Cinnamon Sticky Buns are a great breakfast or brunch recipe and can even be made ahead of time! This step-by-step recipe from scratch includes brown sugar, pecans, and other pantry ingredients you probably already have at home.
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“Elise, I absolutely forbid you to do these again,” my dad called angrily after his fifth sticky bun from this batch.
The problem with these sticky buns loaded with melted brown sugar and pecans is that they’re irresistible. And once you have one, you must have another.
What is the difference between sticky buns and cinnamon rolls?
Both will fill your home with the wonderful aroma of cinnamon and baking, and both require the dough to be rolled into pinwheels, but there’s a difference. Sticky buns contain nuts (usually pecans), while cinnamon rolls traditionally contain none.
Sticky buns are baked in a pan with the nuts and sweeteners on the bottom. They are turned after baking so that the sticky base becomes the topping. The nuts and sugar topping make the sticky buns a bit denser. Cinnamon rolls, on the other hand, are glazed with a cream cheese glaze after baking.
If you’re feeling less like a nut, try our Homemade Cinnamon Rolls recipe.
Bake sticky buns fresh for the morning
Nothing beats waking up to the smell of sticky buns baking in the oven! Therefore, this recipe calls for an overnight rise in the refrigerator. Follow the recipe up to step 5, then place the buns in the fridge. Pull them out first thing in the morning and allow the dough to come to room temperature while your oven preheats to 375F, about 30 to 60 minutes.
Then bake the buns as suggested in Step 6 for a decadent breakfast!
More breakfast and brunch ideas
- Blackberry Muffins
- Blue Berry muffins
- Best homemade cinnamon rolls
- Classic coffee cake
- French toast casserole
From the editors of Simply Recipes
Cinnamon sticky buns
The recipe is adapted from a recipe in Oprah Magazine.
ingredients
Dough:
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1/4 Cup warm water (105 to 115°F)
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1 (1/4 ounce) package dry yeast
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1/3 Cup Sugar, divided
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3/4 Cup milk
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4 tablespoon unsalted butter, at room temperature plus more for greasing
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3 big egg yolk
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1 tablespoon Finely grated Orange peel
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1 1/4 teaspoon Salt
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4 cups all purpose flour, shared, plus more to dust off
Filling:
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1/2 Cup Celebration packed up light brown sugar
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1 tablespoon Cinammon
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4 tablespoon unsalted butter
topping:
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3/4 Cup tightly packed light brown sugar
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4 tablespoon unsalted butter
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3 tablespoon honey
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1 tablespoon light corn syrup
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1 1/2 cups (6 ounces) rough chopped pecans
method
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make dough:
In the bowl of an electric mixer, combine warm water, yeast, and 1 teaspoon sugar. Stir to dissolve and leave to foam for about 5 minutes.
Add milk, butter, remaining sugar, egg yolks, orange zest, salt, and 3 cups flour. Mix on low speed until combined.
Switch to a dough hook, then, again on low speed, slowly add the remaining 1 cup flour.
Increase speed to medium and knead dough until smooth and slightly sticky (add a little more flour if too wet), 3 to 5 minutes.
Form the dough into a ball and place in a large, buttered bowl. Turn the dough in a bowl to brush 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 a very warm place).
How to make dough rise quicklyCONTINUE READING:
After the dough has risen, fold it down. Turn out onto a lightly floured surface and let rest for 20 minutes.
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make filling:
Combine brown sugar and cinnamon in a small bowl. Melt the butter in a separate bowl and store separately.
How to measure ingredients for baking successCONTINUE READING:
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Roll out the dough, sprinkle with cinnamon sugar:
On a floured surface, roll out the dough into a 12″ x 18″ rectangle. Brush with melted butter and sprinkle with the cinnamon-sugar mixture.
Roll into a cylinder, cut across:Roll out the dough, starting from the long side, into a cylinder. Place seam side down and cut crosswise into 15 slices.
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Make the topping:
In a 1-quart saucepan, combine brown sugar, butter, honey, and corn syrup over low heat; stir until sugar and butter have melted. Pour the mixture into a greased 9″ x 13″ skillet and sprinkle pecans on top.
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Place the dough rounds, flat side down, on the prepared topping:
Push them to touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.
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Bake:
Remove the buns from the refrigerator and let stand at room temperature for about 30 to 60 minutes while the oven preheats. Preheat oven to 375°F. Bake the buns for 30 to 35 minutes until golden brown.
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Remove from the oven and flip:
Remove the pan from the oven and immediately (and carefully to avoid splattering hot topping on the toes!) invert onto a serving tray or casserole dish. Allow the buns to cool slightly and serve warm.
| nutritional information (per serving) | |
|---|---|
| 414 | calories |
| 21g | Fat |
| 52g | carbohydrates |
| 7g | protein |
