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Double Sided Sticky Buns

Double Sided Sticky Buns

A combination of sticky buns and cream cheese cinnamon roll
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Prep Time 3 hours
Cook Time 1 hour
Servings: 12
Course: Breakfast, Brunch, Dessert, Pastry
Cuisine: American
Ingredients Method

Ingredients
  

Dough (Wet Ingredients)
  • 1 cup Warm Milk
  • 1/2 cup Melted Butter
  • 2 Eggs Eggs
  • 2 1/2 Tsp Instant Dry Yeast
  • 2 Tbs Vanilla Extract
  • 1 Tbs Milk Powder ** Optional
Dough (Dry Ingredients)
  • 4 1/2 cups Flour
  • 1 tsp Salt
  • 1/3 cup Granulated Sugar
Cinnamon Roll Filling
  • 1/2 cup Butter (super soft)
  • 1 cup Packed Brown Sugar
  • 2 tbs Cinnamon
  • 1/4 cup Graham Cracker crumbs** Optional (but makes the cinnamon filling more thick.
  • 1/3 cup Heavy Cream
Cream Cheese Frosting
  • 4 oz Cream Cheese
  • 1/3 cup Butter
  • 2 cups Powdered Sugar
  • 2 tsp Vanilla Extract
Caramel Pecan Sauce
  • 1/2 cup Unsalted Butter (1 stick)
  • 1 cup Packed Brown Sugar
  • 2 tbs Corn syrup*** you can substitute honey

Method
 

Cinnamon Rolls
  1. Warm up your milk to 110 degrees (don't make it too hot it will kill the yeast and your buns will not rise.)
  2. Add your yeast to your warm milk.
  3. Mix in the sugar, eggs, butter, and salt until well combined
  4. Add in your flour and mix in your stand mixer with your paddle until just combined.
  5. Allow to rest for about 5-10 minutes
  6. Add your hook attachment to your mixer or hand knead for 5-7 minutes. It should be sticky.
  7. Now its time to let it rise, add your dough to a greased bowl. Cover it and put it in a warm location. Like an oven- but keep the oven light on to create mild warmth.
  8. Let it set for between 30 minutes and an hour or until your dough has DOUBLED in size
    Make your filling now and your Carmel pecan sticky bun topping (see below)
  9. Add flour to a cleaned, sanitized counter surface.
  10. Pour the dough onto the floured surface.
  11. Roll the dough into a 14 inch x 12-inch rectangle.
  12. Spread the cinnamon sugar filling on the flat rectangle
  13. Roll the dough from the long 14-inch side and roll it up.
  14. Use floss to cut 3 inch rolls.
  15. Place the approximately 12 rolls equally spaced on top of the caramel pecan sauce in the bottom of the greased pan.
  16. Cover the rolls and allow them to double in size (about 20 minutes to 1 hour)
  17. Add your heavy whipping cream on top right before you put them in the oven.
  18. Once the rolls have risen, place in a 350-degree oven and bake for 30 -35 minutes or until light tan/golden brown in color.
  19. Allow to cool for about 30 minutes to an hour then frost with cream cheese frosting and serve.
Filling
  1. To a clean mixing bowl add your softened butter, cinnamon, and brown sugar and graham cracker crumbs if using.
  2. Mix until well combined.
Carmel Pecan Glaze
  1. Prepare a greased 9 x 13 pan.
  2. Use a medium sized pot over medium heat add butter, Brown sugar, corn syrup and pecans.
  3. Heat until combined and bubbly about 5 minutes.
  4. Add this caramel to the bottom of the greased pan.
Cream Cheese Frosting
  1. In a mixing bowl combine cream cheese, butter, vanilla.
  2. Add about 1/2 cup of powdered sugar a little at a time until smooth and well combined.
  3. Store the rolls in a covered container in the refrigerator for up to 1 week