Sticky Cinnamon Buns
Indulge in the ultimate breakfast treat with these irresistibly sticky cinnamon buns, a decadent blend of soft, fluffy dough, a spiced cinnamon-sugar swirl, and a rich caramel glaze that oozes over every bite. Perfectly golden and baked to perfection, these rolls are made with simple pantry staples like all-purpose flour, brown sugar, and butter, while optional chopped pecans add a delightful crunch. The magic lies in the homemade caramel sauce, which bakes at the bottom of the pan and transforms into a sticky, glossy glaze once inverted. Whether for a holiday brunch or a weekend indulgence, these gooey cinnamon buns are best served warm and fresh for a melt-in-your-mouth experience.
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Recipe Information
Ingredients
- 1 cup Whole milk
- 6 tablespoons Unsalted butter
- 1 cup Granulated sugar
- 2.25 teaspoons Active dry yeast
- 2 large Eggs
- 4.5 cups All-purpose flour
- 1 teaspoon Salt
- 1 cup Brown sugar
- 2 tablespoons Cinnamon
- 0.25 cup Heavy cream
- 0.5 cup Pecans (optional, chopped)
Instructions
In a small saucepan, warm 1 cup of milk over medium-low heat until it reaches about 110°F (warm to the touch but not hot). Remove from heat and stir in 2 tablespoons of butter until melted.
Add 1/4 cup of the granulated sugar to the milk mixture and sprinkle 2.25 teaspoons of yeast on top. Let sit for 5 minutes until foamy.
In a large mixing bowl, whisk together 2 eggs, the remaining granulated sugar, and salt. Stir in the yeast mixture.
Gradually add 4.5 cups of flour, mixing until a dough forms. Knead the dough on a lightly floured surface for 8 minutes until smooth and elastic, or use a stand mixer with a dough hook for 5-6 minutes.
Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for 1-2 hours, or until doubled in size.
Prepare the filling by combining 1 cup of brown sugar and 2 tablespoons of cinnamon in a small bowl.
Once the dough has risen, punch it down and roll it out on a floured surface into a 16x12-inch rectangle.
Spread 4 tablespoons of softened butter evenly over the dough, leaving a 1/2-inch border around the edges. Sprinkle the cinnamon-sugar mixture over the buttered surface.
Starting on the longer side, tightly roll the dough into a log. Cut the log into 12 equal pieces and set aside.
In a medium saucepan over medium heat, combine 4 tablespoons of butter, 1 cup brown sugar, and heavy cream. Stir until the sugar is dissolved and the mixture is smooth. Pour the caramel sauce into a greased 9x13-inch baking dish. If using, scatter chopped pecans over the caramel.
Arrange the cinnamon rolls cut side up in the dish. Cover and let rise again for 30-45 minutes, until puffy.
Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes, until golden brown and cooked through. Let cool for 5 minutes before inverting the dish onto a serving platter to let the caramel glaze coat the buns.
Serve warm and enjoy!
Nutrition Facts
Calories |
4835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.1 g | 199% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 2681 mg | 117% | |
| Total Carbohydrate | 789.5 g | 287% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 356.3 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 766 mg | 59% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 1736 mg | 37% | |
*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.
