Easy Sticky Buns
Recipe for simple homemade sticky buns created with a fast, from-scratch dough for whenever you desire homemade sticky buns. Baked goods, especially sweet buns, are a huge weakness of mine. Cinnamon rolls, caramel rolls, and sticky buns are some of my favorite baked goods. This simple sticky bun recipe begins with a quick and easy homemade dough that can be prepared in around half the time it takes to prepare a typical roll dough. As a result, you can have these delectable buns available whenever the mood strikes.
How to make sticky buns
Creating cinnamon rolls is a method that is quite similar to making cinnamon rolls. Make the handmade dough as well as the sticky topping first. Then, handmade dough is rolled out and covered with filling before being wrapped up and sliced into pieces before being placed on top of a sticky coating to finish.
How are sticky buns different than cinnamon rolls?
The cinnamon in the sticky bun filling is less than that in the cinnamon rolls filling. Additionally, the sticky coating is cooked below the buns as they are prepared in a pan. A layer of icing or cream cheese frosting is applied to the top of the cinnamon buns.
How to store sticky buns
It is better to consume them when they are still fresh and warm. If you have any leftovers, simply cover them and keep them at room temperature.
More sweet roll recipes
- One-Hour Cinnamon Rolls
- One-Hour Caramel Rolls
- Honey Buns
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- 13 cup milk (low-fat is OK)
- 3 tablespoons granulated sugar
- 13 cup butter
- 3 12 teaspoons instant yeast
- 34 cup warm water (105-115 degrees Fahrenheit)
- 3 cups all-purpose flour
- 12 teaspoon salt
- 31/4 Cup Brown Sugar (packet), 14% Cup Granulated Sugar, 1 teaspooncinnamon, 14% Cup Butter (softened)
- 3 eggs, beaten
- 6tablespoonsbutter (melted)
- 12cup brown sugar (packed)
- 14cupgranulated sugar
- 14 cup dark corn syrup
- 1cup coarse-chopped pecans (optional)
- Prepare a 9×13-inch metal baking pan with cooking spray and set it aside. In a small saucepan, combine the milk, sugar, and butter until well combined. Heat over low heat, stirring constantly, just until the butter melts and the sugar dissolves. Cool to around 100-105 degrees Fahrenheit. Fill the bowl of a stand mixer halfway with the milk mixture
- Combine the yeast and warm water
- Set aside. To the yeast mixture, add 2 cups of flour and a pinch of salt. Mix on a low speed for approximately 1 minute, using a dough hook. While the mixer is still running, gradually add the remaining flour, 12 cup at a time. For about 12 minutes, or until the dough begins to clean the sides of the basin, continue mixing. Knead the dough on a low speed for another 2 minutes, or until it is smooth and elastic to the touch – the dough will still be somewhat sticky to the touch at this point. Place the dough in an oiled mixing basin, rotating it to coat the surface with grease. Cover the dough with a clean, dry dish towel to prevent it from rising. Allow it to rise for approximately 10 minutes in a warm, draft-free environment. Preparing the topping while the dough is rising is important. In a medium-sized mixing basin, whisk together the melted butter, brown sugar, granulated sugar, corn syrup, and salt until smooth. Add the water and whisk until everything is well-combined. Pour the mixture into the pan that has been prepared. If required, tilt pan to ensure that the mixture completely covers the bottom of the pan. If using pecans, distribute them equally over the dish. Leave to rest
- Turn the dough out onto a floured board and spread it out into a rectangle measuring 12×16 inches
- Combine the filling ingredients in a small bowl and distribute over the dough. In order to make the filling adhere better to the dough, I gently push it into the dough. Roll the dough up lengthwise, squeezing the seam together to seal it. Cut into 12 pieces and arrange on top of the topping in the baking dish you’ve prepared. In order to cut the dough, I use a serrated knife. Cover the baking dish with a dish towel and let aside for approximately 15 minutes to allow the dough to rise. Meanwhile, preheat the oven to 350 degrees Fahrenheit. Preheat the oven to 200°F and bake for 20-25 minutes, until the rolls are golden brown. Tent with aluminum foil and continue to bake for an additional 10-15 minutes, or until the potatoes are completely cooked through. Allow the sticky buns to cool for 5 minutes in the pan. Invert the pan by placing a serving dish over it and carefully inverting it. Due to the fact that the topping will be hot, proceed with caution. Carefully remove the pan from the oven and replace any topping that has come off
- Allow the buns to rest for 10-15 minutes before serving.
*Nutrition values are estimations based on available information. 1 sticky bun per person Calories: 466 kilocalories (23 percent ) 66 g of carbohydrates (22 percent ) 5 g of protein (10 percent ) 21 g of fat (32 percent ) Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g S (45 percent ) Cholesterol: 38 milligrams (13 percent ) Sodium: 297 milligrams (12 percent ) Potassium: 144 milligrams (4 percent ) 2 g of dietary fiber (8 percent ) Sugar (39 g) (43 percent ) 470 International Units of Vitamin A (9 percent ) Vitamin C: 0.1 milligrams Calcium: 51 milligrams (5 percent ) 2 milligrams of iron (11 percent ) Kate was five years old when she received her first cookbook, and she hasn’t stopped cooking since then!
Her mouth-watering dishes have appeared on Food Network, MSN, Better Homes and Gardens, Buzzfeed, The Huffington Post, and other publications.
It is true that this EASY Sticky Bun Recipe just calls for five ingredients!
In just 30 minutes, you may have your typical sticky buns: cinnamon rolls with a gooey caramel pecan sauce, but they’ll be ready in no time.
The BEST Easy Sticky Bun Recipe
Isn’t it amusing how certain items may jog your memory of specific events or places? When you smell something familiar, you may recall your childhood, and when you hear something familiar, you may recall your college dormitory. Food is associated with many of those memories for me, which is why I include so many tales with my recipes. When I make dishes like these Sticky Buns, I’m transported back to summer. I know, it seems odd, doesn’t it? Summertime sticky buns, anyone? However, it is correct.
