Sticky Buns

These Sticky Buns will blow your mind! I’m talking sweet sticky buns that are light and fluffy, filled with cinnamon sugar and topped with the best caramel pecan glaze! What’s not to love? These rolls are simply the best!

When I was 14 years old I used to work in a bakery, my first job ever. One of my favorite things to eat there were these ooey gooey sticky buns. It was one of the most popular items there and whenever they were available they would sell pretty fast. Boy, were they ever good, your fingers would get all sticky and messy but it was so worth all the mess.

This is why I love sticky buns. I don’t make them often, not at all, but when I do, it brings back those memories and it just makes me so happy. When you take these puppies out of the oven, you have these gorgeous looking cinnamon rolls, and your house smells heavenly. You might get some neighbours come knocking wondering what’s going on but what better way to get to know your neighbours then over a sticky bun and a good cup of coffee.

Cinnamon Roll vs Sticky Bun

If you’re wondering what the difference is between a cinnamon roll and a sticky bun, well it’s quite simple. Sticky buns are cinnamon rolls with a caramel pecan topping, which takes these cinnamon rolls to the next level of deliciousness.

While cinnamon rolls are delicious on their own and come with their own delicious cream cheese icing, sticky buns are a whole different story with their sticky caramel pecan topping. Which is better? It just depends what you’re in the mood for.

Ingredients

Dough:

• Active dry yeast – You can use instant yeast if that’s what you have. If you use instant, you won’t need to bloom it first, but it’s a good idea to test if it’s still alive. If your yeast doesn’t foam up your yeast is dead and the buns won’t turn out.
• Warm water – make sure the water is lukewarm. Lukewarm basically means the water is between 98 and 105 degrees Fahrenheit (36.5 to 40.5 C).
• Sugar – granulated sugar is fine, we just need a bit to sweeten the dough.
• Butter – unsalted as always. Unsalted butter gives us control on how much sodium is in our food.
• Salt – we always need to add a bit of salt to our baked goods, to bring out all the flavors. Salt basically makes everything taste better.
• Eggs – Use large eggs for this recipe.
• Flour – I used all-purpose flour for this.

Pecan Topping

• Butter – while I used unsalted, you can use salted butter in the topping.
• Brown sugar – this is what’s going to create our caramel.
• Honey – this is where the sticky part comes in.
• Pecans – roughly chopped, you can also use walnuts if you prefer.

Filling:

• Brown sugar – I prefer to use dark brown sugar. Make sure it’s packed.
• Cinnamon – the key ingredient in cinnamon rolls!
• Butter – unsalted again. You’ll want to make sure this is softened. Margarine can be used as well.

How To Make Sticky Buns

1. Bloom the yeast: In a small bowl whisk the warm water, yeast and the sugar together.Let it sit for 5 to 10 minutes until it has foamed up nicely. If your yeast doesn’t get foamy, don’t move forward. Buy a new jar and store it in the freezer so it lasts longer.
2. Make the dough: In the bowl of your mixer add the flour, milk, melted butter, eggs, salt, and yeast mixture and mix for about 5 minutes using the dough hook. If the dough is sticking to the bowl, add a bit more flour. The dough is done when it comes clean from the side of the bowl. Place the dough in an oiled bowl, cover it with plastic wrap or damp clean kitchen towel and place it in a warm, draft free environment until it doubles in size.
3. Make the filling and the pecan topping: In a small bowl combine the brown sugar with the cinnamon. In a small saucepan add the butter, brown sugar and honey. Cook over low heat until the sugar dissolves. Pour the sauce over a 9×13-inch baking pan and sprinkle with chopped pecans.

Fill, Roll and Bake

1. Assemble cinnamon rolls: Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch in thickness. Spread the 1/3 cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 1 1/2 inch slices, and place in a lightly greased baking pan. You can also use floss to cut into slices, as seen in the video. Place the cut rolls in the pan over the caramel and pecans topping. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.
2. Preheat the oven and bake: Preheat the oven to 375 degrees F. Place the baking pan with cinnamon rolls in the oven and bake for 20 to 30 minutes or until golden brown.
3. Invert the rolls and serve: Remove pan from oven and place a large serving platter or a baking sheet over the rolls. Wait about 5 minutes then invert onto a baking dish. Let buns cool slightly and serve warm.

Some Tips And Tricks

1. Make sure your yeast has not expired. The number 1 question I get from my readers is “Why didn’t my dough rise?”. The answer always lies with your yeast. Test the yeast first before wasting ingredients. Try and bloom it and if it doesn’t get foamy, your yeast is no good.
2. Make sure your water is not too hot! Using water that is too hot will kill your yeast and this will also prevent your dough from rising. Make sure the water is between 98 and 105 degrees Fahrenheit (36.5 to 40.5 C).
3. Use room temperature butter. This is for both the dough and the filling. To do this, take the butter out of the fridge a few hours before you plan to make the dough. Give it enough time to soften.
4. Create a warm environment for the dough to rise. Usually I preheat my oven to 175 F degrees or whatever the lowest temperature your oven goes to, then turn off the heat. Place the dough covered with a clean damp kitchen towel or plastic wrap in there and let it rest until doubled in size. I find that if the yeast is good, it doubles in about 30 minutes.

Leftovers

Chances are you’ll have leftovers, no matter how good these buns are. You can store them on the counter covered tightly with plastic wrap or foil, or in an airtight container. If you want them to last longer store them in an airtight container in the fridge for up to 5 days.

Freezing

You absolutely can!  Baked sticky buns can be frozen for 2-3 months but make sure they are placed in an airtight container. Thaw them overnight in the refrigerator, then warm them up in the microwave and enjoy!

More Must Try Incredible Recipes:

• Cinnabon Cinnamon Rolls
• Giant Skillet Cinnamon Rolls With Caramelized Pears
• Sweet Potato Cinnamon Rolls
• Apple Pecan Cinnamon Rolls
• Cinnamon Cream Cheese Pockets
• Walnut Roll
• Peach Upside Down Cake
• No Knead 1 Hour Cinnamon Rolls
• Chocolate Swiss Roll Cake