In a small bowl or liquid measuring cup, add lukewarm milk and 1 teaspoon sugar and sprinkle yeast on top. Step 1 Make bun dough: Grease a large bowl with cooking spray.Made these extra sticky buns? Let us know how it went in the comments below! If you manage to have any leftovers, store your sticky buns in an airtight container at room temperature for around 3-4 days. In the morning, set them out on the counter so they can warm to room temperature while your oven preheats. If you want to make these ahead so you can serve up brunch right away in the morning, simply prepare your rolls up until the end of step 6, then cover and refrigerate. The sweet glaze with nutty pecans is what makes these buns sticky (and with a homemade caramel glaze, extra sticky in this case). These buns are baked on top of a caramel pecan glaze, then flipped once baked and taken out of the oven. But, while cinnamon rolls are often topped with a cream cheese icing, sticky buns get an extra-special addition: pecans and a glaze. Both are swirled pastries with a cinnamon filling that are prepared in similar ways, often for breakfast or brunch. We get the confusion-cinnamon rolls and sticky buns are very similar.
What's the difference between sticky buns and cinnamon rolls? This glaze sticks to the buns so nicely, you shouldn't have any trouble getting them out of your pan, minimum mess required. If you're worried about the big flip-don't be. Fluffy and buttery with perfect cinnamon swirls, serve these up at your holiday breakfast to really impress your crew. Baked on top of a caramel pecan glaze, these buns are extra decadent-we could just as easily eat them for dessert, tbh. Let the loaf rise again, slash before baking and bake at 350 degrees F for about 1 hour or until the internal temperature registers 195 degrees F.While we love a classic cinnamon roll at any brunch or breakfast gathering, these sticky buns are our secret weapon when we want something a little more show-stopping. The additional dough may be formed into a loaf. You will be greatly rewarded for your patience! This will allow the caramel to thicken slightly and it won't all just run off. Once you pull the buns from the oven-and this is important-let them sit in the baking pan for 5 minutes or so to cool before dumping them out upside down onto a tray. Let rise, covered, in a warm place, about 1 hour.īake until an instant-read thermometer placed in the buns registers 200 degrees F, about 45 minutes. Cut the log into 12 equal pieces and place the pieces cut side up in the pan over the pecan mixture of love. Brush with the reserved melted butter.įor the topping: Sprinkle on the brown sugar and cinnamon and roll it longways into a tidy log. (Knead together one half and put it into a loaf pan for sandwich bread or something you won't need it for this.) Take the other half and roll it out on your floured board to a rectangle about 12 inches by 20 inches. Once the dough is ready, turn it out onto a floured board but do not knead! Just spread it out in all its flattened glory. Pour into the prepared baking pan and sprinkle with the pecan halves. Whisk together over medium heat until smooth. To the butter in the pan, add the brown sugar, honey, granulated sugar, heavy cream and salt. Now is a good time to make the sticky goo, as we so affectionately call it.įor the sticky goo: In a 3-quart saucepan, melt the butter and pour off about 2 tablespoons into a glass bowl and set aside. In the meantime, oil a 9- by 13-inch baking pan and line with parchment paper.
After rising and dividing the dough, reserve the other half of the dough for another use.) (This recipe makes double the amount of dough needed for the sticky buns. Let rise, covered, until doubled in bulk. Knead until silky in texture and thin bands form when pulling it apart. It should be a medium-soft dough that stands up to kneading but is not too firm. The dough should be coming together now and may need the addition of up to 2 more cups of flour. This is referred to as an 'autolyze' or resting period, and it allows the flour to absorb the moisture without the salt hampering the process.Īfter the time is up, stir in the salt and an additional 1 cup flour. Mix this by hand or in a mixer until it just barely comes together, and then cover and let rest for 20 minutes or so. When this bubbles and looks healthy, hopefully in 5 minutes or so, transfer to a mixing bowl and add 1 1/2 cups warm water, the milk, honey, olive oil and 5 cups of the flour. For the white trash dough: Mix together the sugar, yeast and 1 cup very warm water (not hot) in a measuring cup and proof to test the liveliness of the yeast.
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