- The tradition of going after work one night each year was something I looked forward to every year.
- One of the things that we were constantly served were enormous sticky buns.
- It was customary for my mother and me to order a caramel pecan roll, while my father would buy a plain roll.
- The moment I placed these on the platter, I was taken back to those balmy summer evenings filled with the sights and sounds of the fair.and those delectable cinnamon buns!
- It just takes 5 ingredients and roughly 30 minutes to prepare!
What is a sticky bun?
They’re similar to cinnamon rolls, but they’re cooked in a caramel sauce instead of a cinnamon sugar mixture, which makes them even more delicious. Instead of serving them directly from the pan, you invert the hot pan onto a serving dish, resulting in the caramel oozing out onto the rolls and becoming gooey and warm to the touch. To visualize this, imagine preparing a pineapple upside-down cake, but with cinnamon buns instead of pineapples. Sticky buns that are quick and easy to make require no yeast or rising time!
Because I start with pre-made cinnamon rolls from a can, I save the bulk of the time it takes to prepare handmade cinnamon rolls from scratch.
Ingredients in EASY Sticky Buns
Using canned cinnamon rolls: While I enjoy preparing cinnamon rolls from scratch, I also appreciate being able to rely on others when I need it. This recipe for sticky buns without yeast is quick and easy to make, and it only takes around 30 minutes. Due to the fact that I started with canned cinnamon rolls.Pecans: A sticky bun would just not be the same with out the nuts! Brown sugar: This is the secret to making the BEST caramel! Use unsalted butter for the best results, although salted butter may be substituted.
How do you make sticky buns?
1. Prepare the Caramel Sauce The caramel pecan topping can be made in a number of different ways. One method makes use of heavy whipping cream, and while those are simple and delicious, this recipe is more real and classic. The caramel is created by melting the butter and combining it with the brown sugar and corn syrup until it becomes smooth. You bring it to a boil for a minute, then pour it into a pan and sprinkle it with nuts on top.
2. Assemble the parts The caramel and pecans should go in the bottom of the pan, and then you should layer the cinnamon rolls on top. 3. Bake them for a few minutes, then remove them from the oven while still hot for that gooey sticky appearance.
How to serve caramel pecan rolls
When they come out of the oven, you should immediately transfer them to a serving platter while they are still hot. It is inevitable that some of the caramel may adhere to your pan, especially if you are not using a nonstick pan.
How does a caramel pecan roll receive its icing on the top of the roll? The caramel and pecans should go in the bottom of the pan, and then you should layer the cinnamon rolls on top. Once baked, turn the pan onto a plate and carefully flip them out of the pan while they are still hot, so that the caramel is on top. How to tell when your caramel pecan rolls are finished: When the tops of the rolls are golden brown and the middle seems to be fried, the rolls are done. Inverting the pan over a serving dish should take no more than 5 minutes.
- What am I supposed to do?
- Just make sure to consume the rolls while they are still warm from the oven.
- What is the best way to keep sticky buns?
- Cook until hot, if necessary.
- You may either sprinkle it over the top of the dish before serving, or just chill it and use it as a dip for apples.
Love brunch? Try these easy breakfast recipes:
- Cinnamon rolls
- Apple fritter cinnamon roll bake
- Cinnamon roll pull apart bread
Have you made this recipe?
Use the hashtag itcrazyforcruston or the handle @crazyforcruston on Instagram.
- 12 cup (113 g) unsalted or salted butter
- 1 cup (200 g) packed brown sugar
- 14 cup corn syrup (may be used in place of honey)
- Pecans, finely chopped (12 cups)
- Cinnamon rolls, 2 cups (cans) 8 rolls per can, or bigger cans with 5 rolls each can
- Preheat the oven to 375 degrees. Nonstick cooking spray should be sprayed over a 9-inch square pan. Melt the butter in a small saucepan over medium low heat until it is melted. Stir add the brown sugar and corn syrup until the mixture comes to a boil. Boil for one minute, stirring constantly. After removing it from the heat, spoon the mixture into the bottom of a 9-inch baking pan. Pecans should be sprinkled on top. Place the cinnamon buns in the pan that has been prepared. Even if you’re using eight little ones, it’ll be cramped, so cram them in there. Bake for 20-30 minutes, or until they’re golden brown and seem to be cooked in the centre
- Remove from oven and cool completely.
One serving contains:1 roll|183 calories|19 grams of carbohydrate|1 grams of protein|12 grams of fat|4 grams of saturated fat|15 milligrams of cholesterol|59 milligrams of sodium|56 milligrams of potassium|1 grams of fiber|18 grams of sugar|182 International Units of Vitamin A|1 milligrams of Vitamin C|20 milligrams of calcium|1 milligrams of iron The nutritional information provided is not guaranteed to be correct.
- CourseBreakfast CuisineAmerican Breakfast, brunch, and cinnamon rolls are some of the most popular options.
- Don’t forget to give it a star rating at the bottom of this page!
- All of my opinions are entirely my own.
- Just the smell of the green soap brings back memories of my mother for me.
- She doesn’t wear Palmolive® perfume, but she has been using it on her dishes for her whole life (even now, when I go see her, there is a bottle on the kitchen sink).
- Leave the dishes in the sink and go out and have a good time; Palmolive® will take care of everything.
In addition to being effective at repelling oil, it is soft on your hands while you wash them. Was it ever brought to your attention that it can remove food that has been trapped on plates for 24 hours? There are various advantages to using Palmolive® Ultra Strength:
- Grease is easily cut
- There is no residue left after cleaning
- Your dishes will be left smelling fresh and clean (just like my mother’s kitchen)
- Removes stuck-on food that has been there for 24 hours
Easy Sticky Buns are made with only 5 ingredients — these simple caramel pecan buns are really simple to prepare and are sticky, gooey, and absolutely delicious. The most recent update was made on August 6, 2021. For Crazy for Crust, all content and photographs are courtesy of DOROTHY KERN. Please do not use any of my photographs without first obtaining permission from me. If you wish to republish this recipe, either rewrite it in your own words or provide a link to this article so that people can find it.
