Easy Sticky Buns
Sticky Buns Topped With Walnuts
A delicious treat for breakfast or a snack that pairs well with milk, coffee, or tea.
- 1 cup warm tap water
- 3 Tbsp Margarine
- 1 1/8 tsp Salt
- 2 Tbsp Skim milk powder
- 1 1/2 tsp White sugar
- 2 3/4 cups Whole wheat flour
- 2 1/4 tsp dry yeast
- 1/2 cup Brown sugar, Packed
- 1 tsp Ground cinnamon
- 2 Tbsp Walnuts, Crushed
- In the measuring cup or another bowl add the dry yeast to the hot tap water and set aside.
- In a large bowl add all dry ingredients and 2 Tbsp of margarine and stir to mix.
- Add the yeast/water mix to the dry ingredients and stir with a large wooden spoon to blend.
- When the dough is blended, turn it out onto a lightly floured surface, sprinkle a little more flour on top of the dough and knead for 5 minutes.
- In a small bowl add brown sugar and cinnamon and mix. Set aside.
- On a floured surface with a floured rolling pin, roll dough into a rectangle approximately 18" x 12".
- Spread 1 Tbsp of margarine over surface of rolled dough and then spread brown sugar-cinnamon mixture on top.
- Staring at the wide end, roll dough into an 18" long cylinder.
- Cut dough cylinder into 9 2" long pieces and place in a 9" square well oiled baking pan.
- Set pan aside to rise for 1-2 hours until tops of buns are even with top of pan.
- Pre-heat oven to 350 F.
- Place pan in centre of oven and bake for 20-25 minutes.
- When buns are done, remove from oven, cover with plate. Holding both plate and pan together flip buns out of pan onto plate.
- Top with crushed walnuts and enjoy.
Sticky Bun Glaze
For that extra sweet tooth add this sugar glaze to your buns:
1 cup Icing sugar
1/2 tsp Vanilla extract
1 tsp Lemon juice
2-4 tsp Water
Mix icing sugar, vanilla, lemon juice and water together. Stir to make a soft spreadable glaze. Spread on tops of slightly cooled buns.
Steps to successClick thumbnail to view full-size
Day Old Buns
To soften and reheat buns place them in the microwave for 30-60 seconds and re-enjoy the just out of the oven experience all over again.
© 2017 Wes Clark