{"id":171011,"date":"2025-04-04T15:24:40","date_gmt":"2025-04-04T15:24:40","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/brot-bread-sticky-buns-with-croissant-dough\/"},"modified":"2025-04-04T15:24:40","modified_gmt":"2025-04-04T15:24:40","slug":"brot-bread-sticky-buns-with-croissant-dough","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=171011","title":{"rendered":"Brot & Bread: STICKY BUNS WITH CROISSANT DOUGH"},"content":{"rendered":"


\n<\/p>\n

\n
\nIf you undertake the (highly rewarding!) task to make croissants<\/a>, you might wonder what to do with all that delicious, buttery dough – if you have just two people to feed (like me).\u00a0 <\/div>\n
\nIt’s not worth the effort to make smaller amounts, but croissants<\/a> are best enjoyed the same day, and laminated dough doesn’t like long hibernation in the freezer.<\/div>\n
\nFortunately, Standard Baking Co.<\/a> (“Pastries<\/a>“) has more suggestions for the use of laminated dough: morning buns (aka sticky buns): flaky cinnamon rolls with caramelized walnuts.<\/div>\n

\nSticky buns,\u00a0 very popular in the US, are the great-grandchildren of the good old German Zimtschnecke<\/b> (= “cinnamon snail”), brought by immigrants to Pennsylvania in the 18th century. <\/p>\n

\nWith or without nuts – true to their name, these sweet little rolls are finger-licking good!\u00a0<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
These buns are finger-licking good!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nWhen I make croissants, I always separately freeze a third <\/b>of the prepared laminated dough, either to fill it later with ham or cheese, or turn it into sticky buns.<\/p>\n

\nSTICKY BUNS<\/b>\u00a0 (adapted from Standard Baking Co.: “Pastries<\/a>“)<\/div>\n

\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 12 buns\u00a0<\/b> \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0\u00a0 Ingredients<\/b> \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 4 buns <\/b>\u00a0\u00a0 <\/p>\n

\n295 g dark brown sugar \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0 \u00a0 \u00a0\u00a0 98 g dark brown sugar<\/p>\n

2.9 g\/1 1\/4 tsp ground cinnamon \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0 1 g ground cinnamon
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 chopped walnuts, to taste <\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Sprinkle muffin cups with cinnamon sugar and chopped walnuts<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nIn small bowl, stir together brown sugar and cinnamon.<\/p>\n

\nButter muffin pan (cups and<\/b> top surface). Place 1 teaspoon (firmly packed) cinnamon sugar into each muffin cup, then sprinkle with chopped walnuts. <\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Roll out croissant dough into a square (here for 4 Sticky Buns)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nOn lightly floured surface, roll croissant dough into 9 by 22 inch (23 x 56 cm) rectangle (12 buns<\/b>), or a 9 by 7.3 inch\/23 x 18.5 cm rectangle (4 buns<\/b>), about 1\/4 inch\/13 mm thick. <\/p>\n

\nSpread dough rectangle evenly with remaining cinnamon sugar.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Roll dough into a tight log (here for 4 buns)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nStarting with a long side<\/b> (12 buns) or a short side<\/b> (4 buns), roll dough into a tight log. Place log seam side down. (Remove any loose flour from surface with pastry brush).\u00a0<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Using a sharp chef’s knife, cut log into slices <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nUsing sharp chef’s knife, cut log into 1 3\/4 inch\/4 cm thick slices
\n(add any runaway cinnamon sugar to muffin pan)). Place dough slices into muffin cups, with cut side down.\u00a0<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Place slices into muffin cups<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nLet buns rise at moderately warm room temperature for 1 1\/2 – 2 hours, or until they have doubled in size (finger poke test: a dimple should not fill up again). <\/p>\n

\n20 minutes before baking, preheat oven to 375\u00baF\/190\u00baC, with rack in middle position.<\/p>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
The buns have doubled in size<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nPlace muffin pan on rimmed baking sheet (to catch any sugary spills).<\/p>\n

\nBake buns for about 30 – 35 minutes, rotating pan 180 degrees after half the baking time). Buns should be golden brown, firm to the touch, and show no translucency if pulled apart.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Baked Sticky Buns<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nTo turn buns out, line baking sheet with parchment paper and place in reach.<\/p>\n

\nRemove muffin pan from oven, and immediately<\/b> turn buns out (away from you) onto prepared baking sheet, before caramel hardens. Shake pan gently, if they don’t release (if that doesn’t help, loosen buns with a knife). <\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Turn buns out onto parchment lined baking sheet<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nScrape out any caramel syrup sticking to pan, and drizzle over buns. <\/p>\n

\nServe warm.\u00a0<\/p>\n

\nSticky
\n Buns taste best when fresh, but you can wrap them in plastic (when cooled), and keep for 1 day at room temperature. To serve, nuke a few seconds, or briefly warm them up in the oven at 400\u00baF\/200\u00baC. <\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Sleepy Sunday for Ruffi <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

American sticky buns<\/b> for breakfast<\/b>!<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

If you undertake the (highly rewarding!) task to make croissants, you might wonder what to do with all that delicious, buttery dough – if you have just two people to feed (like me).\u00a0 It’s not worth the effort to make smaller amounts, but croissants are best enjoyed the same day, and laminated dough doesn’t like […]<\/p>\n","protected":false},"author":1,"featured_media":171012,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[14675,51669,31284,36010,16377,7208],"dealstore":[],"offerexpiration":[],"class_list":["post-171011","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bread","tag-brot","tag-buns","tag-croissant","tag-dough","tag-sticky"],"yoast_head":"\nBrot & Bread: STICKY BUNS WITH CROISSANT DOUGH - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=171011\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Brot & Bread: STICKY BUNS WITH CROISSANT DOUGH - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"If you undertake the (highly rewarding!) task to make croissants, you might wonder what to do with all that delicious, buttery dough – if you have just two people to feed (like me).\u00a0 It’s not worth the effort to make smaller amounts, but croissants are best enjoyed the same day, and laminated dough doesn’t like […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=171011\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-04-04T15:24:40+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/04\/blogger-image-605121051.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"336\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=171011#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=171011\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Brot & Bread: STICKY BUNS WITH CROISSANT DOUGH\",\"datePublished\":\"2025-04-04T15:24:40+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=171011\"},\"wordCount\":588,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=171011#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/04\/blogger-image-605121051.jpg\",\"keywords\":[\"Bread\",\"brot\",\"Buns\",\"croissant\",\"Dough\",\"Sticky\"],\"articleSection\":[\"Bread\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=171011#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=171011\",\"url\":\"https:\/\/fivemor.com\/?p=171011\",\"name\":\"Brot & Bread: STICKY BUNS WITH CROISSANT DOUGH - 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