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Date of publication: August 6, 2021
Easy Caramel Sticky Buns
Treat your children to a batch of caramel sticky buns that have just come out of the oven to start a new family ritual. This simple dish just takes 15 minutes to prepare, allowing you to extend your morning snooze a bit longer. Within minutes of assembling a few basic ingredients, you’ll be eating homemade sticky bun breakfast in no time at all. PillsburyTM refrigerated Buttermilk Biscuits are used to make these simple sticky buns, which are flavored with cinnamon, sugar, and a delightful caramel-pecan sauce before being baked.
- 1Preheat the oven to 350 degrees Fahrenheit. Brown sugar and 1/4 cup melted butter are combined in a medium microwaveable bowl. Microwave on High for 30 seconds, stirring halfway through. Pour in corn syrup and continue heating for 15 seconds at a time, stirring after each, until the mixture is slightly bubbling (do not overheat). Spread the mixture in a 9-inch circular cake pan that has not been oiled
- Sprinkle with pecans
- 2 3 tablespoons melted butter should be placed in a small shallow basin. In a separate small shallow dish, combine the granulated sugar and the ground cinnamon. Using a pastry cutter, cut the dough into 10 biscuits. Breadcrumbs should be coated on both sides with melted butter before being dipped into the sugar mixture and thoroughly coated. 3 Arrange the biscuits on top of the topping mixture in the baking pan. Bake for 24 to 29 minutes, or until the biscuits are golden brown and the center is set. Allow for 2 minutes of resting time. Stack a heatproof serving plate upside down on top of the pan and flip both the plate and the pan over. Allow the pan to remain on top of the biscuits for 1 minute to allow the caramel to pour over the biscuits before removing the pan. If there is any residual pecan or caramel mixture, it may be replaced. Serve when still heated.
Tips from the Pillsbury Kitchens
- Tip 1: Don’t like pecans at all? Leaving them out will result in excellent caramel sticky buns
- However, including them is optional. Reheat one bun on a microwavable dish for 10 to 15 seconds on High, or until the caramel is melted and the pecan sticky bun is heated through, according to package directions. 3. If you’re making these quick sticky buns for a crowd, they’ll go crazy for our gooey Caramel-Apple Stickies Buns, which are a delicious variation on the original.
280 calories, 14 grams of total fat, 2 grams of protein, 36 grams of total carbohydrate, and 21 grams of sugar
Calories280 Calories from Fat130 calories 14g22 percent of total fat 7g34 percent of total fat is saturated fat. Trans Fat0g is an abbreviation for Trans Fat0g. Cholesterol20mg 7% of the population Sodium (370mg/15%) 370mg/15% Potassium35mg1 percent potassium Carbohydrates (total): 36g12 percent Dietary Fiber1g4 percent of total calories Sugars21g Protein2g Vitamin A6 is composed of 6 percent of the total. Vitamin C is 0 percent of the total. Calcium is 0 percent of the total. Iron is 6 percent of the total.
1 potato; 0 fruit; 1 1/2 other carbohydrate; 0 skim milk; 0 low-fat milk; 0 milk; 0 vegetable; 0 very lean meat; 0 lean meat; 1 1/2 fat; 2 1/2 sat fat; 2 1/2 sat fat; 2 1/2 fat; 2 1/2 sat fat; 2 1/2 sat fat
2 1/2*Percent Daily Values are based on a 2,000 calorie diet. 2 1/2*Percent Daily Values do not include fiber. Twenty-first Century Mills ®/TM General Mills All Rights Reserved
Cinnamon Sticky Buns
Following his sixth sticky bun from this batch, my father yelled, “I definitely ban you from cooking them again!” “Elise, I completely forbid you from making these again!” “That’s really excellent, isn’t it? I’m delighted you enjoy them, and thank you for your support “I said with a smile. We had to eventually freeze the few that were left since we didn’t want to fully ruin our appetites for the rest of the day. Lori Rice is a woman who works in the fashion industry.
Because they are laden with melting brown sugar and nuts, these sticky buns are nearly impossible to resist eating them all. And, after you’ve gotten one, you’ll want to get another. The recipe has been modified from one that appeared in Oprah Magazine.
What’s the Difference Between Sticky Buns and Cinnamon Rolls?
Both will fill your house with the beautiful scent of cinnamon and baking, and both will need you to shape the dough into pinwheels, but there is a significant difference between the two recipes. Sticky buns are made with nuts (typically pecans), but cinnamon rolls are not generally made with nuts. Sticky buns are cooked in a pan with the nuts and sweeteners on the bottom, similar to a cinnamon roll. After baking, they are turned over so that the gooey bottom becomes the topping. Because of the nuts and the sugar topping, the sticky buns are a little more thick.
You may also try ourHomemade Cinnamon Rollrecipe if you want to feel less like a nut.
Using Orange Zest in Cinnamon Sticky Buns
Both will fill your house with the beautiful scent of cinnamon and baking, and both will need you to shape the dough into pinwheels, but there is a significant difference between the two. In contrast to cinnamon rolls, which normally do not contain nuts (primarily pecans), sticky buns do. It is best to bake sticky buns in a pan with the nuts and sugars on the bottom of the pan. When the cookies are baked, they are turned over, and the gooey bottom is used as the top. A bit more density is achieved by using nuts and sugar as a topping on the sticky buns.
You may also try ourHomemade Cinnamon Rollrecipe if you’re feeling less nut-like.
Working with Yeast
Make no mistake: baking with yeast is nothing to be afraid of! Yeasted flour is merely another component; it is only alive because it is fermented. Activating those latent microorganisms by combining them with water and sugar allows them to consume the sugar and produce carbon dioxide, which causes the dough to rise as a result of the mixing process. Yeast like being warm, but does not want to be overheated. It is for this reason that we dissolve it in warm water. When the temperature reaches roughly 135°F, yeast begins to die.
