How To Make Sticky Buns From Scratch

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.

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

When you wake up to the fragrance of sticky buns baking in the oven, there’s nothing like it! The overnight rise in the refrigerator is required in this recipe for this reason. Continue with the recipe until Step 5, at which point the rolls should be refrigerated. After removing them from the oven first thing in the morning and allowing the dough to come to room temperature while your oven is preheating to 375°F (for around 30 to 60 minutes), your cookies will be ready. After that, bake the rolls according to the directions in Step 6 for a sumptuous breakfast!

Serving Suggestions

Sticky Buns are a delicious breakfast or brunch recipe 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
  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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)
414 Calories
21g Fat
52g Carbs
7g Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 15
Amount per serving
Calories 414
% Daily Value*
Total Fat21g 27%
Saturated Fat 8g 40%
Cholesterol79mg 26%
Sodium205mg 9%
Total Carbohydrate52g 19%
Dietary Fiber 2g 9%
Total Sugars 25g
Protein7g
Vitamin C 1mg 4%
Calcium 57mg 4%
Iron 2mg 12%
Potassium 148mg 3%
*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.

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?

Creating cinnamon buns is a procedure that is quite similar. Make the handmade dough as well as the sticky topping before you begin. Then, handmade dough is rolled out and loaded with filling before being folded up and sliced into pieces before being placed on top of a sticky covering to bake.

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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DOUGH

  • 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

FILLING

  • 31/4 Cup Brown Sugar (packet), 14% Cup Granulated Sugar, 1 teaspooncinnamon, 14% Cup Butter (softened)

TOPPING

  • 3 eggs, beaten
  • 6tablespoonsbutter (melted)
  • 12cup brown sugar (packed)
  • 14cupgranulated sugar
  • 14 cup dark corn syrup
  • 14teaspoonsalt
  • 2tablespoonswater
  • 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 approximately 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.

Remove the baking pan from the oven and set it aside. The ingredients for the sauce are combined in a small pot. Stir constantly over low heat until the butter melts and the sugar is completely dissolved. Remove from heat and allow it cool to around 100-105 degrees Fahrenheit. Using a stand mixer, place the milk mixture in the bowl. In a separate bowl, combine the yeast and warm water. In a separate bowl, whisk together 2 cups flour and salt. Mix on a low speed for approximately 1 minute using a dough hook.

  1. 12 minutes, or until the dough begins to pull away from the edges of the basin.
  2. Insert your fingers into the dough and flip it to oil the top of the bowl.
  3. A clean, dry dish towel should be placed over the dough to prevent it from rising.
  4. Prepare the topping while the dough is rising.
  5. Whisk in the water until it is well incorporated.
  6. Allow mixture to cover the bottom of the pan by tilting it.
  7. Leave to rest; turn the dough out onto a floured surface and roll it out into a rectangle measuring 12×16 inches.
See also:  How To Make Hamburger Buns

In order to make the filling adhere better to the dough, I lightly push it into the dough; Make a long roll with the dough and squeeze the seam together to seal it.

To cut the dough, I use a serrated knife.

During this time, preheat the oven to 350 degrees Fahrenheit.

Prepare to delicately invert the pan by placing a serving dish on top.

Allow approximately 10-15 minutes of resting time before serving the buns.”

Reader Interactions

Making Homemade Sticky Buns from Scratch is Easy! Published:Modified: This website produces revenue through the display of advertisements and the inclusion of affiliate links. Please see my privacy statement, which is linked in the bottom. A basic dough is combined with a buttery cinnamon sugar coating and then covered with a warm, gooey caramelized pecan glaze to create these Homemade Sticky Buns from Scratch (recipe below). From the moment you take that first mouthful, they will melt in your mouth!

How to Make the Best Homemade Sticky Buns from Scratch

This recipe for handmade sticky buns is really simple to prepare! It is divided into three sections, which are the dough, the cinnamon-sugar mixture, and the caramelized topping, as shown in the diagram.

The Dough

This dough is a basic leavened dough (meaning it requires yeast to rise), and it comes together in a surprisingly short amount of time. Ingredients: active dried yeast, warm water, unsalted butter, an egg, granulated sugar, buttermilk, salt, and all-purpose flour What’s the most difficult part? When it comes to the rise times, there are two of them in this recipe, and each one is for about an hour, or until the dough has doubled in size. I know that waiting is the hardest part, but I promise you that it will be totally worth it when you bite into one of these homemade sticky buns from scratch.

