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Sticky buns, Italian style!

In Italy, breakfast usually consists of a brioche or croissant and espresso or cappuccino... here in North America, a decadent sweet might be reserved for a special occasion like brunch! This is a classic sticky bun recipe that is very easy and I have added a few Italian flavors for a little Italian inspiration! Enjoy!
Servings 12

Ingredients

  • 3 1/2 cups unbleached, all purpose flour
  • 1 3/4 tsp. salt
  • 3/4 tbsp. instant yeast
  • 7 oz. luke warm water ,approximately, 3/4 cup + 2 tbsp.
  • 2 large eggs
  • 1/4 cup melted butter or vegetable oil
  • 1/4 cup honey
  • 1 tbsp. grated orange zest

Filling

  • 2 tbsp melted butter
  • pinch nutmeg
  • 1/2 cup granulated sugar
  • 1 1/2 tbsp ground cinnamon

Topping

  • 1 cup chopped , dried figs
  • 2 tbsp sweet marsala wine or sherry (toss the figs with the Marsala about 20 minutes before using)
  • 1 tsp grated orange zest
  • 4 tbsp butter, melted
  • 3 tbsp honey
  • 1/2 cup brown sugar, packed
  • 2/3 cup chopped walnuts or pecans

Instructions

  • Place the first 8 ingredients in the bowl of a stand mixer with a dough hook or large food processor. Process until everything is incorporated and the bowl is clean. It will be a moist, sticky dough. If it is too wet, add a little bit more flour until it comes away from the bowl. (humidity will affect this) Let the machine "knead" the dough for 3 minutes. Pour the contents on a floured counter and knead into a smooth, ball. Transfer to a large bowl, twice the size, and cover with plastic wrap. 
  • Place the bowl in a draft-free place for  2 hours or until more than doubled in size. 
  • The dough could be left in the fridge at this point for a couple of days if making ahead. 
  • Punch down the dough.  Roll the dough out on a floured surface to a rectangle that is about 18 inches long by 12 inches deep (46 cm x 30 cm) with the longest side closest to you for rolling. 
  • For the filling: 
    Mix the nutmeg, cinnamon, and sugar in a small bowl. Brush the melted butter on the dough and sprinkle the cinnamon sugar evenly on top leaving an edge uncovered on the 2 long sides.  
  • Starting with the long edge in front of you, start rolling the dough away from you, not too tightly. Finish with the seam side down. Cut into 3 equal pieces with a sharp knife. Cut each piece into 4 equal pieces for 12 equal slices in total. Set aside for a moment. 
  • For the topping: 
    Butter a rectangular baking pan large enough to fit the buns plus room for rising. Mix the melted butter, honey, zest, walnuts pieces, brown sugar and the figs and Marsala in a medium-sized bowl. Mix until all incorporated.  Pour and evenly distribute in the prepared pan. 
  • Starting in the middle, place the buns in the pan, slightly touching one another, trying to cover all the topping. Cover with plastic wrap loosely. Place in a draft-free place for an hour or until doubles in size. During the last 20 minutes, preheat the oven to 350 degrees F. or 180 degrees C. 
  • Bake in the oven until golden brown, about 30 or more minutes. Put a knife in the center and make sure the dough is cooked and not raw still. 
  • Remove the pan from the oven and turn over on a cooling rack with a piece of parchment paper underneath to catch the topping.  Cool slightly before serving. 
Author: Natalina Campagnolo
Course: Breakfast
Cuisine: Italian
Keyword: italian sticky buns