Where Should Dough Rise?
You’ll want to cover the dough and allow it to rise in a warm, draft-free area for many hours. This is a nice spot since the pilot light is just warm enough to keep the yeast happy at the top of the burner. If it’s cold outside or you want to expedite the process, you may leave the dough to rise in the oven while it bakes. Preheat the oven to 150 degrees Fahrenheit and then turn it off. Afterwards, insert the dough into the oven while leaving the oven door slightly ajar. After approximately 30 minutes, close the oven door and allow the dough to rise for the remainder of the baking time.
Bake Sticky Buns Fresh for the Morning
Make sure to cover the dough and set it in a warm, draft-free area to rise for about an hour. Because the pilot light is just warm enough to keep the yeast happy, the top of the stove is an ideal location. Leave your dough in the oven to rise if it’s cold outside or if you’d want it to be done more quickly.
Preheat the oven to 150 degrees Fahrenheit and then turn it completely off. Then, with the oven door slightly ajar, place the dough in the middle. Bake for approximately 30 minutes, then remove from oven and allow to rise for the remaining time.
Sticky Buns are a delicious breakfast or brunch treat that everyone will enjoy. To make a quick breakfast or brunch, serve these Cinnamon Sticky Buns with a Parfait with Maple Yogurt, Citrus, and Pomegranate. Also delicious with a homemadeSpinach and Artichoke Quiche, a homemadeSpinach Frittata, and an old-fashionedMimosa are these Cinnamon Sticky Buns.
Swaps and Substitutions
- Make It Gluten-Free: Do you have a gluten intolerance? Make this dish for your next get-together. Gluten-Free Instead, make Cinnamon Rolls. Sugars are classified into the following categories: It is possible to substitute dark brown sugar for the light brown sugar while making the filling. The topping may be made with maple syrup or even more brown sugar if you don’t have any honey on hand, or you can use honey and more brown sugar if you don’t have any. Remove the nuts from the recipe: If you have a nut allergy, sunflower or pumpkin seeds can be used in place of the pecans in this recipe. Alternatively, exclude the nuts entirely.
More Breakfast and Brunch Ideas
- French Toast Casserole
- Blackberry Muffins
- Blueberry Muffins
- The Best Homemade Cinnamon Rolls
- Classic Coffee Cake
- 1/4 cup warm water (105 to 115 degrees Fahrenheit)
- 1 (1/4-ounce) box active dry yeast
- 1/3 cup sugar, divided
- 7/3 cupmilk
- 4 tablespoons unsalted butter, at room temperature, plus more for greasing
- 3 big egg yolks
- 1 tablespoon finely gratedorange zest
- 1 1/4 teaspoonssalt
- 4 cups all-purpose flour, divided, plus more for dusting
- 7/3 cup milk
- 1/2 cup finely crushed light brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter
- A 3/4 cup tightly packed light brown sugar
- 4 tablespoons unsalted butter
- 3 tablespoons honey
- 1 teaspoon light corn syrup
- 1 1/2 cups (6 ounces) finely chopped pecans
- Make the dough by combining the following ingredients: Warm water, yeast, and 1 teaspoon sugar are combined in the bowl of an electric mixer on low speed. Stir until the sugar is dissolved, then set aside for 5 minutes to froth. Combine the milk, butter, remaining sugar, egg yolks, orange zest, salt, and 3 cups flour in a large mixing bowl. Mix on a moderate speed until everything is well-combined. Alternately use a dough hook to carefully mix the remaining 1 cup of flour while continuing to work on a moderate speed. Increase the speed to medium and knead the dough for 3 to 5 minutes, or until it is smooth and slightly sticky (adding a little more flour if it is too moist). Form the dough into a ball and place it in a large mixing basin coated with butter. In a large mixing basin, turn the dough over to coat it with the butter. Wrap the bowl tightly with plastic wrap. Allow 1 hour for the dough to rise in a warm location until it has doubled in bulk (or 2 hours if not in an entirely warm place). After the dough has doubled in size, punch it down. Turn out onto a lightly floured surface and allow to rest for 20 minutes before continuing. Lori Rice is a woman who works in the fashion industry. Lori Rice
- Prepare the filling as follows: In a small mixing bowl, combine the brown sugar and cinnamon. Butter should be melted in a separate basin and kept separate
- The dough should be rolled out and sprinkled with cinnamon sugar: Roll out the dough onto a floured board into a rectangle about 12″ x 18″. Sprinkle the cinnamon-sugar mixture over the top after brushing with melted butter. Lori Rice is a woman who works in the fashion industry. Make a cylinder out of the dough and cut crosswise: Begin by rolling the dough into a cylinder from the long side of the bowl. Place seam side down on a cutting board and cut into 15 slices crosswise. Lori Rice
- Prepare the topping as follows: Brown sugar, butter, honey, and corn syrup are combined in a 1-quart pot over low heat, stirring constantly, until the sugar and butter are melted. Sprinkle pecans on top of the batter after it’s been poured into a buttered 9″ x 13″ pan. Lori Rice
- Place dough rounds, flat side down, on top of the prepared topping in the following order: Attempt to cram them together so that they touch. Refrigerate overnight after covering with plastic wrap, allowing space for the buns to rise in the middle. Lori Rice is a woman who works in the fashion industry. Bake: Using tongs, take the rolls out of the refrigerator and set them aside at room temperature for 30 to 60 minutes while the oven is preheating. Preheat the oven to 375 degrees Fahrenheit. Bake the buns for 30 to 35 minutes, or until they are golden brown. Lori Rice
- Remove from the oven and flip the following: Remove the pan from the oven and carefully flip it onto a serving tray or baking dish (be cautious not to spill the hot topping on your toes!) shortly after. Allow the buns to cool slightly before serving them warm.
|Nutrition Facts(per serving)|
Display the Complete Nutrition Label Hide the entire nutrition label
|Amount per serving|
|% Daily Value*|
|Saturated Fat 8g||40%|
|Dietary Fiber 2g||9%|
|Total Sugars 25g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.
