These Cinnamon Sticky Buns are the perfect treat for your next breakfast or brunch. The rich yeast dough comes together easily and proofs overnight for your convenience. The next morning, roll it out and fill with a layer of butter, cinnamon, and brown sugar for that classic sticky bun experience. Raisins are optional.
Make yourself a Caramel Macchiato and enjoy your sweet treat, café style. Or, you can make a savoury version of these sticky buns. Instead of filling the dough with a sweet cinnamon sugar spread, fill it with cheddar cheese and bake up some Cheesebuns.
Cinnamon Sticky Buns
Well it was only a matter of time before the inevitable happened. Sticky Bun post!!! I think my kids request cinnamon buns the most out of all my baking. I’ve tried several recipes and usually just go with a simple bread/bun recipe, make a ‘caramel’ for the bottom and fill the buns with brown sugar, cinnamon and raisins.
Of course, the kids detest the raisins but I love them so they go in. Usually the buns are so delicious the kids forget to complain. I’ve also tried a sweet dough recipe for the buns which I found in a past issue of Bon Appetite.
Though they are very time consuming, I love the way the dough comes out. What I didn’t like was the finished product as I felt the baking time was a bit excessive. So, I decided yesterday that I would make the dough and finish the buns off my usual way today.
Make the Dough
Making the Dough starts with proofing the yeast in warm milk:
And then adding eggs. Then I combined the flour, sugar and salt in the mixer bowl and added the yeast/milk/egg to the bowl with the dough hook on. I cut the pieces of room temperature butter into the mixture, making sure they were fully incorporated before adding the next batch. When the dough was nice and smooth and elastic-y, I rubbed a little melted butter over it and put it in the fridge overnight. I had to go volunteer at the YMCA so the buns would have to wait until tomorrow!
After the overnight rest, I let the dough rise in the oven for about 2 1/2 hours (or maybe more since I realized I wouldn’t have enough brown sugar and did a quick run to the store!). I rolled it out into a rectangle on the floured countertop and spread the surface with melted butter, cinnamon, brown sugar and raisins.
Rolling Out the Cinnamon Sticky Buns
Then I rolled up the dough, starting from the top and working downwards. I pinched the dough to seal and used a length of (clean!) dental floss to cut the dough into twelve equal portions.
I prepared the pan, by lining with parchment paper and making a quick mixture of 1/3 cup brown sugar, 2tbsp butter and 1 tbsp of water. I put this mixture in the bottom of the pan so that the buns are sitting in their own little lake of sweet goodness.
If you have some buns from the ends that are a bit smaller, put them in the middle of the pan (and the larger ones on the outside edges) so that they all bake evenly. They are ready to go in the oven!!
How to Bake Cinnamon Sticky Buns
So, in they go to a pre-heated 375F oven for about 20-25 minutes. As soon as they come out, use a flipper to turn them over in the sauce so that both ends get a good bath.
This dough is a lot lighter and more buttery than my regular dough. It soaked up a lot of the sauce so I think next time I may double it to make the buns a bit more ‘sticky’. One bun, however, has already disappeared!
- 2/3 cup milk
- 5 Tablespoons sugar; divided
- 1 3/4 teaspoons active dry yeast
- 2 eggs; room temperature
- 2 3/4 cup flour
- 1 teaspoon salt
- 1/2 cup unsalted butter; room temperature and cut into squares
- 1/2 Tablespoon melted butter
- 3/4 teaspoon ground cinnamon
- 1/2 cup unsalted butter; melted
- 1/2 cup brown sugar
- 1/8 teaspoon salt
- 1/2 cup chopped pecans or raisins (optional)
- In a microwave safe 2 cup glass measuring cup, warm the milk until it reaches 110°–115° F. Add the yeast and 1 Tablespoon sugar. Stir, then set aside for 5 minutes.
- Combine flour, salt, and remaining 4 Tablespoons of sugar in the bowl of a stand mixer fitted with a dough hook.
- Mix an egg into the foamy yeast/milk mixture, then pour it all into the stand mixer bowl.
- With the mixer running on low setting, add ½ cup room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes.
- Brush a medium bowl with the 1 teaspoon melted butter and place the dough ball in the bowl. Cover with plastic or beeswax wrap and place in fridge to chill overnight.
- The next morning, let dough proof at room temperature for 2 1/2 hours or until doubled in size.
- Melt the 1/2 cup butter in the microwave and stir the brown sugar, cinnamon and salt into the melted butter.
- When the dough has doubled, punch it down. Stretch it into a rectangle on a floured counter.
- Sprinkle the filling mixture evenly over the dough rectangle, leaving about an inch clean on the edge farthest from you.
- Sprinkle ¾ cup chopped pecans or raisins (if using) over cinnamon-sugar mixture.
- Start at the edge closest to you and begin to roll the dough into a log, keeping it nice and tight. Pinch together the seam where the long side meets the roll to seal. Arrange log seam side down.
- Using a length of dental floss, slice the dough into about 1″ thick pieces and place them on a parchment lined cookie sheet. Scrape up any filling that has fallen out and add it to the pan.
- Cover and allow the buns to rise again until doubled, about 40-60 minutes (longer if dough was refrigerated).
- Beat the egg with 1 Tablespoon cold water and brush the tops of the cinnamon buns.
- Bake at 350 F for 20 -25 minutes. Cool slightly and enjoy.
Amount Per Serving: Calories: 427Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 119mgSodium: 307mgCarbohydrates: 48gFiber: 1gSugar: 18gProtein: 7g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.