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Discover the joy of baking with our easy Sticky Buns recipe, featuring a delightful cinnamon-sugar filling and optional pecans.
I adore enriched dough treats! Whether it’s Classic Cinnamon Buns draped in a Cream Cheese Glaze, delectable Monkey Bread, or Cinnamon Rolls with Apple Pie Filling crowned with Caramel Icing, I find them irresistible – I could easily devour an entire pan!
Speaking of heavenly treats, let me introduce you to the world of homemade Sticky Buns! This recipe is a game-changer for anyone craving something scrumptious and indulgent. Ideal for breakfast, brunch, or as a sweet snack, these buns are guaranteed to dazzle with their soft, fluffy texture and deep, caramelized flavor.
Why This Recipe Works
- The combination of light brown sugar and golden syrup creates a uniquely rich and deep caramel flavor, perfectly complementing the soft, fluffy dough.
- This recipe offers a delightful contrast of textures, with the softness of the dough against the optional crunchy pecans.
- The aromatic blend of cinnamon and sugar in the filling infuses each bite with warm, spicy sweetness, making these sticky buns irresistibly flavorful.
- Adding the cream to the topping keeps the sauce from hardening.
Ingredient Notes
- Whole Milk: Use whole milk for its richness; it should be warmed to about 100°F (38°C). A dairy-free alternative like almond or soy milk can also be used.
- Granulated Sugar: Standard granulated sugar works best for consistency.
- Active Dry or Instant Yeast: Either type will work. Ensure it’s fresh for the best rise. Located in the baking section.
- Unsalted Butter: Unsalted butter allows you to control the salt in the recipe. It can be substituted with salted butter, but be sure to lower the salt in the recipe accordingly.
- Eggs: Large, room-temperature eggs are ideal for even mixing.
- Salt: Just a half teaspoon enhances flavor. Table salt is fine.
- All-Purpose Flour: Provides the structure for the dough. It can be substituted with bread flour for a chewier texture.
- Oil: Used for greasing the bowl, you can use Canola, Vegetable, or Olive. Choose based on preference.
- Light Brown Sugar: Adds moisture and a caramel flavor to the filling and topping. Dark brown sugar can be a substitute.
- Ground Cinnamon: Key for the classic cinnamon-sugar flavor. Available in the spice section.
- Golden Syrup or Maple Syrup: Golden syrup gives a unique taste; maple syrup is a fine alternative. Located in the syrup aisle.
- Cream: Adds richness to the topping and keeps it from hardening. Heavy cream (AKA double cream) or Whipping cream are both good choices.
- Pecans: Optional for crunch and flavor. Substitute with walnuts or omit entirely. Available in the nuts or baking aisle.
Tips For Perfect Sticky Buns
- Adding the cream to the topping keeps the sauce from hardening and allows you to have a couple the next day.
- When making any yeast dough, be sure the water you use is warm. If the water is too hot, it will kill the yeast; if it is too cold, the yeast won’t activate. To test, run the water over a finger – if it feels nice and warm – it’s usually good.
- Use Room-Temperature Ingredients. Yeast warm environments, so using eggs and butter at room temperature will keep the dough at the optimal temperature for yeast to thrive.
- Don’t overwork the dough. You’ll know the dough is properly mixed. It’s pulling away from the sides of the bowl, and it’s tacky but not sticky.
- Use a clean, oiled bowl for rising. Oiling the bowl makes it easier to remove after rising and allows the dough to rise higher as it won’t stick to the sides.
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Recipe
Classic Sticky Buns
Ingredients
For the dough:
- 1 cup whole milk (warmed to about 100°F (38°C))
- ½ cup plus 2 tablespoons granulated sugar (divided)
- 1½ tablespoons active dry or instant yeast (2 standard size packets*)
- 8 tablespoons unsalted butter (softened to room temperature and cut into 4 pieces)
- 2 large eggs (at room temperature)
- ½ teaspoon salt
- 4½ cups all-purpose flour (plus more as needed)
- 1 tablespoon oil (canola, vegetable, or olive oil)
For the filling:
- 4 tablespoons butter (melted and cooled)
- ⅓ cup light brown sugar
- ⅓ cup granulated sugar
- 2 tablespoons ground cinnamon
For the topping:
- ½ cup butter
- 1 cup light brown sugar (packed )
- ½ cup golden syrup (or maple syrup)
- 2 tablespoons heavy cream (or whipping cream)
- ½ cup chopped pecans (optional)
Instructions
- Activate Yeast: Get a big bowl or use your mixer’s bowl. Mix warm milk (heated to about 100°F or 38°C), 2 tablespoons of sugar, and yeast. Stir until it gets foamy on top, which takes around 5 minutes. If you don’t have a mixer, you can do this by hand with a wooden spoon or spatula. It might take some effort, but it works. Avoid using a hand mixer because the sticky dough can get stuck in the beaters.
- Add the remaining sugar, eggs, and salt: Start by adding the rest of the sugar (1/2 cup/100g) and the softened butter to the bowl. Mix them on medium until the butter looks a little broken up. Next, put in the eggs and salt and mix again on medium. The butter might not mix in all the way and stay in little bits, but that’s okay.
- Gradually Add Flour: Lower the mixer speed and slowly add all-purpose flour, one cup at a time. Make sure each cup mixes in before adding the next one. Sometimes, stop to scrape the sides of the bowl to ensure everything mixes evenly. After adding the first 4 cups, add the remaining ½ cup and keep mixing until the dough comes together and pulls away from the sides of the bowl. This should take about 3 minutes. Your dough will be soft.
