Have you been looking for a sweet simple sticky bun recipe? Look no further, this one will be sure to impress. It’s soft, sweet, and easy to make. You can enjoy them same day, or if you choose, stick them in the fridge and take them out for breakfast the next day, just make sure to let them come to room temp and finish rising before sticking them in the oven.
How are these better than cinnamon rolls?
I’ve always been one to favor cinnamon rolls more, but since making this recipe for my husband, this is my new favorite roll. I’ll give you a few reasons as to why this is my new favorite go to breakfast.
Fluffy-These are one of the fluffiest rolls I have honestly ever made. They’re light and fluffy and will make you want to eat more than just one.
Topping– You really can’t go wrong with anything butter related, add in brown sugar and it’s a winner. It caramelizes the tops of these rolls ever so slightly and is just decadent as can be.
Filling– The filling compliments the topping well. It doesn’t have too much cinnamon in the middle, this way it doesn’t overpower the topping. Just the right amount of sweetness.
Ingredients used
- Active dry yeast- This has easily become a staple in my household now. It’s what lets the dough rise and become fluffy.
- Unsalted butter- I prefer baking with this, but if you like that added bit of salt, then you can use salted.
- Flour- All-purpose flour is the preferred flour for baking sweets and treats.
- Salt- I use regular table salt, but are are more than welcome to experiment with baking salt, or flaky salt as well.
- Granulated Sugar- This compliments the cinnamon that is used in the mixture. I prefer this over brown sugar in the mixture as you don’t want to have too much.
- Cinnamon- This is a baking staple, if you don’t like things to be too overpowered, you can always do half of what is recommended.
- Brown Sugar- Light brown sugar, but dark brown sugar works well too. I tend to use whatever I have on hand or what I bought at the store most recently.
Recipe tips
These are the perfect breakfast to make the night before, that way you can just wake up and pop them in the oven for a warm gooey breakfast. But also feel free to make them same day and have them as a decadent dessert.
Make sure you temp your water properly. If your tap doesn’t get to heat, you can always pop the water in the microwave for 20-30 second intervals. Temping your water correctly will help that sugar become and activator and make your yeast concoction rise. If yeast doesn’t become foamy, it may be due to water not being warm enough, or even your yeast has gone bad.
Your butter will always want to be room temperature. This will help you achieve that airy, fluffy roll you are desiring. If you accidently melt the butter too much, it won’t damage the roll, but may flatten them just a smidgen. I tend to forget to place my butter out before starting to bake, so to get it to room temp, I warm up a glass in the microwave and place it over my butter, so it melts more evenly.
When rising, you can choose to leave them on the counter, or you can place them in your oven, but make sure the oven is turned off and the light is on. This will also speed up the proofing process.
An easy tip to cutting the rolls is to use dental floss, but make sure it’s unflavored as you don’t want your rolls to have a mint flavor to them. A sharp knife works well too. You can also choose to cut off the very ends of the roll, this will just make all the rolls uniform and look alike.
Sticky Buns
Description
These rolls are fluffy and sweet, and make the perfect breakfast for guests, or simply for yourself.
Ingredients
Filling
Topping
Instructions
- Temp your water between 105-115 degrees. Add in your yest and sugar. Rest and let activate for 5-10 minutes.
- Now that your yeast is all foamy and proofed. Combine your flour and salt in a bowl. Create a little hole in the mixture and pour in yeast concoction plus 2 tbsp water.
- Mix until fully incorporated. Flour surface and turn onto surface to continue kneading for 5-7 minutes.
- Once dough has come together, add in your softened 2 tbsp of butter. Dough will appear sticky at first but continue kneading until incorporated.
- Oil large bowl, place your dough into bowl and cover with plastic wrap. Let rise one to one and a half hours.
- Once risen, roll out dough on surface to a 9×9 square. Butter your square with softened butter and add filling on top, patting it down so it sticks to butter.
- Roll your dough into a log and cut into 9 even squares. Add to pan with your topping already mixed in the bottom.
- Cover and let rolls rest on counter for one hour. (see notes if not baking same day)
- Preheat oven to 375 degrees and bake 22-27 minutes.
- Let rolls cool for 5 minutes, and then transfer to plate and enjoy!
Notes
- If making these the night before, after placing cut rolls into pan. Cover with wrap and place in refrigerator for next day baking. They may rise a small amount in refrigerator, but make sure they get to room temp before placing in oven and baking.
