Cinnamon Sticky Buns

Fulton Lane Inn

202 King St , Charleston, SC 29401-3109 USA


  • 8 fl oz Water
  • 1 1/2 oz Yeast
  • 4 oz Butter
  • 4 oz Sugar
  • 1 pinch Salt
  • 1 oz Fat-free powdered milk
  • 3 oz Eggs
  • 1 lb Bread flour
  • 4 oz Cake flour
  • 10 oz Brown sugar for glaze
  • 4 oz Butter for glaze
  • 2 1/2 oz Honey for glaze
  • 2 1/2 oz Corn syrup for glaze
  • 1 fl oz Water for glaze


  1. Preheat oven to 375F. All ingredients should be room temperature. Add the yeast to a small amount of water. Keep this in a separate container.
  2. In a mixer combine the butter, sugar, salt, and powdered milk until well creamed. Add the eggs one at a time until incorporated. Add in the water and yeast mix.Next add the flour and then the yeast mixture to the bowl and mix till smooth. Cover the dough with plastic wrap and allow to rise for 1 1/2 hours.
  3. In the meantime, you can create the Honey Pan Glaze: Cream together the sugar, butter, honey, and corn syrup in a mixer. Add enough water to bring the mixture to a spreadable consistency. Glaze the spread on the bottom of your baking sheet.
  4. Final steps: After the dough has risen, scale it into equal parts. On a floured work surface, roll each piece of dough into a 9 x 12 inch rectangle about a 1/4-inch thick. Be sure to brush off excess flour.
  5. Next brush the surface of the dough with softened butter and sprinkle with a mixture of cinnamon and sugar. Roll the dough up so that it looks like a 12-inch long log. Cut into 1-inch circular rolls and place on a pan with the honey pan glaze. Bake for 12-15 or until golden brown. Allow the buns to cool slightly and invert them onto a plate to be served.
About this recipe:

Cinnamon Sticky Buns