Sticky Buns

These sticky buns are smaller in size then a cinnamon roll, contains only a small amount of cinnamon, has no white icing on top nor any added pecans or raisins.

Yeast Mixture:
2 packages active dry yeast
1 cup water
1 teaspoon sugar
In a large enough bowl (yeast will expand about 3 times the starting volume) Measure 1 cup water, add 1 teaspoon granulated sugar stir and heat to (100-F to 112-F). Stir to dissolve 2 (¼ oz each) packet dry yeast slowly over the surface. Cover bowl and let set 10-15 minutes, yeast will multiply and foam.

4-1/2 cups all-purpose flour, do not use bread flour
1/3 cup sugar
1 teaspoon salt
1 cup can milk
1 egg
Yeast mixture

Dough Instructions:
In large mixing bowl, combine 2 cups flour, prepared yeast mixture, sugar and salt. Mix well.

In saucepan, heat milk, water and melted butter just until slightly warm (between 110-115 degrees F) Add milk mixture to flour mixture. Add egg. By hand, gradually stir in the 2-½ cups remaining flour to make soft dough. Knead on a well floured surface only about 5-7 minutes but do not overdo it.
Optional: If you have a Kitchen-Aid Dough Mixer like I do, then use it instead of hand mixing.

(4 dough balls)
Divide dough into four equal parts

Filling Ingredients:
1 cup melted butter
1 tablespoon lemon juice
2 teaspoons ground cinnamon powder
2 cups brown sugar
1/3 cup maple syrup
1 teaspoon pure vanilla extract

Filling Instructions:
Heat everything in a saucepan except the vanilla. Heat until it bubbles slowly, stir constantly to avoid burning. Heat until it becomes syrup-like in texture and sugar is no longer grainy. Remove from heat and stir in the vanilla.

Roll each dough part out about 12” X 8” in size, brush each with melted butter. Spoon out 3 lines of caramel mixture (end to end) on each and roll into a jelly roll.
Slice into 1-1/2 inch pieces then pinch one end closed to avoid the caramel from seeping out during baking. The pinch-ends go bottom down on greased baking pans or in greased muffin pans. Cover rolls with a cloth and let rise 1-hour.
Bake rolls in oven preheated to 400-F for about 9-11 minutes, or until golden brown. Let cool a minute, then remove rolls with fork.

Yields approximately 30 sticky buns​