Haha!

Cinnamon Sugar Mixture

The following ingredients are required: unsalted butter, granulated sugar, and cinnamon. This portion of the dish is the quickest and most straightforward to prepare, requiring only two ingredients. It’s more like three, if you count the melted butter, which is brushed over first before sprinkling the cinnamon sugar on top. Cinnamon sugar may be purchased in most grocery shops and on the internet, but it is also quite simple to manufacture at yourself. I often make a large batch and have it on hand for recipes like this as well as myChocolate Chip Sour Cream Coffee Cakerecipe, which is very delicious!

Caramelized Pecan Topping

You’ll need these ingredients: unsalted butter, dark brown sugar (but light brown sugar would work just as well), light corn syrup, cinnamon, and nuts chopped. Simple ingredients come together in a pot over low heat to form the caramelized pecan topping. And I usually prefer to make it in the final few minutes of the first rise period, so that everything is ready to go once you’ve punched down and rolled out the dough after the first rise is complete. After the mixture has been thoroughly combined, take it from the heat and pour it into the 13″ x 9″ pan that has been prepared, followed by a sprinkling of nuts.

Easy Homemade Sticky Buns – VIDEO

  • In this sticky buns recipe, I used my Nordic Ware 13″ x 9″ pan
  • I normally recommend using either a handheld mixer or a stand mixer, but because you’ll be using both the paddle and hook attachments, I’d strongly recommend using the stand mixer for these handmade sticky buns from scratch. It is critical to knead the dough for a full 5-7 minutes on a clean, lightly floured surface before using it. It is important that the dough be smooth and silky before it is placed in the oiled basin. When it comes to these sticky buns, there are two different rising times. The initial rise takes place after the dough has been prepared. Second, once you’ve prepared the sticky buns but before you bake them, make a glaze for them. At 375oF, the recommended baking time for this homemade sticky buns from scratch recipe is between 20 and 25 minutes. A lovely golden brown hue should be present on them. Using a flour-based baking spray, liberally coat the baking pan. Bakers Joy is a product that I always swear by. Thanks to this baking spray, I have yet to have a recipe that did not come out cleanly from the pan. In the event that you do not want to use the oven or a bowl of boiling water to prove your dough, you can cover the top of the bowl with plastic wrap (or a clean kitchen towel) and set it in a warm location of your home
  • Even while it seems a bit strange to pour the caramelized pecan topping into the pan first before adding the rolled pieces of dough, remember that after baking them, you’ll invert the pan onto a serving dish. If you like, you may use walnuts for the pecans in this recipe. Those who enjoy raisins can, of course, include them as well in the recipe. If you make this homemade sticky buns recipe, it is ideal to serve them the same day they are prepared, but you may preserve them in an airtight container in the refrigerator for up to 1 or 2 days at most. Before serving, reheat them in the microwave until warm.

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  • 5 Ingredient
  • Author: This recipe for Homemade Sticky Buns from Scratch combines a basic dough that’s smeared in a buttery cinnamon sugar and topped with a gooey caramelized pecan syrup to create a delicious treat. From the moment you take that first mouthful, they will melt in your mouth! To begin, take out your 13-by-nine-inch baking pan and set it aside
  • Preparation time: 1 hour 50 minutes Preparation time: 20 minutes Time allotted: 2 hours and 10 minutes Breakfast, brunch, and dessert are the main courses. CuisineAmerican

homemade sticky buns

  • Author: A basic dough is combined with a buttery cinnamon sugar coating and then drizzled with a gooey caramelized pecan glaze in this Homemade Sticky Buns from Scratch recipe. From the moment you take that first mouthful, they’ll melt in your mouth. So, get out your 13″ x 9″ baking pan and begin baking
  • 1.50 hours 50 minutes of preparation time Preparation time: 20 min 2 hours and 10 minutes is the total time. Breakfast, Brunch, and Dessert are the main course options available. CuisineAmerican

cinnamon sugar filling

  • Author: A basic dough is combined with a buttery cinnamon sugar coating and then drizzled with a gooey caramelized pecan glaze in this recipe for Homemade Sticky Buns from Scratch. They will melt in your mouth as soon as you take your first taste of them! So, grab your 13″ x 9″ baking pan and let’s begin baking
  • Preparation Time: 1 hour 50 minutes Approximately 20 minutes to prepare 2 hours and 10 minutes is the total amount of time. Courses include: breakfast, brunch, and dessert. CuisineAmerican

