Ultimate Super Sticky Buns
Starting a morning right is very important and it all comes down to breakfast! Nutrition is important, but let’s face it, it’s good to indulge every now and then. These super sticky buns are so sticky, sweet, gooey, and soft. One bite and you’re in for some sticky goodness.
These rolls are the breakfast of champions and perfect for a holiday breakfast. Thanksgiving is right around the corner… if ya know what I mean 😏.
What Makes These Buns So Good?
These sticky buns are so soft and gooey and filled with the the most cinnamon goodness. The rolls are warm and easy to tear.
The cinnamon, caramel, and nuts are so rich and gooey. You know what they say, messy food is good food.
How To Make The Buns
These buns are easier than you think and made in just a few steps.
- Start by combining the yeast and water together.
- Next, mix together your egg, sugar, and butter.
- Add your buttermilk, some flour, and yeast mixture to the bowl.
- Add the remaining flour until a dough forms. Let the mixer knead the dough for 5-6 minutes.
- Let the dough rise.
- Make the caramel sauce. Pour into the pan. Sprinkle nuts.
- Make the cinnamon filling.
- Roll the dough and spread the filling on top.
- Tightly roll the log and slice the dough into 1″ rolls. Place the rolls on the filling.
- Let proof again.
Making The Buns By Hand
If you don’t have a stand mixer, don’t worry! Kneading dough by hand is just as easy as the mixer, just with a little extra elbow grease.
If you chose to knead the dough by hand, knead it for the same time, 5-6 minutes. To knead the dough flatten the ball, fold in half, and press forward with the heel of your palm. Continue doing this for a few minutes.
You want to make sure you have a lightly floured surface to knead the dough, otherwise it could stick to the surface making it hard to knead.
How do you know when the dough is kneaded enough?
The dough will be come a little softer and smoother as you continue to knead.
Tips For The Softest and Stickiest Buns
Nobody wants to have hard sticky buns or cinnamon rolls. There’s nothing better than that soft dough just melting in your mouth. Here are the best tips for a soft dough.
- Don’t over knead the dough. If you do, the dough could become tough and dry.
- Using the right yeast will help the buns to rise perfectly. For this recipe, we used active dry yeast. This yeast takes longer to activate, but it’s all worth it in the end because it results in a softer dough. Also, make sure your yeast isn’t outdated.
- Using warm water is very important. Having warm water will help the dough to combine easiest with the other ingredients.
- Proofing your dough in a warm place will help your dough to become puffy and soft. If the dough sits in a cooler area, the rolls won’t rise as much and the dough will still be thick and not soft.
- The homemade caramel sauce is easier than your average caramel and just gets poured right into the pan. However, still, be careful not to burn caramel or sugar.
Special Kneading Tips
Kneading dough is easier than it sounds and after learning a few tricks, it’ll be perfect every time. I am no bread expert, but I’ve learned a few things, especially from the Great British Baking Show.
- If your dough tends to ball up and it’s hard to fold, it just means you need to work the dough a little more because it’s still tough.
- Keeping some flour next to you is always a good idea because you want to keep your surface non-stick as much as you can.
- To test if your dough is kneaded enough, pull some dough between your fingers to create a “windowpane.” If you can stretch it and gets thin, almost as if you can look through it, it’s good. If you try to stretch the dough to look through the “windowpane” and it breaks, continue kneading.
- If you press your fingers into the dough and the prints fill back in fairly quickly, the dough is all set!
- Sometimes it takes a little elbow grease to get the dough to knead; make sure you really press firmly with your hand.
Cutting The Buns
Believe it or not, there are actually a few different ways to cut your dough while still maintaining its softness.
- Using a serrated knife – Using a knife will get you a mostly clean cut. Occasionally the knife will pull your down with it making the rolls lose some of their fluff.
- Using scissors – You can also use scissors to cut your rolls, but this will smush them a tiny bit. This is a good trick for a tougher dough.
- Using unflavored floss – What? Yes, you can use floss to cut your rolls too! Use an 8″ ish strand of floss, wrap it around the log, and tie it off at the top to cut it.
Make sure to measure your log before cutting the rolls so they are all as equal as possible. I like to put small cuts on the top of my log so I know where to cut for each one making them identical.
Can I make these buns overnight?
Yes! If you don’t have enough time to make them all in one sitting, you can do half and half. Make the dough, filling, and caramel like usual.
Once you spread the filling, cut the rolls, and place them on the caramel, tightly cover the pan and place in the fridge overnight. They will slightly increase overnight, but not a lot.
