SMS: Sticky Buns (and Cinnamon Rolls)

This week’s Sweet Melissa Sundays treat is Sticky Buns. There was also an alternative in the recipe to make cinnamon rolls; since I found it insanely difficult to decide between those two enticing options, I made both with one whole recipe of the dough. I had never made “real” cinnamon rolls before, just lots of cheater versions such as cinnamon roll muffins and non-yeast ones and this was the push I needed to make one of our favorite breakfast goodies. The last time the Sweet Melissa group made yeast buns, Bee Stings, I had a heck of a time with the dough, both in terms of stickiness and reluctance to rise. I am pleased to say this time, with the exception of the second rising period, I did not have nearly so much trouble. The recipe called for two and a half to two and three quarter cups flour, so I started out with the higher amount, figuring I could add even more if necessary, and my dough actually did not end up needing it. Thanks to the Sweet Melissa Problems & Questions section, I also remembered to warm the milk before making the dough.



After rising for a couple hours, the dough was very smooth and malleable, easily shaped into its rectangle, and rolled up nicely. The recipe calls for putting an egg wash on before the cinnamon sugar mixture, and it was very helpful in getting the cinnamon to stick. I made cinnamon bread a few weeks ago and I think I lost about half the cinnamon/sugar mixture when rolling, so it’s nice to find a way for it to stick. I was very impatient during the second rise this morning, but the soft buns drenched in the sweet buttery sauce were well worth the wait. The cinnamon rolls with almond-flavored cream cheese icing were delicious too. (I really consumed more than my fair share of carbs today.)



The sticky buns received a 9.5 for Deliciousness and the cinnamon rolls received an 8. I would give this recipe about a 4 for Effort, so it’s an EDR of 2.37/2. Many thanks to Jen of Not Microwave Safe for finally getting me to make cinnamon rolls. Jen is a student at the University of Illinois Champaign-Urbana, which is where my dad went to grad school in the seventies. My parents have shared many fond memories of food and friends from their time there, so it’s nice to know it’s still a good place to live and cook. You can find the recipe HERE on Jen’s site and see what the other bakers thought of the recipe by visiting the SMS blogroll.