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Homemade Overnight Sticky Buns


  • Author: Rebecca Blackwell
  • Prep Time: 45 minutes (plus rise time)
  • Cook Time: 45 minutes
  • Total Time: 1 hour and 30 minutes (plus rise time)
  • Yield: 12

Description

Sticky buns. Caramel rolls. Whatever you want to call cinnamon rolls covered in buttery caramel deliciousness, is fine by me. Just give me one.


Ingredients

FOR THE STICKY BUN DOUGH

  • 2 cups whole milk, at room temperature, between 70 and 75 degrees
  • ½ cup granulated sugar
  • 3½ tsp active dry yeast
  • 1 large egg + 1 large egg yolk, slightly beaten
  • 6 tbsp butter, melted and cooled to room temperature
  • 6 cups unbleached, all purpose flour
  • 2 tsp salt

FOR THE CARAMEL GLAZE:

  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed dark brown sugar
  • 1 tsp salt
  • 1/2 lb (2 sticks) salted butter, softened
  • 1/2 cup light corn syrup
  • 2 tsp pure vanilla extract
  • 1/2 cup chopped roasted almonds, or any other nut you like (optional)

FOR THE CINNAMON SUGAR FILLING:

  • 7 tbsp salted butter, melted and cooled to room temperature
  • ½ cup granulated sugar
  • 3 tbsp ground cinnamon

Instructions

MAKE THE DOUGH:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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:

  1. 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.
  2. 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:

  1. Spread the caramel glaze evenly on the bottom of a 13×9 inch baking dish and sprinkle with chopped almonds.
  2. Stir the ½ cup sugar and cinnamon together in a small bowl and set aside.
  3. 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.
  4. 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 dish, 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 nearly doubled in size, before baking.)
  5. The next morning, remove the pan from the refrigerator and let the sticky buns sit at room temperature for 60 minutes. Preheat the oven to 350 degrees.
  6. 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.
  7. 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.

Keywords: sticky buns, caramel rolls, sweet bread, sweet rolls, breakfast, brunch, holiday

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