Sprinkle a small amount of flour over top of the dough and roll it into a rectangle, about 12 by 18 inches.

Step 5 With a spatula, scrape the dough out of the bowl onto a lightly floured surface.

Step 4 For the filling: In a small bowl, combine the sugar and cinnamon.

Reserve 1/2 cup of the topping and pour the remaining into 9-by-13-inch baking dish, buttered or sprayed with nonstick spray. Simmer, whisking frequently, until the mixture is glossy and well combined, about 2 minutes. Whisk in the brown sugar, heavy cream, honey and vanilla extract.

Step 3 For the topping: Meanwhile, melt the butter in a small saucepan over medium heat.

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. Mix the dough on medium-low speed, until it is smooth and pulling away from the sides of the bowl, 5 to 7 minutes. Add the milk mixture to the bowl and stir with a spatula to combine into a messy clump.

Step 2 Combine the flour, salt, and the remaining 5 tablespoons of sugar in the bowl of a stand mixer fitted with a dough hook attachment.

Whisk the eggs and the cooled melted butter into the milk. Let the milk rest for 5 minutes until it's foamy. Sprinkle the yeast over the milk and whisk to combine. Remove the pan from heat and whisk in 1 tablespoon of sugar.

Step 1 For 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.

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.

Place the dough in a clean mixing bowl, sprayed with nonstick cooking spray, cover and let rise per the recipe instructions. 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.

Stir it into a shaggy dough, then turn the dough out onto a lightly floured surface.

Irresistible!Ĭan I mix sticky buns without an electric mixer?Ībsolutely! To make sticky buns without an electric mixer, combine the flour mixture with the warm milk-yeast mixture in a large mixing bowl. 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. 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.

Both recipes have a filling of butter, cinnamon, and sugar, and the dough is rolled up and cut into individual buns before being baked. What is the difference between a cinnamon roll and a sticky bun?Ĭinnamon rolls and sticky buns both have a similar base: a 'rich' dough, which has some fat worked into it like milk, butter, and eggs. You've made an ultimate treat: sticky buns! This sticky bun recipe takes cinnamon rolls to the next level of decadence. 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.

Quicky sticky buns