caramelized pecan topping

  • Author: This recipe for Homemade Sticky Buns from Scratch mixes a basic dough that’s covered in a buttery cinnamon sugar and topped with a gooey caramelized pecan syrup. They will melt in your tongue the moment you take that first mouthful! So, get out your 13″ x 9″ baking pan and let’s begin baking
  • Preparation Time1 hour50 minutes Cooking Time: 20 minutes Total time: 2 hours and 10 minutes Breakfast, brunch, and dessert are all options. CuisineAmerican

homemade sticky buns

  • Dissolve the active dry yeast in the warm water in a small basin for 5-10 minutes, stirring occasionally. Leave to one side. In the bowl of your stand mixer fitted with the paddle attachment, whisk together the egg, granulated sugar, unsalted butter, and salt until well incorporated. In a separate bowl, whisk together the dissolved yeast mixture, buttermilk, and 2 cups of all-purpose flour until thoroughly combined
  • Replace the paddle attachment with the hook attachment and continue to mix in the remaining 2 12 – 3 cups of all-purpose flour until a soft dough forms
  • This should take around 5 minutes. Prepare a clean, lightly dusted surface and knead the soft dough for around 5-7 minutes, or until the dough is beautiful and smooth. When the dough is ready, place it in an oiled mixing bowl, ensuring sure that both sides of the dough are covered. Leave it in a warm, draft-free area of your kitchen for an hour, or until the dough has doubled in size (around 30 minutes). Alternatively, you may adjust the oven rack to the middle to third position and then preheat your oven to the lowest possible temperature. The oven should be turned off after it has been warmed
  • Then, with the door closed, place your bowl of dough in the oven along with a medium-sized basin of boiling water on the rack below. After 1 hour, open the door and take the dough (together with the dish of water) out of the oven.

cinnamon sugar filling

  • Then, in a small mixing bowl, stir together the granulated sugar and cinnamon until they are thoroughly combined. Placed to one side. Melt the butter in a small microwave-safe bowl until melted and put aside.

caramelized pecan topping

  • Spray a flour-based baking spray generously over a 13-inch-by-9-inch baking sheet and put it aside
  • Reduce heat to low and stir often until the unsalted butter, dark brown sugar, light corn syrup, and cinnamon are completely melted and well blended. Pour the mixture into the 13-by-9-inch baking pan that has been prepped, and then sprinkle the chopped pecans on top. Placed to one side

assembling the sticky buns

  • With your fist, punch the kitchen towel down once again on top of the bowl containing the dough. (This is the most enjoyable part of the process) Afterwards, turn the dough out onto a clean, lightly floured work surface. Roll the dough out into a rectangle about 18 inches by 12 inches using a rolling pin. Brush on the melted butter with a pastry brush, leaving about 12 inches of room around the edge of the baking sheet. Sprinkle the cinnamon sugar mixture on top of the baked goods. Start by rolling the dough up like you would for a jelly roll, squeezing the seams to keep them from unraveling. Cut the roll into roughly 12 equal pieces and set them in the pan cut side down on top of the caramelized pecan topping, leaving approximately 1 inch of space between each roll. Repeat with the remaining rolls. Allow for around 1 hour, or until the sticky buns have doubled in size, before covering loosely with a clean kitchen towel and setting it aside. When you’re ready, adjust your oven to the 2nd level mark (just above the middle) and preheat your oven to 375 degrees Fahrenheit. After that, bake for 20-25 minutes, or until the top is golden brown. Allow the sticky buns to cool for 5-10 minutes before removing them from the pan and placing them on a large serving plate or jelly roll pan.

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Reader Interactions

I used to work as a professional baker, making cinnamon rolls and stick buns. Here’s how we made our buns as tight as possible. Make certain that your dough is rolled out to 1/4 inch thickness “. Spread the butter evenly on the baking sheet, followed by the sugar/cinnamon mixture. While holding the rolling pin, carefully roll the sugar/cinnamon mixture over the surface. Only half of the roll is used at the start of the roll “a piece of dough and squeeze it down You must now begin rolling from each corner, working your way through the centre, then working your way back and forth.

