This sticky bun recipe bakes up a giant tray of soppy, fluffy rolls topped with crunchy pecans and gooey caramel sauce. It’s the proper deal with for breakfast, brunch, and particular events!
Desk of Contents
- Flour choice
- For the softest rolls
- Yeast choice
- Combine and relaxation the dough
- Ferment the dough in a heat space
- Make the caramel topping
- Add nuts to the topping
- Roll out the dough and fill
- Do a second rise after shaping
- Baking suggestions
- Greatest strategy to take away
- Sticky buns vs. cinnamon rolls
- Sticky Buns Recipe
When a sizzling tray of recent sticky buns comes out of the oven, you’re in for a deal with! This recipe’s secret is utilizing bread flour and water to stop the dough from turning into dense and dry. The paste that varieties provides additional moisture to lighten the feel whereas making every chunk extremely tender and pillowy.
A layer of sugar, maple syrup, and butter unfold on the baking dish’s backside transforms right into a wealthy caramel sauce within the oven. In the event you’re a fan of nuts, I sprinkle a beneficiant quantity of chopped pecans within the pan and on the buns earlier than baking.
I take advantage of bread flour within the recipe to offer a stronger, extra elastic crumb. The sort of flour incorporates about 12 to fifteen% protein in comparison with all-purpose, which is round 10 to 13%. The elevated gluten-formation provides the bread construction and extra power whereas supporting the flour paste’s elevated hydration stage. Don’t fear. The bread won’t be arduous.
For the softest rolls
To make sure that every roll is exceptionally mushy when sinking your tooth in, I take advantage of a easy Asian yeast-bread method referred to as tangzhong. It sounds fancy, nevertheless it’s only a small portion of flour combined with water, then heated till a thick paste varieties. This step pre-gelatinizes (swells) the starches and permits the bread flour to soak up twice the quantity of water.
The extra moisture makes the dough tackier however nonetheless simple to work with. The cooked starches present extra construction and maintain onto the water droplets when kneading, shaping, and baking the buns. The end result, moist pastries that puff up greater when baked on account of additional steam generated inside. This course of solely takes about two minutes and makes a major texture influence.
I take advantage of prompt dry yeast (or speedy rise) to make these sticky buns. It doesn’t should be proofed, and you’ll add it instantly into the dry and moist components. To make sure a greater texture and taste, I first ferment the dough till it doubles in dimension, then once more later after the buns are formed and positioned within the pan.
Combine and relaxation the dough
The bread might be very mushy, however we don’t need it to break down throughout fermentation and baking. To realize tall and fluffy rolls, the paste, milk, eggs, flour, and yeast are combined to hydrate, then allowed to relaxation for quarter-hour. This offers the dough the chance for max gluten-formation and the yeast to hydrate and activate.
The salt and granulated sugar are then added and combined till an elastic dough ball varieties. These two components can tenderize the dough and inhibit yeast exercise at excessive ranges, so it’s higher so as to add them later within the course of.
Ferment the dough in a heat space
Yeast are probably the most energetic and develop higher flavors between 75°F to 78°F (24 to 26ºC). After mixing the dough for five minutes, the bodily sheer will increase the dough temperature to about 75ºF (26ºC). Fortunate us! Nonetheless, many kitchens can’t maintain that temperature.
Due to this fact, I like to make use of the oven proofing methodology or microwave methodology to maintain a continuing temperature. This course of ensures that yeast are fortunately fermenting and creating carbon dioxide bubbles in a makeshift sauna. I do that for each rise steps.
Make the caramel topping
To create a caramel sauce that sticks to the buns’ floor, I take advantage of a combination of melted butter, brown sugar, granulated sugar, maple syrup (or darkish corn syrup), and water. Slightly kosher salt naturally enhances and balances the candy notes. Add the combination to the baking pan’s backside, which has nearer contact with the new baking sheet within the 375-degree oven.