The original recipe yields 12 servings of gnocchi. The ingredient list has been updated to match the number of servings stated.
- Warm water and yeast in a large mixing basin until yeast is completely dissolved. Allow for about 10 minutes, or until the mixture is creamy. Advertisement
- In a large mixing bowl, combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder, and salt
- Whisk well to blend. Advertisement Half-cup at a time, beat vigorously after each addition, until all of the flour has been incorporated. The dough should retain its soft and somewhat sticky consistency. When the dough has come together, turn it out onto a lightly floured surface and knead it for around 8 minutes, or until it is smooth and elastic. Divide the dough in half and roll each half into a rectangle measuring 12×7 inches. Spread each half with 1 tablespoon melted butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon, dividing the dish in half. Begin by rolling up the broad side of the halves. Pinch the seams together to provide a good seal. Each roll should be cut into 12 pieces. Pour 1/4 cup melted butter into two 9-inch round cake pans, then coat each with 1/4 cup brown sugar, 2 teaspoons raisins, and 1/2 cup finely chopped nuts. Place 12 slices of dough in each pan, allowing a tiny gap between each slice of dough. Cover and allow to rise until doubled in size
- Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 30 minutes
- Bake for approximately 30 minutes in a preheated oven. Invert the pans onto serving dishes and serve immediately.
Per serving: 488 calories; 9 grams of protein; 70.5 grams of carbs; 19.5 grams of fat; 67.6 milligrams of cholesterol; 586.3 milligrams of sodium Nutrition in its entirety
Easy Sticky Buns (updated)
It yields 12 | Beginner’s level
- At room temperature, 12 tablespoons (11 1/2 sticks) unsalted butter 12 cup nuts, cut into big bits
- 1/3 cup light brown sugar, gently packed
- 2 sheets frozen puff pastry (such as Pepperidge Farm), defrosted
- 1 box (17.3 ounces/ 2 sheets) frozen puff pastry (such as Pepperidge Farm), defrosted
- To make the filling, combine 2 tablespoons unsalted butter, heated and cooled
- 2/3 cup light brown sugar, gently packed
- 3 teaspoons ground cinnamon
- 1 cup raisins
- And mix thoroughly.
400 degrees Fahrenheit should be set for the oven. Place a regular 12-cup muffin tin on a sheet pan that has been lined with parchment paper. Combine 12 tablespoons of butter and 1/3 cup brown sugar in the bowl of an electric mixer fitted with the paddle attachment on low speed until well combined. Divide the mixture evenly among the 12 muffin cups, using 1 tablespoon each cup. Place the nuts on top of the buttersugar mixture in each of the 12 muffin cups and press them down equally. Lightly flour a wooden board or a stone surface to be used for cutting.
- Half of the melted butter should be used to brush the entire sheet.
- Start by rolling the pastry up tightly around the filling like a jelly roll, starting with the end closest to you and finishing the roll with the seam-side down.
- Using a sharp knife, cut the roll into six equal pieces.
- Repeat the process with the second puff pastry sheet.
- Keep an eye on them because they are extremely hot!
- Ina Garten’s Barefoot Contessa Back to Basics, published by Clarkson Potter/Publishers in 2008, is protected by copyright.
Preparation time: 25 minutes 25 minutes in the oven
12-16 individual servings Jean Edwards of Indianapolis, Indiana, claims that her sticky bun recipe is the quickest and most straightforward way to make a large quantity of gooey cinnamon buns in a short amount of time.
Her sweet sweets are excellent ‘just because’ gifts, and she says she enjoys delivering them to her pals. “They reheat quite nicely in the microwave.” Recipe photo courtesy of Taste of Home for Cinnamon Sticky Buns.
- 1-1/2 cups packed brown sugar
- 1/2 cup corn syrup
- 1/2 cup butter, cubed
- 1-1/2 cups coarsely chopped nuts
- 1/2 cup sugar
- 2 teaspoons powdered cinnamon
- 2-large refrigerated biscuit tubes (17.3 ounce each)
- Brown sugar, corn syrup, and butter are combined in a pot and cooked, stirring constantly, until the sugar is completely dissolved. Toss in the pecans. Fill a greased 13-by-9-inch baking pan with the batter
- In a small dish, mix the sugar and cinnamon
- Set aside. Cut each biscuit in half and roll it in the cinnamon-sugar mixture. Placing the cut side down on top of the brown sugar mixture
- Preheat the oven to 375°F and bake for 25-30 minutes, or until golden brown. Invert onto a serving platter and serve while still warm.
1 piece has 309 calories, 16 grams of fat (5 grams of saturated fat), 15 milligrams of cholesterol, 367 milligrams of sodium, 42 grams of carbohydrates (26 grams of sugars, 2 grams of fiber), and 3 grams of protein.
The Easiest Sticky Buns Ever (No Yeast!)
Photograph courtesy of Grant Melton There’s simply no getting around it: Making homemade sticky buns is a significant endeavor. What takes the most time is not the caramel sauce with pecans or the actual baking, but rather the pillowy enriched dough, which needs a lot of proofing, pounding, and, in my experience, a lot of Googling. Even as a seasoned self-taught baker, yeast doughs continue to be as daunting as they are tricky to work with. Lucky for me, I’ve come up with a store-bought solution that makes sticky buns easier to create without compromising any of the deliciousness of the sticky buns they are known for.
You’ll never know the difference until it’s filled with buttery cinnamon-sugar spread and drizzled with sweet syrup, so don’t be concerned if the dough appears to be savory at first glance; it’ll be transformed into a delectable breakfast pastry in no time.