Be cautious not to damage the dough during this process.

Most helpful critical review

This is the first and only time I’ve ever accidentally lit my oven on fire. During the baking process, the sugar-butter combination rises and overflows a shallow pan, and it becomes very flammable! They looked delectable, but I refrained from eating them because of their fire-extinguisher powder covering. More information can be found at

  • 5star values total 1119
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I used to work as a professional baker, making cinnamon rolls and stick buns. Here’s how we made our buns as tight as possible. Make certain that your dough is rolled out to 1/4 inch thickness “. Spread the butter evenly on the baking sheet, followed by the sugar/cinnamon mixture. While holding the rolling pin, carefully roll the sugar/cinnamon mixture over the surface. Only half of the roll is used at the start of the roll “a piece of dough and squeeze it down You must now begin rolling from each corner, working your way through the centre, then working your way back and forth.

Be cautious not to damage the dough during this process.

For cutting rolls without crushing the dough, use this trick: take a length of thread, slide it under the roll, cross the thread, and pull it as fast as you can.

One tip: the longer you let them rise, the fluffier and better they taste!

  • I followed the recipe to the letter, with the exception of not include the nuts in the brown sugar/cinnamon mixture that went into the rolls.
  • Even if you only apply a small layer of softened butter on top of the caramel, the result should be more ooey gooey due to the fact that there will be more butter on the inside to melt, which will result in the caramel being even more gooey.
  • I discovered that doing so resulted in a dryer-but-still-delicious caramel roll.
  • It really works better not to melt the butter for the interior, and then I double the caramel for the bottom, which I’ve done a couple of more times since then.
  1. When I cooked them for a dinner party I was hosting, I was a little concerned about how they would come out, but they were delicious.
  2. The buns were so amazingly and extremely good that I was almost afraid to eat them.
  3. I had experienced what it was like to be Oppenheimer, evaluating the outcomes of his research and development.
  4. They are beyond the control of mankind.
  1. I come from a long line of bakers on my mother’s side.
  2. I used half whole wheat flour and half white flour.
  3. Dental floss can be used to cut the dough more readily.
  4. Perfect cuts each and every time.
  5. Continue readingAdvertisement I stumbled across this recipe this morning and used it to create these delicious sticky buns.
  6. Added to that, I prepared some basic white frosting, and I have to say, this is one of the nicest sticky buns I’ve ever had, and I’ve had a lot of sticky buns over my life.
  7. I would strongly advise you to take your time and be extra cautious when reading the guidelines.
  8. Added bonus: If you’re looking for delicious sticky buns that will impress your friends and family, this is the recipe for you!
  1. For those of you who are new to baking, like myself, I’ll offer a few tips and tricks that I discovered after a lot of trial and error and more reading.
  2. Kneading proved to be the most challenging phase for me.
  3. In the past, I didn’t knead the dough sufficiently, and my bread didn’t turn out fluffy.
  4. Kneading is essential!
  5. The dough should become firmer the longer you knead it, and you’ll know it’s done when you pinch it between your fingers and it feels like your earlobe is being squeezed.
  6. When kneading by hand, it is difficult to overwork the dough.
  7. I doubled the recipe, but make sure the sugar is thoroughly dissolved before adding the water so that it turns into caramel.
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Finally, I baked them at 375 degrees for 25 minutes (the minimum time advised), and I was unhappy to find that they were overcooked on the top after all of my effort.

This was not mentioned in any of the other reviews, so it’s possible that it was just my oven.

This is my first review on this site, so I hope it was useful:) Wishing you the best of luck!

They have a similar flavor to Cinna-Buns.

We did not include the pecans because my children are not fond of nuts, but they were still delicious.

Your friends and family will enjoy it and remember you on Christmas morning when the cinnamon aroma wafts out of the oven!

During the baking process, the sugar-butter combination rises and overflows a shallow pan, and it becomes very flammable!

Easy Sticky Buns Recipe (5 ingredients)

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?

You know how some things may trigger memories of past events or places? Isn’t it strange how certain things can jog your memory? When you smell something familiar, you may recall your childhood, and when you hear something familiar, you may recall your college dorm, among other memories. I associate a lot of those memories with food, which is why I incorporate so many tales into my dishes. Sticky Buns are one of my favorite summertime dishes, and these are no exception. You must be thinking, “That’s odd.” Do you eat sticky buns in the summertime?

