I think I’ve died and gone to breakfast heaven with these sticky buns. I’ve made cinnamon rolls before but this is a better recipe or I’ve improved when baking with yeast. The bread component was fluffy as a cloud.
I decided to make authentic Pennsylvania Sticky Buns after reading The Bakery Girls. Instead of a spicy filling I went for a cocoa, chocolate chip and brown sugar filling. The recipe I used was the 4th place winner in the 2012 Pennsylvania Farm Show. Thank you Diana for the amazing recipe!
To top it all off the sticky buns are covered in a lovely gooey sauce that caramelizes while it bakes. And a few extra chocolate chips tossed on top afterwards for a garnish. I cut my roll into 6 slices and baked 2 for breakfast. I wrapped the other slices individually in cling film and froze them to bake another day.
I made a the dough before I went to bed on Saturday night and let if proof over night in the fridge. I made the filling and about 1/3 portion of the sauce on Sunday morning. I used real butter in the dough and used a dairy free butter for the filling and sauce as well as diary free chocolate chips from Whole Foods.
1 tsp sugar
1 package (1 tbs) rapid rise yeast (check the pack that it's the kind to dissolve in water)
1/2 cup warm water
1/2 cup milk
1/4 cup sugar
1/4 cup unsalted butter
1 tsp salt
4 cups flour
1/3 cup cocoa powder
1/3 cup brown sugar
1/2 cup mini chocolate chips
butter (to smear)
3 sticks unsalted butter
3 cups brown sugar
2/3 cup heavy cream (I used a single soy cream)
2/3 cup honey
- Preheat the oven to 350 F/180 C. Make the dough. In a small bowl stir the yeast, 1 tsp sugar and warm water together and let proof for 10 minutes.
- Heat the milk and 1/4 cup sugar in a saucepan until dissolved. Stir in the butter and salt until melted. Remove from the heat.
- Pour into the bowl of an electric mixer. Add the eggs and 1 1/2 cups of the flour. Turn the mixer on low (with the dough hook). Slowly add the rest of the 2 1/2 cups of flour. Mix with the dough hook for 8 minutes.
- Place the dough in a lightly oiled bowl and let rise in a warm place for 1-2 hours (I did mine overnight in the fridge).
- When the dough has risen on a lightly floured surface roll the dough into a rectangle 1/4 of an inch thick. Smear all over with soft butter.
- In a small bowl mix together the rest of the ingredients for the filling and spread all over the dough.
- Roll the dough like a jelly roll. I trimmed off the edges which didn't have much filling. Cut into slices 2 inches thick. Place the slices facing up in a rectangle baking tray.
- Make the sauce by melting the butter and sugar and then stirring in the honey, water and cream.
- Pour most of the sauce over top the rolls and bake for 20-25 minutes. Serve straight away. I spooned the little bit of leftover sauce on top and sprinkled with chocolate chips.
adapted from Diana Zackey