sticky buns

This old-fashioned caramel sticky buns recipe with pecans is perfect for breakfast or dessert.

Sticky Buns Recipe

sugar

unsalted butter (at room temperature)

salt

egg (slightly beaten)

vanilla extract

bread flour

instant yeast

+ 2 tablespoons whole milk (at room temperature)

cinnamon

brown sugar

corn syrup

pecans

Cream together the sugar, butter, and salt on medium-high speed in an electric mixer with a paddle attachment. Whip in the egg and vanilla extract until smooth. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Let the dough rise at room temperature for approximately 2 hours, or until the dough doubles in size.

Meanwhile, make the Caramel Glaze: In the bowl of an electric mixer, combine the butter, granulated sugar, brown sugar, and salt, and cream together for 2 minutes on high speed with the paddle attachment. Add the corn syrup and vanilla extract, and continue to cream for about 5 minutes, or until light and fluffy.

Transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top of the dough with flour to keep it from sticking to the pin. Roll it into a rectangle 18 inches wide by 9 inches long. Sprinkle the cinnamon sugar over the surface of the dough (use it all!), and roll the dough up with the long side facing you, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 12 even pieces.

Coat the bottom of a 9x13-inch baking dish with the caramel glaze, then sprinkle the pecans evenly over the surface. Lay the pieces of dough cut-side-up on top of the caramel glaze, evenly spaced throughout the pan. Cover loosely with plastic wrap and allow to rise at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size.

Make-Ahead Note: Instead of the second rise, you can place the shaped buns in the refrigerate for up to 2 days, pulling the pan out of the refrigerator 3 to 4 hours before baking to allow the dough to proof at room temperature.

Preheat the oven to 350 degrees F and adjust the oven rack to the lowest shelf.

Bake the sticky buns for 30 to 40 minutes, or until golden brown. Cool the buns in the pan for 5 to 10 minutes, and then remove them by flipping them over onto another pan or serving platter. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving. The sticky buns are best eaten the day of baking but can be stored, covered, at room temperature for up to 2 days (see notes below on reheating).

A good sticky bun (and we're not talking about the mall variety) can be a transcendent experience, just ask our own Ed Levine who had his mind blown by a roadside bun at Knaus Berry Farm in Homestead, Florida.  It's pretty much impossible to read Ed's tale of this incredible sticky bun in the Serious Eats book without needing to try one out for yourself.

Kenji's Sticky Buns From 'Serious Eats' Recipe

For the dough:

unsalted butter

full-fat yogurt, room temperature

eggs, room temperature

(1/4 ounce) fast-rise yeast

Kosher salt

(1 1/4 ounces) granulated sugar

(15 ounces) all-purpose flour, plus more for working

For the filling:

(about 4 ounces) brown sugar, packed

unsalted butter, melted

For the caramel sauce:

(about 8 ounces) brown sugar, packed

sweetened condensed milk

rum (optional)

(about 4 ounces) chopped toasted pecans (optional)

For the dough: In a large bowl, heat the butter in the microwave at medium power until it is just melted. Add the yogurt, eggs, yeast, kosher salt, and sugar and whisk until the ingredients are well combined. Add the flour and stir with a wooden spoon until the dough forms a ball. Transfer to the bowl of a standing mixer fitted with a dough hook attachment and knead on low speed for 10 minutes, adding flour as necessary until the dough just barely pulls away from the sides of the bowl. Transfer to a large greased bowl, cover with plastic wrap, and allow the dough to rise until doubled in volume, about 2 hours.

For the filling: Once the dough has risen, combine the brown sugar, cinnamon, and a pinch of salt in a medium bowl. Turn the dough out onto a floured surface. Roll the dough into an even 12 × 8-inch rectangle, with the long side facing you. Brush melted butter evenly over the surface, leaving a narrow border along the top long edge. Spread the cinnamon sugar evenly over the buttered area, using your hands to gently work it to the edges.

Starting at the bottom edge, roll the rectangle away from you into a tight cylinder 12 inches wide. Rest the cylinder seam side down and carefully even out the shape and square off the edges. Using a sharp knife, cut the -cylinder into three even pieces. Cut each piece into three more pieces to create nine buns total. Arrange the cut buns in a well-buttered 8 × 8-inch baking dish. Cover the dish tightly with plastic. (The dough can be refrigerated overnight at this point.) Allow the buns to rise at warm room temperature until they are puffy and pressed tightly against each other, about 2 hours.

While the buns are rising, adjust the oven rack to the lower middle position and preheat the oven to 350°F. Remove the plastic wrap from the dish and bake the buns until they are golden brown and puffy, about 30 minutes. Transfer the baking dish to a wire rack and let the buns cool for at least 10 minutes, while you make the sauce.

