Now that I see it in writing, I must say that the name of this post might be misleading…but I like to be cheeky that way, so I didn’t change it. Oops! 😉
Nancy is a friend and a food stylist I have known through work for several years. She is an accomplished chef, restauranteur and recipe developer in addition to food stylist. Her professionalism and her great sense of humour make her an incredibly fun addition to any studio. And she makes great Cinnamon Sticky Buns. I begged and begged for the recipe last year and she relented. It is a doozy, so you best only make them if you plan to be really active or have a house full of people to share them with. They might have a few calories, but we won’t talk about that!
Nancy’s Incredible Cinnamon Sticky Buns
1. In a big bowl, combine:
- 1/2 cup 2% milk
- 2 tsp instant or quick rising yeast
- 2 tbsp sugar
- 1 egg
2. Add to this wet mixture, all at once, using a wooden spoon and mix only until just combined:
- 2 cups all purpose flour
- 1/2 tsp salt
- 1/4 tsp nutmeg
3. Then add butter, until just combined:
- 1/4 cup unsalted butter
- Turn this dough into a lightly-oiled bowl and cover with a tea towel.
- Let rise for 2 hours.
4. In the meantime, make the following flavour mixture:
- 1/3 cup soft, unsalted butter
- 2/3 cup light brown sugar
- 1/3 cup pure maple syrup
- 1 tbsp ground cinnamon
- Spread 1/2 of this mixture into the bottom of 12 muffin tins, butter the side (or spray with non-stick spray)
5. Roll out dough on a lightly-floured surface into a 10″ x 20″ rectangle. Spread evenly with the remaining cinnamon/butter mixture and sprinkle with:
- 2/3 cup walnut pieces
6. Roll up from the 20″ side and cut into 12 pieces. Place them in the individual muffin tins, cover with a tea towel and let rise for 30 minutes. Bake in a 350ºR oven for 30 minutes, allow to cool slightly and turn out onto parchment paper.
7. Serve warm, and then get on the treadmill for three days!