Sticky cinnamon buns
Votes: 2
Time: 1 hour 10 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 1130, total fat 49 G., saturated fats 25 G., proteins 8 G., carbohydrates 170 G., fiber 0 G., cholesterol 91 mg, sodium 1022 mg, sugar 97 G.
Calories 1130, total fat 49 G., saturated fats 25 G., proteins 8 G., carbohydrates 170 G., fiber 0 G., cholesterol 91 mg, sodium 1022 mg, sugar 97 G.
These sticky buns are a cross between Cinnabon and French toast. They're made with store-bought, pre-formed cinnamon roll dough. The dough is baked in the oven until halfway done, then the half-baked buns are pan-fried. A sauce made from maple syrup and brown sugar gives them a deliciously sticky, glossy finish. Enjoy them for breakfast or dessert, dipping them in the remaining delicious sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup dark brown sugar
- 1/3 tbsp. maple syrup
- 8 tablespoons unsalted butter, room temperature
- 1 package (350 g) of cinnamon roll dough with icing
- Premium flour for working with dough
- Vanilla ice cream for serving (optional)
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Recipes with similar ingredients: brown sugar, yeast dough, maple syrup
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Combine the sugar, syrup, 4 tablespoons of butter, and 1/4 cup of water in a small saucepan and bring to a boil over medium-high heat. Cook, stirring constantly, for 1 minute. Remove from heat and let the sauce cool.
- Open the cinnamon roll dough package, stacking all the rolls together like a log. Press them down onto the work surface with your hands. Dust a rolling pin with flour and roll the dough into a 30x15 cm rectangle.
- In a small bowl, combine the glaze that came with the dough with 2 tablespoons of butter until smooth. Spread the glaze mixture evenly in a strip toward the long side of the rectangle closest to you. Starting from this side, roll the dough into a log. Lightly press the open ends together to seal the filling inside.
- Lightly roll the resulting roll out on the countertop with your hands until you have a 24-inch (60-cm) rope. Fold the rope in half, gently stretch it to lengthen it a little more, then twist it once and fold it in half again. Transfer the snail-shaped dough to a greased 9 x 5-inch (22 x 12-cm) loaf pan, 2.5 inches (6 cm) deep, and then pour half of the maple-brown sugar sauce over the dough, covering it completely. Cover the pan with foil and bake until the center is set, about 40 minutes.
- Remove the pan from the oven and immediately invert the dough onto a cutting board. Cut the dough crosswise into six 4-cm-wide slices. Heat the remaining 2 tablespoons of butter in a large nonstick skillet over medium heat. Place the buns, cut-side down, in the skillet and cook until golden brown, about 1 minute.
- Flip the slices, cook for another minute, then transfer to a plate. Serve the sticky buns warm, drizzled with the remaining maple sauce. Top with a scoop of vanilla ice cream, if desired.
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