  • My family and I used to go to our local county fair, which was held every August in the town over the road.
  • Not the rides, but the buildings with all the vendors and food were my favorite aspects of the event; I didn’t care for them at all.
  • The cinnamon and sticky goo swirled around them, making them appear to be as large as my head at the time.
  • They were delicious, and I can still taste them!

Those rolls are a little more difficult to make than these Easy Sticky Buns. It just takes 5 ingredients and 30 minutes to prepare!

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. Because I started with canned cinnamon rolls, these rolls only take about 30 minutes to prepare – sticky buns without yeast! – and they taste delicious. Peanuts and pecans: A sticky bun wouldn’t be complete without nuts! Butter: For the greatest results, use unsalted butter, however salted butter can be substituted. Brown sugar is the best sugar to use for making caramel!

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.

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.

FAQ

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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The Best Old-Fashioned Sticky Buns Recipe

In addition to a rich caramel frosting and chopped pecans, this recipe for old-fashioned sticky buns is a family favorite. These are a perfect choice for holiday brunches, weekend breakfasts, or an extra-special dessert because they are made fully from scratch and can be prepared ahead of time. Hello and welcome to the October bake-along series! After taking a break in September, I’m looking forward to getting back into the swing of things and baking along with you all this month! To refresh your memory, each month I choose a featured recipe and urge readers to bake it during the month and share their findings in the comments section of this post and on social media.

  1. Now that the chilly winter is just around the corner (hopefully?
  2. Because it’s predicted to be 90 degrees here today (eek!
  3. As far back as I can remember, I couldn’t go to the mall without getting enticed inside a cinnamon roll store by the enticing scent of butter, sugar, and cinnamon that permeated the whole building.
  4. Fortunately, I began cooking my own handmade cinnamon buns and no longer had to exercise self-control every time I went to the mall, but there was still one more dish I wanted to perfect in the comfort of my house.

Sticky Buns vs. Cinnamon Rolls

When it comes down to it, sticky buns and cinnamon rolls are virtually identical – the same master dough recipe is used for both, and even the cinnamon-sugar filling is the same. There are some parallels, although they aren’t very strong. Let’s take a look at the differences.

  • If you want to make cinnamon rolls, you may bake them on baking sheets or snuggled together in a pan and then top them with icing or glaze once they’ve finished baking. When cooked on top of a mixture of butter, sugar, and corn syrup (along with nuts! ), sticky buns turn into an absolute dream caramel scenario in the oven as they caramelize. It is then inverted upside-down so that all of the caramel, which had been sitting on top of them while baking, now drenches the tops of the cookies.

My caramel glazes were cooked and then poured into the pan while still liquid, and this creamed-together combination had the greatest results in terms of making a delightfully thick glaze that held its consistency well both at room temperature and when served warm.

Walking Through the Sticky Buns Recipe

Before you go all the way down to the bottom and start reading the recipe, let’s give you a little rundown of what you’ll be doing so you know what you’re getting into:

  1. Produce the Dough– Because it’s made from an enhanced dough with butter and egg, it’s silky smooth and a delight to work with. It also means that the fat prevents the yeast from rising as rapidly as it would otherwise, which is why the rise times you’ll see below are a little longer than those for other recipes that use instant yeast. In addition, I use bread flour in this recipe since all-purpose flour produced far too much “fluff” in the buns
  2. A denser version was what I was aiming, and the bread flour delivered on that promise
  3. Allow the Dough to Rise– The dough needs to rise until it has doubled in size, which can take up to 2 hours (see above for the reason why!). Preparing the Caramel Glaze– While the dough is rising, prepare the caramel glaze by creaming together the butter, granulated sugar, white sugar, and corn syrup until light and fluffy. Remove the dough from the oven and set aside. It is also possible to buy pecans cut up right now if you plan to utilize them. Using a rolling pin, flatten out the dough into a rectangle, sprinkle it with an outrageous quantity of cinnamon-sugar (yes, use it all! ), and roll it up into rolls before cutting it into slices. Prepare the Pan– Spread the caramel glaze in the bottom of the pan, sprinkle with pecans, and then arrange the rolls on top, equally spaced
  4. Let those rolls puff up and smash against one another, it’s time to rise 2! Bake for 30 to 40 minutes (mine usually come out right around the 35-minute mark), then allow them to cool in the pan for 5 minutes before removing them from the pan. Flip!– Take that pan and flip it over, either into a serving tray or onto another pan, whichever you want (a rimmed half sheet pan is perfect). Scoop up any caramel glaze that has dripped from the tops of the sticky buns and place it back on top of the buns. Allow them to cool for a few minutes, then dig in while they are still warm, or allow them to cool to room temperature before digging in.
See also:  Where To Buy New England Hot Dog Buns

