Pull apart Sticky buns

I wanted to bring a sweet dessert to the Super Bowl party we are attending later today.  I had originally thought I’d make my football shaped ginger molasses cookies, but when I put my apron on this afternoon, I just wasn’t feeling it.

Instead, I wanted to try something new.  A few weeks ago on Cutthroat Kitchen, the chefs had to prepare ‘Monkey bread’ as their dessert.  Since watching that episode, I’ve been wanting to try it.  I’ve never made pull part sweet buns before, so i decided to give it a go today. (with enough buffer time that if it didn’t work out, i could still make cookies…)

I used my usual pretzel recipe, and improvised as I went.  Turns out, these things were a huge success and OH MAN, THEY’RE GOOD!


1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon turbinado sugar
2 teaspoons kosher salt
1 tsp pure vanilla extract
2 1/4 tsp active dry yeast
4 1/2 cups all-purpose flour
1/4 cup unsalted butter, melted
Vegetable oil, for bowl and muffin tin

1 cup of melted butter
1 1/2 cups of turbinado sugar
1 cup brown sugar
2 tsp cinnamon
1 cup milk
2 cups icing sugar
1 tsp pure vanilla extract


Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour, vanilla and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, this should take about 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for 1 hour

When the dough has risen, remove from bowl and roll into small balls.  Recipe should make about 60ish

Preheat oven to 400F

Bring 1/4 cup of butter and 1/2 cup turbinado sugar to a rolling boil in a saucepan.  Stir constantly for about a minute and then pour into bottoms of the muffin tin. Should have a caramel like consistency.

Melt remaining butter and pour into a bowl.  In a separate bowl, mix remaining sugars and cinnamon.
IMG_9577 (1)

Roll dough balls in the butter, let excess drip off and then roll in the cinnamon sugar.

Repeat until all dough balls are covered and you can place them into the muffin tin (approximately 3-4 per ‘roll’)

Bake on middle rack for 15 minutes until lightly browned. You may want to place on a cookie sheet to catch any of the mixture that boils over during baking (in related news: I have to clean my oven tomorrow)

While rolls are baking, whisk milk, icing sugar and vanilla to make the glaze.

Remove rolls from oven and let cool for 10 minutes.

When cooled, drizzle glaze over each roll (as little or as much as you’d like)



Now excuse me as I eat one and hope the rest actually make it to the party…