sticky cinnamon bun recipe

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

I have been making sticky cinnamon buns for my family for years, and they are always a hit. These sweet treats are perfect for a special occasion or just a regular Tuesday morning.

My kids love helping me make them, and they’re always excited to see the finished product. The combination of the soft, fluffy dough and the sweet, sticky cinnamon sugar topping is just irresistible.

I love how easy it is to make these buns from scratch, and they’re so much better than anything you can buy at the store. Plus, they’re relatively healthy compared to other sweet baked goods – they’re made with whole wheat flour and don’t contain any artificial preservatives or additives.

I like to serve them warm, straight from the oven, but they’re also delicious at room temperature or even cold. My family loves them with a cup of hot coffee or tea in the morning, and they’re also great as a snack or dessert.

The best part is that they freeze really well, so I can make a big batch and enjoy them all week long. I’ve even started giving them out as gifts to friends and family members who love baked goods as much as we do.

Sticky Cinnamon Buns

Sticky Cinnamon Buns

4.6 from 1110 votes

Soft, fluffy cinnamon buns baked in a rich, gooey caramel pecan sauce. This indulgent breakfast treat is perfect for sharing on a lazy weekend morning.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 520

🥘Ingredients

For the Dough

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

For the Filling

1/2 cup unsalted butter, softened
3/4 cup packed brown sugar
2 tbsp ground cinnamon
1/4 tsp ground nutmeg

For the Sticky Sauce

1/2 cup unsalted butter
1 cup packed brown sugar
1/4 cup heavy cream
1/4 cup light corn syrup
1/2 cup chopped pecans

👨‍🍳Directions

1In a small bowl, combine the warm milk (110°F), warm water, and yeast.
2Let it sit for 5 minutes until frothy, which indicates the yeast is active.
3In a large mixing bowl or stand mixer, whisk together 2 cups of flour, sugar, and salt.
4Add the yeast mixture, melted butter, and egg, then mix until a soft dough forms.
5Gradually add the remaining 1 1/4 cups flour, kneading for 5 to 7 minutes until the dough is smooth and elastic and pulls away from the sides of the bowl.
6If using a stand mixer, use the dough hook on medium speed.
7Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm spot for 1 hour, or until it has doubled in size.
8While the dough rises, make the sticky sauce.
9In a small saucepan over medium heat, melt the butter, brown sugar, heavy cream, and corn syrup.
10Stir constantly until the sugar dissolves and the mixture is smooth, about 3 minutes.
11Pour the warm sauce into a 9×13 inch baking dish and sprinkle the chopped pecans evenly over the sauce.
Set aside.
12For the filling, mix the softened butter, brown sugar, cinnamon, and nutmeg in a small bowl until well combined.
Set aside.
13Once the dough has risen, punch it down and turn it out onto a lightly floured surface.
14Roll it into a 12×18 inch rectangle, about 1/4 inch thick.
15Spread the filling evenly over the dough, leaving a 1/2 inch border along the top edge.
16Starting from the long side, roll the dough tightly into a log and pinch the seam to seal.
17Cut the log into 12 equal slices, about 1 1/2 inches thick, using a sharp knife or dental floss.
18Place the slices cut side up in the prepared baking dish, spacing them evenly.
19Cover the dish with a kitchen towel and let the buns rise for 30 minutes, or until they are puffy and have nearly doubled in size.
20Preheat your oven to 375°F.
21Bake the buns for 22 to 25 minutes, until the tops are golden brown and the sauce is bubbling around the edges.
22Remove the baking dish from the oven and let it cool for 5 minutes.
23Place a large serving plate over the dish and carefully invert the buns so the sticky sauce coats the tops.
Serve warm.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 28g💛Saturated Fat: 14g❤️Cholesterol: 75mg🧂Sodium: 380mg🌾Total Carbs: 62g🥦Dietary Fiber: 3g🍬Sugars: 35g🥩Protein: 7g

📝Notes

For extra gooeyness, add a splash of maple syrup to the sticky sauce. If you prefer less sweetness, reduce the brown sugar in the filling by 2 tablespoons. Store leftovers in an airtight container at room temperature for up to 2 days, reheating in the microwave for 20 seconds.

Watch Video Of How Sticky Cinnamon Buns Works

These sticky cinnamon buns are always a good idea for any occasion – whether it’s a holiday party, a family gathering, or just a Tuesday morning treat.

They’re easy to make and freeze well, so I can make a big batch and enjoy them all week long.

My family loves them with a cup of hot coffee or tea in the morning, and they’re also great as a snack or dessert.

❓ Frequently Asked Questions About Sticky Cinnamon Buns

Q: What is the difference between sticky cinnamon buns and regular cinnamon rolls?

The main difference is the type of sugar used in the topping – sticky cinnamon buns use a combination of granulated sugar and brown sugar, while regular cinnamon rolls typically use just granulated sugar.

Q: Can I use store-bought dough instead of making my own from scratch?

Yes, you can use store-bought dough if you prefer – just thaw it according to the package instructions and proceed with the recipe as usual.

Q: How long do sticky cinnamon buns keep fresh?

They’ll keep fresh for up to 3 days at room temperature, or up to 2 months in an airtight container in the freezer.

Q: Can I make these buns gluten-free?

Yes, you can make these buns gluten-free by substituting the all-purpose flour with a gluten-free flour blend.

Q: Why do you need to let the dough rise for so long?

The rising time allows the yeast to ferment the sugars in the dough, which gives the buns their light and airy texture.

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