Decadent Quick and Easy Sticky Cinnamon Buns in our Deep Baking Plate

I grew up in a family of bakers. Every Saturday morning without fail we’d wake to the smells and sounds of Mom making fresh bread and if it was a special occasion, she’d be making her famous Cinnamon Buns. Because of this weekly ritual we’re a dedicated and serious cinnamon bun family. I’ve now tasted cinnamon buns made by four generations with each one adding their own special twist. There’s an ongoing debate on whether we’ve improved on Mom’s original cinnamon bun recipe, on the merits of quick vs. traditional yeast, or whether after 75-years raisins can finally make an appearance (that’s still a HARD NO in the Sasges Clan).

So, when I saw February 21st was National Sticky Bun Day and for some Canadian provinces it’s also Family Day it seemed fitting to round up my sister, conjure up our best Mom baking skills and do a “sticky twist” on her cinnamon buns. Mom would always make her dough the night before, perfecting a first and second rise but with our abbreviated lives we've discovered the following quick rise dough recipe that’s well timed for family mornings.

This recipe can be cut in half to make seven gloriously sticky buns that fit perfectly into our Deep Baking Plate. Stoneware is a wonderful baking surface, allowing for an even bake of the dough with a rich and gooey caramelized sugar and butter base that slides right out of the plate. And the best feature is the Deep Baking Plate can be washed in the dishwasher for a quick clean-up—Mom would be dancing for joy.

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Quick and Easy Sticky Cinnamon Buns

Makes 14 buns 

Dough

• 1/3 cup 2% milk
• 3 Tbsp granulated sugar
• 1/3 cup butter
• 3 1/2 tsp instant yeast
• 3/4 cup warm water (105°F – 115°F)
• 3 cups all-purpose flour
• 1/2 teaspoon salt

Filling

• 3/4 cup brown sugar packed
• 1/4 cup granulated sugar
• 1 Tbsp cinnamon
• 1/4 cup butter softened

Topping

• 6 Tbsp butter melted
• 1/2 cup brown sugar packed
• 1/4 cup granulated sugar
• 1/4 cup dark corn syrup
• 1/4 tsp salt
• 2 Tbsp water
• 1 cup coarsely chopped pecans (leave a few larger pieces)

Directions

Grease a Deep Baking Plate ((link to product)) or 9” metal cake pan, with butter; set aside. 

Prepare dough. In a small saucepan, stir milk, sugar, and butter together. Heat over low heat just until butter melts and sugar dissolves. Let cool to about 100-105°F. Pour the milk mixture into the bowl of a stand mixer. Add the yeast and warm water. Add 2 cups flour and salt. Using a dough hook, mix on low speed for about 1 minute. With the mixer still going, add remaining flour, ½ cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl. Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch. Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel. Let it rise in a warm place, free from draft, for about 10 minutes.

While dough is rising, prepare the topping and the filling.

For the topping, whisk melted butter, brown sugar, granulated sugar, corn syrup, and salt together in medium bowl until smooth. Add water and whisk until combined. Pour topping mixture into prepared pan. Tilt your pan to get mixture to cover the bottom. Sprinkle with pecans and set aside.

Mix filling ingredients together in a small bowl.

Place dough onto a floured surface and roll into a 12x16-inch rectangle. Spread the filling evenly over the dough, gently pressing it into the dough to help it stick. Roll dough up lengthwise, pinching seam to seal. Using a serrated knife cut into 14 buns, and place over topping in prepared baking dish. Cover the baking dish with a dish towel, and let the dough rise in a warm spot for about 15 minutes.

While buns are rising, preheat oven to 350 F. Bake at 20-25 minutes, or until the rolls are just golden brown. Tent with aluminum foil, and continue to bake for an additional 10-15 minutes, or until baked through and the interior of the buns register 190°-200°F.

Remove from oven and let cool in pan for 5 minutes. Don’t leave the buns in the pan for more than 5 minutes or the sugars will cool too much, and the mixture will stick to the bottom of the pan. Place a serving dish over the pan, and carefully invert the pan and release the buns onto the serving dish. Be careful as topping will be hot.

Let buns sit 10-15 minutes before serving. Enjoy!