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Yields:
12 serving(s)
Prep Time:
35 mins
Total Time:
3 hrs 15 mins
Cinnamon rolls are a classic recipe of Ree Drummond's that we make for special occasions whether it's Easter brunch, Mother's Day breakfast in bed, or really for any morning of the week—no justification needed! Now, just imagine those rolls topped with a homemade brown sugar caramel sauce and crunchy pecans. You've made an ultimate treat: sticky buns! This sticky bun recipe takes cinnamon rolls to the next level of decadence.
What is the difference between a cinnamon roll and a sticky bun?
Cinnamon rolls and sticky buns both have a similar base: a "rich" dough, which has some fat worked into it like milk, butter, and eggs. Both recipes have a filling of butter, cinnamon, and sugar, and the dough is rolled up and cut into individual buns before being baked. Cinnamon rolls are then topped with a simple white icing, often made with powdered sugar, milk, and sometimes cream cheese, whereas sticky buns have a layer of caramel and pecans baked into the bottom of the pan. Sticky buns are turned upside down before serving, while the topping is still warm, so that the pecans end up on top and the gooey caramel drizzles down the sides. Irresistible!
Can I mix sticky buns without an electric mixer?
Absolutely! To make sticky buns without an electric mixer, combine the flour mixture with the warm milk-yeast mixture in a large mixing bowl. Stir it into a shaggy dough, then turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes, adding just the lightest sprinkle of flour when the dough gets too sticky, until the dough ball feels smooth and bounces back when pressed with a finger. Place the dough in a clean mixing bowl, sprayed with nonstick cooking spray, cover and let rise per the recipe instructions.
Can you reheat sticky buns?
Yes! Store sticky buns covered, in the refrigerator, for up to 3 days (anything beyond that and the bread will start to dry out past the point of optimal enjoyment.) Place a sticky bun on a microwave-safe plate and cook in 15 second increments, at 50 percent power, until the desired eating temperature is reached.
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Ingredients
For the dough
- 1 cup whole milk
- 6 Tbsp. granulated sugar, divided
- 1 .25-oz package active dry yeast
- 2 large eggs, at room temperature
- 1 stick salted butter (1/2 cup), melted and cooled until just warm
- 4 cups all-purpose flour, plus more for the surface
- 1/2 tsp. salt
- Butter or nonstick spray
For the topping
- 1 stick salted butter (1/2 cup)
- 3/4 cup light brown sugar
- 1/2 cup heavy cream
- 1/4 cup honey
- 1 tsp. vanilla extract
- 2 cups pecans, roughly chopped
For the filling
- 1/2 stick salted butter (1/4 cup), melted and cooled
- 2/3 cup granulated sugar
- 4 tsp. ground cinnamon
Directions
- Step 1For the dough: Heat the milk in a small saucepan over medium heat to between 110˚ and 115˚ on an instant read thermometer, about 3 minutes. Remove the pan from heat and whisk in 1 tablespoon of sugar. Sprinkle the yeast over the milk and whisk to combine. Let the milk rest for 5 minutes until it's foamy. Whisk the eggs and the cooled melted butter into the milk.
- Step 2Combine the flour, salt, and the remaining 5 tablespoons of sugar in the bowl of a stand mixer fitted with a dough hook attachment. Add the milk mixture to the bowl and stir with a spatula to combine into a messy clump. Mix the dough on medium-low speed, until it is smooth and pulling away from the sides of the bowl, 5 to 7 minutes. Cover the bowl with plastic wrap and place it in a warm, draft-free place for 45 minutes to 1 hour, until the dough has doubled in size.
- Step 3For the topping: Meanwhile, melt the butter in a small saucepan over medium heat. Whisk in the brown sugar, heavy cream, honey and vanilla extract. Simmer, whisking frequently, until the mixture is glossy and well combined, about 2 minutes. Reserve 1/2 cup of the topping and pour the remaining into 9-by-13-inch baking dish, buttered or sprayed with nonstick spray. Sprinkle the pecans evenly over top. Set aside to cool slightly.
- Step 4For the filling: In a small bowl, combine the sugar and cinnamon.
- Step 5With a spatula, scrape the dough out of the bowl onto a lightly floured surface. Sprinkle a small amount of flour over top of the dough and roll it into a rectangle, about 12 by 18 inches. Drizzle the melted butter evenly over the dough, spreading with your fingers or a pastry brush, leaving a 1/2 inch border along each edge. Sprinkle the cinnamon-sugar mixture evenly over the butter. Starting with a long end, roll the dough tightly towards the other long end, creating a log. Pinch the seam together and place seam side down on a cutting board. With a sharp knife, cut the roll into 12 buns, each about 1 1/2 inch thick.
- Step 6Place the rolls pinwheel side up, evenly spaced, over top of the pecan topping. Cover the pan with a clean kitchen towel or plastic wrap and let rise until the rolls are just touching each other, 45 minutes to 1 hour.
- Step 7Meanwhile, preheat the oven to 350°. Bake the rolls for 35 to 40 minutes until golden brown on top. Let the rolls cool for 5 minutes in the pan, then place a cooling rack over top. With oven mitts, hold the pan and rack together, then flip over. Carefully remove the pan (give it a few taps if the buns don't seem to be releasing) and let it slide out onto the rack. Set over a large sheet tray or cutting board. (If any topping sticks in the pan, scrape it out while its hot and put it right back on the buns!)
- Step 8Drizzle with the reserved topping and serve immediately.
Substitute maple syrup for honey, if you prefer!
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