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  • Writer's picturerodica godlewski

cinnamon sticky buns



for the dough:

  • 1/2 cup warm milk (just warm to touch, not hot)

  • 2 tablespoons white granulated sugar

  • 1 1/2 tablespoon dry yeast

  • 2 cups all-purpose flour

  • 1 tablespoon apple spice mix

  • 1 egg, lightly beaten

for the filling:

  • 2 sticks (16 tablespoons) unsalted butter, room temperature

  • 1 tablespoon cinnamon, ground

  • 1 tablespoon apple spice mix

  • 1/2 cup white granulated sugar

  • 1 cup walnuts, toasted and chopped

for the glaze:

  • 1 cup confectioner's sugar

  • 1 tablespoon pumpkin spice creamer

  • 1 teaspoon brandy


  1. Place the milk in a medium-sized bowl. Add the sugar, then the dry yeast. Place the bowl aside and let the yeast rise until it's bubbly, about 15 minutes.

  2. In a separate bowl add the flour and the apple spice mix, then whisk to incorporate. Make an indent in the center of the flour mixture and add the milk mixture. Let sit for 5 minutes then add the egg. Start kneading the dough using your hands. If the dough is too sticky, dust your hands with flour. Knead for additional 7-8 minutes, then cover the bowl with plastic wrap and place it in a proof bag. Place the bowl in a warm place and allow for the dough to rise until doubled in size, about one hour.

  3. Meanwhile make the filling. By the use of a hand mixer cream the butter with the cinnamon, apple spice mix, and sugar. Set aside.

  4. On a lightly floured surface roll the dough into an 11x15 inch rectangle. By the help of a spatula spread the filling evenly on top then add the walnuts. Starting at the long edge, start rolling the dough like you would a roulade, then cut it crosswise into 11 slices. Coat a 12 inch round pan with parchment paper and start arranging the cinnamon rolls in a circular pattern. Cover the pan with plastic wrap and place it in a proof bag. Let the buns rise in a warm spot for another hour.

  5. Preheat the oven to 350 degrees F. Place the cinnamon bun pan on top of a sheet pan and bake for approximately 40 minutes or until the buns are golden brown. Take them out the oven and let them cool down for 10 minutes.

  6. Meanwhile make the glaze. In a small-sized bowl whisk the confectioner's sugar with the pumpkin spice creamer and the brandy. Remove the cinnamon buns from the pan and place them on a cooling rack. Drizzle the glaze on top of the buns and serve.

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