For the caramel sauce: Heat the butter and the brown sugar in a medium saucepan over medium heat, stirring occasionally until the mixture is bubbling and puffy, about 3 minutes. Whisk in the condensed milk. Simmer until the mixture is reduced to a thick saucelike consistency (the mixture should coat the back of a spoon easily). Whisk in the rum and pecans (if using). 

Using a thin metal spatula, loosen the buns from the sides and turn them out of the dish (but do not separate them yet). Transfer them to a serving platter and spoon half of the caramel sauce evenly over them. Allow the sauce to soak in for about 10 minutes, then serve, pulling the buns apart with your fingers and serving extra caramel sauce on the side.Note: The buns can be assembled the night before and placed in the refrigerator after arranging in their baking dish and wrapping with plastic. To bake the next day, allow the buns to rise at warm room temperature for 2 hours before baking as directed.

One bite of these Sticky Buns from Delish.com and nothing else exists.

Very Sticky Sticky Buns

Cooking spray

c. milk

dry yeast

c. all-purpose flour

kosher salt

baking soda

eggs

c. (1 stick) butter,

nutmeg

c. finely chopped toasted pecans

tbsp. butter

c. (1 stick) melted butter

c. honey

pure vanilla extract

c. chopped toasted pecans

OMG!!!!!....I LOVE these sticky buns. Great recipe, easy to follow. This will be my go to recipe forever!

I made these for mother’s day morning and they were amazing. Everyone loved them!! Recipe was easy to follow!! I halfed the recipe and still ended up with 9 buns. Definitely will make again

I tried making these for Mother's Day and was very disappointed. An hour and a half into this recipe, I could not get the dough to rise.  So I ditched it and made my homemade bread dough.  Used the same yeast for both and my bread recipe turned out fine.  It was quicker to make bread than it was to make this recipe.

So I just made these, it takes HOURS, and I left a mess behind but they're preeeeetty good. Next time I'm adding x2 sticky mix (which's flavour is just perfect) because mine do not look as sticky on the outside as they look on the pics. Still, the bread is fluffy and delicious, this was totally worth the effort. Thank you, Delish! ❤️

https://streaming.hearstdigitalstudios.com/c7f4c302-a905-4db0-b410-d1114d545e4c/video_rover_16x9_1080p_hd_1580329417_48105.mp4

These slow-cooker sticky buns are 100x easier than making sticky buns from scratch. (They're also just as good.)

Slow-Cooker Sticky Buns > Store-Bought Cinnamon Rolls.

Cheat'S Brown Butter And Salted Maple Pecan Sticky Buns.

maple syrup

unsalted butter (1 1/2 sticks)

pecans (chopped)

puff pastry (thawed)

Cheat's Brown Butter and Salted Maple Pecan Sticky Buns.

Preheat the oven to 375 degrees F. Grease a 12 cup muffin tin with cooking spray or butter.

In a medium sauce pot, combine the maple syrup, 1/4 cup brown sugar and 12 tablespoons butter. Cook over medium heat until the butter is melted and the sauce bubbling, about 8 minutes. Remove from the heat and stir in the vanilla.

Divide the pecans evenly among the bottom of 12 muffin cups. Now pour about 1-2 tablespoons of the sticky sauce over the pecans (reserve any remaining sauce for serving). The sticky sauce should come about 1/3 of the way up the muffin cup.

Add 6 tablespoons butter to saucepan. Allow the butter to brown lightly until it smells toasted, about 5 minutes. Stir often, butter will foam and then settle back down. Remove from the heat and let cool 10 minutes.

In a bowl, combine 2/3 cup brown sugar with the cinnamon.

Lightly flour a clean surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the sheet with half of the brown butter and then evenly sprinkle with half of the cinnamon sugar. Repeat with the remaining sheet of puff pastry.

Starting with the end nearest you, roll the pastry up tightly like you would a cinnamon roll, finishing the roll with the seam side down. Cut about a 1/2-inch off the ends of each roll and discard. Slice each roll in 6 equal pieces, each about 1 1/2 inches wide. This should make 12 rolls. Place each roll, spiral side up, in the prepared muffin cups (place the rolls snugly into the pecans/sticky sauce).

Place the muffin pan on a cookie sheet with sides. Bake for 25-30 minutes until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper lined serving plate (ease the filling and pecans out onto the buns with a spoon). Rewarm the remaining sticky sauce and drizzle it over the buns. Sprinkle the buns with salt and serve warm.

