Chip’s Sticky Bun Bake Recipe from Garden Grill Restaurant at Epcot

[Ryan C]

Chip’s Sticky Bun Bake
From Garden Grill Restaurant
in Epcot
Yield 6 – 8 servings

Cinnamon Smear

1 1/4 cup margarine, softened

2 teaspoon cinnamon

2 1/4 cup brown sugar

2 eggs


Sweet Cinnamon Dough

1 cup milk

2/3 ounce cake (fresh) yeast, crumbled (approximately 3 tablespoons loosely packed)

1/4 cup sugar

1/2 cup butter, softened

Pinch of salt

1 teaspoon cinnamon

3 cups bread flour

2 room temperature eggs


Icing

1 teaspoon milk

1 1/2 cups confectioners’ sugar

4 tablespoons butter, softened

1 teaspoon vanilla extract


For cinnamon smear:

Cream together margarine, cinnamon and brown sugar.

Add eggs one at a time, scraping bowl after adding each egg. Mix well and place in refrigerator.


For sweet cinnamon dough:

Heat milk in small sauce pan to 90 – 95 degrees Fahrenheit. Remove from heat, add cake (fresh) yeast, whisk until dissolved, set aside.

Mix sugar, butter, salt, cinnamon, eggs and flour in large bowl, until smooth.

Add yeast mixture slowly, stirring until dough comes easily away from sides of bowl.

Knead dough on lightly floured surface for 5 to 10 minutes.

Place dough in large bowl, cover bowl with plastic wrap. Let dough rest 10 minutes or until doubled in size.

Coat bottom and sides of 12 inch cake pan or 9 x 13 inch pan with butter.

Punch down dough, knead it a few times, roll out on a floured surface into a 15 by 10-inch rectangle.

Spread cinnamon smear over dough. Roll up dough beginning at the 15-inch side and pinch edge together to seal.

Cut into 1 inch slices, quarter each slice, place pieces close together in pan.

Cover, let dough rise in a warm place until doubled in size, about 45 minutes.

Preheat oven to 350 degrees, bake about 30 minutes or until golden brown.


For icing:

Mix milk, confectioners’ sugar, softened butter and vanilla extract together in a small bowl until smooth.

Drizzle over warm bun.