The Easiest Sticky Buns

December 31, 2014

On the last day of 2014, I have to squeeze in one last recipe for the year. Hopefully this will light an anti-procrastination flame that will carry on to 2015. Hah! So here's the easiest sticky buns recipe ever!

A few days after baking cinnamon rolls, I found this recipe for sticky buns. I had all the ingredients available in the pantry so out they went and transformed into this gooey, sticky, delicious mess. If you want more texture, I suggest you add pecans to the filling. Also, you can make this vegan by using vegan butter, as in the original recipe.

Soft and chewy on the inside with a little sticky crunch on the top - this makes for a great breakfast with your drink of choice. I like mine with hot mocha (which you probably already know by now). They're best warmed up so if you make them the night before, just stick them in a 350F oven for 5-8 minutes to warm them up a little bit.

Sticky buns for the 1st of January 2015. How about that? :)

The World's Easiest Sticky Buns Print Recipe
Recipe adapted from Minimalist Baker, makes 9 buns
For the Dough
  • 1 cup organic, unsweetened soy milk - you can use regular milk or regular soy milk, if you like
  • 3 tablespoons unsalted butter
  • 1 packet or 2 1/4 tsp rapid rise (instant) yeast
  • 1 tablespoon sugar
  • 1/4 tsp salt
  • 2 cups unbleached all purpose flour
  • 1 cup whole wheat flour
For the Filling
  • 1/4 cup or 4 tbsps unsalted butter, melted
  • 1/2 cup brown sugar OR granulated sugar
  • 1/2 tablespoon cinnamon
For the Sticky Glaze
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter
  • 1/2 cup pecans, coarsely chopped
  1. In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the soy milk and 3 Tbsp butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees, or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
  2. Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add 1 Tbsp sugar and the salt and stir.
  3. Next add in flour 1/2 cup at a time, stirring as you go. If you have a stand mixer, use the dough hook attachment and mix the dough on low speed. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball, adding more flour as you go and as it will absorb. Rinse your mixing bowl out, coat it with canola or grape seed oil, and add your dough ball back in. Roll around to coat all sides. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.
  4. While dough is rising, prepare sticky glaze by mixing butter and brown sugar and spreading it in an even layer on the bottom of an 8x8 baking dish. Top with pecans and set aside.
  5. On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 1/4 cup melted butter and top with 1/2 cup brown sugar (or granulated sugar) and 1/2 - 1Tbsp cinnamon.
  6. Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 - 2 inch sections and position in your 8x8 dish with the glaze layer on the bottom (you should have about 10 rolls). Cover with plastic wrap and set on top of the oven to let it briefly rise again while you preheat oven to 350 degrees.
  7. Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes, carefully invert and then serve immediately.

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