Here's what you need: whole milk, unsalted butter, instant yeast, granulated sugar, salt, ripe bananas, all-purpose flour, oil, unsalted butter, granulated sugar, cinnamon, unsalted butter, brown sugar, salt, vanilla, honey, walnuts

Upside Down Banana Bread Cinnamon Rolls Recipe by Tasty

milk

unsalted butter, 1/2 stick

¾ oz instant yeast, 1 packet

bananas,

unsalted butter, 1 stick

vanilla

honey

walnuts, chopped

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In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.

Add the granulated sugar, salt, mashed bananas and stir.

Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.

Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.

Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.

Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm).

Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.

Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).

Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.

Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.

Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.

Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.

Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.

https://vid.tasty.co/output/93854/landscape_480/1526082144

Cinnamon sweet sticky buns, with melted brown sugar and pecans.

Cinnamon Sticky Buns

water

(1/4-ounce) package active dry yeast

unsalted butter,

orange zest

all-purpose flour,

(6 ounces) coarsely chopped pecans

Make the dough: In the bowl of an electric mixer, combine warm water, yeast and 1 teaspoon sugar. Stir to dissolve and let sit until foamy, about 5 minutes. 

Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended.
Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour.
Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes.
Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place).
After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.

Make the filling: Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.

Roll out the dough, sprinkle with cinnamon sugar, roll into a cylinder, make crosswise cuts: Roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.

Make the topping: In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.

Place dough rounds, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.

Bake: Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°F. Bake buns until golden, 30 to 35 minutes.

Remove from oven and invert: Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.

"I made these for Christmas brunch, and it was fantastic!  I followed the recipe as written, and am so happy with the results.  I’m already looking forward to making it again next year!"

"So delicious!  My first batch of dough came out tough\/ dry, so I started over and used less flour.  It’s cold\/dry here, so I think that’s why.  So happy with the results. I did let them sit for a couple hours after I took them out of the fridge.  Buns are soft and tender.  Will make again!"

"These are my far the best cinnamon buns I have ever baked, and I’ve tried lots of recipes. The only change I made was I accidentally cook a few slices of bacon, then added the nuts, etc. to the bacon fat (instead of butter) with with the chopped cooked bacon. Oops. So good!!"

"Girl. You nailed it. These were the best. Thank you!!"

"As someone who eats a fair amount of sticky buns (not sure if I should be proud\/not proud of this), I can confidently say I will make these again. They were absolutely delicious.\r\n\r\nAfter about 15 minutes I actually covered with tin foil because the tops (really the bottoms) were getting pretty dark brown. I made 11 bigger rolls instead of 15 so this definitely was part of it, but definitely keep an eye out.\r\n\r\nIn the future, I might cut the sugar in the topping. However, this is just for my taste.\r\n\r\nOverall, a happy 5\/5"

Homemade sticky buns based on the Pioneer Woman&#x27;s famous recipes. They are perfection in every way!

Pecan Sticky Buns

vegetable oil

(100 grams) granulated sugar

(¼-oz. pkg.) active dry yeast

all-purpose flour, (plus more for dusting)

baking powder

salted butter, (very soft)

Tbsp. cinnamon

(200 grams) brown sugar

(226 grams) butter, (melted)

(300 grams) firmly packed light brown sugar

whiskey, (optional (I used Wild Turkey))

pecan halves, (roughly chopped)

In a saucepan over medium heat, add milk, oil, and 1/2 cup of granulated sugar. Stir and heat mixture to a soft boil (just barely bubbling), or about 5 minutes.

Set aside; let cool 30 minutes.

Once the mixture has cooled, sprinkle yeast on top of milk mixture, and let it sit 1 minute.

In a large bowl, add 4 cups of flour. Pour the milk &amp; yeast mixture over the flour and stir until just combined. It should be wet and sticky and warm in temperature.

Cover with a kitchen towel, and let sit in a warm place for 1 hour.

After the dough has rested for 1 hour, remove towel. It should look the same. Add salt, baking powder, baking soda, and remaining ½ cup flour.

Knead to combine. (If you use a large enough bowl, you can knead the ingredients together right in the bowl.)

Cover and chill 1 hour.

DOUGH

Melt butter in a medium microwave-safe bowl. Add in the brown sugar, honey, salt, vanilla, and whiskey (if adding). Stir well and make sure there are no lumps. Set aside.

MAKE THE TOPPING

Preheat oven to 325°F.

Roll dough into a 30×10-inch rectangle on a floured surface. (Such as a clean countertop)

Using a clean hand, spread the soft butter over the surface of dough, making sure spread evenly and covering all of the dough, right up to the edge. Sprinkle with 1 cup brown sugar and then sprinkle with cinnamon.

