Sticky buns, 2 versions: simple and fancy
Recipe: Sticky buns with cashew nuts and chocolate chips
- 3/4 of a 250 g. block (1 and 1/2 sticks) of butter, softened
- 1/2 c. of brown sugar, lightly packed (read explanation)
- 1 tbsp. of ground cinnamon
- extra butter, for greasing
- basic bread dough (get the recipe)
- 1/3 to 1/2 c. of toasted chopped cashew nuts (or whatever nuts you prefer)
- 1/3 to 1/2 c. of chocolate chips (dark, sweet or semi-sweet will all work but the end flavor of the sticky buns will vary)
- Following the instructions in the sticky buns with butter, brown sugar and cinnamon recipe, prepare the butter, sugar and cinnamon, and the dough.
- Take two round cake pans (10″ to 12″ should work fine), lightly butter the sides if they are not non-stick, and line the bottom with the butter-cinnamon-sugar mixture. Not too thick. Just make sure that the entire bottom is covered with the mixture.
- After the dough has been rolled into a rectangle, spread the remaining butter-sugar-cinnamon mixture on top then sprinkle the nuts and chocolate chips evenly.
- Roll into a log and cut into 24 pieces.
- Arrange the cut dough in the baking pans. Single layer and not too tightly because the dough will still expand during the second rising. Leave to rise for 30 to 45 minutes.
- About 15 minutes before the rising time is up, preheat the oven to 350F.
- Bake the bread for 40 to 45 minutes — yes, longer than the ones in the muffin pans because these buns are packed together. Mass and science, right? The bigger the mass, the longer it heats up.
- When the buns are done, cool in the pans for five minutes then invert each pan on a plate.
- Serve the sticky buns warm.
Preparation time: 15 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 12