Sticky Buns

• 1 recipe all-purpose sweet dough (page 140)
• 3 tablespoons (1.5 oz / 42 g) ground cinnamon
• 3/4 cup (6 oz / 170 g) sugar
• Melted butter or vegetable oil, for brushing
• 1 cup (6 oz / 170 g) raisins, or to taste (optional)
• 1 cup (5 oz / 142 g) chopped walnuts or pecans, or to taste (optional)
• 1/2 cup (4 oz / 113 g) granulated sugar
• 1/2 cup (4 oz / 113 g) light brown sugar
• 1/2 cup (4 oz / 113 g) heavy or whipping cream
• 1 tablespoon (0.5 oz / 14 g) unsalted butter, melted or at room temperature
• 1 tablespoon (0.75 oz / 21 g) light corn syrup
• 1 cup (12 oz / 340 g) honey
• 1 cup (8 oz / 227 g) unsalted butter, melted or at room temperature
• 1/4 teaspoon salt, or 3/8 teaspoon coarse kosher salt
• 1 teaspoon (0.25 oz / 7 g) almond extract
• 1/2 cup (4 oz / 113 g) granulated sugar
• 1/2 cup (4 oz / 113 g) light brown sugar
• 1/2 cup (4 oz / 113 g) unsalted butter, melted or at room temperature
• 2 tablespoons (1.5 oz / 43 g) light corn syrup
• 1/4 teaspoon salt, or 3/8 teaspoon coarse kosher salt
• 1/2 teaspoon (0.13 oz / 3.5 g) lemon or orange extract (optional)

1. Prepare the all-purpose sweet dough as directed on page 140.
2. Remove the sweet dough from the refrigerator about 3 hours before you plan to bake.
3. Divide it in half and form each piece into a ball.
4. Cover each ball with a bowl or plastic wrap and let rest for 20 minutes.
5. On a floured work surface, roll each ball of dough into a 12 by 15-inch rectangle, rolling from the center to the corners and then rolling out to the sides.
6. If the dough starts to resist or shrink back, let it rest for 1 minute, then continue rolling.
7. The dough should be between 1/4 and 1/2 inch thick.
8. Make cinnamon sugar by whisking the cinnamon into the sugar.
9. Brush the surface of the dough with melted butter, then sprinkle the cinnamon sugar over the surface, leaving a 1/4-inch border.
10. Sprinkle the raisins, chopped nuts, or both over the surface if you like.
11. Roll up the dough like a rug, rolling from the bottom to the top to form a tight log.
12. Make one of the slurries.
13. Fill the bottom of two 8- or 9-inch round pans or one 12-inch square pan with 1/4 inch of one of the slurries.
14. Store any excess slurry in the refrigerator, where it will keep for at least 2 weeks.
15. Sprinkle chopped nuts over the slurry if you like; although this is optional, its highly advised for flavor.
16. Cut the log into 1-inch slices and place them on the slurry with the nicest side down, leaving about 1 inch of space between the buns.
17. Mist with spray oil and cover loosely with plastic wrap, then let rise at room temperature for about 2 hours, until the dough swells noticeably and the buns begin to expand into each other.
18. About 15 minutes before baking, put the oven rack in a low position (so the slurry gets plenty of bottom heat) and preheat the oven to 350F (177C).
19. Bake for 20 to 25 minutes, rotating the pans as needed for an even bake.
20. The slurry will melt, bubble, and caramelize, and the visible dough will be a dark golden brown.
21. Lift one of the buns with a metal spatula or a pair of tongs to check the underside of the dough, which should be a light caramel brown, not white.
22. The sugar slurry should turn a rich amber or golden brown, and all of the sugar should have melted to become caramel.
23. (If it is still grainy and not amber, continue baking; you can put a tent of aluminum foil over the buns to protect them from getting too dark while the slurry finishes caramelizing.)
24. Remove the pans from the oven and let the buns cool for 2 to 3 minutes in the pans so the caramel begins to firm up.
25. Place a platter or pan over the top of the baking pan.
26. It should be large enough to cover the baking pan and hold all of the buns.
27. Wearing oven mitts or using hot pads, flip the entire assemblage over to release the buns and caramel onto the platter.
28. Be careful, the glaze will still be very hot at this point.
29. Use a rubber spatula to scrape any remaining glaze from the pan and drizzle it over the tops of the buns.
30. Cool for at least 15 minutes before serving.
31. A nice addition is to sprinkle about 1/2 cup (3 oz / 85 g) of raisins, dried cranberries, or other dried fruit over the slurry before placing the rolls in the pan.
32. If using larger dried fruits, such as dried apricots, chop them into small bits first.
33. You can also bake the buns in greased muffin tins.
34. Put 1/4 inch of slurry in each cup, sprinkle in nuts or dried fruit as you wish, then press in a slice of the rolled dough.
35. Youll probably need to slice the log thinner than 1 inch so that the spirals fill the muffin cups half full.
36. Proof and bake as directed above.
37. Combine all of the ingredients in a mixing bowl.
38. If using a mixer, use the paddle attachment and mix on medium speed for 1 to 2 minutes .
39. If mixing by hand, stir vigorously with a large spoon for about 2 minutes.
40. The mixture should be smooth and homogeneous.
41. Combine all of the ingredients in a mixing bowl.
42. If using a mixer, use the paddle attachment and mix on medium-high speed for about 2 minutes.
43. If mixing by hand, stir vigorously with a large spoon for about 2 minutes.
44. The mixture should be smooth and homogeneous.
45. Combine the sugars and butter in a mixing bowl.
46. If using a mixer, use the paddle attachment and mix on medium speed for 2 minutes.
47. If mixing by hand, stir vigorously with a large spoon for 2 minutes.
48. The ingredients should be smooth and evenly blended.
49. Add the corn syrup, salt, and lemon extract and mix with the paddle attachment on medium speed, or continue mixing vigorously by hand, for about 2 minutes.
50. Increase to medium-high speed or stir even more vigorously for 1 or 2 minutes, until the slurry is fluffy.

sweet dough, ground cinnamon, sugar, butter, raisins, walnuts, sugar, light brown sugar, whipping cream, unsalted butter, corn syrup, honey, unsalted butter, salt, almond, sugar, light brown sugar, unsalted butter, light corn syrup, salt, lemon

Taken from www.epicurious.com/recipes/food/views/sticky-buns-381459 (may not work)