Quick Sticky Buns

Sunday 7 August 2011

Oh . . . my . . . goodness!! You're gonna hate me for introducing you to this.

If you only make one tasty breakfast dish this summer, let it be these! Truly!

They are scrumdiddlyumptiously, decadently, moreishly fabulously, incredibly, nummily, tastily GOOD!!

Crunchy on the bottom . . . soft and tender on the insides and filled with a buttery cinnamon filling, and then topped with an orange flavoured brown sugar glaze that melts down (up??) into every buttery nook and cranny as they bake . . .

Looking at the ingredients, one could quite easily forgive you for thinking that these are plain . . . and not all that exciting . . . and what's really dangerous about them is that most of us have these simple and plain ingredients at our disposal . . . ALL . . . THE . . . TIME!!

One mouthful of them warm from the oven and you will be in heaven. Pure and utter bliss.
I do hope you will forgive me for adding yet another weakness to your list . . . ahem. Who knew heaven could be so easily attained and so quick to find.

One can be sitting on your plate, with buttery goopy deliciousness in less than half an hour. No kidding.

*Quick Sticky Buns*
Makes 9
Printable Recipe

Quick, easy and quite delicious. You can have a tasty pan of these whipped up for breakfast in about half an hour!

For the Glaze:
2 ounces butter (1/4 cup)
4 fluid ounces of orange juice (1/2 cup)
3.75 ounces soft light brown sugar (1/2 cup packed)
1 TBS finely grated fresh Orange zest

For the buns:
8 1/2 ounces plain flour (2 cups)
1 TBS baking powder
1/2 tsp salt
2 fluid ounces of sunflower oil (1/4 cup)
2 fluid ounces double cream (1/4 cup)
4 fluid ounces of milk (1/2 cup)

For the filling:
2 TBS softened butter
2 ounces soft light brown sugar (scant 1/4 cup packed)
1/2 tsp ground cinnamon
1/4 tsp ground allspice

Preheat th eoven to 220*C/450*F/ gas mark 8. Butter a 8 inch round baking pan. Place the glaze ingredients into a saucepan. Brint to the boil, stirring to dissolve the sugar. Pour this into the prepared pan to completely cover the bottom.

Whisk the flour, baking powder and salt for the buns together in a bowl. Make a well in the centre. Whisk together the oil, cream and milk with a fork. Pour altogether into the centre of the dry ingredients all at once and mix together with a fork, just until a soft dought forms. Roll out on a lightly floured surface to an 9 by 18 inch rectangle. Spread with the softened butter. Mix together the filling ingredients (sugar, cinnamon and all spice) Sprinkle this evenly over the butter. Roll up from the long end, tightly in a jelly roll shape. Cut with a sharp knife into 2 inch slices. Place, cut side down into the glazed pan.

Please don't hate me too badly, ok?

Bake for about 20 minutes, until puffed and golden brown. Carefully invert onto a large platter so that the glaze runs down over the buns. Serve warm.


  1. Its 20 minutes after midnight here, I can't sleep,, then I see these,, oh boy! My mum made these ,, did your mum?These are the best,, I make these all the time,, and you're right,, they are so easy but so good,, my family loves them alost as much as the yeast dough ones,, I hope you ahve a wonderful Sunday marie,,I don't think mine look those good though,,

  2. Yes, I'm going to hate you. xo Jenny

  3. Stick the kettle on, I'm on my way!

  4. Oh..my...goodness..I half think i hate you but the majority of me loves you! These look divine and potentially BETTER than the more tedious lengthy recipes, genius!

  5. I'll try these for Jacques one morn..

    I bet your kitchen is adorable Marie.

  6. Love these buns Marie, look delicious!!! have a nice day dear, send you huggs, gloria

  7. Don't think I could eat that for breakfast, too sweet. But elevenses or afteroon tea is another matter!


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