A well-known local diner chain (Eat n’ Park) serves two rolls with each meal — one is a conventional dinner roll and the other a sticky bun (at least, that’s how they used to serve them; I haven’t visited one in years!). It’s always a pleasant surprise to be able to indulge in a fictitious dessert with dinner. If you’re still hungry for dessert, there are sticky buns to satisfy your craving. A speciality of theirs is the Grilled Stickies a la Mode, which are sticky buns served warm with vanilla ice cream on top.

I remember those early days of high school, before we were old enough to drive, when my friends and I would get dropped off at the movies and then walk to Eat n’ Park afterward for a quick bite to eat.

I gave these to my sister and she raved about how they tasted exactly like Eat n’ Park, but much better!

JOIN THE BEB BAKE-ALONG!

To take on sticky buns and bake along with me this month, simply follow the steps outlined below:

  • Preparation of the sticky buns Take a photo and either post it on social media (BEBbakealong on Instagram or Twitter), upload it to the BEB Facebook group, or send it to me through email. You can see everyone’s sticky buns by following them on Instagram and Facebook throughout the month.

Soup with Chicken Tortillas from a year ago Chocolate Lover’s Cheesecake was created five years ago. Recipe from seven years ago: Quick and Easy Chicken Pot Pie

Sticky Buns Recipe

  • 12 sticky buns are made from this recipe. Preparation time: 1hr5mins Cooking Time: 40 minutes Time to get up: 3 hours and 30 minutes Time allotted: 5 hours and 15 minutes With nuts and caramel, this old-fashioned caramel sticky buns dish is a delicious breakfast or dessert option.

For the Dough:

  • 5 12 teaspoons (6.5 teaspoons) granulated sugar
  • 5 12 teaspoons (5.5 teaspoons) unsalted butter, at room temperature
  • 1 teaspoonsalt
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 312 cups (437.5 grams) bread flour
  • 2 teaspoons instant yeast
  • 1 cup (244 milliliters) plus 2 tablespoons whole milk, at room temperature

For the Cinnamon Sugar:

  • Granulated sugar (612 cups
  • 6.5 cups)
  • Ground cinnamon (112 cups
  • 1.5 cups)
  • 612 cups (6.5 cups)

For the Caramel Glaze:

