There is no doubt that Mama Doser was definitely dubbed “Master of the Cinnamon Bun” by all family members, neighbors, and all her children’s sports teams. Every few weeks throughout my childhood, she would treat the family to a post-church batch of cinnamon buns for Sunday brunch. My brothers and I would really thank God for those babies like no other. I could never even attempt to make them because they were simply her specialty and there was no way that my baking skills could even come close to hers.
During an amazing breakfast experience at Blue Duck Tavern a few weeks ago, I ate some delightful sticky buns that really inspired me to finally try making them myself. Blue Duck Tavern’s Pastry Chef David Collier shared with me his at-home sticky bun recipe to try in the lovely kitchen of my own D.C. apartment.
I prepared the sticky buns just in time for one of my co-worker’s birthdays and the visit of one of my best friends this weekend. These buns were really loved by all, let me tell ya. This recipe is simple and hits the spot as a sweet breakfast treat or dessert.
Hey mom, I think these could even give your cinnamon buns a run for their money! Do I hear a Thanksgiving bake off in our near future?!
Chef Collier’s At-Home Sticky Buns
- 3 ¼ C All Purpose Flour
- 1 Tablespoon Yeast (dry active)
- ¼ C sugar
- ½ teaspoon salt
- ¾ C Milk (110F)
- ¼ C water (110F)
- ¼ C Butter (melted)
- 1 Egg
- 1 ¼ C butter (soft)
- ¾ C brown sugar
- ¾ C sugar
- 1 Tablespoon cinnamon
- ½ C butter
- 1 ¼ C brown sugar
- 1/3 C Corn Syrup
- 1/4 C honey
- 3 Tablespoons Water
Combine all dry ingredients for the sticky bun dough with the exception of one cup of flour. Next combine milk and water with a pinch of sugar and add yeast to proof. Add melted butter and egg to yeast mixture. Combine dry and wet ingredients then add remaining cup of flour. Knead until smooth and chill in the refrigerator.
Meanwhile, combine all filling ingredients using paddle in mixer or with a spatula.
Portion and roll out dough into a long rectangle 1/8 inch thick. Gently spread filling over the rectangle. Roll from long end to long end of rectangle. Chill roll (can be frozen at this point). Place in desire baking dish and proof until almost double in size. Bake at 375 F until brown then glaze as desired.