This sticky buns recipe has been in my family for more than eight generations. It was Charlotte the Great‘s most requested recipe.
Cinnamon Sugar Swirl Bread Rolls
Prep Time: 2 hours 15 minutes
Cooking Time: 20 minutes
Servings: 12 rolls
History:
Cinnamon sugar swirl bread rolls are a beloved treat with roots in traditional baking, offering a delectable combination of soft, sweet dough and the warm spice of cinnamon. This recipe, which has been passed down through generations, is a true favorite for family gatherings and cozy mornings.
Ingredients:
- 2 cups milk (475 ml)
- 2 tablespoons Crisco
- 2 packets of active dry yeast
- 1/2 cup heated water (115 ml)
- 1/2 cup sugar (100 g)
- 1/2 tablespoon salt
- 3 cups all-purpose flour (360 g), plus more for kneading
- Cinnamon Sugar Filling:
- 1/4 cup granulated sugar (50 g)
- 1 tablespoon ground cinnamon
- Butter for greasing
How to Make Sticky Buns:
1. Prepare the Dough
- In a saucepan, heat 2 cups of milk and 2 tablespoons of Crisco until the temperature reaches between 105°F and 115°F (40°C – 46°C). Remove from heat and set aside.
- In a separate bowl, combine 2 packets of yeast with 1/2 cup of heated water (115 ml) at 115°F (46°C). Let it sit for about 5 minutes until it becomes frothy.
2. Mix the Dough
- In a large mixing bowl, combine 1/2 cup of sugar and 1/2 tablespoon of salt.
- Gradually add 3 cups of all-purpose flour, stirring to form a dough with a spongy consistency.
- Cover the bowl and allow the dough to rise for about 45 minutes or until it doubles in size and becomes bubbly.
3. Knead and Rise
- Attach a dough hook to your mixer and slowly mix in enough flour to make the dough smooth and elastic. Test the dough by sticking your floured thumb into it – it should come out clean.
- Transfer the dough to a greased bowl, cover it, and let it rise for approximately 1 1/2 hours, or until it doubles in size.
4. Shape the Rolls
- Punch the dough down and divide it into roll-sized portions.
- To create cinnamon rolls, roll each portion into a snake shape.
- In a separate bowl, mix 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon.
- Roll the snakes in the cinnamon sugar mixture and place them in a greased cake pan. Top with a smidge of butter and sprinkle more cinnamon sugar on top.
5. Final Rise and Bake
- Allow the rolls to rise again in the pan until they double in size.
- Preheat your oven to 375°F (190°C) and bake the rolls for 20 minutes or until they turn a beautiful golden brown.
Expert Tips:
- For a fluffier texture, use whole milk.
- To prevent the dough from sticking to your fingers, dip them in flour while kneading.
- Adjust the cinnamon sugar mixture to your taste if you prefer more cinnamon flavor.
Storage:
- Store any leftover cinnamon sugar swirl bread rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for longer freshness. Reheat in the oven for that just-baked taste.
FAQs:
Q1: Can I use instant yeast instead of active dry yeast? A1: Yes, you can use instant yeast. Skip the proofing step and mix it directly with the dry ingredients.
Q2: Can I freeze the dough for later use? A2: Absolutely! After the first rise, shape the dough into rolls, wrap them tightly, and freeze. Thaw before baking.
Alternate Names:
- Cinnamon Sugar Swirl Bread
- Cinnamon Sugar Rolls
- Grandma’s Cinnamon Delight Rolls
- sticky buns
Ooey Gooey Sticky Buns Recipe
Yield:
24 rolls
Prep Time:
2 hours
Cook Time:
20 minutes
Total Time:
2 hours 20 minutes
I am at least the fifth generation of women to make this ooey-gooey sticky bun recipe. They are easy and turn out ooey-gooey delicious.
Ingredients
- 2 cups milk
- 2 Tablespoons Crisco
- 2 packs* of yeast
- 1/2 cup heated water (115 degrees)
- 1/2 cup sugar
- 1/2 Tablespoon salt
- To make Sticky Buns you will also need
- Cinnamon
- Butter
Instructions
- In your mixing bowl, add the milk (heated to 105-115 degrees).
- Note: The temperature cannot be above 115 degrees or it will kill your yeast.
- Add the Crisco
- Add water (105-115 degrees) and 2 packs* of yeast.
- Let the yeast activate without stirring for about 2 minutes.
- Slowly mix in flour, 1 cup at a time, stirring after each addition, until a spongy consistency.
- Cover with a warm towel and let rest for 45 minutes, or until twice its size.
- Use the dough hook (or by hand) mix in enough flour to make the dough smooth and elastic. It should still be “sticky”.
- Note: Using an electric mixer can be deceiving with the flour.
- When you can feel it spring back, you’ve kneaded it enough.
- It will still be slightly sticky, but that’s normal.
- Don’t add more flour.
- In a large, greased bowl, turn the dough out and cover.
- Let the dough rest and rise for 1-1/2 hours, or until double in size.
- Punch dough down and make loaf bread (this recipe will make 2 loaves), rolls, or make sticky buns.
To Make the Sticky Buns:
- Pull off roll size amounts.
- Each roll should about 2.4 ounces if you weigh your dough. This makes 12 rolls, and I prefer weighing them than trying to divide the dough into twelve equal size pieces.
- Start by rolling your dough into a snake (remember Kindergarten!) about a foot long.
- You do not want to add any flour to the process.
- Instead, keep adding more sugar and cinnamon to your rolling surface.
- As long as you don’t let the dough sit for an extended period, it won’t stick where it shouldn’t.
Notes
- For a fluffier texture, use whole milk.
- To prevent the dough from sticking to your fingers, dip them in flour while kneading.
- If you prefer more cinnamon flavor, adjust the cinnamon sugar mixture to your taste.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 37Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 155mgCarbohydrates: 6gFiber: 0gSugar: 5gProtein: 1g
The Nutritional Information may not be accurate.