Sticky Cinnamon Buns

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This recipe caught my attention because it included two magic words to me: no knead, very fast. I am truly sorry, but I am a working mother and as much as I wanted to do complicated and sophisticated things, usually I do not have the luxury of time. My daily schedule is so full that, the only time I can blog is between 11 and 12 o’clock at night, when my child is asleep. This is the time when I can do something that pleases me. So, any recipe that is tasty and fast is fine for me. I am thinking that when I will retire and if I am at good health, I will be able to try all these recipes that I pile now as interesting but difficult and time consuming.
Anyway, my son was going to the neighbors to play with their children and I wanted to offer them something for their kindness to invite him to play. So, what better thing for children than cinnamon buns? I found this recipe in King Arthur’s Baking Banter and I’ve been wanting to make it since then. So, that was the perfect timing. They were excellent. I am not very experienced in cinnamon buns, but these ones were the best I have ever tried and their additional asset is that they need almost no knead and they are done in no time. Do try them, they worth it.

Sticky Cinnamon Buns

For the topping
¼ cup melted margarine
½ cup brown sugar
¼ cup dark corn syrup

For the Buns
3 cups All-Purpose Flour (for Greeks hard flour like Robin Hood)
2 tbsp granulated sugar
1 ¼ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ¼ cups buttermilk, lukewarm
¼ cup melted margarine
½ cup brown sugar

Instructions
For the topping

In a bowl combine the sugar with the melted butter. Add the corn syrup and stir.
Butter a rounded pan with diameter 21cm. and throw the topping in. Preheat oven to 200°C.

For the Buns

In the mixer bowl mix the flour, sugar, baking powder, baking soda and salt. Add the lukewarm buttermilk and the margarine and mix until it becomes shaggy dough. Transfer the dough to a floured surface. Knead it very briefly, just to smooth it out a bit. Gently roll the dough into a 23cmX30cm. rectangle approximately, don’t get crazy with it. Brush the dough with water and sprinkle the sugar and cinnamon as much as you want. Spread the sugar/cinnamon mix evenly over the dough. Roll the dough to a log starting with the longer edge. Pinch the dough to close as good as possible. Cut the log to slices around 3 cm.
Lay the buns in the prepared pan. Bake them in a preheated oven for 23 to 25 minutes or until golden brown. Topping should bubble around the edges. Immediately invert the pan onto a serving plate. Let the buns sit for 15 seconds and then remove the pan. Scrap any left syrup on the pan and put it on top of the buns. Serve them warm.