Looking for a tried and true recipe for sticky buns. would like it to
be one that makes the buns nice and heavy and not all airy.

On Dec 1, 10:29*am, Chemo the Clown > wrote:
> Looking for a tried and true recipe for sticky buns. would like it to
> be one that makes the buns nice and heavy and not all airy.

Use this recipe ....down at the bottom of the page is the methodology
for cinnamon rolls, sticky buns and bacon sticky buns.

http://www.hizzoners.com/recipes/bre...5-minute-bread

On Dec 1, 10:51*am, ImStillMags > wrote:
> On Dec 1, 10:29*am, Chemo the Clown > wrote:
>
> > Looking for a tried and true recipe for sticky buns. would like it to
> > be one that makes the buns nice and heavy and not all airy.
>
> Use this recipe ....down at the bottom of the page is the methodology
> for cinnamon rolls, sticky buns and bacon sticky buns.
>
> http://www.hizzoners.com/recipes/bre...5-minute-bread

Have you made those? Are they nice and heavy? I think I'd add some
walnuts.

On Thu, 1 Dec 2011 10:52:41 -0800 (PST), Chemo the Clown
> wrote:

> On Dec 1, 10:51*am, ImStillMags > wrote:
> > On Dec 1, 10:29*am, Chemo the Clown > wrote:
> >
> > > Looking for a tried and true recipe for sticky buns. would like it to
> > > be one that makes the buns nice and heavy and not all airy.
> >
> > Use this recipe ....down at the bottom of the page is the methodology
> > for cinnamon rolls, sticky buns and bacon sticky buns.
> >
> > http://www.hizzoners.com/recipes/bre...5-minute-bread
>
> Have you made those? Are they nice and heavy? I think I'd add some
> walnuts.

If you want to make cinnamon rolls and not sticky buns, here's the
perfect recipe. I cut the icing in half and still had more than
enough, but I pretty much followed the rest of the recipe to a T and
it's fantastic.

Cinnamon Rolls
http://www.foodnetwork.com/recipes/p...ipe/index.html
Recipe courtesy Paula Deen


--
Food is an important part of a balanced diet.

On Dec 1, 10:52*am, Chemo the Clown > wrote:
> On Dec 1, 10:51*am, ImStillMags > wrote:
>
> > On Dec 1, 10:29*am, Chemo the Clown > wrote:
>
> > > Looking for a tried and true recipe for sticky buns. would like it to
> > > be one that makes the buns nice and heavy and not all airy.
>
> > Use this recipe ....down at the bottom of the page is the methodology
> > for cinnamon rolls, sticky buns and bacon sticky buns.
>
> >http://www.hizzoners.com/recipes/bre...5-minute-bread
>
> Have you made those? Are they nice and heavy? I think I'd add some
> walnuts.

um.....yeah.......you can add walnuts, pecans, whatever.

If you want to make caramel rolls melt a stick of butter and a couple
of cups of brown sugar and put in the bottom of the pan
sprinkle with the nuts and then put the rolls on top to rise. Bake
as usual and turn them out on a tray.

On Thu, 1 Dec 2011 10:29:41 -0800 (PST), Chemo the Clown
> wrote:

> Looking for a tried and true recipe for sticky buns. would like it to
> be one that makes the buns nice and heavy and not all airy.

Have you tried brioche dough? What I do for regular dinner rolls
would be perfect for you... if I ever measured and wrote it down.

Here's what I started off using, but use more like 1/3 c honey now (I
just pour) instead of sugar, 1 egg and no lemon peel.

1/2 c milk
1/4 c butter
1/2 t salt
1/4 c sugar
1/8 c warm water (to proof yeast) 110° to 115°)
2 eggs, beaten
1 t lemon peel
2 1/2 c sifted flour

--
Food is an important part of a balanced diet.

On Dec 1, 1:29*pm, Chemo the Clown > wrote:
> Looking for a tried and true recipe for sticky buns. would like it to
> be one that makes the buns nice and heavy and not all airy.

If you want them heavy, just don't let rise for as long.

On 12/1/2011 12:29 PM, Chemo the Clown wrote:
> Looking for a tried and true recipe for sticky buns. would like it to
> be one that makes the buns nice and heavy and not all airy.

I use my regular challah recipe, but do the roll up and topping
ingredients/directions like sticky bun recipes call for

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Thu, 1 Dec 2011 10:29:41 -0800 (PST), Chemo the Clown
> wrote:

>Looking for a tried and true recipe for sticky buns. would like it to
>be one that makes the buns nice and heavy and not all airy.


These are the best I've ever had. My wife makes one batch for me with
raisins, another for her with nuts.


Philadelphia Cinnamon Buns


Yield: 14 Buns

Ingredients:

3 1/2 c Flour
1 TB Dry active yeast
1/4 c Tepid water

1/2 c Sugar (approx.)
1/2 Ts Salt
1 c Tepid milk
2 Egg yolks

6 TB Butter, melted
1 1/2 c Light brown sugar
1/2 c Light corn syrup
1/2 c Seedless raisins (I like More)
2 ts Cinnamon


Pour the tepid water into a bowl and sprinkle yeast and 1 tsp. sugar
over it.

Let stand for 2 - 3 minutes, then stir well. Set in warm place for 5
minutes to proof.

Combine 3 cups of the flour, 1/2 cup of sugar and salt in a bowl. Add
the yeast mixture, egg yolks and tepid milk.

With a large spoon, slowly mix the ingredients and continue to stir
until the dough is smooth and can be gathered in a ball. Place the
ball on a lightly floured surface and knead it.

As you knead, sprinkle flour over it by the spoon full adding up to
1/2 cup more flour if necessary, to make a firm dough. Continue to
knead for 10 minutes, or until the dough is smooth, shinny and
elastic.

Place the dough in a greased bowl, turning once. Drape the bowl with a
kitchen towel and put it in a warm place for about an hour, or until
doubled in volume.

In a small bowl, mix 3/4 cup of the brown sugar, 2 TB melted butter
and the corn syrup to make a smooth paste. Pour the mixture into two 9
inch round cake pans, tipping pans to spread it evenly.





In another bowl, mix remaining brown sugar, raisins and cinnamon until
well blended, set aside. Punch the dough down, and on a lightly
floured surface, roll it out into an 18 x 10 inch rectangle, about 1/4
inch thick. Brush the dough with 2 TB melted butter and sprinkle
evenly with raisin-sugar mixture.

Starting at one long side, roll the dough tightly into a cylinder
about 18 inches long and 2 1/2 inches in diameter. Then, with a sharp
knife, slice the cylinder crosswise into 14 rounds about 11/4 inches
thick. Place one slice, cut side up, in the center of sugared cake
pan, and arrange the remaining slices in circles of 6 around each
center slice. Set the buns in a draft free place to rise for about 45
minutes or until double in volume.

Preheat the oven to 350°F. Brush the tops of the buns with the
remaining 2 TB melted butter and bake in center of oven for about 25
minutes or until golden brown. Place a place over each cake pan, and
invert. Let cinnamon buns cool to luke warm before serving.

The most decadent cinnamon buns around!