Sticky Cinnamon Buns

Seriously. What could ever go wrong with anything made with cinnamon? It leaves your whole house smelling awesome. It’s hard to describe, but we all know what I mean. If anyone says, “Mmm, what’s in that?” Then it’s probably cinnamon. I can’t think of anyone who does not enjoy cinnamon buns, and it’s no exception in my house. But to be perfectly honest, I’ve made these only once before. (Maybe.) Cinnamon buns are usually given to us, or we buy them from a local baker.  As far as local pastries go, they are right up there with other famous island pastries like Johnny Cakes, Coconut Bread, and Pineapple Surprise Cookies.

But when starting this blog, I made myself a promise to make as many old island recipes as possible. And guess what? They turned out pretty good! So if I can do it, so can you. Thanks to this recipe from Miss Rita, who lives on the neighboring island of Utila.

This recipe for cinnamon buns may not be familiar to many because it uses coconut milk instead of regular milk.  It is very similar to our coconut bread and coconut milk makes them extra moist all the way through. Coconut milk is the secret ingredient in most pastries made here on the islands!

Steps in Making Sticky Cinnamon Buns

Start by adding flour, sugar, salt, and cinnamon to your mixing bowl on your stand mixer or a bowl big enough for you to stir by hand.

Dissolve yeast in a little warm water, set aside for five minutes, then add to dry ingredients along with one can of coconut milk.

Turn on your mixer and once all ingredients are incorporated, turn out onto a floured surface and knead.

Cover and let rise until doubled in size.

Punch down, turn out onto the surface again, and divide the dough into 12 equal pieces.  (The original recipe yields three times this amount, but I reduced it by a third and it came out to 12 large buns.)

First, spray a baking pan with cooking spray.  I used Pillsbury Baking Spray with Flour, which I love because it is one quick step. No more greasing the pans then flouring them.  Just spray and go!  A good friend introduced me to this and now you’ll always find it in my pantry. Thank you, Gracie!

Once divided, roll the dough between your hands and the surface into long pipes. Then make a spiral and set them one by one into the prepared baking pan.  Then cover and let rise again until doubled in size.  Preheat your oven 350˚ while they’re rising.

Once doubled in size, bake for 40 minutes. Now, prepare the topping with sugar, water, cinnamon, and a pinch of salt.  Bring to a boil and once syrupy, add one stick of butter.

Once finished baking, remove buns from the oven and while still warm, remove from pan, insert a fork, dip into the syrup, and then place back in the pan.

Now, sit down. Pour yourself a cup of coffee. Read your news feed.  And enjoy a warm, Sticky Cinnamon Bun!

See the recipe video for Sticky Cinnamon Buns here!

Print

Sticky Cinnamon Buns

Course Pastry

Cuisine Caribbean

Prep Time 2 hours 30 minutes

Cook Time 40 minutes

Servings 12

Calories 573 kcal

Author Rita Whitefield

Ingredients

Dough:

• 5 1/2 Cups Flour
• 1/2 Cup Sugar
• 1 stick Butter
• 2 1/2 tsp. Rapid Rise Yeast
• 1/2 tsp. Cinnamon
• 1 tsp. Salt
• 1 can Coconut Milk 13.5 oz.

Topping:

• 2 Cups Sugar
• 3 Cups Water
• 2 tsp. Cinnamon
• 1 stick Butter
• 1 Pinch Salt

Instructions

1. Add all dry ingredients to a mixing bowl.
2. Dissolve yeast in small amount of warm water.
3. Add yeast, coconut milk, and butter and mix well.
4. Turn out onto a floured surface and knead.
5. Cover and let rise until doubled in size.
6. Turn out onto a floured surface and divide into 12 equal pieces.
7. Roll into pipes and shape into spirals.
8. Place onto a prepared baking sheet and let rise until doubled in size. Preheat oven to 350˚.
9. Bake for 40 minutes at 350˚ until golden brown.
10. Prepare the topping of sugar, water, cinnamon, salt.
11. Once syrupy, add butter.
12. Once buns are finished baking, remove from pan and dip into the syrup.
13. Place back into the pan to cool.

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