Because the sugars warmth up and break down into easy sugars, the sauce modifications to a golden amber colour and new flavors emerge throughout caramelization. This course of occurs round 320 to 335ºF (160 to 170ºC). Because the moisture evaporates, the combination concentrates right into a thick syrup-like consistency.
Add nuts to the topping
I really like incorporating chopped pecans into the topping as they’ve a pleasant crunch when bitten into. However different sorts of nuts like walnuts, peanuts, or chopped almonds work nicely too. If you wish to omit the nuts, depart them out.
Roll out the dough and fill
The dough on this recipe is extra cheesy and moist than my different sticky buns with no yeast. That’s due to the extra moisture from the paste. As soon as the dough doubles in dimension, roll it out on a evenly floured floor. There might be a variety of air pockets created by the yeast. Press them down.
Use a rolling pin to make a 14-by-16-inch rectangle. Brush melted butter over the floor to maintain the layers separate and to assist the sugar-cinnamon combination adhere higher when sprinkled on. I add nutmeg into the filling to raise the baked notes. Roll the dough right into a cylinder, then minimize into 12 even-sized items.
Do a second rise after shaping
Evenly place the rolls onto the ready pan, permitting house in between for them to develop. Cowl them tightly with plastic wrap to maintain the dough moist and lure the nice and cozy air for optimum fermentation. You’ll discover that the rolls will puff up rather a lot, practically filling the entire house within the pan. This step takes about 45 to 60 minutes.
The rolls initially bake for 20 minutes to get the sugars caramelized and the dough cooking. To forestall the floor from getting too brown, loosely cowl it with foil. The sticky buns are prepared after they attain about 195 to 200ºF (91 to 93ºC).
I like to check items with an instant-read thermometer on the pan’s outer and middle to verify the progress. The components within the middle will at all times be decrease in temperature and moister.
Greatest strategy to take away
Cool for five minutes to finish carryover cooking and to thicken the caramel sauce. Run a knife alongside the sides to launch them from the pan. Place a parchment paper-lined sheet pan on prime, then swiftly invert. Slowly carry the pan and also you’ll be surprised by attractive sticky buns with candied nuts on prime.
Sticky buns vs. cinnamon rolls
Sticky buns are comparable in idea to cinnamon rolls, utilizing sweetened yeast-leavened dough to make rolled items of bread. They each have a sugar, cinnamon filling swirled within the middle, including layers of taste, they usually’re baked collectively in a tray to create a loaf.
Nonetheless, sticky buns are a bit denser as a result of they’ve a built-in caramel sauce that cooks by itself because the bread bakes. No additional work is required! It’s additionally served inverted, with the sticky sauce shining on prime.
Substituting with energetic dry yeast
If desired, you should utilize energetic dry yeast, substitute at a 1:1 ratio. You don’t need to dissolve the yeast earlier than utilizing, as a result of producers at the moment are drying them into smaller particle sizes to make it simpler to hydrate. Ensure that to permit the dough to rise about 60 minutes or till doubled in dimension because it’s not as energetic as prompt yeast.
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In a medium microwave-safe bowl, whisk collectively ¼ cup bread flour and water. Microwave on excessive energy for 75 seconds, in 25-second intervals, whisking in between every cycle. The ultimate combination ought to be a thick, scoopable paste, like pudding.
Within the bowl of a stand mixer, add the nice and cozy flour paste and milk. Whisk by hand till easy, 30 seconds. Add the egg and yolk, whisk to mix, 10 seconds. Match the mixer with the dough hook attachment. Add the remaining 3 cups of flour and yeast. Combine on low pace (setting 2) till the flour is hydrated, about 1 minute. Let it sit for quarter-hour.
Add the granulated sugar and salt. Combine on medium-low pace (setting 3) for two minutes. Add the softened butter and blend for 3 minutes on medium-low pace, scraping down the hook and sides of the bowl midway via. The dough might be sticky and elastic.
