Sticky buns. Caramel rolls. Whatever you want to call cinnamon rolls covered in buttery caramel deliciousness, is fine by me. Just give me one. Preferably warm from the oven with all that caramel dripping down the sides of each delicious bite.
I'm a fan of pretty much anything involving cinnamon, sugar, butter and bread. I mean, isn't everyone? A thick slice of freshly toasted bread slathered with butter and sprinkled generously with cinnamon sugar is pretty hard to beat.
Warm from the oven cinnamon rolls dripping with cream cheese icing on a lazy Sunday morning always sounds like a great idea. Occasionally swapping out the cinnamon roll icing for buttery caramelized brown sugar glaze and chopped nuts? Yes, please.
Apparently, the delicious pastry we know as sticky buns was brought to us by German immigrants, god bless 'em.
My Great Grandparents were German immigrants, which might help to explain why we were all obsessed with sticky buns in my family growing up. My mom and Grandma would make them on special occasions and we all oooh'd and ahhh'd and then mmmmm'd with bites of tender, sweet, caramel dough in our mouths.
Just like my overnight cinnamon roll recipe, these sticky buns start with my absolute favorite dinner roll dough. After all, sticky buns are simply bread dough wrapped around cinnamon sugar and topped with caramel. It goes without saying that a great sticky bun requires delicious bread and luscious caramel. And yet, I'm saying it.
Around my house, whenever someone mentions, those rolls, we all know what they're talking about these dinner rolls.
They are buttery, soft, tender, and slightly sweet. We love them. A few years ago, it occurred to me that if the dough made great dinner rolls, it would most certainly make great cinnamon rolls as well. I know... Duh.
Then, a couple of months ago, I used the same dough to make overnight homemade doughnuts, glazed, frosted and stuffed with pastry cream. Soooooo good.
And now, this amazing dough has reinvented itself again into sticky buns. It's a personal growth type of dough where each version of itself gets better than the one before. What, oh what, will it become next? I'm giddy with anticipation.
Sticky bun recipe notes:
Some sticky bun recipes call for corn syrup in the caramel glaze, some do not. This one does. Caramel has a tendency to burn and crystalize easily and the corn syrup helps to prevent both.
I know corn syrup is not good for us, and something we should generally stay away from. But, come on. Sticky buns are not exactly health food. They aren't something you want to eat for breakfast every day. Well, you might want to eat them for breakfast every day. But that doesn't mean you should.
Sticky Buns are a once in a while treat. I tend to subscribe to the idea that most of the time I should feed my body healthy food consisting of mostly things that grow in the ground and some protein. But there has to be room for indulgence.
We can't be super responsible all the time. (At least, I can't.) I suspect you can't either, since you are currently reading about sticky buns. So, add the corn syrup and enjoy your sticky bun guilt free. There's salad in your future either way and you know it.
It's really, REALLY important that you put some foil or a baking sheet underneath the pan while these sticky buns are baking.
I cannot stress this enough, especially since right now I am typing this within a house that smells like burnt sugar. Do not let this happen to you, my friend. You do NOT want your house to smell like burnt sugar. Trust me.
There is a very good chance that some of the caramel will bubble up and spill out all over your oven. Save yourself the hassle and put something under the pan of sticky buns.
It's a little tricky to know when these sticky buns are baked through.
The dough contains a decent amount of butter. Plus, I like to brush the tops with even more butter before baking. This will cause the rolls to brown to a deep golden color. You will think, just by looking at them, that they are done. But, just because the tops look done doesn't mean that the buns are baked all the way through.
The only way to tell for sure, is to pull them out of the oven after 40 minutes and cut into the center. If it looks doughy in there, keep baking. If you are concerned that the rolls are browning too much, just lay a piece of foil loosely over the top.
Sticky buns are best when they are fresh from the oven.
It's not that they are bad later in the day or the next day... just not nearly as good. Since I want to eat sticky buns in the morning, this recipe instructs you to let them rise overnight, pulling them from the refrigerator to bake the next morning. But, if you'd rather make and bake them all in the same day, just let them rise at room temperature for about an hour before baking.
