Belize Breakfast Delight – Hamanasi Sticky Buns

We get SO many requests for Hamanasi’s cinnamon bun recipe… so here you go, everyone! Enjoy!

HAMANASI’S STICKY CINNAMON BUNS RECIPE

Whole Milk, luke warm ½ cup
Yeast 1 ¼ oz.
White Sugar ¼ cup
Eggs, whole (Room temperature) 2
Salt ½ tsp.
Flour 3 cups
Butter 4 Tbsp.

CINMAMON FILLING:
Butter 2 Tbsp.
White Sugar ½ cup
Cinnamon 1 Tbsp.

STICKY TOPPING:
Butter 4 Tbsp.
Brown Sugar ¾ cup

DOUGH: Combine the milk, yeast and sugar in bowl and allow to get foamy. Once foamy, transfer to large mixer bowl and add in eggs and salt. With a dough hook, blend in the flour, then blend in the butter by the Tbsp. With dough hook, knead dough for 7 mins., or until springy and elastic. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and set aside in a warm place until dough doubles in size.
FILLING: Punch down the dough. ON a lightly floured surface, roll out dough into a long square, brush with melted butter and sprinkle with the sugar and cinnamon. Roll dough closed like a cigar and slice into medium size rings, large enough to almost fill muffin pan to the rim.
TOPPING: Lightly butter the inside of each muffin pan then fill with a small portion of the FILLING. Place a slice of the cinnamon dough on top of the filling in the muffin cup. Can cover with plastic wrap and refrigerate until needed.

COOKING: If refrigerated, allow to come to room temperature before baking. Bake for about 20 mins. ofr until golden but NOT dark brown. Remove from oven and gently flip over each cinnamon roll, allowing for the gooey sauce to drizzle of the rolls. Serve warm or hot from the oven!

Enjoy… and think of Hamanasi!

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