  • 227g unsalted butter, at room temperature
  • 12 cup (100g) granulated sugar
  • 12 cup (110g) light brown sugar
  • 12 teaspoon (0.5 tablespoon)salt
  • 12 cup (170.5ml) light corn syrup
  • 1 teaspoon vanilla extract
  • 12 cup (49.5g) coarsely chopped pecans
  • In an electric mixer fitted with a paddle attachment, cream together the sugar, butter, and salt on medium-high speed until light and fluffy. Combine the egg and vanilla extract in a separate bowl until creamy. After that, combine the flour, yeast, and milk. Mix on a low speed until the dough comes together to form a ball. Toss in the dough hook and turn the speed up to medium, mixing for roughly 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is smooth and pliable, tacky but not sticky. In order to obtain this texture, it may be necessary to add a small amount of flour or water when mixing. Toss the dough in a large mixing basin with a light coating of oil and transfer the dough to the bowl, spreading it around to cover it with oil. Wrap the bowl tightly with plastic wrap. Allow the dough to rise for approximately 2 hours at room temperature, or until it has doubled in size
  • In the meantime, prepare the Caramel Glaze as follows: Combine the butter, granulated sugar, brown sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment and cream together on high speed for 2 minutes. Cream for about 5 minutes, or until the mixture is light and fluffy, after which you may add the corn syrup and vanilla essence. Place the dough on a work surface and cover with plastic wrap. The dough should be rolled out using a rolling pin, with the top of the dough gently dusted with flour to prevent it from sticking to the pin. Roll it up into a rectangle that is 18 inches broad by 9 inches long (see illustration). Sprinkle the cinnamon sugar over the top of the dough (be sure to use all of it! ), then roll the dough up with the long side facing you, making a spiral of cinnamon sugar as you go. Cut the dough into 12 equal pieces with the seam side down
  • Set aside. Prepare a 9×13-inch baking dish by coating the bottom with the caramel glaze and then scattering the pecans evenly over the surface. Using a sharp knife, carefully place the pieces of dough cut-side up on top of the caramel glaze, making sure they are uniformly scattered around the pan. Leave at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have about doubled in size
  • Cover loosely with plastic wrap and set aside. Make-Ahead For the second rise, you may lay the buns in a pan and refrigerate them for up to 2 days, removing the pan from the refrigerator 3 to 4 hours before baking so that the dough can prove at room temperature. Preheat the oven to 350 degrees Fahrenheit and place the lowest oven rack in the oven
  • Set aside. Baking time is 30 to 40 minutes, or until the sticky buns are golden brown. The buns should be allowed to cool in the pan for 5 to 10 minutes before being removed from the pan by flipping them over onto another pan or serving tray. Using a spatula, carefully spoon any glaze that has dripped off the buns back onto them. Allow for at least 20 minutes before serving the dish. The sticky buns are best eaten the day they are baked, but they can be kept at room temperature for up to 2 days if they are covered (see the notes below for instructions on reheating).
  • While you may replace all-purpose flour for the bread flour in this recipe, be aware that the texture will be slightly different from what you see in the picture. The corn syrup is an important element in achieving the perfect texture for the caramel glaze, and I do not advocate substituting any other sweetener. Make-Ahead Note: You may prepare the sticky buns by arranging the rolls in a baking sheet, covering with plastic wrap, and refrigerating for up to 2 days before baking. Bring the dish to room temperature before baking it according to the directions on the recipe. I propose that you warm the sticky buns in the microwave for 10 seconds to ensure that they are as delicious as possible:).

(This recipe was adapted from The Bread Baker’s Apprentice.) Calories:799kcal,Carbohydrates:106g,Protein:10g,Fat:38g, Dietary fiber (3g), sugar (63g), vitamin A (790IU), calcium (86mg), iron (one milligram) Saturated fat (18g), cholesterol (84mg), sodium (480 mg), potassium (188 milligrams) Course:Dessert Cuisine:American Update Please keep in mind that while this recipe was originally published in May 2012, it has been updated in October 2019 with new photos, a video, and more thorough recipe instructions.

Classic Sticky Buns

This deliciously decadent recipe for a traditional bun will have you swearing off store-bought buns forever! RecipePrintTotal Time:1hourServes:12bunsPreparation time:1hour It’s hard to beat this recipe for Classic Sticky Buns since they’re soft, gooey, and completely addicting!

Homemade Sticky Buns

Who doesn’t enjoy a warm, gooey Sticky Bun on a cold winter day? After all, why settle for a plain cinnamon bun when you can have a sticky bun glazed with caramel? There’s just no comparison, and there’s nothing better than cooking it yourself from scratch!

Why This Recipe Works

  • The addition of cream to the topping prevents the sauce from becoming hard. Making the sauce with brown sugar rather than white sugar prevents the sauce from being too sweet and adds a wonderful caramel taste to it.

Incorporating the cream into the topping helps to prevent the sauce from becoming too firm. Making the sauce with brown sugar rather than white sugar prevents the sauce from being too sweet and imparts a beautiful caramel taste to it.

What is the difference between sticky buns and cinnamon rolls?

In reality, a sticky bun is a cinnamon bun that has been cooked in a skillet with a caramel-type sauce in it so that when it is turned over, the buns are covered in a layer of sweet, decadent sauce is revealed.

How do you make sticky buns from scratch?

  1. As the name implies, it’s actually a cinnamon bun that’s been baked with a caramel-type sauce in the pan so that when you flip it over you get a layer of sweet, indulgent sauce on top of the cinnamon buns.

Overnight Sticky Buns

The day before, if you want to offer your sticky buns in the morning, you can prepare them. Preparation for the buns should be limited to slicing the dough and placing it on the baking pan. Then cover them with plastic wrap and store them in the refrigerator overnight.

The next morning, remove the buns from the refrigerator and set them in a cold oven. Preheat the oven to 400 degrees Fahrenheit and bake for 40 to 45 minutes. By the time the oven is preheated to baking temperature, the buns will have risen to the appropriate level.

