source: Easy To Bake, Easy To Make
Sticky Buns
Sticky buns are a type of dessert or breakfast sweet roll that generally consist of rolled pieces of leavened dough — sometimes containing brown sugar or cinnamon — compressed together to form a kind of flat loaf corresponding to the size of the pan in which they are to be baked. Before the dough is placed in the baking pan, the latter is lined with the “sticky” ingredients, such as brown sugar or honey (or both), nuts and raisins, and perhaps more sugar and sometimes butter.
Sticky Bun Toppings
After the buns are baked, they are inverted so the pan lining becomes a topping. Commercially produced sticky buns, however, are usually just baked in an aluminum loaf tin, which allows the topping to suffuse the buns, making them sticky throughout. The way the buns were baked will enable them to more or less be pulled off as individual servings, although it is often a futile effort.
Sticky buns have been consumed since the Middle Ages, when cinnamon became more prominent.
The origin of sticky buns
Sticky buns also have a Germanic origin and were originally known as “Schnecken“. The Pennsylvania Dutch introduced Schnecken in the United States. Wherever 18th-century German settlers (such as the Pennsylvania Dutch) went, sticky buns have remained long after many other cultural traits have disappeared.
Venezuelans have a very similar local version of them called golfeado. The main difference between them is the ground fresh cheese on top that gives the bun a very particular sweet-salty taste. (Wikipedia)
Ingredients
1 cup coarsely chopped pecans or walnuts
1/2 cup maple syrup
3 cups all-purpose flour
1/4 cup granulated sugar
1 package quick-rising active dry yeast
one teaspoon salt
1 cup warm water
6 tablespoons softened butter, divided
1 egg, at room temperature
1/2 cup packed light brown sugar, divided
1 teaspoon cinnamon
Directions
Grease a 13- x 9-inch baking pan and spread pecans and maple syrup evenly over the bottom.
Combine 2 cups flour, granulated sugar, yeast, and salt in a large bowl. Stir in water, 2 tablespoons butter and egg. Beat until smooth; gradually stir in remaining flour until soft dough forms. Cover with plastic wrap; let rise until doubled, about 30 minutes.
Roll the dough into a 15- x 12-inch rectangle on a lightly floured surface. Spread with remaining butter. Mix brown sugar with cinnamon; sprinkle over the surface. Starting with a 12-inch side, roll up tightly.
Cut into 12 slices; place cut side down in prepared pan. Cover with plastic wrap; place over a large hot water pan on a wire rack. Let rise until buns double, 30-45 minutes. Preheat oven to 375 degrees. Uncover buns. Bake until golden brown, 25-30 minutes. Cool for 1 minute. Loosen edges; invert onto a serving plate. Serve warm.
Enjoy!
Also, try: Sausage And Cheese Rolls With Sage Oil