I can’t really tell you much of what I learned about kitchen basics growing up besides baking Christmas cookies. It’s not something that I can really recall learning about. Most things that we had came out of a box or can and while I don’t hold any grudges about not learning things, I do wish that I would have experienced more and been able to expand on my passion of learning new recipes, how to make different things, and try new foods. These are the reasons that I love doing Mini Chef Mondays and getting into the kitchen with our girls. I want them to have the basic knowledge of how to make things from scratch.
One of those things is working with dough. I remember in college, I kept wanting to try to make pizza dough or cinnamon rolls, but I was always terrified and ended up just buying canned rolls or frozen dough to make what I wanted. Finally, after years of procrastinating, I finally tried it three or four years ago and I’ve been hooked ever since. It was much easier than I had ever imagined. Now I do something with homemade dough almost weekly.
I wanted to get Skibs into the kitchen to learn more about dough and came up with this homemade Raspberry Sticky Buns recipe. Doesn’t this video make you just want them RIGHT NOW!?
It provides a great sensory lesson for kids as they learn about kneading dough. Since this is a sweet dough, I had to pay extra attention to her because she kept trying to sneak in pieces of dough as we were working on it. I can’t blame her there though! The only real trick to working on dough is making sure you have good yeast that will activate and not overworking the dough.
We enjoyed this recipe so much and it make a great breakfast for Valentine’s Day or Christmas. The kids will devour it up. Andrew and I definitely enjoyed our fair share as well.
Here’s the recipe for you!
- 2 cups milk
- 1/2 cup sugar
- 1/2 cup unsalted butter 1 stick
- 2 1/4 tsp yeast one package
- 5 1/2 cup all purpose flour divided
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/2 cup unsalted butter one stick, melted
- 3/4 cup brown sugar
- 4 tbsp cinnamon
- 1 cup brown sugar
- 1/2 cup unsalted butter one stick
- 2 1/2 tbsp heavy cream
- 1 tsp vanilla extract
- 1 cup chopped pecans
- Extra butter for greasing pans
- Raspberry sauce recipe
- In a saucepan, add the milk, sugar, and butter and warm until butter melted. DO NOT BOIL. Turn off burner and pour milk mixture into a large bowl and allow to cool until lukewarm.
- Once cool, sprinkle yeast across the top. Allow to sit for 5 minutes.
- Add the first 5 cups of flour one cup at a time and gently combine between each cup.
- Lightly grease a new bowl and place dough ball inside. Cover will a towel and let rise in a draft free place for one hour.
- After the hour, on a lightly floured surface, add in the remaining 1/2 cup of flour, salt, baking soda, and baking powder. Knead just until well combined.
- Divide the dough ball into two equal pieces.
- On a lightly floured surface, take one of the dough pieces and roll out dough into a large rectangle, approximately 1/4 inch high.
- Brush on half the melted butter, half the brown sugar, and 2 tbsp of the cinnamon.
- Starting on the long side, roll up and cut into 2 inch pieces. You should get approximately 10 rolls.
- Repeat with second dough ball and remaining butter, brown sugar, and cinnamon.
- In a saucepan add brown sugar, butter, heavy cream and vanilla and heat until butter has melted.
- Set aside.
- Preheat oven to 375 degrees.
- Using additional butter, well grease two 9 inch cake pans well. (do not skimp here, it needs to be very well buttered)
- Pour half the caramel mixture into each pan.
- Sprinkle half the chopped pecans across the caramel of each pan.
- Arrange sliced rolls in each pan. (There will be a little space between the rolls)
- Allow the sticky buns to rise for 20 minutes.
- Then place them in the oven for 30-35 minutes.
- When done, carefully (They will be very hot) invert the pan onto a plate or cake pedestal.
- Make the raspberry sauce and drizzle across the top before serving.
- We made additional caramel sauce and drizzled that across the top as well.
I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondays started and how to link up!
Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate, link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.
- Parmesan Chicken Nugget Dip // Courtney’s Sweets
- Picnic Perfect Banana Pudding // Momma Lew
- Refreshing Blueberry Fruit Smoothie // Baby Loving Mama
- Raspberry Sticky Buns Recipe // We’re Parents
- Macarons: Step by Step // Frugal Novice
- Butternut Squash Latke Recipe // Eating Richly Even When You’re Broke
- Balloon Chocolate Bowls with Fresh Berries // Giggles, Gobbles and Gulps
- Pull Apart BBQ Chicken Sliders // Step Stool Chef
- Mexican Mini Lasagnas // Vegging at the Shore
- Color Your Own Cookies // Mom’s Messy Miracles
- Mixed Fruit Challah Bread // O’Boy! Organic
- Carter’s Apple Crumble // Can’t Google Everything