From Chef Ryan Lory

Recipe Serves: 8

For The Dough

• 1 package of active dry yeast
• 1 cup warm whole milk (ideally 120 degrees F)
• 1/2 cup white sugar
• 1/3 cup softened butter
• 1 tbs. Salt
• 2 eggs
• 4 cups all-purpose flour

Method

1. Warm milk to 120 F in a sauce pot and pour into a mixing bowl. Add dry yeast to milk and stir. Wait about 1 minute until yeast dissolves.
2. Let cool 2-3 minutes and then whisk in eggs and sugar.
3. In a standing mixer, pour dry ingredients into mixer’s bowl and mix using the dough hook. Add softened butter and mix until incorporated.
4. Slowly add the liquid ingredients. Dough should come together nicely and feel somewhat sticky.
5. Transfer to a bowl sprayed with non-stick spray or coated in butter. Cover with plastic wrap and let proof for 45 minutes or until doubled in size.

Filling

• 1 cup packed light brown sugar
• 5 tbs. ground cinnamon
• 1/3 cup softened butter

Method

Add all ingredients into standing mixer with the paddle attachment and mix. Set aside in cool place.

Icing

• 1/2 cup softened butter
• 1 1/2 cup confectionary sugar
• 1/4 cup softened cream cheese
• 1 tbs. vanilla extract
• 1/4 tbs. salt

Method

Add all ingredients into standing mixer with the paddle attachment and mix. Set aside.

Assembly

1. Preheat oven to 325 degrees.
2. After dough has proofed to double the size, flour surface of a table and roll out until about 1/4inch thick with a rolling pin in a large rectangular shape.
3. Evenly spread the filling from top to bottom and side to side. When fully covered in the filling, roll the dough from top to bottom, tightly rolling towards yourself.
4. When rolled, it should be cylindrical in shape and on the ends should be spirals of filling and dough.
5. Slice rolls about two inches thick and place on a greased baking sheet or cake pan.
6. Bake for 16 minutes.

Over each sticky bun, spoon the icing. Finish in the oven for another 3 minutes and serve warm.