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Sticky Buns Recipe

Easy Sticky Buns Recipe

Easy sticky buns recipe to help you make soft and fluffy cinnamon rolls with sticky toffee flavored caramel sauce in less than 2 hours.
Prep Time 30 mins
Cook Time 28 mins
Proofing time 1 hr
Total Time 1 hr 58 mins
Course Breakfast, Dessert
Cuisine American
Servings 12 Sticky Buns

Ingredients
  

For Preparing The Bread Dough

  • 390 g All purpose flour/Bread flour 3 cups(loosely packed)
  • 180 ml Milk 3/4 Cup If you don't want to add milk, you can use plain water instead.
  • 43 g Unsalted Butter (softened) 3 tbsp
  • 1 Egg (at Room Temperature)
  • 32 g Sugar 2 and 1/2 tbsp
  • 1 tsp Salt
  • 1 tsp Instant Yeast or if using active dry yeast, use 1 and 1/4 tsp

For The Filling

  • 100 g Brown Sugar 1/2 cup We can use regular withe sugar as well.
  • 2 tsp Cinnamon Powder
  • 28 g Soft Unsalted Butter 2 tbsp

For the Topping

  • 100 g Brown Sugar 1/2 cup
  • 57 g Soft Unsalted Butter 1/4 cup
  • 60 ml Warm Heavy Cream or 56 g or 1/4 cup
  • 1 tsp Vanilla Extract
  • 120 g Chopped Pecans around 1 cup

Instructions
 

1.Prepare The Bread Dough

  • Into a bowl add the milk,softened butter, sugar,salt,yeast and egg and combine everything together.
    Make sure all the ingredients are at room temperature and the milk should be preferably warm( not hot; Ideally 95 F).
    Then add in the flour into this mixture and combine them together to form a shaggy mass of dough.
    Now we need to knead the dough.
    If you are kneading the dough in a stand mixer, use the dough hook attachment to knead the dough.
    You can use Speed 2 for optimum results and knead for 3-4 minutes.
    If you are kneading the dough by hands, transfer the dough on to a clean work surface and knead the dough for a few minutes (4-5 minutes) until it form a smooth and elastic dough.
    The dough may feel sticky in the beginning of kneading, thats ok, (that’s the way it should be); you may be tempted to add more flour but don’t do that.The dough will absorb the moisture and come together in about 4 minutes of kneading.
    Shape it into a ball and then cover it with a bowl or kitchen towel and let the dough rest on the counter for 10-15 minutes.This is not for proofing the dough, but this is to let the dough sit for a few minutes so that the gluten strands will relax.
    This resting will prevent our dough from enormous rebounding back of the dough while rolling it into a thin rectangular sheet.
    This resting time will also give, time for us to prepare the filling and the topping.

Prepare The Filling and Topping

  • For the filling, mix together the cinnamon powder and brown sugar and keep it aside.
    For the topping,Into the baking dish,(I have used 11.5X7.5-inch baking pan), add the brown sugar, butter, vanilla extract and heavy cream.And mix them all together to form a homogenous mixture.
    Adding heavy cream is optional.But I highly recommend adding heavy cream which brings a beautiful toffee flavor to our topping.
    As our butter is soft or at room temperature (for the easy blending) and if the heavy cream is taken from the fridge, you may see slight "curdling", when the cold cream is mixed with soft butter.Don't worry,It is normal and it will get resolved once it is taken into the oven.
    Top the cream layer with some chopped nuts.Here I have used pecan nuts.

Roll,Divide and Shape the dough

  • So for the next step of shaping the rolls, first we need to roll the dough into a thin sheet (1/ 4th inch thickness).
    Pat, stretch and roll out the dough to form approximately 17 X 15 inch rectangle, with long edge nearest you.
    Then spread very soft butter all over the surface.
    Then sprinkle on the cinnamon sugar as evenly as possible.
    Starting with long edge nearest you, roll the dough into a cylinder. 
    Mark gently with a knife/scraper to create 12 equal portions. For the cleanest cut, slice by holding a thread or strand of dental floss underneath the cylinder, and cross ends of the floss over each other and pull. Slice cylinder into 12 portions (about 4-5 cm each).
    Transfer to a baking pan(I have used 11.5 X 7.5-inch baking pan), that’s been spread with sugar,butter,vanilla extract and chopped pecans .

Proof the Sticky Buns

  • Cover the pan loosely with plastic wrap and allow the rolls to rise until puffy and the rolls are touching one another.
    So keep the baking tray in a warm environment for 60 minutes.
    If your place is cool then you may need more proofing time( 90 minutes) or if we use cold cream instead of warm cream, then the rolls may take more time to rise and proof well (90 minutes or so) . 

Bake the Sticky Buns

  • Then bake them @ 350 F for around 30 minutes.
    Remove pan from oven and let cool 7-10 minutes, then place a large serving tray or sheet pan over the top of the baking dish. Carefully, hold onto both the tray and the dish and flip it over to invert the rolls. Lift up the baking dish and set aside.  
    Enjoy!

Video

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