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Classic Sticky Buns: A Sweet and Satisfying Treat for Beginner Bakers

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These Classic Sticky Buns are a sweet and comforting breakfast or brunch treat, featuring a soft, yeasty dough filled with cinnamon sugar and topped with a rich caramel sauce and optional pecans.

Ingredients

Scale
  • For the Dough:
    • 1 cup whole milk, warmed
    • ½ cup plus 2 tablespoons granulated sugar, divided
    • 1½ tablespoons yeast
    • 8 tablespoons unsalted butter, softened
    • 2 large eggs, room temperature
    • ½ teaspoon salt
    • 4½ cups all-purpose flour, plus more as needed
    • 1 tablespoon oil
  • For the Filling:
    • 4 tablespoons butter, melted and cooled
    • ⅓ cup light brown sugar
    • ⅓ cup granulated sugar
    • 2 tablespoons ground cinnamon
  • For the Topping:
    • ½ cup butter
    • 1 cup light brown sugar, packed
    • ½ cup golden syrup or maple syrup
    • 2 tablespoons heavy cream
    • ½ cup chopped pecans (optional)

Instructions

    1. Activate Yeast: Get a big bowl or use your mixer’s bowl. Mix warm milk (heated to about 100°F or 38°C), 2 tablespoons of sugar, and yeast. Stir until it gets foamy on top, which takes around 5 minutes. Foamy yeast indicates it’s active. If it doesn’t foam, your yeast might be old. Use a thermometer to check the milk temperature. Use a whisk for mixing. Beginner Note: Use a timer to track the 5 minutes.

    1. Add Remaining Sugar, Eggs, and Salt: Start by adding the rest of the sugar (1/2 cup/100g) and the softened butter to the bowl. Mix them on medium until the butter looks a little broken up. Next, put in the eggs and salt and mix again on medium. Softened butter incorporates easily. Room temperature eggs mix better. Use a stand mixer or hand mixer. Use a spatula to scrape the bowl. Beginner Note: Mix until the ingredients are just combined.

    1. Gradually Add Flour: Lower the mixer speed and slowly add all-purpose flour, one cup at a time. Make sure each cup mixes in before adding the next one. Sometimes, stop to scrape the sides of the bowl to ensure everything mixes evenly. After adding the first 4 cups, add the remaining ½ cup and keep mixing until the dough comes together and pulls away from the sides of the bowl. This should take about 3 minutes. Your dough will be soft. Adding flour gradually prevents lumps. Scrape the bowl to ensure even mixing. Use a stand mixer or hand mixer. Use a spatula to scrape the bowl. Beginner Note: Add the flour slowly to prevent a mess.

    1. Knead the Dough: Keep the dough in the mixer (use the dough hook if you started with the paddle attachment) and knead it for another 5 minutes. Alternatively, you can knead it by hand on a lightly floured surface for the same amount of time. If the dough gets too sticky while kneading, add 1 teaspoon of flour at a time until it becomes soft and a bit tacky. Be careful not to add too much flour; you don’t want the dough to become dry. The dough should still feel somewhat soft after kneading. To check if it’s ready, poke it with your finger; it should slowly bounce back. You can also do a “windowpane test” by stretching a small piece of dough until light passes through it without tearing. Kneading develops gluten, making the dough elastic. The windowpane test shows if the gluten is developed. Use a stand mixer with a dough hook or knead by hand. Use a light floured surface for hand kneading. Beginner Note: Knead until the dough is smooth and elastic.

    1. First Rise: Lightly grease a large bowl with oil or use nonstick spray. Put the dough in the bowl, turning it to coat all sides with oil. Cover the bowl with aluminum foil, plastic wrap, or a kitchen towel. Allow the dough to rise in a warm spot for about 2 hours or until it doubles in size. Usually, it takes about 2 hours on the counter. A warm, draft-free spot is ideal for rising. Doubling in size indicates the dough is ready. Use a large bowl for rising. Use oil or nonstick spray. Beginner Note: Place the bowl in a warm location, like a slightly warm oven or a sunny spot.

    1. Prepare Baking Dish: Grease the bottom and sides of a 9×13-inch metal or glass baking dish. Greasing prevents the buns from sticking. Use parchment paper for easier cleanup. Use butter or nonstick spray. Use a baking dish that is in good condition. Beginner Note: Line with parchment paper for easy removal.

    1. Make the Sauce: While the dough is undergoing its first rise, take this time to prepare the sauce for the sticky buns. In a saucepan over medium heat, melt the butter, then add the brown sugar and syrup. Stir constantly until the mixture is smooth and well combined. This should take about 2-3 minutes. Remove the saucepan from the heat and stir in the whipping cream. Remove from heat, add the cream, mix well to combine. Pour into the prepared pan and set aside to cool. Constant stirring prevents the sauce from burning. Add cream off the heat to prevent splattering. Use a medium saucepan. Use a whisk for stirring. Beginner Note: Do not leave the sauce unattended.

    1. Roll Out the Dough: After the dough has risen, gently punch it down to release the air. Place it on a floured work surface and use a floured rolling pin to roll it out into a smooth 12×18-inch rectangle. Ensure the dough is even and doesn’t shrink as you roll it. Cover it lightly. If it does, let it rest for 10 minutes to relax the gluten. This will make it easier to roll out. Punching down releases carbon dioxide. Resting the dough relaxes the gluten, preventing shrinkage. Use a floured surface. Use a rolling pin. Beginner Note: Roll the dough evenly for uniform buns.

    1. Prepare the Filling: Spread melted butter evenly over the dough. In a small bowl, mix sugar and cinnamon and sprinkle this mixture evenly over the butter. Roll up the dough tightly into an 18-inch-long log. If some filling spills out, sprinkle it on top of the roll. Use a sharp knife to cut the log into 12 equal rolls, each about 1.5 inches wide. If you’re using the pecans, scatter them evenly over the sauce in the pan. Then arrange these rolls in the sauce. An even spread of filling ensures even flavor. Use a serrated knife for clean cuts. Use a pastry brush for spreading butter. Beginner Note: Roll the dough tightly to prevent gaps.

    1. Second Rise: Cover the rolls tightly and let them rise until they get puffy, which should take about 1 hour. Alternatively, you can follow the overnight option mentioned in the recipe notes. A second rise makes the buns light and fluffy. Puffy rolls indicate they’re ready. Use plastic wrap or a kitchen towel. Use a warm place for rising. Beginner Note: Do not over proof the rolls.

    1. Preheat the Oven: Heat your oven to 350°F (177°C). Preheat the oven to ensure even baking. Use an oven thermometer to verify the temperature. Use an oven that is in good working order. Beginner Note: Use a timer to track preheating time.

    1. Bake: Bake for 20 – 30 minutes or until golden brown. Let cool in the pan for 5 minutes before carefully flipping onto a serving tray and serve warm, sticky-side-up. Golden brown indicates the buns are cooked. Cooling slightly makes them easier to handle. Invert the pan onto a serving tray. Use oven mitts. Use a cooling rack. Beginner Note: Check the buns at 20 minutes to prevent over baking.

Notes

  • Ensure milk is warm, not hot.
  • Knead dough until smooth.
  • Let dough rise in a warm place.
  • Don’t overfill with filling.
  • Cool slightly before inverting.

Find it online: https://marcelarecipes.com/classic-sticky-buns-a-sweet-and-satisfying-treat-for-beginner-bakers/