Cinnamon Sticky Buns

Cassi Purrington


I love to eat these in the morning or for dessert.

Be prepared this is an over night dish.

Images are from the site I got the recipe from.

pinch tips: How to Cream Butter & Sugar



min. 15 (depends on how big you make them)


8 Hr 30 Min


35 Min



1/4 c
warm water (105degrees to 115degrees)
1 1/4 oz
active dry yeast package
1/3 c
white sugar
3/4 c
4 Tbsp
unsalted butter, plus more for greasing the bowl
3 large
egg yolks
1 Tbsp
finely grated orange zest
1 1/4 tsp
4 to 4 1/4 c
all-purpose flour, plus more for dusting the cutting board


1/2 c
light brown sugar, firmly packed
1 Tbsp
ground cinnamon
4 Tbsp
unsalted butter


3/4 c
light brown sugar, firmly packed
4 Tbsp
unsalted butter
3 Tbsp
1 Tbsp
light corn syrup
1 1/2 c
(6 ounces) coarsely chopped pecans ( or hazelnuts) (optional)

Directions Step-By-Step

YEAST: the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes. Here's a good photo and description of what the yeast should look like after several minutes.
MAKE THE DOUGH: 1.Once the yeast is ready add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes.
2.Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place).
3.After the dough has risen, punch down. Turn out onto a lightly flouredcutting board and let sit 20 minutes.
MAKING THE FILLING. 1.Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.
2.Roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.
MAKING THE TOPPING. In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.
Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.
Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.

About this Recipe

Course/Dish: Desserts, Other Desserts
Other Tag: For Kids