Ingredients for Anna's Sweet N Sticky Cinnamon Buns
- 4 1/2 cups all-purpose flour
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- 1 teaspoon salt
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- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup butter
- 1 tablespoon granulated sugar, 1 cup brown sugar
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- 2 tablespoons ground cinnamon
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1 large egg
- 1/4 cup heavy cream
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How to Make Anna's Sweet N Sticky Cinnamon Buns
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine 1 cup warm milk, 2 1/4 teaspoons active dry yeast, and 1 tablespoon sugar. Let stand for 5-10 minutes until foamy.
- Add 1/2 cup unsalted butter (melted), 1 large egg, 1 cup buttermilk (or substitute with equal parts plain yogurt and milk), 1 teaspoon vanilla extract, and 1 teaspoon salt to the yeast mixture. Mix well.
- Gradually add 4 1/2 cups all-purpose flour, mixing until a soft dough forms. Turn dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- While dough is rising, prepare the filling: In a medium bowl, combine 1/2 cup brown sugar (or granulated sugar), 2 tablespoons ground cinnamon, and 1/4 cup softened butter.
- Punch down the risen dough and roll it out into a 12x18 inch rectangle on a lightly floured surface.
- Spread the cinnamon-sugar mixture evenly over the dough.
- Tightly roll the dough up from the long side, then cut into 12 equal slices.
- Place the cinnamon rolls in the prepared pan.
- Cover and let rise for another 30 minutes.
- Bake for 25-30 minutes, or until golden brown.
- While the buns are baking, prepare the glaze: In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter, 1/4 cup heavy cream, and 1 teaspoon vanilla extract. Bring to a simmer, stirring until smooth.
- Pour the glaze over the warm cinnamon rolls immediately after baking.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
159g
Fat
38g
Carbs
30g