Starting on the long side, roll up dough, jelly-roll fashion. Cut roll crosswise into 16 equal slices, and set aside. (Cut in half at the center, now cut each new section in the center, then cut each new section in half. This should be 16 pieces.)

Set a 12-inch cast-iron skillet on top of a foil-lined and rimmed baking sheet. Place pecans in bottom of skillet, and pour the butter and brown sugar (the TOPPING) mixture on top.

Place skillet in oven until sugar mixture is slightly foamy and bubbling, about 10-15 minutes.

After the 10-15 minutes, remove from oven and place rolls, cut side up, on top of melted and bubbling sugar. (Place the rolls carefully around the edges making sure to not touch the hot skillet)

Cover and let rolls rise, about 20 minutes.(This is outside the oven! Do not place rolls back into oven until they have risen for about 20 minutes!)

Return skillet to oven, and bake at 325°F until rolls are golden brown and sugar is brown and sticky, 30 to 40 minutes.  (I covered the rolls with a loose foil tent for the first 20 minutes. This is optional.)

Remove baking sheet with skillet on it from the oven and let cool 15 minutes. Invert rolls onto a large serving platter. Best served warm!

PREPARE DOUGH &amp; DOUGH FILLING

This is hands down the best sticky bun recipe ever! Mix up the dough sometime on Saturday afternoon and by Sunday morning you'll have pillowy, nutty, ooey-gooey buns packed with cinnamon and brown sugar filling and coated in a deeply flavorful caramel pecan sauce.

World´s Best Sticky Buns

⅓ cup packed light brown sugar

buttermilk

tsp salt

butter

all-purpose flour (plus more for dusting)

⅔ cup packed light brown sugar

tsp nutmeg

Whisk the eggs in a large bowl until homogeneous. Add the brown sugar, buttermilk, salt, yeast, and melted butter and whisk until homogeneous (the mixture may clump up a bit). Add the flour and stir with a wooden spoon until a cohesive ball of dough forms.

Turn the dough out onto a lightly floured surface and knead for 2 minutes, or until completely homogeneous, smooth, and silky. Return to the bowl, cover with plastic wrap, and allow to rise at room temperature until roughly doubled in volume, about 2 hours.

Make the dough:

Cook the butter and brown sugar in a small saucepan over medium-high heat, stirring occasionally until the sugar is completely dissolved and the mixture is bubbling, about 2 minutes. Add the buttermilk, pecans, and salt and stir to combine, then pour the mixture evenly over the bottom of a 13-by-9-inch glass baking dish.

Make the caramel pecan sauce:

Combine the sugar and cinnamon in a small bowl and set aside.

Make the filling:

Roll out the dough: Turn the dough out onto a floured surface and lightly flour it. Shape into a rough rectangle with your hands and then, using a rolling pin, roll into a rectangle about 16 inches long and 12 inches wide, with a short end toward you.&nbsp;

Brush with the melted butter, leaving a 1-inch border along the top edge. Sprinkle with the cinnamon and sugar mixture and spread it with your hands until the buttered portion is evenly coated. Roll the dough up jelly-roll-style into a tight cylinder, using a bench scraper as necessary to assist you. Pinch the seam shut and turn the dough so that it's seam side down. Use your hands to even out its shape.

Use a sharp knife to cut the roll into 12 even slices: The easiest way to do this is to cut it in half, cut each half in half, and then cut each section into thirds.&nbsp;

Nestle the 12 rolls with the swirl pattern facing up in the prepared baking dish, making sure the slices from the ends of the log go cut side down. Cover with plastic wrap and allow to rise until roughly doubled in volume, about 2 hours (for overnight instructions, see Note above). The rolls should be well puffed and pressed tightly against each other.

While the dough is rising, adjust an oven rack to the middle position and preheat the oven to 350°F. Transfer the baking dish to the oven and bake until the buns are golden brown and well puffed, about 30 minutes, rotating the dish once. Allow to rest for 5 minutes, then invert the buns onto a serving platter; scrape out any excess goo from the pan and spoon over the buns.

Assemble:

These wonderfully decadent sticky buns are enhanced by using salted caramel and dark chocolate, making them outrageously tasty! Everyone will be back for more.

Outrageous Sticky Buns

milk (about 110F/ 43C)

yeast

egg (at room temperature)

all-purpose flour

chocolate chips

golden syrup or corn syrup

¼ cup cream or milk

In a small bowl, dissolve yeast in a ¼ cup of hot milk and set aside.

In a large bowl mix milk, sugar, melted butter, salt, and egg.  Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle.

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The most viewed sticky buns recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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