Cinnamon Sticky Buns... Mmmm

Cinnamon Sticky Buns

Makes 12 sticky buns

Dough:

• 2 tsp (10 mL) dry active yeast
• 4 tbsp (60 mL) warm water
• ½ cup (125 mL) milk, room temperature
• 1 egg room temperature
• 2 tbsp (30 mL) sugar
• 2½ cups (625 mL) all purpose flour
• ½ tsp (2 mL) salt
• ½ cup (125 mL) unsalted butter, room temperature
• ½ cup (125 mL) cream cheese, room temperature

Filling:

• ½ cup (125 mL) unsalted butter, room temperature
• 1 cup (250 mL) brown sugar
• 3 tbsp (45 mL) pure maple syrup
• 1 tbsp (15 mL) cinnamon

Using a mixer fitted with the paddle attachment, dissolve yeast in water and allow to sit for 5 minutes. Add milk, egg and sugar and blend. Add flour and salt and mix for 1 minute to combine. Add butter and cream cheese and knead for 5 minutes on medium speed. Place dough in a lightly oiled bowl, cover and let rest 1 hour in a draught-free place.

For filling, combine butter, sugar, maple syrup and cinnamon. Spoon a tablespoonful of filling into bottom of each cup of a greased 12-cup muffin tin.

On a lightly floured surface, roll out dough into a rectangle ½-inch thick. Spread remaining filling over the dough and roll up lengthwise. Slice dough into 12 equal portions and arrange them in muffin tin.

Allow to rise for ½ hour. Preheat oven to 350˚F and bake cinnamon buns for 30 minutes, turning out onto a plate while still warm.

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