Sticky Cinnamon Melts

Glorious Sticky Cinnamon Melts” is what I would say back in school when they were given out at break time. I was in secondary and I can still clearly remember every bit of it when the recess break bell rang. I rush to go to the school canteen and starts queuing for this yummy buns. They are just so┬áirresistible and I need to be an early bird to get one of this or else a pile of crumbs will be the only one left.

Reliving my childhood memories I have decided to give and make my own Sticky Cinnamon Melts a go.

If you liked this post or have any questions please let me know in the comment section below.

Happy baking ­čÖé

How to make a Sticky Cinnamon Melts


MAKING THE DOUGH - In a bowl, combine instant yeast together with sugar, orange zest, salt, 3 cups flour, unsalted butter, milk and egg yolks. Mix on a low speed until blended.

Switch to a dough hook. Using a low speed, mix in the remaining 1 cup flour until incorporated.

Increase the speed to medium for about 2 minutes.

Remove from the bowl and start kneading the dough until smooth. If it gets too sticky, add a little bit of flour and continue kneading for another 2 minutes.

Shape the dough into a ball and place in a large buttered bowl.

Cover the bowl with tea towel and let it rise in a warm place until doubled in volume, about an hour to an hour and a half.

After the dough has risen, put it onto a lightly floured cutting board and let it sit for 20 minutes.

MAKING THE FILLING - Combine brown sugar and ground cinnamon in a bowl. Melt the butter (but not runny), keep it separate.

Roll the dough out into rectangle, about 12 x 18 inches.

Brush with butter and sprinkle with cinnamon-sugar mixture.

Starting with the long side, roll the dough into a cylinder.

Place seam side down on a flat surface and cut crosswise into 18 slices.

MAKING THE TOPPING - In a saucepan over low flame, combine brown sugar, maple syrup, and butter. Stirring continuously until sugar and butter are melted.

Pour mixture into a greased 9" x 13" pan.

Place the dough slices, flat side down, on top of the prepared topping.

Arrange them closely so they touch but not so crowded, leaving a room for the buns to rise.

Cover with plastic wrap and refrigerate for 2 hours. I like to refrigerate mine overnight, this helps the bun to relax and the maple syrup mixture will set in nicely.

Remove the buns from the fridge and let it stand at room temperature while the oven preheats.

Preheat the oven to 180┬░C, bake the buns until golden about 25 minutes.

Remove the pan from the oven and immediately (be careful not to spill hot toppings on your toes!) invert onto a serving tray.

Let the buns cool slightly and serve warm.


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