More recipes that begin with the same dough used to make these rolls:
- Homemade Dinner Rolls
- Overnight Cinnamon Rolls
- Cinnamon Bread
- Homemade Yeast Doughnuts
- Doughnut Holes Filled with Salted Caramel Pastry Cream
- Homemade Apple Fritters {Overnight Recipe}
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram.
Happy baking!
Homemade Overnight Sticky Buns
This recipe makes the BEST Caramel Rolls {Sticky buns}. An overnight rise makes it easy to enjoy warm rolls, dripping with caramel in the morning.
Ingredients
FOR THE STICKY BUN DOUGH
- 2 cups whole milk, at room temperature, between 70 and 75 degrees
- ½ cup granulated sugar
- 3½ teaspoon active dry yeast
- 1 large egg + 1 large egg yolk, slightly beaten
- 6 tablespoon butter, melted and cooled to room temperature
- 6 cups unbleached, all purpose flour
- 2 teaspoon salt
FOR THE CARAMEL GLAZE:
- ½ cup granulated sugar
- ½ cup firmly packed dark brown sugar
- 1 teaspoon salt
- 2 sticks (1 cup) salted butter, softened
- ½ cup light corn syrup
- 2 teaspoon pure vanilla extract
- ½ cup chopped roasted almonds, or any other nut you like (optional)
FOR THE CINNAMON SUGAR FILLING:
- 7 tablespoon salted butter, melted and cooled to room temperature
- ½ cup granulated sugar
- 3 tablespoon ground cinnamon
Instructions
MAKE THE DOUGH:
- Pour the milk into the bowl of a standing mixer, and add the sugar and yeast. Stir to combine and then let sit for about 5 minutes to let the yeast begin to come alive. Whisk in the egg, egg yolk and melted butter.
- Fit a standing mixer with the dough hook and add 5 cups of the all-purpose flour. Mix on low speed (speed number 2 if using a KitchenAid mixer) until the dough begins to come together.
- Continue kneading, adding enough additional flour so that the dough comes together into a soft, slightly sticky ball. Depending on the humidity in the air, this might take the entire remaining cup of flour, or only a bit of it. What you’re looking for is a soft, smooth ball of dough that clings to the dough hook, does not stick to the sides of the bowl, but does stick slightly to the bottom of the bowl. If you stop the mixer and touch the dough, it should feel a bit sticky, but not so wet as to be confused with cookie dough.
- Once the dough has come together, sprinkle in the salt. Continue to knead in the mixer for about 8-10 minutes. The dough should look very soft and smooth.
- Spray a large bowl with non-stick cooking spray and dump the dough into the bowl. Spray a piece of plastic wrap with non-stick spray and use it to cover the bowl. Let the dough rise at room temperature for 1-2 hours, until the dough has doubled in size.
MAKE THE CARAMEL GLAZE:
- Add both sugars, salt, and butter to the bowl of a standing mixer fitted with the paddle attachment. Beat for 2 minutes on high speed, stopping once to scrape down the sides of the bowl.
- Pour in the corn syrup and the vanilla, and beat for an additional 5 minutes, stopping to scrape down the sides of the bowl from time to time, until the mixture is light and fluffy.
FILL, ASSEMBLE AND BAKE THE STICKY BUNS:
- Spread the caramel glaze evenly on the bottom of a 13x9 inch baking dishes and sprinkle with chopped almonds.
- Stir the ½ cup sugar and cinnamon together in a small bowl and set aside.
- Gently turn out the dough onto a lightly floured work surface and roll it into a rectangle that is about 18 inches wide and 12 inches long. Spread all but about 1 tablespoon of the melted butter evenly over the surface of the dough with a pastry brush or spoon. Sprinkle the cinnamon sugar evenly over the butter.
