Caramel and Cinnamon Sticky Buns

There is something so homey and comforting about yeast buns. They are soft, melt-in-your mouth tender, and not too sweet. They are wonderful with a glass of cold milk or a warm mug of coffee.

No wonder cinnamon buns are such a big hit at the malls. My husband adores these buns with their caramely, lush sticky glaze with crunchy pecans. As they bake, the house is filled with their warm, spicy aroma. It’s better than any scented candles, combining cinnamon and baked yeast rolls. 

I like to prep the cinnamon buns and allow them to rise and place them in the oven just a little bit before eating dinner. Enjoying them while they are still warm is a must.

Reheat the leftovers in the microwave for 5 minutes or in the oven for 10 minutes and they are returned to their warm, gooey glory. I found the recipe from Taste of Home and havent’s found anything that compares to it since.

Yields: 12 servings

Ingredients:

2 1/4 teaspoons active dry yeast (1 package)

3/4 cup warm water (110° to 115°)

3/4 cup warm milk (110° to 115°)

1/4 cup sugar

3 tablespoons canola oil

2 teaspoons salt

3-3/4 to 4-1/4 cups all-purpose flour

Filling:

1/4 cup butter, softened

1/8 cup sugar

3 teaspoons ground cinnamon

1/2 cup packed brown sugar

1/2 cup heavy whipping cream

1/2 – 1 cup coarsely chopped pecans

Dissolve the yeast in the warm water and allow to stand for about 5 minutes. Add the rest of the ingredients for the dough. I usually use a bread machine to mix the dough. You can easily knead the dough by hand or use a standing mixer. Place in a greased dough, cover with plastic wrap and allow to rise in a warm place for about an hour, or until the dough doubles.

When the dough is ready, roll it out on a well floured surface into a rectangle, 18×12 inch in size. Spread the softened butter on top of the dough, to about 1/2 inch of the edges of the dough. Sprinkle with cinnamon and  1/8 cup sugar. Roll up the dough tightly, lengthwise, just like a jelly roll. Cut the dough into 12 pieces. A little trick I have to make sure the pieces are equal in size is cutting the rolled up dough in half, then cutting each half in half and dividing each piece into 3 pieces. Meanwhile, preheat the oven to 350 degrees. Whisk together the heavy cream and the brown sugar. Pour into a greased 13×9 inch baking pan. Sprinkle the nuts over the cream mixture. Place the cut rolls on top of the cream and pecans.

Let rise, covered, until doubled in size, 40 -60 minutes.  

Bake about 30  minutes. Invert onto a serving platter. A wooden cutting board works really well.

 

Caramel and Cinnamon Sticky Buns
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Serves: 12 cinnamon rolls
Ingredients
Dough:
  • 2¼ teaspoons active dry yeast (1 package)
  • ¾ cup warm water (110° to 115°)
  • ¾ cup warm milk (110° to 115°)
  • ¼ cup sugar
  • 3 tablespoons canola oil
  • 2 teaspoons salt
  • 3-3/4 to 4-1/4 cups all-purpose flour
Filling:
  • ¼ cup butter, softened
  • ⅛ cup sugar
  • 3 teaspoons ground cinnamon
  • ½ cup packed brown sugar
  • ½ cup heavy whipping cream
  • ½ - 1 cup coarsely chopped pecans
Instructions
  1. Dissolve the yeast in the warm water and allow to stand for about 5 minutes.
  2. Add the rest of the ingredients for the dough. I usually use a bread machine to mix the dough. You can easily knead the dough by hand or use a standing mixer. Place in a greased dough, cover with plastic wrap and allow to rise in a warm place for about an hour, or until the dough doubles.
  3. When the dough is ready, roll it out on a well floured surface into a rectangle, 18x12 inch in size.
  4. Spread the softened butter on top of the dough, to about ½ inch of the edges of the dough.
  5. Sprinkle with cinnamon and ⅛ cup sugar.
  6. Roll up the dough tightly, lengthwise, just like a jelly roll. Cut the dough into 12 pieces. A little trick I have to make sure the pieces are equal in size is cutting the rolled up dough in half, then cutting each half in half and dividing each piece into 3 pieces.
  7. Meanwhile, preheat the oven to 350 degrees.
  8. Whisk together the heavy cream and the brown sugar. Pour into a greased 13x9 inch baking pan. Sprinkle the nuts over the cream mixture.
  9. Place the cut rolls on top of the cream and pecans.
  10. Let rise, covered, until doubled in size, 40 -60 minutes.
  11. Bake about 30 minutes. Invert onto a serving platter. A wooden cutting board works really well.

 
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Comments

  1. Julie says

    Olga, I have a question my dough is rising in a warm oven, can I leave it overnight and proceed with my buns in the morning?

  2. Julia says

    Olga, I was wondering if I could leave the ready buns out on the counter to finish rising overnight and bake the buns in the morning? Will my buns still rise or it won’t be the same?
    Please let me know. Thanks!!!

    • says

      I would strongly NOT recommend it, Julia. The dough will rise too much and then probably collapse.
      If the dough is left on the counter, at room temperature, it will develop a slightly sour taste. The texture of the buns will become thicker and may not rise as much during the final baking. The dough will also be a different shape than expected, as over-proofing makes bubbles expand beyond normal and then collapse when they are baked.
      You can put the shaped rolls into the refrigerator overnight, before letting them rise. They will slowly rise and proof during the night, but will not over expand, like they would at room temperature.

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