Sticky buns really are a essential American breakfast treat. Our version features soft, milk- and butter-enriched buns full of aromatic cinnamon filling and glazed having a sticky, sugary topping packed with pecans. It does not have any much better than this!
Our guarantee: These buns is going to be soft and sticky away from the oven, and can set because they awesome. Moderately scented with cinnamon, their primary flavor is nice. They'll rise a couple of high.
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Prep 25 mins. Bake 25 mins. Total 3 hrs 50 mins. Yield 16 sticky buns Diet information
Ingredients
Dough
- 1 packet highly active active dry yeast or 2 1/2 teaspoons active dry yeast or 2 1/2 teaspoons instant yeast
- 7/8 to at least one 1/8 cups lukewarm water*
- 3 cups King Arthur Unbleached All-Purpose Flour
- 6 tablespoons unsalted butter, at 70 degrees
- 3 tablespoons sugar
- 1 1/4 teaspoons salt
- 1/4 cup Baker's Special Dry Milk or nonfat dry milk
- 1/2 cup instant mashed potato flakes
- *Make use of the lesser amount in summer time (or perhaps in a damp atmosphere), the higher amount in the winter months (or perhaps in a dry climate), and somewhere among all of those other year, or maybe your property is climate controlled.
Glaze
- 1/2 cup light corn syrup or walnut syrup
- 1 tablespoon rum, optional
- 3 tablespoons butter, melted
- 1/2 cup Sticky Bun Sugar or 1 cup brown sugar, light or dark, firmly packed
- 1 cup diced pecans
Cinnamon Filling*
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon King Arthur Unbleached All-Purpose Flour
- * Or use 1/2 cup Baker's Cinnamon Filling combined with two tablespoons water
Dough
- 1 packet highly active active dry yeast or 2 1/2 teaspoons active dry yeast or 2 1/2 teaspoons instant yeast
- 7 to 9 ounces lukewarm water*
- 12 3/4 ounces King Arthur Unbleached All-Purpose Flour
- 3 ounces unsalted butter, at 70 degrees
- 1 1/4 ounces sugar
- 1 1/4 teaspoons salt
- 1 ounce Baker's Special Dry Milk or 5/large nonfat dry milk
- 1 1/2 ounces instant mashed potato flakes
- *Make use of the lesser amount in summer time (or perhaps in a damp atmosphere), the higher amount in the winter months (or perhaps in a dry climate), and somewhere among all of those other year, or maybe your property is climate controlled.
Glaze
- 5 1/2 ounce light corn syrup or walnut syrup
- 1/2 ounce rum, optional
- 1 1/2 ounces butter, melted
- 1 3/4 ounces Sticky Bun Sugar or 7 1/2 ounces brown sugar, light or dark
- 4 ounces diced pecans
Cinnamon Filling*
- 3 1/2 ounces granulated sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon King Arthur Unbleached All-Purpose Flour
- * Or use 2 5/8 ounces Baker's Cinnamon Filling combined with 1 ounce water
Dough
- 1 packet highly active active dry yeast or 2 1/2 teaspoons active dry yeast or 2 1/2 teaspoons instant yeast
- 198 to 255g lukewarm water*
- 361g King Arthur Unbleached All-Purpose Flour
- 85g unsalted butter, at 70 degrees
- 35g sugar
- 1 1/4 teaspoons salt
- 28g Baker's Special Dry Milk or 5/large nonfat dry milk
- 43g instant mashed potato flakes
- *Make use of the lesser amount in summer time (or perhaps in a damp atmosphere), the higher amount in the winter months (or perhaps in a dry climate), and somewhere among all of those other year, or maybe your property is climate controlled.
Glaze
- 156g light corn syrup or walnut syrup
- 14g rum, optional
- 43g butter, melted
- 50g Sticky Bun Sugar or 213g brown sugar, light or dark
- 113g diced pecans
Cinnamon Filling*
Instructions
- First, result in the dough. If you are using active dry yeast, dissolve it having a pinch of sugar by 50 percent tablespoons the lukewarm water. Allow the yeast and water spend time at 70 degrees for fifteen minutes, before the mixture has bubbled and expanded. If you are using instant yeast, you are able to skip this task.
