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Sticky Buns

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Sticky Buns are soft, gooey cinnamon rolls baked in a luscious caramel glaze and topped with crunchy nuts. Inverted after baking to reveal a sticky, glossy topping, they’re perfect for breakfast, brunch, or dessert.

Ingredients

  • For the Dough:
  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 teaspoon salt
  • 1 cup whole milk, warm
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • For the Filling:
  • 3/4 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup unsalted butter, softened
  • For the Topping:
  • 1/2 cup unsalted butter
  • 3/4 cup brown sugar
  • 1/4 cup honey or corn syrup
  • 1/4 cup heavy cream
  • 1 cup chopped pecans or walnuts
  • Pinch of salt

Instructions

  1. Make the Dough: In a mixing bowl, combine warm milk, sugar, and yeast. Let sit until foamy, about 5–10 minutes. Add melted butter, eggs, and salt. Gradually mix in flour until a soft dough forms.
  2. Knead dough by hand or with a mixer for 8–10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1–1.5 hours.
  3. Prepare the Topping: In a saucepan, melt butter over medium heat. Stir in brown sugar, honey, cream, and salt. Simmer gently for 2–3 minutes, then pour into a greased 9×13-inch baking dish. Sprinkle chopped nuts evenly over the caramel.
  4. Make the Filling: In a small bowl, mix brown sugar and cinnamon. Roll out risen dough on a floured surface into a large rectangle (about 1/4 inch thick). Spread softened butter over dough, then sprinkle with cinnamon sugar mixture.
  5. Form the Buns: Roll up the dough tightly from the long edge into a log. Slice into 12 even rolls. Place cut-side down over the topping in the baking dish. Cover and let rise again for 30–45 minutes until puffy.
  6. Bake: Preheat oven to 350°F (175°C). Bake for 30–35 minutes, until golden brown and cooked through.
  7. Invert and Serve: Let cool for 5 minutes, then carefully invert pan onto a serving platter. Serve warm.

Notes

Use maple syrup instead of honey for a deeper flavor.Make the dough and assemble the rolls the night before; let rise in the fridge overnight and bake in the morning.Omit nuts for a smoother caramel topping or replace with seeds for a nut-free version.For individual portions, bake in muffin tins.Use store-bought dough in a pinch, but homemade dough gives the best texture and flavor.

Nutrition

Find it online: https://cookibly.com/sticky-buns/