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Cinnamon Sticky Buns
Cinnamon Sticky Buns
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
675 minutes
Easy make-ahead cinnamon sticky buns with brown sugar, pecans, and pantry staples. Perfect for breakfast!
Ingredients:
  • Dough:
  • 1/4 cup warm water (105°F to 115°F)
  • 1 (1/4-ounce) package active dry yeast
  • 1/3 cup sugar, divided
  • 3/4 cup milk
  • 4 tablespoons unsalted butter (at room temperature), plus more for greasing
  • 3 large egg yolks
  • 1 tablespoon finely grated orange zest
  • 1 1/4 teaspoon salt
  • 4 cups all-purpose flour, divided, plus more for dusting
  • Filling:
  • 1/2 cup firmly packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 4 tablespoons unsalted butter
  • Topping:
  • 3/4 cup firmly packed light brown sugar
  • 3 tablespoons honey
  • 1 tablespoon light corn syrup
  • 1 1/2 cups (6 ounces) coarsely chopped pecans
Instructions:
  • Prepare the dough: In the bowl of an electric mixer, combine warm water, yeast, and 1 teaspoon of sugar. Stir until dissolved and wait for it to become foamy, approximately 5 minutes. Add milk, butter, remaining sugar, egg yolks, orange zest, salt, and 3 cups of flour. Mix on low speed until well combined. Switch to a dough hook and, still on low speed, gradually add more flour, a few tablespoons at a time (up to 1 cup more), until the dough comes away from the sides of the bowl. Increase speed to medium and knead the dough until smooth and slightly sticky (add a little more flour if too wet), for about 3 to 5 minutes. Shape the dough into a ball and place it in a large buttered bowl. Coat the dough by turning it in the bowl with the butter. Cover the bowl with plastic wrap and let it rise in a warm place until it doubles in volume, about 1 hour (or 2 hours if the place is not entirely warm). Once the dough has doubled, deflate it, transfer it to a lightly floured surface, and let it rest for 20 minutes.
  • Prepare the filling: Mix brown sugar and cinnamon in one bowl. In another bowl, melt butter and set aside.
  • On a floured surface, roll out the dough into a 12" x 18" rectangle, then brush with melted butter and sprinkle generously with cinnamon sugar. Roll the dough into a cylinder, starting with the long side, and cut into 15 slices. Place seam side down before cutting.
  • Prepare the topping by melting brown sugar, butter, honey, and corn syrup in a saucepan over low heat until smooth. Spread this mixture into a greased 9 x 13-inch pan and sprinkle with pecans.
  • Arrange dough rounds flat side down on top of the prepared topping, snugly together. Cover with plastic wrap, leaving space for the buns to rise, and refrigerate overnight.
  • Bake: Allow the rolls to come to room temperature while the oven preheats to 375°F. Bake until golden, for 25 to 30 minutes.
  • Carefully invert from oven: Once done baking, carefully invert the pan onto a serving tray or baking dish to avoid any spills. Let the buns cool slightly before serving warm. Share your feedback in the comments!

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