Sticky Buns, Small Batch
  • 1/3 cup Milk, warmed
  • 1Tbsp Sugar
  • 1tsp Instant or Fast Rising Yeast
  • 1cup All Purpose Flour
  • 1/2tsp Salt
  • 1Large Egg yolk
  • 2Tbsp Buttermelted and cooled
  • 1/2tsp Vanilla (optional)
  • 1Tbsp Butter
  • 2Tbsp Brown Sugar
  • 2Tbsp Heavy (whipping) cream
  • 1/4cup Chopped Nuts (optional)
  • 2Tbsp Buttermelted and cooled
  • 2Tbsp Brown Sugar
  • 1tsp Cinnamon
  1. To make the bread dough: Combine the milk, sugar and yeast, stirring to dissolve. Add ONE CUP of flour, stirring to make a batter. Add egg yolk, butter and vanilla and stir until combined. Add the remaining flour to make a rough dough. Let the dough rest for 5 minutes. Turn out onto a floured counter and knead until smooth, adding only as much additional flour as required to keep the dough from sticking to the surface. Dough will be soft and somewhat sticky. Place in an oiled bowl, turning to coat. Cover with plastic wrap and allow to rise in a warm place until doubled in volume.
  2. To make the caramel and prepare the baking pan: Lightly grease a standard loaf pan. In a small saucepan over medium high heat, bring the butter and brown sugar to a rolling boil. Remove from heat and stir in the cream. Return to lowered heat and simmer until slightly thickened. Pour into the prepared loaf pan. Add chopped nuts if desired.
  3. To assemble the buns: Lightly punch down the bread dough and divide it into three equal portions. Melt butter in a flat soup bowl. Combine brown sugar and cinnamon in a second soup bowl. Stretch each dough portion into a six-inch rope. Roll in melted butter, then cinnamon sugar. Stretching as required, tie the dough into a knot. Repeat with remaining dough pieces. Place side by side in the prepared loaf pan. Cover with plastic wrap, and set aside to rise in a warm place until increased in size by 50%.
  4. Bake in a preheated 350F oven for about 35 minutes, until the tops are crusty and golden brown. Let the buns rest in the pan until the caramel stops bubbling. Loosen the edges with a knife. Invert the buns onto a rack placed over a baking sheet to catch the drips. Leave the pan in place for 30 seconds so the caramel will drip onto the buns before removing.
  5. Allow the caramel to cool before eating.