Cinnamon Sticky Buns

Pull-apart “monkey” bread has always been one of those “forbidden foods” in my house that no one ever talks about, not in the sense that it’s bad, but in that if we talk about, we might like it too much and want it every day.

Well, I finally had a craving strong enough to give this recipe a try during one of my midnight baking school nights.

It turned out quite good, but I would definitely add a lot more cinnamon-sugar mix too the whole thing because I felt like my buns turned out a lot drier and not very sticky compared to the original recipe pictures.

Overall though, tasted great. Check it out below and don’t forget to follow me on Instagram @vivianapodinaphotography

INGREDIENTS

For the buns:
3 tbsp unsalted butter, melted
1/2 cup whole milk, warm
1/2 cup water, warm
2 tbsp granulated sugar
1 tsp fast rising yeast
2 cups flour
1 tsp salt

For the stickyness:
1/2 cup + 2 tbsp light brown sugar
1 tsp cinnamon
4 tbsp (1/2 stick) unsalted butter
1/2 cup pecan halves roughly chopped

DIRECTIONS

  1. For the dough; In a bowl, stir together melted butter, milk, water, suar, and yeast and set aside for about 5 minutes.
  2. In a stand mixer, mix the flour and salt together. Slowly pour your liquid mix into the flour with the dough hook on. Scrape down the bowl periodically. Let the dough hook knead the dough for about 5-8 minutes until it’s elastic and shiny.
  3. Form the dough into a ball and place in a well oiled bowl. Cover and let rise for an hour in a warm environment.
  4. For the stickyness; In another bowl, mix together the light brown sugar and cinnamon.
  5. Grease the bottom of your baking dish with butter and sprinkle with about 1 tbsp of cinnamon sugar mix and 1/3 of your chopped pecans.
  6. In another bowl, melt butter.
  7. Once dough has risen, take it out of the bowl onto a clean work surface, loosely shape into a rectangle, and cut 32 pieces with a pizza cutter or knife.
  8. Roll each piece into a ball, dip in butter, then roll around in cinnamon sugar and pop in the baking dish. Repeat until you’re out of balls. Layer in the pecans as you go.
  9. Cover the baking dish and let rise for one hour in a warm environment.
  10. Bake for 25-30 minutes at 350F.

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