- Knead the Dough: Keep the dough in the mixer (use the dough hook if you started with the paddle attachment) and knead it for another 5 minutes. Alternatively, you can knead it by hand on a lightly floured surface for the same amount of time. If the dough gets too sticky while kneading, add 1 teaspoon of flour at a time until it becomes soft and a bit tacky. Be careful not to add too much flour; you don’t want the dough to become dry. The dough should still feel somewhat soft after kneading. To check if it’s ready, poke it with your finger; it should slowly bounce back. You can also do a “windowpane test” by stretching a small piece of dough until light passes through it without tearing.
- First Rise: Lightly grease a large bowl with oil or use nonstick spray. Put the dough in the bowl, turning it to coat all sides with oil. Cover the bowl with aluminum foil, plastic wrap, or a kitchen towel. Allow the dough to rise in a warm spot for about 2 hours or until it doubles in size. Usually, it takes about 2 hours on the counter.
- Prepare Baking Dish: Grease the bottom and sides of a 9×13-inch metal or glass baking dish.
- Make the Sauce: While the dough is undergoing its first rise, take this time to prepare the sauce for the sticky buns. In a saucepan over medium heat, melt the butter, then add the brown sugar and syrup. Stir constantly until the mixture is smooth and well combined. This should take about 2-3 minutes. Remove the saucepan from the heat and stir in the whipping cream. Remove from heat, add the cream, mix well to combine. Pour into the prepared pan and set aside to cool.
- Roll Out the Dough: After the dough has risen, gently punch it down to release the air. Place it on a floured work surface and use a floured rolling pin to roll it out into a smooth 12×18-inch rectangle. Ensure the dough is even and doesn’t shrink as you roll it. Cover it lightly. If it does, let it rest for 10 minutes to relax the gluten. This will make it easier to roll out.
- Prepare the Filling: Spread melted butter evenly over the dough. In a small bowl, mix sugar and cinnamon and sprinkle this mixture evenly over the butter. Roll up the dough tightly into an 18-inch-long log. If some filling spills out, sprinkle it on top of the roll. Use a sharp knife to cut the log into 12 equal rolls, each about 1.5 inches wide.
- If you’re using the pecans, scatter them evenly over the sauce in the pan. Then arrange these rolls in the in the sauce.
- Second Rise: Cover the rolls tightly and let them rise until they get puffy, which should take about 1 hour. Alternatively, you can follow the overnight option mentioned in the recipe notes.
- Preheat the Oven: Heat your oven to 350°F (177°C).
- Bake for 20 – 30 minutes or until golden brown. Let cool in the pan for 5 minutes before carefully flipping onto a serving tray and serve warm, sticky-side-up.
Tips
Overnight Sticky Buns
If you want to serve your sticky buns in the morning, you can prepare them the day before. Just prepare the buns to the point of cutting the dough and putting them in the pan. Then cover them and place them in the fridge overnight. The next morning, you can take the buns from the fridge and place them in a cold oven. Set the oven temperature and bake for 40 – 45 minutes. By the time the oven gets to baking temperature, the buns will have risen the right amount.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.Step By Step Directions
Making The Dough
Activate the Yeast: Mix 1 cup (240ml) of warm whole milk, 2 tablespoons of granulated sugar, and 1 1/2 tablespoons of yeast in a large bowl. Wait for foam to form (about 5 minutes).
Combine Wet Ingredients: Add the remaining 1/2 cup of sugar, 8 tablespoons of softened, unsalted butter (cut into pieces), 2 large room-temperature eggs, and 1/2 teaspoon of salt to the yeast mixture.
Gradually Add Flour: Slowly incorporate 4 1/2 cups (562g) of all-purpose flour into the wet ingredients. Mix until the dough comes together and pulls away from the sides of the bowl.
Knead the Dough: Knead the dough for 5 minutes in the mixer or by hand until it’s soft and slightly tacky.
First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size, about 2 hours.
Prepare Baking Dish: Grease a 9×13-inch baking dish.
Making The Sticky Buns Sauce
Make the Sauce: Melt 1/2 cup of butter with 1 cup of light brown sugar and 1/2 cup of golden syrup. Stir in 2 tablespoons of whipping cream.
Pour the sauce into the pan and set it aside to cool while you roll the dough.
Preparing The Buns
Roll Out the Dough: Roll the dough into a 12×18-inch rectangle. Spread 4 tablespoons of melted butter over it.
Add Filling: Mix 1/3 cup each of light brown sugar and granulated sugar with 2 tablespoons of ground cinnamon. Sprinkle over the dough.
Roll up the dough tightly from the long end and cut into 12 even pieces, each about 1.5 inches (4 cm) thick.
If you’re using the pecans, scatter them evenly over the sauce in the pan. Then, arrange the rolls in the sauce.
Cover them with a kitchen towel and let them rise in a warm place until they are puffy and have nearly doubled in size, which should take about 1 hour.
Baking
Preheat Oven: About 15 minutes before your rolls are done rising, start preheating your oven to 350°F (177°C).
Bake the Sticky Buns: Place the baking dish in the oven and bake for 20-30 minutes, until the buns are golden brown on top and cooked through.
Remove pan from the oven and place on a wire rack to cool for 5 minutes. Then, carefully invert the pan onto a large serving platter using oven mitts. The warm topping will melt down the sides. Serve warm.
FAQs
What is the difference between sticky buns and cinnamon rolls?
A sticky bun is a cinnamon bun that’s baked with a caramel-type sauce in the pan, so when you flip the pan over, you get buns covered in a layer of sweet, indulgent sauce.
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