- Combine the dissolved yeast (or instant yeast) with the rest of the dough ingredients. Mix and knead everything together—by hands, mixer or bread machine focused on the dough cycle—till you have made an even dough. If you are kneading inside a stand mixer, it will need five to seven minutes at second speed, and also the dough should barely clean the edges from the bowl, possibly sticking a little at the end. Inside a bread machine (or by hands), it ought to form an even ball.
- Put the dough inside a gently greased bowl. Cover the bowl, and permit the dough to increase, at 70 degrees, for one to two hrs, or until it's almost bending in large quantities. Rising might take longer, particularly if you've kneaded by hands. Provide lots of time to become quite puffy.
- As the dough is booming, gently grease two 9 round cake pans.
- To help make the glaze, whisk together the syrup, rum (if you are utilizing it) and melted butter.
- Divide the glaze evenly between your pans. Sprinkle the sugar and pecans atop the glaze.
- Transfer the dough to some gently greased work surface, and pat or roll it right into a 16 x 12 rectangle. It is a nice, soft dough, and pats out easily.
- To help make the filling, whisk together the sugar, cinnamon, and flour.
- Sprinkle filling evenly within the dough, departing an uncovered strip about 1 wide along one lengthy finish from the rectangle.
- Beginning using the sugar-covered edge, roll the dough right into a log the lengthy way.
- Utilizing a serrated knife, slice the sign in to 16 slices. To be able to cut lower on drag, it will help to wash the blade in serious trouble, and wipe them back, between slices.
- Space eight buns in each one of the prepared pans. Cover the pans, and allow the buns rise till they disseminate and touch each other, about 60 to 1 hour 30 minutes.
- As the buns are rising, preheat the oven to 350F.
- Bake the sticky buns for fifteen minutes. Tent them gently with aluminum foil, and bake till they are an easy golden brown, about 10 more minutes.
- Take away the buns in the oven, and release their edges having a knife. Carefully—the sugar is hot!—turn them out onto a rack or parchment-covered sheet pan to awesome, scraping any glaze that could have stuck towards the pan to the warm buns.
- Serve warm, or at 70 degrees. Wrap airtight and store at 70 degrees.
Diet Information
- Meal 1 sticky buns (97g)
- Servings Per Batch 16
Amount Per Serving:
- Calories 340
- Energy 110
- Total Fat 12g
- Saturated Fats 4.5g
- Trans Fat 0g
- Cholesterol 15mg
- Sodium 200mg
- Total Carb 57g
- Soluble Fiber 2g
- Sugars 32g
- Protein 4g
* The diet information deliver to this recipe is dependent upon the ESHA Genesis RD computer software. Substituting any ingredients may alter the published diet information.
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Andrew from San antonio
I've baked this 3 occasions. The very first two occasions with Walnut Syrup because the glaze and also the third time with corn syrup. My dear - my dear, exactly what a difference, the Walnut Syrup is 14.two million occasions better, the corn syrup leaves it sticky and does not setup additionally, it lacks the taste walnut syrup adds. I understand walnut syrup is much more costly if your near a Costco you can aquire a jug for $12. My one warning is when you use walnut syrup you won't ever return to corn syrup!
Connie from Nashville
Excellent, but they didn't have completed within the specified 25 minutes. I needed to bake about fifteen minutes longer using the foil off the majority of that point. They're just a little flat (as you other reviewer pointed out). But they're scrumptious.
