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Any tips for high altitude adjustments? I was gonna add a bit more water and back off the yeast by 1/4 tsp. I’ve made these at sea level and they turn out great. Thx!
I feel poorly qualified to answer this, being an Ohioan. Here’s a tip sheet from King Arthur Flour that might help. Good luck!
I’m not sure what happened but there wasn’t enough liquid for the dough to come together, especially using only egg yolks…My dough was disappointingly crumbly and very dry. The proportions do not seem correct. I’ve tried to salvage it by adding water and kneading by hand. I am letting it rise now. Will wait to see if this works or not.
Oh dear! Did you use only egg yolks in the dough? There’s also 3/4 cup milk, I hope you added that, too.
Yes I did add the 3/4 cup milk. I meant that using egg yolks only without the egg whites lessens the amount of liquid.
Super Yummy!I followed the recipe pretty closely. Here are a few things I did differently:I did not use Karo syrup (didn’t have any) but doubled the honey. I did 1 1/2 of the amounts on the filling because we love cinnamon! My dough did take 2 hours to rise and I left them out covered for 1/2 an hour before I refrigerated them overnight.I had intended to make them the same day but the Prep and rising took far longer than I’d anticipated so, made yesterday, baked today.Everyone loved them and my home smells delightful!
delicious, a tiny bit too sweet but goes amazingly with tea, love the bonus on the orange peel.
In the process of making these and the dough never came together it was very flaky i did my best to shape it into a ball without kneading it too much but it was very dense and didn’t want to stick together, is there any way to save the dough or do I need to start over and add more liquid to the dough?
What did you end up doing? It can be tricky to add extra liquid to a dense and dry bread dough, but that’s the best solution. You can roughly cut or tear the dough ball into four pieces, add a few more tablespoons of warm milk or water, and let it sit for about 10 (the dough may absorb a little of the liquid during this time). Then just do your best to knead it in.
Perfection. I let rise extra and didn’t refrigerate.
My husband’s fave thing is sticky buns, I’m not a fan. I made for him. I just finished demolishing 2 of them from this recipe. Heaven. I followed the recipe exactly, but did not refrigerate, 2nd rise for 45 mins then baked. 375 for 35 minutes. The dough is sooo fluffy n light. The whole thing is perfectly balanced flavor. Just WOW.
I’ve made this a bunch of times, and they are delicious. I always do second rise the same day. This time, however, I tried to refrigerate overnight, and they never rose. I have them in proofing oven now to see if that does anything.
Sweeter yeasted breads can be finicky with their rise, so that’s a bummer it happened to you! You did the right thing, a proof in a low, moist oven should help–did it?
The dough turned out great! One little tweak I made was, instead of melting the topping ingredients in a pot. I mixed everything in a stand mixer and did not use any honey. I was thinking that too much syrup-y ingredients would make the topping too hard after it set. With the method I used, the topping came out perfect! Nice and STICKY!!!!!!
Did you melt the butter before putting in the stand mixer with the other topping ingredients?
Is it possible to make this without the stand mixer? Or will the dough come out too tough?
Yes, you can make this without a mixer. Knead the dough until it’s smooth and not sticky. It’ll take as long as it takes; go by visual cues, not time. Many of use need a good workout…especially before digging into cinnamon buns! Thank you for reading and baking with us.
Hello, I was wondering if I could make this recipe with cake/pastry flour rather than all purpose because I don’t have any at home.
Cake flour is low in protein to help make tender cakes. Yeasted, kneaded doughs turn out much better when you use a flour with more protein, like all-purpose or bread flour. I strongly recommend you make a cake or muffin recipe that calls for cake flour, instead of making this recipe. Here’s our vanilla cake recipe that you can try. File sticky buns away for when you have AP flour again!
Can you help me? Twice I made this recipe. The dough is always delish! The topping is always hard and glassy! What am I doing wrong? How can I make the topping just gooey…not hard? I notice I am not the only person having the problem but I did not see any replies to the problem.