Tips For Perfect Sticky Buns

  • Incorporating the cream into the topping prevents the sauce from hardening, allowing you to enjoy a couple of servings the next day. When preparing any type of yeast dough, make sure the water you use is warm before starting the process. If the water is too hot, the yeast will be killed
  • If the water is too cold, the yeast will not activate. To check, run your finger under the water and see whether it feels pleasant and warm
  • If it does, it’s typically good. Make use of ingredients that can be stored at room temperature. Due to the fact that yeast thrives in warm surroundings, combining eggs and butter that are at room temperature will help to maintain the dough at the ideal temperature for yeast to grow. Make sure not to overwork the dough. It is a sign that the dough has been adequately combined when it begins to pull away from the edges of the bowl and becomes tacky, but not sticky. For rising, use a clean, greased mixing bowl. Because the dough will not adhere to the sides, oiling the bowl will make it simpler to remove after rising and will also help the dough to rise more quickly.

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For the dough:

  • 3 – 4 cups all-purpose/plain flour
  • 1 teaspoon salt
  • 114 cupshot milk (about 110F/43C)
  • 14 cup warm water
  • 1 packet instant dry yeast
  • 14 cup sugar
  • 1 big egg at room temperature
  • 14 cup butter melted
  • 3 – 4 cups all-purpose/plain flour

For the filling:

  • 4 tablespoons melted butter (plus a little more for the pan)
  • 14 cup light brown sugar
  • 14 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 4 tablespoons melted butter (plus a little extra for the pan)

For the topping:

  • 12 cup butter
  • 1 cup packed light brown sugar
  • 12 cup golden syrup or maple syrup
  • 2 tablespoons heavy whipping cream
  • 12 cup golden syrup
  • Dissolve the yeast in the warm water in a small dish and put it aside. In a large mixing basin, combine the milk, sugar, melted butter, salt, and egg
  • Set aside. Mix in 2 cups of flour until the mixture is smooth. Pour in the yeast mixture. In a separate bowl, combine the remaining flour until the dough is simple to handle. 5 to 10 minutes kneading the dough on a lightly floured surface is recommended. Place the dough in a greased basin, cover it, and let it rise until it has doubled in size, around 2 – 3 hours. The topping should be prepared by melting the butter, brown sugar, and golden syrup in a saucepan over medium heat, stirring constantly, for about 5 minutes, or until the mixture is boiling. Remove the pan from the heat, add the cream, and stir thoroughly to incorporate. Pour the mixture into a greased 9-by-13-inch baking pan and set it aside
  • Prepare the filling in a small bowl by combining the butter, sugar, brown sugar, and cinnamon
  • Set aside. Dough should be punched down. On a floured board, roll out the dough into a 15 by 9-inch rectangle. Using a pastry brush, spread the filling over the rolled dough. Starting at the 15-inch side, roll up the dough and press the edges together to secure. Make 10 to 12 slices
  • Place the sliced buns in the pan with the sauce (about 2 inches apart) and allow them to rise until they have doubled in size (approximately 45 minutes to an hour). Preheat the oven to 350 degrees Fahrenheit/175 degrees Celsius. Preheat the oven to 200°F and bake for 20–30 minutes, or until golden brown. Allow for 5 minutes of cooling time in the pan before gently turning onto a serving dish and serving warm with the sticky side up

Put the yeast and warm water in a small dish and put it aside; Combine the milk, sugar, melted butter, salt, and egg in a large mixing basin. Mix in 2 cups of flour until the batter is smooth and uniform. The yeast mixture should be added at this point.’ In a separate bowl, combine the rest of the flour until the dough is easy to handle; Work the dough for 5-10 minutes on a lightly floured surface. Cover and let aside for 2 – 3 hours or until the dough has doubled in size (typically 2 – 3 hours) in an oiled basin.

Remove from heat and place in a greased 9 x 13-inch baking pan.

Dough should be smashed with a wooden spoon.

Using a pastry brush, spread the filling over the rolled dough.

Make 10 to 12 slices; place the sliced buns in the pan with the sauce (about 2 inches apart) and allow them to rise until they have doubled in size (approximately 45 minutes to an hour); Oven should be preheated at 350 degrees Fahrenheit/175 degrees Celsius For 20-30 minutes, or until golden brown, preheat the oven to 200 degrees F.

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