Andrew from San antonio
Increasingly simple! I have hesitated for days since i though it might be difficult however i finally attempted it also it was crazy simple! And incredibly tasty. I'll say although the topping are extremely heavy around the brown sugar and cinnamon, the next time I'd reduce some. One further question, basically wanted somewhat more chew within the dough roll, would I sub a few of the flour with wheat grains, or would I actually do another thing
Should you sub wheat grains flour inside a recipe written for those purpose flour, begin small. Use 25% wheat grains flour if the taste and texture are enjoyable. The following bake, raise the proportions to 50/50 and taste test again. Happy Baking! Irene@KAF
RebeccaGrace34 from Boston
They were scrumptious. I emailed KAF to find out if the dry milk was necessary to the recipe when i did not have on hands, and it was told which i could let it rest out and substitute regular milk for that water within the recipe. The buns sampled great and rose well both occasions, although throughout the second rise they simply disseminate to fill the wedding cake pans and did not end up with tall I believe these were no more than 1" after baking. Did not modify the flavor, however i might have loved these to be puffier same goes with try the recipe just as written next time. I made use of walnut syrup within the glaze and sprinkled the buns with ocean salt when I switched them from the pan, which built them into an attractive sweet-salty treat!
Yolanda from Virginia
I attempted this recipe. my dear goodness! It had been great. This is my visit recipe for sticky buns. If only I possibly could publish a pic. It arrived on the scene gorgeous.
Sandy from Bonita Springs
Loved recipe. Question for anybody. I'd like the glaze to become more "chocolate hard" than sticky. I recall becoming an adult along with a local loaves of bread were built with a sticky bun which was rounded (not flat) on the top coupled with a shiny almost crackly coating. Each bun was baked individually (not connected around the sides). I'd like to replicate that obvious honey colored hard crackly coating. Any suggestions? I saw a remark from KA MJR to a person who wanted the glaze "less hard" & MJR recommended adding a little more corn syrup. Wondering basically need eliminating corn syrup? or use another thing? Any suggestions greatly appreciated.
We are glad to listen to you enjoyed reading this recipe! To create a glaze that's more using the nostalgic glaze of the past, you can test departing the corn syrup and cooking it around the stovetop and brushing or flowing it within the baked buns. If you're really searching for any crackly, hard top, you may consider considering our Hard Chocolate recipe and modifying it towards the flavor profile you're searching for. Best of luck and happy bun baking! Kye@KAF
Susan from Maine
Made these the night time before right lower to putting them within the pan, insert them in the fridge overnight, and baked them up after letting them sit out for around an hour and half. We enjoyed incredible, fresh sticky buns for the family breakfast today. Rave reviews completely around, including from the husband that has eaten sticky buns anywhere he is able to get his on the job them and fancies themself a sticky bun connoisseur: "Best I have ever eaten, anywhere." I really like will be able to depend in your recipes for achievement every time. This recipe doubles wonderfully, which reduced the problem of individuals who love nuts and individuals that do not. Thanks!!
BL from Aubrey, Texas
Excellent. Wouldn't change anything, however i sometime use different nuts. This really is my visit recipe each time. I've effectively made the rolls in advance. Prepare to the second rise. Cover & make the fridge overnight. Each morning, place the pans around the counter for around an hour after which bake. Fabulous.
SuSu from Asheville, NC
These sticky buns are fabulous. I substituted bread flour for those-purpose and used the Saf-Instant gold bag yeast concerning am much sugar within this recipe. My hubby absolutely loved them. They rose superbly and were so tender. I normally buy the Johnson-Sonoma frozen sticky buns since i am lazy (LOL) however, I will not any longer since making these today. This recipe is really a keeper. Thanks a lot, KAF!
D from Anchorage
These buns are the most useful, absolutely scrumptious. Used to do boost the baking time with a couple of minutes as buns were only a tad doughy using the recommended time but no problem. King Arthur, you're my go-to friend for many my baking recipes, you won't ever dissatisfy! My boyfriend really had me stop speaking as it were as they was enjoying his first bites, they're so good.
D from Anchorage
These buns are the most useful, absolutely scrumptious. Used to do boost the baking time with a couple of minutes as buns were only a tad doughy using the recommended time but no problem. King Arthur, you're my go-to friend for many my baking recipes, you won't ever dissatisfy! My boyfriend really had me stop speaking as it were as they was enjoying his first bites, they're so good.
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