We LOVE a good sticky bun on the farm. And winter seems the perfect time to kick off with a warm comfort food! So we thought we would share our favorite recipe!

Ingredients:

Dough:

1 1/4 cups of hot milk (about 110F)
1/4 cup of warm water
2 1/4 tsp yeast (or 1 packet)
1/4 cup of sugar
1 large egg
1/4 cup butter melted
3- 4 cups of bread flour (I used 3.5 in the mix than used a little more when kneading.)
1 tsp salt

For the Filling:

6 Tbsp melted butter
3/8 cup of dark brown sugar
3/8 cup of granulated sugar
3 tbsp ground cinnamon

For the Sauce:

1/2 cup butter
1 cup packed dark brown sugar
1/2 cup honey
2 tbsp whipping cream

How to create the deliciousness:

In a small bowl— dissolve yeast in warm water and set aside
In a large bowl— mix milk, sugar, melted butter, salt and egg.
Add two cups of flour and mix until smooth (this takes about a minute). Stir in yeast mixture. Mix in remaining flour until dough is easy to handle- we used 3.5 in the mix, it was still sticky but we slowly added some in while kneading on the counter!
knead dough on lightly floured surface for 3-5 minutes, don’t over knead. Place in an oiled bowl, cover and let rise until double in size- can take up to 2 hours- [ We preheat our oven to 170 before we start, shut it off and let it cool a little. Then when it is ready to rise we place our dough in the warm oven! It takes the rising time down about an hour!]
Prepare Sauce: Add butter, brown sugar and honey in a sauce pan over medium heat, stirring until melted together and mixture is bubbling.
Remove from heat, add the cream and mix well to combine. Pour into 9x13 greased pan and set aside!
Preparing the filling: Mix butter, sugar, brown sugar, and cinnamon. Set aside.
Once dough has risen, punch dough down. Roll our on a floured surface into 15 x9 “ rectangle.
Spread filling over rolled dough and begin with 15” side and roll up dough pinching the end to the roll.
Cut off ends (if needed)and discard. Cut roll into 10-12 slices.
Place the sliced buns into the pan with the sauce. Let rise until double in size.
Pre-heat oven to 350F
Bake for 20-30 minutes or until golden brown. Let cool in pan for 5 minutes before carefully flipping onto serving tray. Serve warm sticky side up!

You can put sticky buns into refrigerator immediately after placing slices in the sauce and bake the next morning. When we did this we brought them out of the refrigerator and let the warm up to room temperature (about 1 hour) before we baked them! Both ways were just as delicious!

Enjoy these sweet, sticky, cinnamon rolls any day of the week!

January Food- Our favorite Sticky Buns!

We LOVE a good sticky bun on the farm. And winter seems the perfect time to kick off with a warm comfort food! So we thought we would share our favorite recipe!

Ingredients:

Dough:

1 1/4 cups of hot milk (about 110F)

1/4 cup of warm water

2 1/4 tsp yeast (or 1 packet)

1/4 cup of sugar

1 large egg

1/4 cup butter melted

3- 4 cups of bread flour (I used 3.5 in the mix than used a little more when kneading.)

1 tsp salt

For the Filling:

6 Tbsp melted butter

3/8 cup of dark brown sugar

3/8 cup of granulated sugar

3 tbsp ground cinnamon

For the Sauce:

1/2 cup butter

1 cup packed dark brown sugar

1/2 cup honey

2 tbsp whipping cream

How to create the deliciousness:

In a small bowl— dissolve yeast in warm water and set aside

In a large bowl— mix milk, sugar, melted butter, salt and egg.

Add two cups of flour and mix until smooth (this takes about a minute). Stir in yeast mixture. Mix in remaining flour until dough is easy to handle- we used 3.5 in the mix, it was still sticky but we slowly added some in while kneading on the counter!

Prepare Sauce: Add butter, brown sugar and honey in a sauce pan over medium heat, stirring until melted together and mixture is bubbling.

Remove from heat, add the cream and mix well to combine. Pour into 9x13 greased pan and set aside!

Preparing the filling: Mix butter, sugar, brown sugar, and cinnamon. Set aside.

Once dough has risen, punch dough down. Roll our on a floured surface into 15 x9 “ rectangle.

Spread filling over rolled dough and begin with 15” side and roll up dough pinching the end to the roll.

Cut off ends (if needed)and discard. Cut roll into 10-12 slices.

Place the sliced buns into the pan with the sauce. Let rise until double in size.

Pre-heat oven to 350F

Bake for 20-30 minutes or until golden brown. Let cool in pan for 5 minutes before carefully flipping onto serving tray. Serve warm sticky side up!

You can put sticky buns into refrigerator immediately after placing slices in the sauce and bake the next morning. When we did this we brought them out of the refrigerator and let the warm up to room temperature (about 1 hour) before we baked them! Both ways were just as delicious!

Enjoy these sweet, sticky, cinnamon rolls any day of the week!

Sunken Springs Farm - Cogan Station/ Pennsylvania