Cinnamon Sticky Buns
Indulge in the ultimate breakfast or brunch treat with these gooey, buttery Cinnamon Sticky Buns! With soft, pillowy dough infused with a hint of sweetness, a luscious cinnamon-sugar filling, and a decadent caramel glaze made with brown sugar, honey, and optional pecans, these buns are pure comfort in every bite. Perfectly golden and irresistibly sticky, this recipe balances classic techniques like kneading and rolling with approachable steps for beginner and experienced bakers alike. Ideal for family gatherings or holiday mornings, serve these sticky buns warm for an unforgettable crowd-pleaser. Keywords: cinnamon sticky buns recipe, homemade sticky buns, sticky caramel rolls, easy breakfast pastries, gooey pecan buns.
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Recipe Information
Ingredients
- 240 ml Whole milk
- 50 grams Granulated sugar
- 85 grams Unsalted butter
- 7 grams Active dry yeast
- 480 grams All-purpose flour
- 5 grams Salt
- 1 large Egg
- 150 grams Brown sugar
- 10 grams Ground cinnamon
- 75 grams Unsalted butter (softened, for filling)
- 120 ml Heavy cream
- 100 grams Brown sugar (for glaze)
- 60 grams Unsalted butter (for glaze)
- 30 ml Honey
- 60 grams Pecans (optional, chopped)
Instructions
Warm the milk in a small saucepan until it reaches about 43°C (110°F). Remove from heat and stir in the sugar and butter until melted. Let the mixture cool to just warm before sprinkling the yeast over the top. Let stand for 5 minutes until foamy.
In a large mixing bowl, combine the flour and salt. Add the milk mixture and egg, then mix until a sticky dough forms.
Transfer the dough to a floured surface and knead for 6-8 minutes or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes. Transfer the dough to a greased bowl, cover with a clean towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
While the dough rises, combine the brown sugar and cinnamon in a small bowl for the filling.
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle approximately 35x25 cm (14x10 inches). Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top.
Tightly roll the dough into a log starting from one of the longer sides. Cut the log into 12 evenly sized slices.
In a medium saucepan, heat the heavy cream, brown sugar (for glaze), butter (for glaze), and honey over medium heat until combined and smooth. Pour the glaze into the bottom of a greased 9x13-inch baking dish and sprinkle with chopped pecans if using.
Arrange the cinnamon roll slices cut-side up in the prepared baking dish on top of the glaze. Cover loosely with plastic wrap and let the buns rise for 30-45 minutes until puffy and touching each other.
Preheat your oven to 175°C (350°F). Bake the buns for 25-30 minutes, or until golden brown and cooked through. Cover with foil during the last 10 minutes if they brown too quickly.
Remove the dish from the oven and let the buns cool for 5 minutes. Carefully invert the pan onto a serving plate so the caramel glaze tops the buns. Serve warm and enjoy!
Nutrition Facts
Calories |
5698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.4 g | 368% | |
| Saturated Fat | 148.2 g | 741% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 856 mg | 285% | |
| Sodium | 2315 mg | 101% | |
| Total Carbohydrate | 717.5 g | 261% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 332.7 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 797 mg | 61% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 1785 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
