This recipe is a mash up of a classic sticky bun and a cinnamon roll recipe sent to us by a fan of the show. Thank you to Jonathon who found a recipe from his grandmother’s collection.
I made two versions of this recipe. One basic orange cinnamon roll recipe and a treacle sticky bun recipe. My family went wild over both versions. They are absolutely delicious with coffee but make sure to eat second breakfast because the sugar crash a few hours later is real.
Christine and I have decided that treacle is the perfect holiday flavor but either way you make these cinnamon buns, you will not be disappointed.
Treacle Sticky Buns
Delicious version of sticky buns that uses treacle to give it a deep, rich spice flavor perfect for the holidays. The recipe for the rolls can be uses for a basic cinnamon roll recipe. An alternate orange glaze recipe is provided for cinnamon rolls instead of sticky buns
Ingredients
For the rolls
- 2 1/2 cups warm water (about 105 degrees)
- 2 envelopes yeast active dry
- 4 1/2 cups all purpose flour
- 1 box yellow cake mix
- 1/2 cup sugar
- 2 Tbs cinnamon
- 1/4 cup butter melted
Sticky topping
- 3/4 cups brown sugar
- 4 Tbs. butter
- 1/4 tsp. almond extract
- 1/3 cup sliced almonds
- 1 zest orange (optional) if not using nuts in topping - add orange zest and omit almond extract
Orange Glaze (if making cinnamon rolls)
- 2 cups powdered sugar
- 1 juice of one orange
- 1/4 tsp orange extract
Instructions
- Dissolve yeast in warm water (about 5-10 minutes)
- Add flour and cake mix. Combine and knead until soft, non-sticky dough. If using a stand mixer - mix with bread hook for 10 minutes. Turn out on to floured surface and continue kneading by hand until smooth and non-sticky.
- grease a large bowl and place dough in bowl. Cover with plastic wrap and let rise in a warm place (or proving drawer) for one hour.
- Punch down dough and turn out on to a floured surface
- Cut dough in half. Return one half of dough to bowl, cover and place in refriderator.
- Roll out dough into a rectangle, approximately 9x16. If the dough springs back when rolling, let it sit for 15 minutes and prepare the sticky topping. After 15 minutes the dough should roll out and not spring back.
- In a sauce pan, combine butter, brown sugar and treacle. On low/medium heat, melt butter and stir until everything is melted and smooth. Set aside.
- Pour melted butter over dough. Sprinkle sugar/cinnamon mixture all over the dough. Roll dough (starting on the long side) away from you into a jelly roll form. If melted butter looks like it is going to spill over the far end, once almost completly rolled pull the end over the roll to complete roll and prevent too much butter escaping. Spray a sharp knife with non-stick spray and cut roll into 1 to 1 1/2 inch pieces. You should have about 16 pieces.
- Spray a pan (you can use two cake pans or one large baking dish) with non-stick spray. Pour treacle mixture in bottom of pan (if using orange zest instead of almonds, grate orange zest over the treacle mixture) and sprinkle almonds on top of treacle. Place cinnamon rolls on top of treacle/almond mixture, cut sides facing the mixture and up, about 1/2 inch apart. Cover with plastic wrap and place in refridgerator overnight.
- Repeat with the rest of the dough. If making basic cinnamon rolls: Grate orange zest onto dough after cinnamon/sugar mixture has been sprinkled on dough. Omit the treacle mixture and place dough in greased pan(s), cover and refridgerate overnight.
- When ready to bake: Preheat oven to 350 degrees. Bake, uncovered for 20-25 minutes or until golden.
- For sticky buns: immediatly invert hot rolls onto serving platter.For cinnamon rolls: Combine orange glaze ingrediants, mix until smooth, and pour over hot cinnamon rolls.
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