Cinnamon sticky buns recipe

Ingredients

• 2¾ cups unbleached all-purpose flour
• ¾ cup cake flour (not self-rising)
• 6 tablespoons plus 2 teaspoons granulated sugar
• 2 teaspoons instant yeast
• 1 teaspoon fine sea salt
• ¼ teaspoon ground cardamom
• 1 large egg
• ¼ cup buttermilk
• 1 teaspoon pure vanilla extract
• 6 tablespoons unsalted butter, at room temperature
• 8 tablespoons (1 stick) unsalted butter
• 1 cup packed light brown sugar
• ¼ cup mild honey, such as tupelo or clover

• ¼ cup granulated sugar
• ¼ cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, melted
• ¾ cup golden raisins (optional)

• One 8-ounce package cream cheese, at room temperature
• 1 tablespoon mild honey, such as tupelo or clover
• 1 tablespoon whole milk
• 1 teaspoon pure vanilla extract
• 1 tablespoon unsalted butter, at room temperature
• ¼ cup confectioners’ sugar

To make the Dough
1. In a bowl of a stand mixer fitted with the dough hook, combine the flours, granulated sugar, yeast, salt, and cardamom and mix on low speed for 2 minutes, or until thoroughly blended. Still mixing on low speed, add the egg, 1 cup water, the buttermilk, vanilla, and butter and beat until the dough begins to pull away from the sides of the bowl and is only slightly sticky. Increase the speed to medium and beat for 7 minutes, or until the dough is silky and supple.
2. Lightly oil a large bowl and transfer the dough to the bowl, turning the dough gently to coat it with oil. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place for 2 hours, or until it doubles in size.
3. Meanwhile, to make the caramel topping: Stir together the butter, brown sugar, honey, and 3 tablespoons water in a medium saucepan and cook over medium heat, stirring, until the sugar is dissolved. Insert a candy thermometer, bring the mixture to a boil, and cook until it registers 230°F on the thermometer. Pour the caramel into a 9-by-13-by-2-inch baking dish, spreading it evenly with a heatproof spatula.
To prepare the Filling
4. In a small bowl, mix together the granulated sugar, light brown sugar, and cinnamon. Set aside.
To Assemble the Buns
5. Remove the risen dough from the bowl and place on a lightly floured surface. Lightly dust the top of the dough with flour and, using a rolling pin, gently roll the dough into an 18-by-9-inch rectangle about ¾ inch thick. Don’t overwork the dough, or it will become tough.
6. Spread the melted butter evenly over the dough. Sprinkle the brown sugar mixture over the dough, then sprinkle with the golden raisins, if using.
7. Beginning with the long side nearest you, roll the dough up like a jelly roll, keeping it as tight and uniform as possible. Pinch the seam to seal the dough, and turn the dough seam side down. Using a bench cutter or a sharp knife, trim off the ragged ends of the roll (about ½ inch) and discard. Cut the roll into 12 equal pieces and arrange the buns in the caramel-coated baking dish, spacing them evenly in four rows of three each.
8. Cover the baking dish loosely with plastic wrap and allow the buns to rise in a warm, draft-free place until they have doubled in size and are touching one another, about 1 hour.
9. Position a rack in the middle of the oven and preheat the oven to 350°F. Slip a foil-lined baking sheet onto the lower oven rack to catch any drips.
10. Remove the plastic wrap and bake the buns for 20 to 25 minutes, rotating the baking dish halfway through to ensure even baking, until the buns are a deep golden brown and the caramel is bubbling. Remove the pan from the oven and let the buns cool in the pan for 10 minutes. (Caution: Do not serve the buns straight out of the oven—the caramel will be dangerously hot.)
Meanwhile, to prepare the Icing
11. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), combine the cream cheese, honey, milk, vanilla, and butter and beat for 3 to 5 minutes, until smooth. Add the confectioners’ sugar and mix until fully incorporated.
12. Invert the baking dish onto a large serving platter, unmolding the buns with the caramel side up. Let the buns cool for 10 minutes.
13. Smear the icing on top of the warm buns. Serve warm. The buns can be stored in an airtight container for up to 2 days.