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My hubby loves sticky buns. It is one of those sweets that he gets Ina mood for, and just craves. But he only likes them a certain way. No raisins, no pecans, and no walnuts. Our favorite, local grocery store makes amazing stick buns. It is a small 4 store supermarket that is family owned, Mennonite based, and the bakery is made mostly from scratch. But the problem is, when Jimmy wants to have sticky buns, it seems they only have ones with the add ons. And there is nothing worse than wanting something as a treat and not being able to get it.
So for the second weekend in a row, Jimmy has been in the look out for sticky buns. With plain sticky buns no where to be found, I decided I would make a batch.
It has been a while since I made sticky buns. With it being a holiday weekend, I was definitely short on time. I wanted to use the bread maker to,make life just a little bit easier for myself. I choose to use the recipe from food.com.
Bread Machine Dough
1 1/4 cups milk
1 teaspoon vanilla extract
3 tablespoons butter
3 cups all-purpose flour
3 tablespoons sugar
1 1/4 teaspoons salt
2 teaspoons instant yeast
3/4 cup brown sugar
1 tablespoon cinnamon
6 tablespoons butter
1/3 cup butter
1 cup brown sugar
1/4 cup light corn syrup
1 cup raisins or walnuts/pecans if desired
In the bread maker, add the flour, white sugar, salt, milk, vanilla, butter, and yeast. Use the directions for the bread maker, and program it to dough.
As the dough is mixing, combine the filling: mix the brown sugar and cinnamon. Bring the butter to room temperature.
Grease the bottom and sides of a 13″x9″ baking pan.
As the dough finishes up, make the caramel sauce. Combine the butter, brown sugar, and corn syrup in a small sauce pan over medium heat. Heat, while stirring, until the syrup is dissolved and everything is combined. Pour the sauce into the greased pan. If adding any nuts or raisins, sprinkle it over the caramel sauce.
When the dough cycle is competed, place the dough on a lightly floured surface. Roll it out to make a 12″ by 15″ rectangle.
Spread the softened butter across the dough, leaving a 1-inch border on all sides. Sprinkle the cinnamon and sugar mixture over the butter.
Roll up the dough like a jelly roll, lengthwise. Pinch the seam closed.
Cut the dough into 1 1/2″ sections and place them in the baking pan. They should be close together, with the spiral cut down.
Place the pan in a preheated oven at 350 degrees.
Bake at 350 degrees for about 30-35 minutes, or until buns are nicely browned on top.
Remove from the oven. Let cool slightly, about 15 minutes. Place another baking sheet or pan over that. While firmly holding these together, flip the buns over. Be careful. The sauce is hot.
Cool a bit more, and enjoy.
To enjoy after they have cooled completely or the next day, microwave them for about 20 seconds, depending on the size of the microwave. Hubby likes to add a bit more butter when he reheats, I feel there is more than enough.