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Sticky Buns

Sticky Buns recipe for the Thermomix TM6

Useful Items

Plastic wrap, rolling pin, large baking sheet, large bowl, oven, round baking dish (approx. 20 cm diam./8 in.) with lid, tea towel, oven gloves

Hints & Tips

  • If the cinnamon filling does not spread easily, microwave it a few seconds at a time until just softened, but not runny.
  • Use unflavoured dental floss for slicing the rolled log. Instead of pressing down on the pastry with a knife, the floss slices from the outside towards the centre with a near-even pressure from all sides, giving your rolls a uniform, round shape.

Ingredients

Filling
  • 60 g unsalted butter, diced
  • 45 g dark brown sugar
  • 1 tsp cinnamon, ground
Dough
  • 100 g water
  • 45 g whole milk
  • 60 g butter, unsalted, diced, plus extra to grease
  • 30 g sugar
  • 2 ¼ tsp active dry yeast or 1 packet active dry yeast
  • 260 g all-purpose flour, plus extra to dust
  • ½ tsp salt
  • ½ tsp vanilla extract, natural
Topping
  • 60 g dark brown sugar
  • 85 g butter, unsalted, diced
  • 60 g honey
  • ½ tsp salt
  • 70 g pecan nuts, chopped (optional)

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Instructions

Filling
  • Place butter, brown sugar and cinnamon into mixing bowl and mix 45 sec/speed 4. Transfer to a bowl and set aside.
Dough
  • Place water, milk, butter, sugar and yeast into mixing bowl and heat 3 min/37°C/speed 1. Meanwhile grease a large bowl and set aside.
  • Add flour, salt and vanilla and mix 10 sec/speed 5. Scrape down sides of mixing bowl with spatula and knead Dough /3 min. Shape dough into a ball and transfer to prepared bowl, cover with lightly greased cling wrap and let rise in a warm place until doubled in size (approx. 90 min.).
Topping
  • Place a round baking dish (approx. 20 cm/8 in.) onto mixing bowl lid and weigh in brown sugar, butter, honey, salt, and pecans. Mix to combine and place the dish onto a baking sheet.
Shaping
  • Once dough has doubled in size, transfer to a lightly floured surface and roll out to a rectangle (approx. 30 cm x 23 cm/12 in. x 9 in.). Spread reserved filling mixture over the entire surface (see Tip). Starting with the long side, roll dough into a log shape, pinching at edges to seal. Cut into equal slices 4 cm/1½ in. thick (see Tip). Transfer to a lightly floured work surface 5 cm/2 in. apart. Cover with a clean kitchen towel and let rise 40 minutes, or until doubled in size.
  • Place baking dish with brown sugar mixture into a cold oven and preheat to 180°C/350°F.
  • After preheating, carefully remove baking dish from oven and stir the brown sugar mixture. Arrange the risen rolls in the baking dish cut sides down and bake 35-40 minutes (180°C/350°F).
  • Let cool 5 minutes, then carefully invert the baking dish onto the lid or serving plate. Use oven gloves or clean kitchen towels to handle the baking dish. Let rolls cool 5-10 minutes before serving.
View this recipe on Cookidoo

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