Nut-Free Sticky Buns
Indulge in the irresistible sweetness of Nut-Free Sticky Buns, a delightful twist on the classic pastry favorite, perfect for those with nut allergies. These fluffy, buttery buns are rolled with a decadent cinnamon-sugar filling and bathed in a luscious caramel glaze made with brown sugar, cream, and vanilla for a rich, gooey finish. Crafted from scratch, this recipe combines a soft and tender yeast dough with a warm, homemade topping that delivers all the sticky bun goodness—no nuts required. Ready in just under two hours, including rise time, this recipe yields 12 sticky buns perfect for breakfast, brunch, or a comforting dessert. Serve them warm for a crowd-pleasing treat that will have everyone swooning over the nut-free goodness!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.25 cups Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 1 cup Whole milk
- 5 tablespoons Unsalted butter
- 2 large Eggs
- 1 cup Packed brown sugar
- 1.5 tablespoons Cinnamon
- 4 tablespoons Unsalted butter (softened)
- 0.25 cups Light corn syrup
- 0.25 cups Heavy cream
- 1 teaspoon Vanilla extract
Instructions
In a large mixing bowl, combine 2 cups of the all-purpose flour, granulated sugar, salt, and active dry yeast. Set aside.
In a small saucepan, heat the milk and 4 tablespoons of unsalted butter over medium heat until the butter is just melted and the mixture is warm to the touch (not hot).
Gradually add the warm milk mixture to the dry ingredients, followed by the eggs. Mix until a soft dough forms.
Gradually stir in the remaining flour, half a cup at a time, until the dough pulls away from the sides of the bowl but is still slightly sticky.
Transfer the dough to a floured surface and knead for 6-8 minutes, until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours or until doubled in size.
While the dough rises, prepare the filling by mixing the brown sugar and cinnamon in a small bowl. Set aside.
In a small saucepan, combine 4 tablespoons of unsalted butter, light corn syrup, brown sugar, heavy cream, and vanilla extract. Heat over medium heat until melted and smooth. Pour the mixture into a greased 9x13-inch baking dish and set aside.
Once the dough has risen, punch it down and transfer to a floured surface. Roll it into a 12x16-inch rectangle.
Spread 4 tablespoons of softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top, leaving a 1-inch border along one long edge.
Roll the dough tightly starting from the long edge with the filling. Pinch the seam to seal.
Cut the roll into 12 equal slices and place them in the prepared baking dish on top of the caramel glaze.
Cover the buns with plastic wrap and let rise until doubled in size, about 30-45 minutes.
Preheat the oven to 350°F (175°C). Bake the buns for 25-30 minutes or until golden brown and cooked through.
Let the sticky buns cool in the dish for 5 minutes, then invert onto a serving platter to let the caramel glaze flow over them.
Serve warm and enjoy your nut-free sticky buns!
Nutrition Facts
Calories |
4263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.9 g | 190% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 2720 mg | 118% | |
| Total Carbohydrate | 671.8 g | 244% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 337.7 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 756 mg | 58% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 1498 mg | 32% | |
*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.
