"Elise, I absolutely forbid you from making these again," exclaimed my father in exasperation after his fifth sticky bun from this batch.
"That good, eh? I'm glad you like them," I answered smiling. We finally had to freeze the few remaining, lest we completely destroy our appetites for the entire day.
The problem with these sticky buns, loaded with melted brown sugar and pecans, is that they are irresistible. And, once you have one, you must have another.
What’s the Difference Between Sticky Buns and Cinnamon Rolls?
Both will fill your home with the wonderful aroma of cinnamon and baking and both require rolling the dough into pinwheels, but there is a difference. Sticky buns contain nuts (usually pecans) while cinnamon rolls traditionally don't.
Sticky buns are are baked in a pan with the nuts and sweeteners on the bottom. They're flipped after baking, so the gooey bottom becomes the topping. The nuts and the sugar topping make the sticky buns a little denser. Cinnamon rolls, on the other hand, are glazed with a cream cheese icing after baking.
If you're feeling less like a nut, try our Homemade Cinnamon Roll recipe.
Bake Sticky Buns Fresh for the Morning
Nothing beats waking up to the smell of sticky buns baking in the oven! That's why this recipe calls for an overnight rise in the refrigerator. Follow the recipe to Step 5, then refrigerate the rolls. Pull them out first thing in the morning and let the dough come to room temperature while your oven preheats to 375°F, about 30 to 60 minutes.
Then, bake the rolls as suggested in Step 6 for a decadent breakfast!
More Breakfast and Brunch Ideas
- Blackberry Muffins
- Blueberry Muffins
- Best Homemade Cinnamon Rolls
- Classic Coffee Cake
- French Toast Casserole
Cinnamon Sticky Buns
The recipe is adapted from a recipe in Oprah Magazine.
For the dough
1/4 cup warm water (105 to 115°F)
1 (1/4-ounce) package active dry yeast
1/3 cup sugar, divided
3/4 cup milk
4 tablespoons unsalted butter, at room temperature, plus more for greasing
3 large egg yolks
Up to 1 tablespoon finely grated orange zest, to taste
1 1/4 teaspoons salt
3 to 4 cups all-purpose flour, divided, plus more for dusting
For the filling
1/2 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
4 tablespoons unsalted butter
For the topping
3/4 cup firmly packed light brown sugar
4 tablespoons unsalted butter
3 tablespoons honey
1 tablespoon light corn syrup
1 1/2 cups (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 more flour, a few tablespoons at a time (up to 1 cup more), until the dough pulls away from the sides of the bowl.
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. 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 surface and let sit 20 minutes.
Make the filling:
Combine brown sugar and cinnamon in a small bowl. In a separate bowl, melt butter and keep separate.
Roll out the dough, sprinkle with cinnamon sugar:
On a floured surface, roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with the cinnamon-sugar mixture.Roll into a cylinder, make crosswise cuts:
Starting with the long side, roll dough into a cylinder. Place seam side down 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-inch 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.
Remove the rolls from the refrigerator and let stand at room temperature while the oven preheats, about 30 to 60 minutes.
Preheat the oven to 375°F. Bake buns until golden, 25 to 30 minutes.
Remove from the 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.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 52g||19%|
|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.|