Pure Magnolias

Ingredients (for the dough):

• 1 cup warm milk (110°F)
• 2 1/4 tsp active dry yeast (1 packet)
• 1/3 cup granulated sugar
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 4 1/2 cups all-purpose flour
• 1 tsp salt

Filling:

• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 tbsp ground cinnamon

Sticky Sauce (the magic part):

• 1/2 cup unsalted butter
• 3/4 cup brown sugar
• 1/4 cup heavy cream
• 1/4 cup honey
• Pinch of salt

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Instructions:

1. Activate the yeast: In a large bowl, mix warm milk and sugar, then sprinkle the yeast on top. Let sit for 5–10 minutes until foamy.
2. Make the dough: Stir in eggs and melted butter. Gradually mix in flour and salt until dough forms. Knead for 8–10 mins (or mix with dough hook). Cover and let rise 1–1.5 hours, until doubled.
3. Mix the magic sauce: In a saucepan over medium heat, melt butter, brown sugar, cream, honey, and salt. Stir until smooth. Pour into the bottom of a greased 9×13″ baking pan.
4. Roll & fill: Roll dough into a 12×18″ rectangle. Spread softened butter all over, sprinkle with brown sugar + cinnamon mix.
5. Roll up & slice: Starting from the long side, roll into a log. Slice into 12 even buns and place on top of the sticky sauce.
6. Second rise: Cover and let rise another 30–45 minutes.
7. Bake: Preheat oven to 350°F (175°C). Bake for 25–30 minutes, or until golden brown and bubbly.
8. Invert & swoon: Let rest for 5 minutes, then flip the whole pan onto a tray (carefully!). Sticky topping should melt down over the buns like a dream.
9. Stare into the void and cry for our baby.

all my love, Ruby Wren.