- Roll the dough into a long, cigar shaped roll. With the seam side down, cut the roll into 12 even pieces. Place each piece on top of the caramel glaze in the baking dishes, 12 to a pan, spacing them evenly. Brush the tops of the buns with the remaining melted butter, cover with plastic wrap, and put in the refrigerator to rise overnight. (If you'd like to just keep going and bake the sticky buns the same day, simply let them rise in the covered baking dish at room temperature for about 1 hour, until not quite doubled in size, before baking.)
- The next morning, remove the pan from the refrigerator and let the sticky buns sit at room temperature for 30 minutes. Preheat the oven to 350 degrees.
- Remove the plastic wrap and bake the buns for about 45-50 minutes. (As mentioned in the recipe notes, it's a good idea to place a sheet of aluminum foil or a baking sheet underneath the pan of rolls to catch drips just in case the caramel bubbles over while the bake.) Check the rolls after 30 minutes and cover loosely with a sheet of aluminum foil if the tops are getting too brown. To test if the sticky buns are done in the center, pull the pan from the oven and use a butter knife to gently separate a couple of the buns in the center of the pan. If the buns still look doughy, bake for a bit longer.
- Remove the pan from the oven and let cool on a wire rack for 5 minutes before carefully inverting the rolls out onto another pan. Let cool for 20 minutes and serve.
Notes
To hand knead the dough: Dump the dough out onto a floured counter and shape it into a rough ball. Use the heel of your hand to press the dough down and away from you. Lift the edge of the dough that’s farthest away from you and fold the dough in half toward you. Repeat folding and pressing, adding flour as necissary, until the dough is smooth and elastic, approximately 10 minutes.
It’s really, really important that you put some foil or a baking sheet underneath the pan while these sticky buns are baking. There is a very good chance that some of the caramel will bubble up and spill out all over your oven. Save yourself the hassle of burnt sugar on the bottom of your oven and put something under the pan of sticky buns.
It's a little tricky to know when these buns are baked through. Just because the tops look done doesn’t mean that the buns are baked all the way through. The only way to tell for sure, is to pull them out of the oven after 40 minutes and cut into the center. If it looks doughy in there, keep baking. If you are concerned that the rolls are browning too much, just lay a piece of foil loosely over the top.
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Nutrition Information:
Yield: 12 Serving Size: 1 rollAmount Per Serving: Calories: 621Total Fat: 22gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 89mgSodium: 774mgCarbohydrates: 97gFiber: 4gSugar: 46gProtein: 11g
Carla says
I've made your cinnamon rolls using this dough recipe and it was fantastic!! I'll never try a different one again! So soft and gooey!
I know this is sticky buns but I was wondering if I could make monkey bread with it? I think it would be almost the same recipe other than rolling the dough into balls.
I'm asking because my daughter in law loves monkey bread, more than cinnamon rolls although I can't understand why, hee hee!
I've made my grandsons what they like but not their mom. She's my next baking project.
Thanks for the great recipes!!
.
Rebecca Blackwell says
Hi Carla! I am so happy you like the Cinnamon Roll recipe! The dough for both the cinnamon rolls and sticky buns is the same - it's my favorite dinner roll recipe and I've used it in a lot of different sweet bread recipes. It's super versatile. So, I don't see any reason why it wouldn't also work for monkey bread. If you give it a try, will you let me know how it goes? I'm sure there are other readers who would be super interested in doing the same thing. xo
Stacy says
These look amazing and I can't wait to try them. Is there a point in the process that I can freeze them prior to baking?
Rebecca Blackwell says
Hi Stacy! I can't wait for you to try them either! Yes - you can freeze them once they are all assembled in the baking dish. Just make sure they are covered tightly - I'd cover them in both aluminum foil and plastic wrap. Put the pan in the refrigerator to thaw overnight and then bake as directed. Please let me know if you have any other questions, and I'd love to hear what you think of these after you make them! xo
Kaija says
I've made these a dozen times and every time they are perfect. My favorite part of the recipe (which I feel like I've told everyone I know who asks about brioche-type dough) is where you explain that the dough should pull away from the sides of the bowl but still cling to the bottom. Perfection!