Speedy One-Pan Sticky Buns
You’ll start by creating the caramel sauce right in the pan that the buns will be baked in later. You’ll whisk in a little heavy cream to produce a smooth, glossy sauce that lacquers the buns without completely soaking them (I’ve seen enough episodes of The Great British Baking Show to know that a soggy bottom is never a good thing), then serve the buns immediately. In the following step, nestle the buns into the sauce and bake them before inverting the buns onto a dish, similar to an upside-down cake.
- Naturally, some of the sauce and nuts may cling to the pan (after all, they are Sticky Buns), but these bits can simply be spooned up and distributed back over the buns with a fork.
- I’ve always believed that I could complete any task in 10 minutes.
- Is there any remorse on the part of the charred roof of my mouth?
- Photograph courtesy of Grant Melton It all starts with store-bought pizza dough, which is rolled and cut into thin slices before being nestled in an iron skillet in a pool of brown sugar-caramel sauce topped with heaps of chopped almonds.
- 6 cups (about 1 stick) unsalted butter, divided
- 1 cup pecan halves
- 3/4 cup packed light brown sugar, divided
- 1 pound premade pizza dough Heavy cream, 1/2 teaspoon vanilla essence, 1/4 teaspoon kosher salt, 1 teaspoon crushed cinnamon, 1/2 teaspoon flaky salt (optional)
- Place 1 pound of pizza dough on a counter or work surface. 5 tablespoons of the unsalted butter should be placed in a small bowl. Allow both to come to room temperature before proceeding. Position a rack in the centre of the oven and preheat the oven to 350oF. In the meantime, prepare the caramel sauce. 1 cup pecan halves should be coarsely chopped. Using a 10-inch cast iron pan, heat the remaining 3 tablespoons of unsalted butter over medium-high heat until melted and smooth. Whisk in 1/4 cup of the light brown sugar until the mixture is smooth and well-combined. Slowly whisk in 1/3 cup heavy cream, 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt until well incorporated and smooth. Cook for 1 to 2 minutes, or until the consistency of caramel sauce is reached. Remove the pan from the heat and add the chopped pecans, stirring well. Set aside while you construct the buns. In a medium-sized mixing bowl, combine the remaining 1/2 cup packed light brown sugar and 1 teaspoon powdered cinnamon until well combined. Using a rubber spatula, combine the ingredients until they form a paste. Roll the pizza dough into a rough 4×16-inch rectangle with the longer side closest to you, using a rolling pin to help it along. Distribute the brown sugar and cinnamon mixture evenly over the dough, using an offset spatula to thoroughly cover the dough. Roll the dough up into a large log, starting with the long side that is closest to you. Cut the dough crosswise into four pieces, then cut each piece crosswise into three pieces to make a total of twelve buns. Nestle the buns cut-side up into the pecan mixture in a single layer in the pan
- Bake for 25 minutes, or until the rolls have doubled in size and the caramel sauce is bubbling around the edges. Take the pan out of the oven and set it aside. While the pan is still hot, invert a serving dish over it. Toss the platter and skillet together with both hands while wearing oven mitts and flip them over. Take the skillet out of the oven. Any nuts or caramel sauce that has remained in the pan should be spooned over the tops of the buns with a rubber spatula. Allow for at least 10 minutes of cooling time before serving. Flaky salt (1/2 teaspoon) can be sprinkled on top if desired. Serve when still heated.
Storage: Leftovers can be kept at room temperature for up to 2 days if they are properly wrapped in plastic wrap. Before serving, reheat in the microwave for 30 seconds. Author: Grant MeltonGrant Melton is a culinary producer, food stylist, and recipe creator who has won Emmy Awards for his work in television. If you’re familiar with Rachael Ray’s daytime talk program or her appearances on Food Network’s culinary app, you might recognize Grant as the “cookie man.” Cooking, according to Grant, “should be just as meaningful as cooking for friends, and cooking for friends should be just as simple as cooking for yourself.” Cooking for friends, according to Grant, should be just as simple as cooking for yourself.
Easy Sticky Buns Recipe
For up to 2 days, you can keep leftovers at room temperature in an airtight container of plastic wrap. Before serving, reheat the dish in the microwave. Author: Grant MeltonGrant Melton is a culinary producer, food stylist, and recipe creator who has won Emmy Awards for his work with food. Rachael Ray’s daytime talk program or appearances on the Food Network’s culinary app may be familiar to you as the “cookie guy.” Cooking, according to Grant, “should be just as significant as cooking for friends, and cooking for friends should be just as simple as cooking for yourself.” Cooking for friends, he feels, should be just as straightforward as cooking for oneself.
You’re going to adore this recipe for Easy Sticky Buns! SO DELICIOUS, and it just takes a few minutes to prepare! Instant freshness and cinnamon-y gooeyness may be yours in no time with this recipe!
- Unsalted butter, 12 tablespoons (1 1/2 sticks), at room temperature
- 1/3 cup light brown sugar, gently packed
- 1/3 cup molasses 1/2 cup cuppecans or walnuts, cut into extremely large bits
- 1/2 cup toasted pecans or walnuts
- 1 package (17.3 ounces/ 2 sheets) frozen puff pastry, defrosted
- 1 packet (17.3 ounces/ 2 sheets) frozen puff pastry, defrosted
For the filling:
- Ingredients: 2 tbsp. unsalted butter, heated and cooled
- 2/3 cup light brown sugar, gently packed
- 3 tbsp. crushed cinnamon
- 1 cup raisins (optional).