So sorry to hear about the hard topping. I’m trying to get to the bottom of it! When you cook the topping, are you just cooking it until the butter is melted and everything is combined? And did you let it boil for a while? I’m thinking it’s either that, or your oven radiates a lot of heat from the bottom, so it candies the topping as it bakes.
These were delicious, and a definite keeper. Honestly, I could just keep eating them until I burst. . I didn’t have room in the fridge, so I let them raise as I do any bread or buns. I cooked the topping til I could feel just a slight bit of graininess when I rubbed a tiny bit between my fingers, then added 1 tbsp if cream. Mixed for about 15 seconds, then poured it into the pan. 375 for about 25 minutes was perfect. Thanks for a really fantastic recipe!
Just saw your comment! The topping could have turned out that way because it was placed in the fridge for one night; the loss of heat makes it firm and hard. That’s what happens to me too when I store my leftover butterscotch overnight. Microwaving it the next morning helps it to soften and liquify though.
Maybe you could try omitting the mixture when refrigerating the dough (the proofing overnight is after all, meant to help the yeast ferment and produce a more flavourful dough) and putting in the mixture just before baking? Also check your oven settings, if it’s heated primarily from the bottom and can get too hot, you could try pouring the mixture on top of the dough instead. My oven heats from the top so I would follow the recipe and place the mixture on the bottom to prevent it from turning hard. If all else fails, you could try heating the bottom of the baking dish in a steaming pan of hot water.
Hope it helps!
Legitimately one of the best things I’ve ever baked! I was a bit terrified to attempt this recipe because it seemed difficult but it was not nearly as hard as I expected! These buns are absolutely addictive. I did what some commenters suggested and baked them at a lower temp than in the recipe and the texture of the buns was perfect. The only thing I had an issue with was the topping was a bit hard to eat, it seemed to solidify more than I wanted (this may be because I used dark brown sugar) but when I reheated them in the microwave it softened.
The topping came out so hard…. the middle texture of the bun was good but ruined my breakfast with everyone complaining about them being hard to eat. I will try it again but would not add topping at the time of baking.
Sorry to hear you had hard, candied topping. I’m pasting my reply to another reader who had a similar issue. “That’s the tricky part about sticky buns: if the topping does not bake long enough, it’s grainy; too long, and it candies. This is not your fault; it could be your oven heats more from the bottom and thus the topping cooked enough to get to hard crack. If you try them again, maybe put the pan on the center rack, and tent with foil if the buns themselves start to brown too much.”
Could this also happen from melting the topping too long on the stove? Haven’t cooked mine yet but worried i might’ve let the brown sugar and butter etc go too long.
Hmm, yes Cheryl, if the topping is actually boiled for a significant amount of time, and not just cooked until melted and combined, it can cook it until it essentially turns to candy. Good thinking. But I think you will be okay if you simply cook the topping until it’s melted and combined.
Oh..my..gosh!! Breakfast never tasted so good!! Great recipe!!
This was an amazing recipe and first time ever making sticky buns from scratch, they were HEAVENLY good. This recipe will be a family favorite!
Didn’t have zest so I added some orange extract and some almond extract (traditional flavor combo in this household!) I did knead by hand and I had no trouble–probably the easiest time I’ve ever had with dough. Didn’t have pecans on hand but I did have walnuts so I subbed that and it still worked well. Just little tweaks to a beautiful recipe!
I followed the recipe exactly and the buns are excellent In texture and flavor (I’d leave out the orange zest if I made them again though) but the topping became cement-hard within minutes of taking them out of the oven and flipping the pan over into a serving tray. Not sure if I did something wrong but having to chisel the buns apart was disappointing; I had to put them back in the oven to soften the topping to get them apart. Still very good and I’d try them again.
Sorry to hear you had to resort to chiseling! That’s the tricky part about sticky buns: if the topping does not bake long enough, it’s grainy; too long, and it candies. This is not your fault; it could be your oven heats more from the bottom and thus the topping cooked enough to get to hard crack. If you try them again, maybe put the pan on the center rack, and tent with foil if the buns themselves start to brown too much.
I have been in search for the best sticky cinnamon bun recipe for years, this might be it!