Real Recipes From Real Home Cooks ®

cinnamon sticky buns

(1 rating)
Recipe by
Cassi Purrington
Muldrow, OK

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.

(1 rating)
yield serving(s)
prep time 8 Hr 30 Min
cook time 35 Min

Ingredients For cinnamon sticky buns

  • DOUGH:
  • 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 lg
    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)

How To Make cinnamon sticky buns

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    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.