cinnamon roll sticky buns recipe

Written ByJenny Smyth Posted on
cinnamon roll sticky buns recipe
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The Best cinnamon roll sticky buns recipe

Cinnamon roll sticky buns are a sweet treat that has been a staple in many households for generations. The origin of this recipe is unclear, but it’s believed to have originated in Europe, where cinnamon was a highly valued spice.

The dish is made by layering dough, cinnamon, and sugar, and then rolling it into a log shape before baking. When you take a bite of these buns, the sweetness of the sugar and the warmth of the cinnamon hit your taste buds first, followed by the subtle tang of the yeast.

The texture is also quite delightful – the softness of the dough and the crunch of the sugar create a lovely contrast. I’ve made these buns countless times for my family and friends, and they always receive rave reviews.

My kids love helping me roll out the dough and sprinkling on the cinnamon sugar – it’s a fun activity for them to be a part of. We often make these buns for special occasions like holidays and birthday parties, but they’re also perfect for a quick breakfast or snack on a busy day.

One of the best things about this recipe is how easy it is to customize – you can add nuts, chocolate chips, or dried fruit to give it an extra boost of flavor. My family loves these buns so much that we’ve even started making them as a regular breakfast item – just wrap them up in foil and bake them in the morning for a delicious start to the day.

Cinnamon Roll Sticky Buns

Cinnamon Roll Sticky Buns

4.9 from 894 votes

Soft, fluffy cinnamon rolls baked in a gooey caramel pecan topping. These sticky buns are a decadent breakfast treat that fills your home with a warm, sweet aroma.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Dough

3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1/2 cup warm milk (110°F)
1/4 cup unsalted butter, melted
1/4 cup water
1 large egg
1 tsp salt

For the Filling

1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
2 tbsp ground cinnamon

For the Sticky Topping

1/2 cup unsalted butter
1 cup packed brown sugar
1/4 cup honey
1 cup pecan halves

👨‍🍳Directions

1In the stand mixer bowl, combine warm milk, 1 tablespoon of the granulated sugar, and the yeast.
2Let it sit for 5 minutes until foamy, which indicates the yeast is active.
3Add the remaining sugar, melted butter, water, egg, salt, and 2 cups of flour.
4Mix on low speed until combined, then add the remaining flour 1/2 cup at a time until a soft dough forms.
5Knead the dough with the dough hook on medium speed for 6 minutes until smooth and elastic.
6The dough should pull away from the sides of the bowl and spring back when pressed.
7Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
8Meanwhile, prepare the sticky topping by melting butter, brown sugar, and honey in a small saucepan over medium heat, stirring until smooth.
9Pour the sticky topping into the bottom of a greased 9×13 inch baking pan and sprinkle evenly with pecan halves.
Set aside.
10Punch down the risen dough and roll it out on a lightly floured surface into a 12×18 inch rectangle.
11Spread the softened butter over the dough, leaving a 1/2 inch border along the edges.
12Mix the brown sugar and cinnamon together, then sprinkle evenly over the butter.
13Starting from the long side, tightly roll the dough into a log and pinch the seam to seal.
14Cut the log into 12 equal slices using a sharp knife.
15Place each slice cut-side down into the prepared pan over the sticky topping, spacing them evenly.
16Cover the pan with plastic wrap and let the rolls rise for 30 minutes until puffy.
17Preheat the oven to 350°F during the last 10 minutes of rising.
18Bake the sticky buns for 22 to 25 minutes until golden brown on top and the filling is bubbly.
19Let them cool in the pan for 2 minutes, then invert onto a serving platter so the sticky topping is on top.

🔧Equipment

Large mixing bowl
Stand mixer with dough hook
9×13 inch baking pan
Rolling pin
Plastic wrap
Sharp knife or bench scraper

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 55mg🧂Sodium: 280mg🌾Total Carbs: 58g🥦Dietary Fiber: 2g🍬Sugars: 32g🥩Protein: 6g

📝Notes

For best results, use room temperature ingredients. You can substitute walnuts for pecans or add raisins to the filling.

Watch Video Of How Cinnamon Roll Sticky Buns Works

These cinnamon roll sticky buns are always a hit with my family and friends – they’re perfect for special occasions like holidays and birthday parties, but also great for a quick breakfast or snack on a busy day.

One of my favorite things about this recipe is how easy it is to customize – add nuts, chocolate chips, or dried fruit to give it an extra boost of flavor.

To store leftover buns, simply place them in an airtight container at room temperature for up to 2 days or freeze them for up to 2 months.

❓ Frequently Asked Questions About Cinnamon Roll Sticky Buns

Q: What type of flour should I use for this recipe?

A: You can use either all-purpose flour or bread flour for this recipe – both will yield delicious results. If you want a more tender crumb, use all-purpose flour. If you want a slightly denser bun, use bread flour.

Q: Can I make these buns ahead of time?

A: Yes, you can make these buns ahead of time – simply prepare the dough through step 3 and refrigerate it overnight before proceeding with the recipe in the morning.

Q: How do I get the cinnamon sugar mixture to stick to the dough?

A: To get the cinnamon sugar mixture to stick to the dough, make sure your hands are slightly damp before sprinkling on the mixture. This will help it adhere better to the dough.

Q: Can I substitute any other type of nut for walnuts?

A: Yes, you can substitute other types of nuts like almonds or pecans for walnuts if you prefer.

Q: How do I store leftover buns?

A: To store leftover buns, place them in an airtight container at room temperature for up to 2 days or freeze them for up to 2 months.

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