Easy Sticky Buns
User Reviews
5
Easy Sticky Buns
Description
Easy Sticky Buns combines a yeast-based dough with a cinnamon-sugar filling that bakes into tender, sweet rolls. The dough is mixed and kneaded to develop elasticity, then left to rise briefly before shaping. The topping is a blend of melted butter, brown and granulated sugars, dark corn syrup, and salt, which when baked caramelizes to create a sticky, sweet glaze. Optionally, coarse chopped pecans add crunch and nutty flavor. The combination of the soft dough and the gooey, caramelized sugar topping creates a rich texture contrast. The recipe involves melting butter in a warm milk mixture, activating yeast at a safe temperature, and precise flour measuring for best dough consistency.
This recipe yields sticky buns best enjoyed fresh out of the oven or slightly warm, perfect for morning meals or a sweet snack. They can be served plain or with coffee and tea. Careful attention to starter temperature and rising time ensures the yeast activates properly for a good rise. Substitutions like maple syrup for corn syrup are possible, and butter type affects final flavor and softness.
For the filling and topping, using salted or unsalted butter can be adjusted with added salt. Using whole milk instead of 2% adds richness. Yeast should be fresh and proofed correctly to ensure good dough rise. Measuring flour by weight or proper volumetric technique helps to get the dough’s right texture. Leftover buns can be stored but are best eaten fresh due to the sticky topping.
Ingredients
DOUGH
- 1/3 cup milk
- 3 tablespoons granulated sugar
- 1/3 cup butter
- 3 ½ teaspoons instant yeast
- 3/4 cup water 105F - 115F, warm
- 3 cups all-purpose flour
- 1/2 teaspoon salt
FILLING
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
- 1/4 cup butter softened
TOPPING
- 6 tablespoons butter melted
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- ¼ cup dark corn syrup
- ¼ teaspoon salt
- 2 tablespoons water
- 1 cup pecans optional, coarsely chopped
Instructions
- Grease a 9x13-inch metal baking pan; set aside.
- In a small saucepan, stir milk, sugar, and butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 F.
- Pour the milk mixture into the bowl of a stand mixer.
- Add the yeast and warm water.
- Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
- With the mixer still going, add remaining flour, 1/2 cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl.
- Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
- Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
- Let it rise in a warm place, free from draft, for about 10 minutes.
- While dough is rising, prepare the topping.
- Whisk melted butter, brown sugar, granulated sugar, corn syrup, and salt together in medium bowl until smooth.
- Add water and whisk until combined.
- Pour mixture into prepared pan. If necessary, tilt pan to get mixture to cover pan. Sprinkle evenly with pecans, if using. Set aside.
- Turn the dough onto a floured surface, and roll into a 12x16-inch rectangle.
- Stir filling ingredients together, and spread over dough. Since the filling is a little crumbly, I gently press it into the dough to help it stick.
- Roll dough up lengthwise, pinching seam to seal.
- Cut into 12 pieces, and place over topping in prepared baking dish. I use a serrated knife to cut the dough.
- Cover the baking dish with the dish towel, and let the dough rise for about 15 minutes.
- Meanwhile, preheat oven to 350 F.
- Bake at 20-25 minutes, or until the rolls are golden brown.
- Tent with aluminum foil, and continue to bake for an additional 10-15 minutes, or until baked through.
- Let the sticky buns cool in pan for 5 minutes.
- Place a serving dish over the pan, and carefully invert pan. Be careful as topping will be hot.
- Remove pan, and replace any topping that has fallen off.
- Let buns sit 10-15 minutes before serving.
Notes
- 2% milk is commonly used, but whole milk gives richer sticky buns.
- Salted butter is used; if substituting unsalted butter, increase salt slightly in dough, filling, and topping.
- For active dry yeast, let it proof 5-10 minutes in step 4; discard if it doesn’t foam.
- Ensure water temperature is between 100-115°F to activate yeast without killing it.
- Measure flour carefully by weight or by spooning and leveling when using volume measures.
- Maple syrup or molasses can replace corn syrup in the topping for a flavor variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12sticky buns
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Serving | 1sticky bun | |
| Calories | 466kcal | 23% |
| Carbohydrates | 66g | 22% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 38mg | 13% |
| Sodium | 297mg | 12% |
| Potassium | 144mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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