Description
These Sticky Buns are so tender, they melt in your mouth, have a sweet cinnamon filling and a gooey, caramel glaze with crunchy pecans. They are wonderful with a glass of cold milk or a warm mug of coffee.
Ingredients
Dough:
- 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 granulated sugar
- 3 Tablespoons oil (avocado, grape seed, vegetable, sunflower, etc.)
- 1/4 teaspoon salt
- 4 cups all-purpose flour
Filling:
- 1/4 cup butter (softened)
- 1/8 cup granulated or 1/4 cup brown sugar
- 3 teaspoons ground cinnamon
- 1/2 cup packed brown sugar
- 1/2 cup heavy cream
- 1/2 – 1 cup coarsely chopped pecans
Instructions
- 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 bowl, 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.
Lena
Yum! looks very delishes. I got to make some for my hubby! Thank you for the recipe.:)
Larisa
I made these yesterday and they where sooooo good!
thanks for the recipe.
Elena
No printing option?
olgak7
Sorry, Elena. Some of the older recipes don’t have the printable option. I will try to add it in for you asap.
Julie
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?
Julia
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!!!
olgak7
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.
Natalya
This looks AMAZING! I am drooling 😋
★★★★★
Oksana
Looks so delicious. We’ve made cinnamon rolls before, but never with a caramel and pecan glaze. In our house, we LOOOVE pecans. This would be something great to add to our recipe book. Definitely will bake as soon as weather cools down enough to use our oven. We don’t have AC in the house and try not to bake during hot weather.
I agree with you about baking with yeast. Add cinnamon to that and that takes it to the next level.
I do have a question on reheating. You noted that 5 minutes in the microwave or 10 minutes in the oven. In my opinion microwave for 5 minutes might be too much. ….. I know a local donut shop recommends to reheat their donuts for about 8 seconds in microwave. I find that about right for muffins, cinnamon rolls and donuts. Just don’t want to think about what would happen after 5 minutes of heating…… ???
★★★★★
olgak7
Hi Oksana.
I can certainly agree that baking will heat up your house even more in the warmer months:).
You’re absolutely right about the microwave time. That is a typo – thank you for catching that. I should be only 10-15 seconds, not minutes:).
Stacy
So would you mix the yeast and water before baking in bread machine?? Or follow the rules from the start??
olgak7
Hi Stacy. You don’t have to mix the yeast and water, but I like to do that because it confirms that the yeast is active and working. (If it foams, I know it will work.) It’s just a habit I have because this will ensure that the bread will rise.
DJ Satterfield
You have a typo in instruction #2. You state ” Place in a greased dough” and I believe you mean “dish”.
Looking forward to making these tomorrow. All of your other recipes have been awesome so I am sure this will too.
olgak7
Thanks for pointing it out to me, DJ. I’ve got it fixed. I hope you enjoy the Cinnamon Buns:).