These famous sticky buns from El Chorro Lodge feature a soft yeast dough rolled with a rich cinnamon-brown sugar filling, then baked with a buttery caramel topping. Once inverted from the pan, the warm caramel becomes the gooey topping that makes these sticky buns so special.
Servings: 15
Rise Time: About 1 hour total
Bake Time: 25–32 minutes
Ingredients:
For the Dough:
- 2 envelopes dry yeast
- ⅓ cup warm water
- 1⅔ cups warm milk
- 3 tablespoons shortening or unsalted butter
- 3 tablespoons granulated sugar
- 2 teaspoons salt
- About 5 cups all-purpose flour
For the Cinnamon Smear:
- ¼ cup water
- 3 tablespoons ground cinnamon
- 1½ cups packed light brown sugar
- ½ cup (1 stick) butter, softened
For the Caramel Smear:
- 2 cups packed light brown sugar
- 1 cup (2 sticks) butter, softened
- ½ cup light corn syrup
- 2 tablespoons water
Before Baking:
- ¼ cup water
Instructions:
- Dissolve the yeast in ⅓ cup warm water.
- In a large mixing bowl, combine the warm milk, shortening or butter, granulated sugar and salt. Stir in the dissolved yeast.
- Add 2 cups flour and stir until well blended. Gradually add enough of the remaining flour to form a soft dough.
- Turn the dough onto a lightly floured surface and knead gently for about 1 minute, until it forms a smooth ball.
- Place the dough in a lightly greased large bowl, turning once to coat. Cover and let rise in a warm place for 30–40 minutes, or until doubled in size.
- Make the cinnamon smear: Combine ¼ cup water and the cinnamon and mix until smooth. Add 1½ cups brown sugar and ½ cup softened butter. Beat until smooth.
- Make the caramel smear: Combine 2 cups brown sugar, 1 cup softened butter, corn syrup and 2 tablespoons water. Beat until smooth.
- Turn the risen dough onto a lightly floured surface and divide into two equal portions. Cover one portion while working with the other.
- Roll one portion into a 9 × 18-inch rectangle. Spread evenly with half of the cinnamon smear.
- Roll the dough tightly to enclose the filling and pinch the seam to seal. Cut into 1½-inch pieces.
- Repeat with the remaining dough and cinnamon smear.
- Spread half of the caramel smear evenly over the bottom of a 9 × 13-inch baking pan.
- Arrange the rolls in a single layer over the caramel.
- Spread the remaining caramel smear over the tops of the rolls.
- Cover and allow to rise for about 30 minutes, or until doubled in size.
- Preheat oven to 325°F.
- Sprinkle ¼ cup water evenly over the risen rolls.
- Place the pan on the middle oven rack. Position a large foil-lined baking sheet on the rack directly below to catch any caramel that bubbles over.
- Bake for 10–12 minutes. Open the oven and gently press the rolls down with a metal spatula.
- Continue baking for another 15–20 minutes, until golden brown.
- Remove from the oven and cool for 5 minutes.
- Carefully invert the pan onto a large heatproof platter or baking dish so the warm caramel becomes the topping.
Tip: Don’t let the sticky buns cool completely in the baking pan. Inverting them after about 5 minutes allows the warm caramel to release from the pan and coat the rolls.
Source: El Chorro Lodge