Recipe: Sticky Buns with Currant-Pecan Filling or Cinnamon Rolls, Bread Machine Sticky Buns

SWEET YEAST DOUGH, STICKY BUNS, CINNAMON ROLLS
Makes 12 buns

FOR THE SWEET YEAST DOUGH:
2 pkg (1/4 oz. each) active dry yeast
1/4 cup warm water
3 eggs
1/3 cup granulated sugar
2 tsp salt
1/2 tsp baking soda
1 cup buttermilk or sour milk
1/2 cup melted butter or vegetable oil
3 3/4 cups all-purpose flour
2 cups whole wheat flour
1/4 cup wheat germ

FOR STICKY BUNS:
CURRANT-PECAN FILLING FOR STICKY BUNS:
Combine all in a bowl and mix thoroughly; reserve:
1 1/2 cups packed brown sugar
1/2 cup butter, softened
1 1/2 tbsp ground cinnamon
1/2 cup dried currants
3/4 cup finely chopped pecans
STICKY PECAN GLAZE FOR STICKY BUNS:
1 cup butter, softened
1 3/4 cups packed brown sugar
1/4 cup dark corn syrup
3/4 cup small pecan halves or coarsely chopped pecans

OR FOR CINNAMON ROLLS:FILLING FOR CINNAMON ROLLS:
Mix thoroughly:
1 1/2 cups brown sugar
1 1/2 tbsp ground cinnamon
GLAZE FOR THE CINNAMON ROLLS:
1 1/2 cups powdered sugar
1/8 tsp vanilla
1 tbsp butter
1 tbsp lemon juice
1-2 tbsp warm water

TO MAKE THE SWEET YEAST DOUGH:
Note: All-purpose flour can be substituted for wheat flour and germ, in roughly the same quantity--then you can skip the step of combining them in a separate bowl.

Sprinkle the yeast over the warm water in a small bowl, stir, and let stand until soft, about 5 minutes. Reserve.

In a large bowl, combine eggs, sugar, salt, baking soda, buttermilk, and butter, and beat till smooth. Stir in reserved yeast.

In a separate bowl, combine the flours and wheat germ. Then add 3 cups of the dry mixture to the wet ingredients, beating until well blended. Add 2 more cups of the dry ingredients and beat until the dough just holds together. Turn out onto a lightly floured board and knead for 1 minute. Let the dough rest for 10 minutes. Knead the dough again, sprinkling on the remainder of the flour mixture as needed, until smooth and elastic, about 10 minutes. Place in a greased bowl, turn, cover with plastic wrap, and let rise in a warm place until about doubled in bulk, about 60 minutes.

MEANWHILE MAKE THE STICKY BUN FILLING:
Combine all ingredients, reserve.

TO MAKE THE STICKY PECAN GLAZE:
Combine the butter, brown sugar and corn syrup in a bowl and beat till well mixed. Spread evenly over the bottom of a buttered 10 x 15-inch baking pan. Sprinkle evenly with the pecans and set aside.

TO MAKE STICKY PECAN BUNS:
Punch the risen dough down and turn it out onto a lightly floured surface. Roll out into a 15x24-inch rectangle about 1/2-inch thick. Sprinkle the reserved filling over the dough, gently pressing the mixture into the dough with your fingers. Beginning with the short end, roll the dough up like a jelly roll. Slice crosswise into 12 equal pieces. Place the slices, cut side down and barely touching each other, on top of the glaze in the pan. Cover, and let rise in a warm place until puffy and almost doubled in bulk, about 25 minutes.

Preheat the oven to 375 degrees F.

Bake the buns until golden brown on top, 25-30 minutes. Remove from the oven and cool in the pan to set the glaze, about 5 minutes. Invert onto a serving tray or another baking sheet and allow the glaze to dribble down the sides. Pull apart and serve warm.

TO MAKE CINNAMON ROLLS:
If you want cinnamon rolls, roll the dough into the same 15x25-inch rectangle, brush with melted butter and sprinkle the following filling over it, pressing in lightly with fingers.