The next morning, remove the buns from the fridge and let proof at room temp for 30 minutes. Once proofed, bake at the normal time.
- Oh no, my buns stuck to the pan! – Next time, make sure to heavily grease your pan before adding the caramel and rolls. It is also great to use a non-stick pan. This one is my favorite.
- My buns didn’t rise! – Next time, try letting the rolls proof in a warmer place. Having it in a room temp/cool room will not help them rise. A few other things to check are your yeast and water. Make sure your yeast isn’t outdated and your water is actually warm. If you need to use a thermometer, the water should be around 120 F.
- My buns are tough! – You most likely over-kneaded the dough or added too much flour. Be careful with your measuring.
Can I make these gluten free?
Yes! All you have to do for these buns is change out the flour. Change the all-purpose flour to gluten free flour. Bob’s Red Mill has a great one!
Also, check your yeast that it’s gluten free, most are.
For more of our favorite rolls and buns check out our:
- Small Batch Chai Cinnamon Rolls
- Apple Crumble Cinnamon Rolls
- Jumbo Cinnamon Rolls
- Sinful Cinnamon Buns
- Orange & Cinnamon Morning Buns
Did you make this recipe? Let us know below or on Instagram @tuesday.treats or use #tuesdaytreats2016. P.S. – Don’t forget to submit to our monthly contest, it’s ginger. Visit the page here.
Super Sticky BunsCourse: Donuts and Bread, FavoritesCuisine: Dessert, BreakfastDifficulty: Intermediate
These super sticky buns are the perfect way to start a morning, especially on Holidays. Sticky caramel, nuts, and soft cinnamon dough.
- Sticky Buns
4 1/2 cups flour
1 packet active dry yeast (2 1/4 tsp)
1 cup buttermilk, room temp
1/4 cup butter, softened
1/2 cup warm water, about 120 F
1/2 cup sugar
- Cinnamon Filling
4 tbsp butter, melted
2 tbsp ground cinnamon
1/2 cup brown sugar
- Caramel Pecan Top
1/2 cup light corn syrup
1/2 cup brown sugar
1/4 cup butter
3/4 cup pecans, chopped
2 tsp ground cinnamon
- Sticky Bun Dough
- Start by mixing together your yeast and warm water in a large measuring glass. Set aside.
- In a stand mixer with the paddle attachment, mix together your butter, sugar, and egg. Once mixed, add in 2 cups of flour.
- Add in the buttermilk and yeast mixture to the mixer and continue to mix until fully combined. The dough will start to become thick here.
- Next, change your paddle attachment for a hook and continue to add the remaining flour. The dough will begin to form.
- Turn the mixer to medium and let it knead the dough for 5 minutes, then remove from bowl and knead by hand for another 1-2 minutes. *Notes
- Add your kneaded dough ball to a large, lightly greased bowl. cover with a towel and place in a warm place for 1 hour until doubled.
- Cinnamon Filling
- While the dough proof, let’s make the filling. Add all your filling ingredients to a small bowl and whisk until a paste forms.
- Heavily grease a 9×13″ pan and set aside.
- Caramel & Pecan Top
- Once there are about 20-30 minutes left on the proofing dough, make the caramel filling.
- Add all your ingredients to a small pot and melt on low. Continue stirring the whole time to prevent burning or sticking. Once melted, pour the caramel into the pan and spread to the corners.
- Sprinkle the nuts over the caramel and set aside.
- Assembling Buns
- Once the buns have stopped proofing, punch the dough in the middle to deflate it. Place on a lightly floured surface and roll into an 18×12″ rectangle.
- Once rolled, spread the filling on the dough leaving 1″ on the border. Tightly roll, starting on the long side, and roll forward. *Notes
- Cut the rolls into 1″ circles and place on top of the caramel and nuts in the pan. There will be about 1/2″ between each bun.
- Cover with a towel and proof for another hour. Once there are 15-20 minutes left, pre-heat your oven to 375 F.
- Once proofed, bake for 20-23 minutes until golden and crisp on top. Be careful not to overbake your buns, this will cause them to be dense and dry.
- After the buns are baked, let them sit for 5-10 minutes to let the caramel settle. Then, flip over the buns and enjoy!
- If you don’t have a stand mixer, you can knead by hand. Flatten the dough ball, fold in half, and press forward with the heel of your palm. You’re going to want to put some elbow grease in it.
- It’s important that you roll the log tight because you want the buns to keep the shape and not lose all the filling.
- Although you are just melting the caramel topping, be careful not to burn it. Continue stirring the whole time.
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