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). A sheet pan coated with parchment paper (to collect any butter that may drip out!) should be placed below a 12-cup standard muffin tray. In the bowl of an electric mixer fitted with the paddle attachment, cream together the 12 tablespoons butter and 1/3 cup brown sugar on medium speed until well combined. Fill each of the 12 muffin cups halfway with the mixture using a rounded tablespoon. Prepare a wooden board or stone surface by lightly flouring it and placing the pecans equally in the 12 muffin cups on top of the butter and sugar mixture
- 1 sheet of puff pastry should be unfolded with the folds moving from left to right. Using a pastry brush, coat the entire sheet with melted butter. Make a 1-inch border around the puff pastry sheets and sprinkle each sheet with 1/3 cup brown sugar, 1 1/2 teaspoons cinnamon, and 1/2 cup raisins, leaving a 1-inch border around the edges. Starting with the end closest to you, roll the dough up snuggly around the filling like a jelly roll, ensuring that the seam side is facing down. Trim the ends of the roll to approximately 1/2-inch in length and discard the trimmings. Using a sharp knife, cut the roll into six equal pieces, each about 1 1/2 inches broad. Place each piece in a muffin cup, spiral side up, in six muffin cups. To create 12 sticky buns, repeat the process with the second sheet of puff pastry
- Bake for 30 minutes, or until they are golden to dark brown on top and firm to the touch, depending on your oven. Keep an eye on them since they are really hot! Allow for only 5 minutes of cooling time before inverting the buns onto the parchment paper (with a spoon, spread the filling and pecans out onto the buns) and let them cool entirely.
Ali’s Tip: Don’t be concerned if your small unbaked rolls are asymmetrical or if the crust is even slightly broken in some spots. It’s perfectly normal. Any “imperfections” will be transformed into delectable perfection once they are baked.:) A post published on February 16, 2010 by Ali.
Easy Small Batch Sticky Buns
Small batch sticky buns that require no kneading and can be made in one dish are the perfect breakfast treat. They are topped with a maple pecan topping and filled with a brown sugar cinnamon filling. This smaller recipe yields just 8 rolls, and it is the quickest and most straightforward method for making fresh sticky buns from scratch! I am thrilled to share with you today this delicious sticky bun recipe that is precisely portioned for sharing since they are certainly something unique. What I mean is that there are less of them to lure you, but they are also less delicious than you might think given the circumstances.
- The person who came up with the concept of putting a syrupy topping on a cinnamon roll that was already too sweet had a thing for sweets, to say the least.
- The good news is that I tried and tested again, repeatedly, until I came up with a winning formula for a sticky bun recipe that does not contain corn syrup, does not contain superfluous sugar, and does not lack the nuance of taste that I feel is absent in most recipes.
- We use maple syrup to offer richness to the flavor rather than overpowering sweetness, and we temper it with salt.
- So, we’re ready and thrilled to create some no-knead sticky buns that are quick and easy to prepare.
What is the difference between a sticky bun and a cinnamon roll?
It’s a good thing you inquired. The truth is that sticky buns and cinnamon rolls are actually pretty similar in terms of taste and texture — the only variation is in the manner in which they are made. Their spiral rolls are made from the same dough, which is an enriched dough that is rolled out and then filled with butter, brown sugar, and cinnamon before being coiled back up to produce the spiral rolls. Regardless, cinnamon rolls are baked without a topping at that stage. Typically, a frosting or icing is applied after the rolls have been baked and cooled (like mycinnamon rolls with cream cheese icing, aka the most popular recipe on my blog).
There is no need for any more frosting.
Cinnamon rolls are often devoid of nuts, but sticky buns are frequently studded with pecans or walnuts. When it comes to cinnamon rolls, the predominant tastes are cinnamon and butter; when it comes to sticky buns, the primary flavor is brown sugar. Neither is bad, but they are both wonderful!
Homemade Sticky Bun Recipe Steps
There are a few stages involved in making this small batch sticky bun recipe, but I assure that each step is simple and that the results are well worth the time and effort. At the conclusion of the process, you’ll have 8 perfectly baked sticky buns to savor right away — or, if you’re like me, you’ll freeze some for a rainy day. Step one is to prepare the dough. Because we’re creating no-knead sticky buns, the dough preparation will be straightforward — just one bowl and a fork will suffice; no mixer is necessary!
- Don’t cook it any higher than that, or you could kill the yeast!
- My experiments with almond milk resulted in a more stickier dough, so be aware that you’ll need to add extra flour if you decide to use almond milk in your recipe (see recipe for full instructions).
- Finally, it’s time for the dough to start rising.
- I prefer to keep my dough wrapped with a tea towel in an oven that has been turned off, with only the oven light turned on.
- The dough should have doubled in size and become puffy after approximately one hour.
- Sprinkle pecans on top to finish it off!
- Adding flour and rolling out the dough is step three.
When you’re through, you should have a dough that is extremely flexible and non-sticky, which may take a little elbow grease to thoroughly mix all of the other ingredients into the dough.
The dough should be rolled out on a very well-floured surface (to avoid stickiness).
When working with the dough, it should be relatively simple to handle and not sticky.
Step four is to stuff it and roll it up.
Then, using a sharp knife or unflavored dental floss, cut the dough into 8 equal slices along the long edge of the sheet.
In the pan that has been prepared, distribute the buns equally over the topping.
Turn on the oven and allow the buns to rise for a second time for 20 minutes before baking them.
The buns should be a light golden hue — not too toasted – when they’re done.
If you don’t flip the sticky buns out onto a serving tray right away after taking them from the oven, the syrup will solidify and adhere to the pan and make them difficult to remove.
Step six is to flip the coin.
Finally, using oven mitts, hold onto the bottom of the plate and the bottom of the cake pan while you carefully flip it over.
If some of the topping is stuck to the bottom of the pan, simply scrape it out and reapply it to the buns; no one will notice if they’re a little sloppy until they’ve taken their first bite.
The combination of the soft, fluffy rolls, the brown sugar cinnamon filling, and the salted maple pecan topping in every bite.there are no words to describe how delicious this is. And it is for this reason that there are only eight of them. Its purpose is to keep us safe from ourselves!
What size pan should I use for this project? My favorite pan to use for cinnamon rolls and sticky buns is really a 9-inch pie dish, but an 8- or 9-inch round cake pan can work just as well. Every single one of these will precisely fit the eight buns. Using this recipe, is it possible to produce an even smaller amount of sticky buns? Yes, it is possible. Alternatively, this recipe may be half and cooked in a 6-inch round cake pan for just FOUR sticky buns. There are no further alterations required – the same procedure, temperature, and baking time should be used.
