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Sticky Buns with Cinnamon Sugar and Caramel Glaze Recipe

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4.2 from 42 reviews

Delight in classic sticky buns featuring a soft, buttery dough rolled with cinnamon sugar, baked in a rich caramel glaze topped with crunchy pecans. Perfect as a sweet breakfast treat or indulgent snack.

  • Total Time: 2 hours 45 minutes
  • Yield: 12 sticky buns

Ingredients

For the Dough:

  • 6½ tablespoons granulated sugar
  • 5½ tablespoons unsalted butter, at room temperature
  • 1 teaspoon salt
  • 1 egg, slightly beaten
  • 1 teaspoon vanilla extract
  • 3½ cups (437.5 g) bread flour
  • 2 teaspoons instant yeast
  • 1 cup (244 ml) + 2 tablespoons whole milk, at room temperature

For the Cinnamon Sugar:

  • 6½ tablespoons granulated sugar
  • 1½ tablespoons ground cinnamon

For the Caramel Glaze:

  • 1 cup (227 g) unsalted butter, at room temperature
  • ½ cup (100 g) granulated sugar
  • ½ cup (110 g) light brown sugar
  • ½ teaspoon salt
  • ½ cup (170.5 ml) light corn syrup
  • 1 teaspoon vanilla extract
  • ½ cup (49.5 g) coarsely chopped pecans

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine bread flour, instant yeast, sugar, and salt. Warm milk slightly and add to dry ingredients along with the beaten egg, vanilla extract, and softened butter. Knead the mixture until you form a soft, elastic dough, then let it rise in a warm place until doubled in size, roughly 1 to 1.5 hours.
  2. Make the Cinnamon Sugar: In a small bowl, mix granulated sugar and ground cinnamon evenly. Set aside for later use.
  3. Prepare the Caramel Glaze: In a saucepan, melt the unsalted butter over medium heat. Add granulated sugar, light brown sugar, salt, and light corn syrup, stirring until the sugars dissolve and mixture is smooth. Remove from heat and stir in vanilla extract and chopped pecans.
  4. Assemble the Sticky Buns: Roll out the risen dough on a floured surface into a large rectangle. Sprinkle the cinnamon sugar mixture evenly over the dough. Starting from one long edge, roll the dough tightly into a log, then cut into equal-sized rolls.
  5. Arrange in Baking Pan: Pour the caramel glaze evenly into a greased baking pan, spreading it to cover the bottom. Place the rolls cut side down into the pan, side by side.
  6. Final Rise: Cover the pan lightly with a towel and let the buns rise again for about 30 to 45 minutes until puffy.
  7. Bake: Preheat your oven to 350°F (175°C). Bake the sticky buns for 25 to 30 minutes, or until golden brown and caramel glaze is bubbly.
  8. Cool and Serve: Allow the buns to cool in the pan for 10 minutes. Then invert the pan onto a serving platter to release the sticky buns topped with caramel and pecans. Serve warm for best flavor and texture.

Notes

  • For softer buns, cover the dough with a damp cloth while it rises to prevent drying.
  • If you don’t have light corn syrup, you can substitute with an equal amount of honey or maple syrup, though it may alter the flavor slightly.
  • Ensure milk is warm (not hot) to activate the yeast properly without killing it.
  • Use bread flour for the best chewy texture, but all-purpose flour can be used in a pinch.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/sticky-buns-with-cinnamon-sugar-and-caramel-glaze-recipe/