Sticky Bun Cake
Bun Dough
4 cups of flour
1 & 1/4 teaspoons of salt
1 packet of yeast (1/4 oz)
1/4 cup of warm water
1/3 cup of sugar plus 1 teaspoon
3 large egg yolks
3/4 cup of milk
1 stick of softened butter (8 tablespoons)
STEP 1: Mix the yeast, 1 teaspoon of sugar and the warm water together first in a separate bowl and
let it stand for 5 minutes or until foamy.
STEP 2: Add the yeast mixture and everything else for the bun dough into the mixer with a dough hook attachment. Knead the dough for 5 minutes on low to medium speed or until the dough begins to pull from the sides. Be sure to scrape the bottom and sides of the bowl to ensure your dough will be smooth and not lumpy. Cover the bowl with plastic wrap and a towel to keep warm for at least 3 hours.
Honey Pecan Topping
3/4 cup of dark brown sugar
1/2 stick of butter
4 tablespoons of honey
1 & 1/2 cups of chopped pecans
STEP 3: For the topping melt everything together in a small pot minus the pecans until smooth. Pour the mixture into your baking dish. I used a springform pan. Sprinkle the chopped pecans on top and set it aside to cool for at least 10 minutes.
Cinnamon Sugar Filling
1/4 stick of melted butter
1/2 cup of brown sugar
1 tablespoon of cinnamon
STEP 4: Mix the sugar and cinnamon together in a separate bowl.
STEP 5: Roll out the dough to a large rectangle, (about 12 inches by 18 inches) and place the melted butter from the filling on top along with the cinnamon and brown sugar. Roll it up into a log and cut out at least 12 individual buns. Place the buns in the prepared baking pan and put it in the oven at 350 F for about 50-55 minutes or until the top of the cake has browned and is crispy. YUM!
Bun Dough
4 cups of flour
1 & 1/4 teaspoons of salt
1 packet of yeast (1/4 oz)
1/4 cup of warm water
1/3 cup of sugar plus 1 teaspoon
3 large egg yolks
3/4 cup of milk
1 stick of softened butter (8 tablespoons)
STEP 1: Mix the yeast, 1 teaspoon of sugar and the warm water together first in a separate bowl and
let it stand for 5 minutes or until foamy.
STEP 2: Add the yeast mixture and everything else for the bun dough into the mixer with a dough hook attachment. Knead the dough for 5 minutes on low to medium speed or until the dough begins to pull from the sides. Be sure to scrape the bottom and sides of the bowl to ensure your dough will be smooth and not lumpy. Cover the bowl with plastic wrap and a towel to keep warm for at least 3 hours.
Honey Pecan Topping
3/4 cup of dark brown sugar
1/2 stick of butter
4 tablespoons of honey
1 & 1/2 cups of chopped pecans
STEP 3: For the topping melt everything together in a small pot minus the pecans until smooth. Pour the mixture into your baking dish. I used a springform pan. Sprinkle the chopped pecans on top and set it aside to cool for at least 10 minutes.
Cinnamon Sugar Filling
1/4 stick of melted butter
1/2 cup of brown sugar
1 tablespoon of cinnamon
STEP 4: Mix the sugar and cinnamon together in a separate bowl.
STEP 5: Roll out the dough to a large rectangle, (about 12 inches by 18 inches) and place the melted butter from the filling on top along with the cinnamon and brown sugar. Roll it up into a log and cut out at least 12 individual buns. Place the buns in the prepared baking pan and put it in the oven at 350 F for about 50-55 minutes or until the top of the cake has browned and is crispy. YUM!
Music: Fairy Flossin by Mona Wonderlick