- Is it okay to use non-dairy milk?
- Oat milk has shown to be the most effective dairy alternative in this recipe, according to my research.
- If you want to use it, you will need to add up to 1/4 cup extra flour to the dough after the initial rise, until the dough is tacky but not sticky, which will take up to 15 minutes.
- Is it possible to prepare them the night before and bake them the next morning?
- Allow them to rise for a second time overnight in the refrigerator, covered.
- This is something I see happening in your very near brunch future.
- Small batch sticky buns that require no kneading and can be made in one dish are the perfect breakfast treat.
- This smaller recipe yields just 8 rolls, and it is the quickest and most straightforward method for making fresh sticky buns from scratch!
- Cooking Style:American Portion Size:8 Buns
For the buns:
- 1 cup (236 mL
- 227g) whole or 2 percent milk (see notes for dairy-free options)
- 1/4 cup (59 mL
- 50g) olive oil or a neutral oil such as canola
- 1 cup (236 mL
- 227g 2tablespoons (25g)granulated sugar
- 1teaspooninstant or active dry yeast
- 2 and 1/4cups (281g)all-purpose flourdivided (see below)
- 2 and 1/4 cups (281g)all-purpose flourdivided (see below)
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon sugar
For the topping:
- 1/4 teaspoon salt
- 1/2 cup (57g)chopped pecans
- 2 and 1/2 teaspoons (45g)maple syrup
- 2 teaspoons (22 g)half and half, heavy cream, or milk (dairy-free cream is OK as well)
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup (57g)chopped pecans (dairy-free cream is fine as well).
For the filling:
- 1/2 cup (50g) brown sugar, packed
- 1 teaspoon cinnamon
- 2 tablespoons (28g) unsalted butter
For the buns:
- Microwave the milk, oil, and sugar together in a large microwave-safe bowl until they reach 110 degrees Fahrenheit (it should be warm to the touch like bath water). Using my microwave, it took around 90 seconds overall, with testing every 30 seconds. To heat the dish, you can alternatively use a big saucepan on the stove. While you’re measuring the flour, sprinkle the yeast on top of the heated mixture and let it settle for 2 minutes for instant yeast or 5-10 minutes for active dry yeast, or until frothy. Using a fork, whisk in 2 cups (250g) of the flour mixture until a shaggy dough begins to form, about 5 minutes. Remove from the oven and set aside in a warm place to rise until twice in size, approximately one hour. I keep it in my oven with the door closed and the oven light on — it provides just enough warmth.
For the topping:
- Microwave the milk, oil, and sugar together until they reach 110 degrees Fahrenheit in a large microwave-safe bowl (it should be warm to the touch like bath water). Using my microwave, it took around 90 seconds overall, with tests every 30 seconds. It’s also possible to heat the ingredients in a big saucepan on the stovetop. While you’re measuring the flour, sprinkle the yeast on top of the heated mixture and let it lie for 2 minutes for instant yeast or 5-10 minutes for active dry yeast, or until frothy
- Using a fork, whisk in 2 cups (250g) of the flour mixture until a shaggy dough begins to form, about 10 minutes. Remove from the oven and let aside to rise in a warm place until doubled in size, approximately one hour. In my oven, with the door closed and the oven light on, I leave it for just enough warmth.
Back to the buns:
- When the dough has doubled in size, stir in the remaining 1/4 cup (31g) flour, along with the baking powder, baking soda, and salt until everything is well combined. The dough should not be sticky at this point, so use a fork or wooden spoon to equally incorporate all of the ingredients. If it is, add flour a spoonful at a time until it is smooth. Prepare a floured board and roll out the dough to a 12′′ x 8′′ rectangle — it is helpful to sprinkle the dough with flour before rolling it out
- To make the filling, first melt the butter in a small saucepan and then pour it evenly over the dough. Sprinkle the brown sugar over the top in a uniform layer, followed by the cinnamon. Using your fingers, roll the dough in a clockwise direction towards you, starting with the long edge that is furthest away from you. Continue rolling until the dough is securely coiled with the seam down. Make 8 even rolls with a sharp knife or unflavored dental floss and arrange them equally in the pan that has been prepped
- Allow buns to rise in a warm place for 20 minutes while you prepare the oven to 375 degrees Fahrenheit. By the conclusion of the 20 minutes, they should have a small puff to their cheeks. Cook for 22-24 minutes, or until the top is golden brown. Remove them from the oven and carefully invert them onto a serving platter within 5 minutes of taking them out. Do not allow the topping to cool for too long or it will adhere to the bottom of the pan. My method is to hold the hot pan (with oven gloves on!) with one hand, place the serving plate (upside down) on top of the pan with the other, and carefully flip the pan. Taking the pan out of the oven should allow the buns to easily remain on the serving dish, with the topping having now formed a glaze on top of the buns. Serve when still heated.
Sticky buns may be kept on the counter for up to a day or in the refrigerator for up to 5 days if they are well wrapped. It is also possible to freeze food for up to three months. Defrost on the counter or in the refrigerator overnight, then reheat before serving. Options for dairy-free milk: Oat milk is the greatest substitute since it provides a beautiful, non-sticky dough as well as fluffy rolls. The dough will be significantly stickier if you use almond milk instead of regular milk. If you want the dough to be workable after the first rise, you may need to add up to 1/4 cup (31g) more flour than the recipe calls for after the first rise.
When rolling out the dough, make sure to flour your work area as well as your rolling pin thoroughly.
To fix this, add additional flour a tablespoon at a time until your dough is tacky but not sticky.
When rolling out the dough, make sure to flour your work area as well as your rolling pin thoroughly.
In the event that you make these simple small batch sticky buns, please rate the recipe and leave a comment, as well as tag me in your baked goods on Instagram @katiebirdbakes. Register for my email list to receive my recipes directly in your inbox every time I publish a new recipe or blog article.