sticky cinnamon rolls recipe

Written ByJenny Smyth Posted on
sticky cinnamon rolls recipe
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The Best sticky cinnamon rolls recipe

I’ve been making sticky cinnamon rolls for years, and they’re always a hit with my family. The recipe comes from my grandmother, who got it from her mother.

It’s a traditional Swedish recipe that’s been passed down through generations. The first time I made them, I was amazed at how easy they were to make and how delicious they turned out.

My kids love helping me in the kitchen, and this recipe is one of their favorites. They can’t get enough of the sweet, sticky glaze on top of the rolls.

My husband loves them because they’re a great breakfast or brunch option. I love them because they’re so easy to make ahead of time and freeze for later.

The dough is also very versatile, so you can make a variety of different flavors by adding different spices or nuts to the dough. One of the best things about these rolls is that they’re not too sweet, so you can feel good about serving them to your family or guests.

Plus, the process of making them is very therapeutic – it’s a great way to relax and unwind after a long day.

Sticky Cinnamon Rolls

Sticky Cinnamon Rolls

4.5 from 1291 votes

Soft, fluffy cinnamon rolls baked in a rich caramel pecan sauce. These sticky buns are a classic breakfast treat that fill your home with a wonderful aroma.

Prep Time2 hours 30 mins
Cook Time30 mins
Resting Time0 mins
Total Time3 hours
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Dough

1 cup warm milk (about 110°F)
2 1/4 teaspoons active dry yeast (1 packet)
1/2 cup granulated sugar
1/3 cup unsalted butter, melted
2 large eggs, room temperature
1 teaspoon salt
4 cups all-purpose flour, plus more for dusting

For the Filling

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

For the Sticky Topping

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

👨‍🍳Directions

1In the large mixing bowl, combine the warm milk and yeast.
2Let stand for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
3Add the sugar, melted butter, eggs, and salt, then stir to combine.
4Gradually add the flour, one cup at a time, mixing until a soft dough forms.
5Knead the dough on a lightly floured surface for 8 minutes until it is smooth and elastic, or use a stand mixer with dough hook for 5 minutes on medium speed.
6Place the dough in a greased bowl, turning once to coat the top.
7Cover with plastic wrap and a kitchen towel, then let rise in a warm place for 1 hour until doubled in size.
8While the dough rises, prepare the sticky topping.
9In a small saucepan over medium heat, melt the butter, brown sugar, and honey, stirring constantly until smooth.
10Pour this mixture into the bottom of the 9×13 inch baking pan and sprinkle the pecan halves evenly over the top.
11For the filling, mix the softened butter, brown sugar, and cinnamon in a small bowl until well combined.
Set aside.
12Punch down the risen dough and turn it onto a lightly floured surface.
13Roll the dough into a 12×18 inch rectangle, about 1/4 inch thick.
14Spread the cinnamon filling evenly over the dough, leaving a 1/2 inch border on the long edges.
15Starting from the long side, tightly roll the dough into a log.
16Pinch the seam to seal.
17Cut the log into 12 equal slices, about 1.
5 inches thick, using a sharp knife or unflavored dental floss.
18Arrange the slices cut side up in the prepared pan over the sticky topping.
19Cover loosely with plastic wrap and let rise for 30 minutes until puffy and almost doubled.
20Preheat the oven to 350°F.
21Bake the rolls for 25 to 30 minutes until they are golden brown on top and the filling is bubbly.
22A toothpick inserted into the center should come out clean.
23Remove the pan from the oven and let it cool on a wire rack for 5 minutes.
24Place a large serving platter over the pan and carefully invert the rolls so the sticky topping is on top.
Serve warm.

🔧Equipment

Large mixing bowl
Stand mixer with dough hook (optional)
9×13 inch baking pan
Rolling pin
Plastic wrap
Kitchen towel

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 70mg🧂Sodium: 300mg🌾Total Carbs: 65g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 7g

📝Notes

For best results, use room temperature ingredients. You can prepare the rolls the night before: after assembling in the pan, cover and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes before baking.

Watch Video Of How Sticky Cinnamon Rolls Works

For storage let the sticky cinnamon rolls cool completely then cover the pan with foil or transfer them to an airtight container. They stay fresh at room temperature for up to two days. To reheat I pop a roll in the microwave for 15 seconds or warm them in a 350 degree oven for about 5 minutes.

You can also freeze the baked rolls for up to three months. Just wrap them tightly in plastic wrap and foil. Thaw overnight in the fridge and reheat before serving.

For serving ideas I like to add a dollop of whipped cream or a drizzle of extra caramel sauce. They also pair nicely with fresh fruit like berries or sliced bananas. These sticky cinnamon rolls are perfect for family gatherings because everyone loves the gooey topping and soft texture.

They are easy to make ahead and always impress guests. Whether it is a holiday brunch or a casual weekend breakfast this recipe never fails to bring smiles to the table.

❓ Frequently Asked Questions About Sticky Cinnamon Rolls

Q: What is the origin of sticky cinnamon rolls?

Sticky cinnamon rolls are a traditional Swedish recipe that originated in the 17th century. They were originally made with yeast dough and topped with a sweet glaze made from sugar and butter.

Q: What is the key to making sticky cinnamon rolls?

The key to making sticky cinnamon rolls is to not overmix the dough – you want it to be soft and pliable so that it can rise properly.

Q: Can I make sticky cinnamon rolls without yeast?

No, yeast is necessary for making sticky cinnamon rolls – it helps the dough rise and gives it a light, airy texture.

Q: Can I use a food processor to mix the dough?

Yes, you can use a food processor to mix the dough – just be sure to stop the machine frequently to scrape down the sides and ensure that everything gets mixed evenly.

Q: How do I store leftover sticky cinnamon rolls?

You can store leftover sticky cinnamon rolls in an airtight container at room temperature for up to 3 days – just be sure to let them cool completely before storing.

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