Cinnamon Sticky Buns










Presenter: Lisa Hamaoui, Montreal Director, Emunah Canada


1 packet or 2 1/2 tsp rapid yeast or bread machine yeast

3 cups unbleached all purpose flour

1/3 cup sugar

1/2 tsp. salt

1/2 cup unsalted butter or margarine, cut into chunks

2 large eggs

1/3 cup warm milk

1/4 cup warm water

1 tbsp. cinnamon

3/4 cup packed brown sugar

1/2 cup raisins, optional


Egg Wash

1 egg beaten

1/2 tsp. milk or cream


Fondant Icing

1 cup sifted confectioners sugar

1-2 tbsp. milk



For the dough, lightly grease a 9×9 inch metal baking dish with cooking spray.

Food processor or stand mixer method: In a large Pyrex measuring cup, whisk together the eggs, milk, and water. Heat in the microwave for about 30 seconds until warm. Stir.

Place the dry ingredients in the food processor bowl and mix. Add the wet ingredients and the butter. Blend and knead until the dough forms a smooth ball. If it is too sticky, add more flour, but try not to add too much because it will make your dough tough. Allow the dough to rest for 20 minutes.

Pre-heat oven to 350 degrees F (180 degrees C.)

Roll the dough into an 18 x 12 inch (45-30 cm) rectangle on a lightly floured surface. Sprinkle with cinnamon, brown sugar and raisins, if using. Roll the dough away from you into a long cylinder. Pinch the seam tightly to keep it closed. Slice into twelve 2-inch pieces. Set the pieces in the baking dish on their side so you can see the swirl of cinnamon, and press down slightly.

For the egg wash, whisk together the beaten egg, milk, or cream. Brush it over the dough to give it a golden hue.

Bake the rolls for 20-25 minutes or until golden. Cool them on a wire rack to prevent them from getting soggy.

For the fondant icing, whisk together the sugar and milk. Adjust the consistency until the icing coats the back of a spoon. Drizzle over the buns while they are still warm.