For the Dough
1/4 cup warm water 105-110 degrees F
1 tsp sugar
1 package yeast ( 8 gram or 1 tbsp)
1 cup milk
1/4 cup butter
1/3 cup sugar
3 1/2 cups flour, plus at least 1 cup extra on the side
For the Shmear
1/2 cup soft butter
1 tsp cinnamon plus another tbsp cinnamon
1/2 cup brown sugar
For the Pan
butter to coat the bottom and sides
Option for Maple syrup
Make the dough
Grease a large mixing bowl and set it aside.
Combine the milk and butter and warm either in the microwave or in a pot. It should not be boiling; you just want the butter to melt, and the mixture to be a little warmer than body temperature.
While that’s warming, activate your yeast: measure your warm water ( remember the water should be between 105-110 degrees F) and stir in the tsp of sugar , then the yeast. Mix it until everything is dissolved and let that stand for 5 minutes until foamy.
In a second large mixing bowl combine your eggs, 1/3 cup sugar together with your warm milk/butter combo and the yeast mixture. Mix to combine using either your hands or a whisk.
Start adding your flour a bit at a time scraping down from the sides of the bowl. If you are using a stand mixer, use the dough hook attachment and start on a low speed.
You’re looking for the dough to come together and be un-sticky enough so that you can knead. If you’re using the stand mixer, increase the speed to medium and let it knead until the dough becomes smooth and elastic. If kneading by hand, lightly flour your work surface and knead until the dough until it is smooth and elastic.
When it’s ready, form the dough into a smooth ball, and place in your greased bowl. Cover with a damp cloth and let the dough rise until it’s doubled in volume, anywhere from 1-2 hours.
Make the Shmear
While your dough is rising, you can make the shmear that will go int the middle and prepare your pan.
First the Shmeer.
In a medium size bowl mix the soft butter with the tsp of cinnamon. In a second bowl combine the brown sugar with the cinnamon.
To prepare the pan, coat the bottom and sides of the pan with soft butter.
For Sticky Buns
I used maple syrup because I like maple syrup. If you don’t have maple syrup you could use caramel sauce mixed with corn syrup. Simple coat the bottom of the pan with your preferred syrup.
Rolling and Cutting the Buns
After our dough has doubles in size, delicately turn the dough out onto a lightly floured surface. Using a rolling pin or your hands, roll or flatten the dough into a large rectangle approximately 18″ x 14″ with the longer edge at the top and bottom.
Now add your Shmear! simply spread the butter mixture over the entire surface of our dough. Then, generously sprinkle the cinnamon-brown sugar mixture to cover the top, but leaving a small edge unsprinkled at the top ridge.
To roll, start from the bottom edge of your dough and roll up into a long log. Cut the log into 4 equal pieces, then cut each quarter into 3 ( making a total of 12 slices).
Place each slice cut side facing up into your prepared pan. Leave a little space between each bun. Once placed, cover the pan and let the buns rise again until double in size, about 1 hour.
Preheat your oven to 375 degrees.
Brush the tops of your buns with a little melted butter. Bake for 15-17 minutes. The tops will be golden brown and the rest of the bun will be fluffly and beautiful.