough has risen, roll out into a giant rectangle. Brush 2 tsp of melted butter and sprinkle with brown sugar and cinnamon. Slowly roll the dough and pinch edges together to seam shut. With a sharp knife, cut into the appropriate amount of pieces. I made 8 giant rolls, but you can make them as small as you like!
  5. In a small saucepan, add all ingredients for the sticky bottom. Cook on medium heat for 5 minutes, until all ingredients are mixed well. In a large cast iron pan or baking pan, add molasses sticky mixture and place cut cinnamon rolls on top. Let rise for another hour until puffy and doubled in size.
  6. Preheat oven to 350 degrees, and bake for 15 minutes. Take buns out and cover with foil and bake for another 15 to 20 minutes. Serve warm.
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