Evenly grease a medium bowl with vegetable oil or cooking spray, put aside. Evenly mud a piece floor with flour. Place the dough on prime, and knead till a ball varieties, about 30 seconds. Don’t over flour the dough, it ought to nonetheless be barely cheesy.
Place the dough ball within the greased bowl. Tightly cowl with plastic wrap and permit it to rise in a heat draft-free space or proofing field (see notes) till it doubles in dimension, about 45 to 60 minutes. The optimum temperature is about 75 to 78ºF (24 to 26ºC) for yeast fermentation. In the meantime, put together the topping and filling.
Grease a 9-by-13-inch metallic baking pan with vegetable oil or cooking spray.
In a medium bowl, whisk collectively the melted butter, brown sugar, granulated sugar, maple syrup, and salt. Add the nice and cozy water and stir to mix, it could get barely lumpy. Evenly unfold the sugar combination into the greased pan.
Evenly sprinkle the chopped pecans on prime of the sugar combination. Put aside.
In a small bowl, mix the brown sugar, cinnamon, and nutmeg. Put aside.
Switch the dough to a evenly floured reducing board. Press the dough right down to take away any fuel bubbles fashioned by the yeast. Beginning within the middle, roll the dough right into a 16-by-14-inch rectangle, even in thickness. The dough might be barely sticky and elastic, use a minimal quantity of flour to assist with rolling.
Brush two tablespoons of melted butter evenly over the floor of the dough, leaving a ¾-inch border.
Sprinkle the brown sugar and cinnamon filling combination evenly over the dough, leaving a ¾-inch border. Use your fingers to pat it down, serving to it adhere.
Beginning on the longer edge, roll the dough right into a cigar form, ensuring it’s not too tight. Crimp the seam, and place it seam-down on the reducing board. Use a chef’s knife to chop into 12 even-sized items.
Place the rolls within the baking pan, spaced out about 1⁄2-inch aside, 3 rolls per row. Depart about 1⁄2-inch of house alongside the sting. Tightly cowl with plastic wrap and permit it to rise in a heat draft-free space or proofing field (see notes) till doubled in dimension. They need to contact one another and the edges of the pan, about 45 to 60 minutes.
Set the oven rack to the upper-middle place. Preheat to 375ºF (191ºC).
Place the baking pan on the parchment paper-lined sheet pan. Bake for 20 minutes, then loosely cowl the floor to stop it from browning too quick. Bake till the floor is golden brown, and the dough reaches between 195 to 200ºF (91 to 93ºC), about 10 to fifteen minutes. Don’t over bake, because the caramel topping can change into too thick. Cool the pan for five minutes on a wire rack.
Gently run a knife alongside the edges of the pan to make it simpler to take away. Instantly place a parchment paper-lined sheet pan on prime of the baking pan, then rapidly invert. Slowly carry to launch the buns. Scoop out any remaining nuts and sauce and put them on prime of the buns. Serve heat.
- Storing: Retailer in an hermetic container at room temperature for as much as 3 days, or freeze for as much as 1 month.
- Reheating: Microwave particular person items on excessive energy in 10 to 15-second intervals till warmed via.
- Microwave Proofing Field: Warmth 1 cup of water on excessive energy within the microwave for two minutes. Depart the cup inside and instantly add the lined tray of sticky buns. If wanted, switch the new water to a smaller cup to suit with the baking pan. Shut the door till the rolls double in dimension. Alternatively, make an oven-proofing field.
- Making upfront: After slicing the buns into 12 items, place them on the baking pan. Tightly cowl and refrigerate for as much as 12 hours. When prepared, enable them to rise in a heat draft-free space till doubled in dimension, about 60 to 90 minutes.
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Quantity Per Serving
Energy from Fats 216
% Each day Worth*
Saturated Fats 10g50%
Trans Fats 1g
Ldl cholesterol 67mg22%
Vitamin A 482IU10%
Vitamin C 1mg1%
* % Each day Values are primarily based on a 2000 calorie weight loss plan.
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