TO MAKE THE FILLING FOR CINNAMON ROLLS:
Mix ingredients for the filling together thoroughly.

TO SHAPE AND BAKE:
Preheat the oven to 375 degrees F.

Beginning with the short end, roll the dough up like a jelly roll. Slice crosswise into 12 equal pieces. Place the slices, cut side down and barely touching each other. Cover, and let rise in a warm place until puffy and almost doubled in bulk, about 25 minutes.

Bake the buns until golden brown on top, 25-30 minutes. Invert onto a serving tray or another baking sheet.

TO MAKE THE GLAZE FOR CINNAMON ROLLS:
Mix the ingredients for the glaze together until smooth. Drizzle over inverted rolls while warm.

---

STICKY BUNS
From: The Grocery Consumer
Makes 24

FOR THE BUNS:
1 1/4 cups milk
1/4 tsp butter
3 1/4 cups flour, divided use
1/4 cup sugar
1 tsp salt
2 pkg yeast
1 egg
FOR THE TOPPING:
1 cup brown sugar
1 1/2 tsp ground cinnamon
3/4 tbsp butter
2 tbsp corn syrup
1 cup chopped walnuts

Heat milk and butter to 120 to 130 degrees F. Mix together 2 cups flour, sugar, salt, yeast and egg. Add liquid and beat medium four minutes. Stir in rest of flour. Cover and rise until double (30 to 45 minutes).

Generously grease 24 muffin cups. Heat all topping ingredients on low until ingredients are melted and combined. Divide topping between muffin cups. Stir down batter. Drop into muffin cups. Cover and rise until double (20 to 30 minutes).

Preheat oven to 375 degrees F.

Place tins on cookie sheet and bake 12 to 15 minutes until golden brown. Cool three minutes then invert on waxed paper.

---

GRANDMAS STICKY ROLLS (bread machine)
Makes 12

3 cups bread flour
1/4 cup sugar
6 tbsp butter
1 tsp salt
3 tbsp powdered buttermilk
7/8 cup water
2 tsp active dry yeast
1 1/2 tsp quick rising yeast.
1 1/2 tsp cardamom (or to taste)

Make on dough cycle.

There are several ways to make these one is to cut into 12 to 15 equal pieces then roll each into a rope about 6 to 8 inches long tie in a knot and pinch ends together and place pinched end side down in a lightly greased pan. Let rise till doubled about 45 minutes.

The other way is to cut up 36 equal pieces and roll into balls then place three balls into a muffin tin. Let rise as previously stated.

Bake in a preheated 350 degree F oven for 13 to 15 minutes till tops are a golden brown.

For the sticky part, after removal of rolls from oven brush on a mixture of 1 tablespoon melted butter and 1 tablespoon sugar heated in a sauce pan till sugar is slightly dissolved let mixture cool some and brush on rolls. These rolls are just as good without. They also reheat real well.

IF YOU WOULD LIKE TO MAKE BROWN AND SERVE ROLLS:
Bake rolls at 250 degrees F for 20 to 30 minutes. DO NOT BROWN. Let them cool completely before storing (DO NOT put on the glaze) tops of rolls will be slightly tacky will last 5 to 7 days in fridge and a month in freezer. To bake brown and serve rolls, preheat oven to 350 degrees F and bake 8 minutes.

THIS DOUGH ALSO MAKES EXCELLENT CINNAMON ROLLS:
Roll out dough into a rectangle about 1/4 to 1/8 inch thick depend on how many and how big you want to make them. Take 1 tablespoon of softened butter and spread all around leaving 1/4 inch of edge. Then sprinkle cinnamon all around as much as you want then take 1/2 cup brown sugar and sprinkle. You can also add the same amount raisins. Roll up into a log and cut off about 1 1/2 to 2 inches and place in a lightly greased pan. Let rise 45 minutes. Bake 15 to twenty minutes at 350 degrees F. When somewhat cooled drizzle on a glaze of powdered sugar, butter, vanilla extract and milk then devour.