They also make a very easy half-batch. (I just use one egg instead of one egg and a yolk.)
Rebecca Blackwell says
I am so happy to hear that you like this recipe Kaija! It's so difficult to describe how a dough should be - it's really great to know that the description comes through well. Thank you SO MUCH for taking the time to leave a comment for me! I appreciate it more than I can say. xo
Hailey says
These buns are sooo tasty! I love a weekend baking project, and these were perfect! The caramel glaze is scrumptious. Thanks for sharing.
Rebecca Blackwell says
I am so happy to hear that you liked these sticky buns! They are one of our all time favorite indulgences! Thank you for taking the time to drop me a line and let me know. I appreciate it! xo
Suzanne says
I made these today and just did them as a one-day bake, and it was very doable. My buns, however, were giant! I don’t know if I didn’t roll them tight enough, but I had to squeeze them into the 13x9 pan. As they baked, it was like my belly-waistband on thanksgiving! Not very pretty, but they are delicious!
Rebecca Blackwell says
Haha! Awesome analogy! 🙂 That's so interesting that you had to squeeze them into the pan. They are very large rolls... but they should fit inside the pan pretty easily before being left to rise. You just have super buns! (Kind of like having super powers, but better.) xo
Coco says
These sound like the sticky buns of my childhood! Question about the butter in the caramel glaze: the recipe does not make clear if the butter should be softened or melted. Which is preferred?
Rebecca Blackwell says
Great question Coco! The butter should be softened. Thanks to you, I've updated the recipe to make that clear for everyone else as well. I really appreciate your taking the time to ask the question. It's comments like yours that help to refine recipe instructions for everyone else. I would LOVE it if you'd let me know how these come out for you! Happy Baking! xo
amber says
is the corn syrup used light corn syrup or dark corn syrup?
Rebecca Blackwell says
Hi Amber! It should be light corn syrup. I updated the recipe to clarify that - Thanks for taking the time to ask the question! Let me know if you have any others. As always, I'd love to hear what you think after you make these rolls. Until then - happy baking! xo
Mariana says
My Carmel boiled over in the oven. It went from under the cinnamon rolls to leaking out the top. How do I prevent this from happening again?
Rebecca Blackwell says
Hi Mariana! Ugg. I hate it when that happens. In the "Recipe notes" section right above the recipe I talk about that very thing happening to me and how awful it is to have a house smelling like burnt sugar. I totally sympathize. A variety of factors can cause the caramel to bubble over the sides of the pan, so your best bet is to just put some foil or a baking sheet underneath the pan while the rolls bake. You can also try baking the rolls in a slightly bigger baking dish, or reducing the amount of caramel topping slightly. But honestly, even with those tweaks, I'd still add some foil or a baking sheet under the pan just in case. How did the rolls taste?
Mariana says
They tasted great and thank you for putting it in the recipe notes. Personally I like to get right to the recipe, and I don’t really read through the articles. Thank you for the lesson that it might be a good idea to start glancing through them. 🙂
Rebecca Blackwell says
Also - After reading your comment, I realized that it would be a good idea to include a note in the recipe itself about placing a sheet of foil or a baking sheet underneath the rolls as they bake. So, I did that. 🙂 Thank you so much for your comment. Hopefully it will save someone else from having to deal with spilled caramel in their oven. xo
Lori says
This recipe looks delicious and I would love to try it. Can the dough stay for two nights in the fridge before baking? I only need half the amount of the recipe. So, I was thinking of making rolls tonight and preparing the other half for these buns. However, I won't be able to bake the buns the next day and wasn't sure if they would stay okay for an extra day. Thanks!
Rebecca Blackwell says
Hello Lori! So sorry for the delay on replying to this comment! I'm usually much faster to respond, but took some time off during the holidays. By now, I'm assuming you've already made the buns and the rolls, so this response is probably not all that helpful, but my concern with leaving the dough in the refrigerator for 2 nights is that it might be a bit over proved. Did you make the buns and rolls? Did you leave half the dough in the refrigerator for two nights? How did it work?