Fulton Lane Inn is a historic bed and breakfast located in Charleston, South Carolina. This gourmet recipe was created by the Executive Chef of its sister restaurant, Circa 1886. These cinnamon sticky buns are freshly baked and delivered to the rooms of the guests each morning. They’re the perfect mix of sticky and sweet and light and flaky. According to the inn, this is a marvelous recipe to try during the holidays. It's perfect for a Thanksgiving treat and Christmas morning breakfasts!
Prep time: 2 hours
Bake time: 15 minutes
- 8oz. Water
- 1.5 oz Yeast
- 4 oz. Butter
- 4 oz. Sugar
- pinch Salt
- 1 oz. Fat-free powdered milk
- 3 oz. Eggs
- 1 lb. Bread Flour
- 4 oz. Cake Flour
Honey Pan Glaze
- 10 oz. Brown Sugar
- 4 oz. Butter
- 2.5 oz. Honey
- 2.5 oz. Corn Syrup
- 1 oz. Water
- Preheat oven to 375F. All ingredients should be room temperature.
- Add the yeast to a small amount of water. Keep this in a separate container.
- In a mixer combine the butter, sugar, salt, and powdered milk until well creamed.
- Add the eggs one at a time until incorporated. Add in the water and yeast mix.
- Next add the flour and then the yeast mixture to the bowl and mix till smooth.
- Cover the dough with plastic wrap and allow to rise for 1½ hours.
In the meantime, you can create the Honey Pan Glaze:
- Cream together the sugar, butter, honey, and corn syrup in a mixer.
- Add enough water to bring the mixture to a spreadable consistency.
- Glaze the spread on the bottom of your baking sheet.
- After the dough has risen, scale it into equal parts.
- On a floured work surface, roll each piece of dough into a 9 x 12 inch rectangle about a ¼ inch thick. Be sure to brush off excess flour.
- Next brush the surface of the dough with softened butter and sprinkle with a mixture of cinnamon and sugar. Roll the dough up so that it looks like a 12-inch long log.
- Cut into 1-inch circular rolls and place on a pan with the honey pan glaze.
- Bake for 12-15 or until golden brown. Allow the buns to cool slightly and invert them onto a plate to be served.
Thanks to the Fulton Lane Inn for sharing their special recipe with us!
By Emily Starbuck Crone