Sticky Buns Recipe -

A cup of coffee next to plates of sticky buns.

5 from 1 vote

Sticky Buns Recipe

My homemade sticky buns recipe is make-ahead friendly and amazingly good! A thick maple syrup topping turns these into a bakery-worthy treat. Make-ahead friendly!

Prep Time3

Cook Time30

Resting time1

Total Time1 33

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 485kcal

Author: Nicole Spiridakis

Ingredients

Dough

4 large eggs
¾ cup whole milk , warmed to 110℉
¼ cup honey
4 cups all-purpose flour (spooned and leveled, 560 grams)
2 ¼ teaspoons instant yeast
2 teaspoons fine sea salt
10 tablespoons unsalted butter , at room temperature, and cut into 1-inch pieces

Filling

½ cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter melted

Topping

½ cup unsalted butter
½ cup brown sugar
½ cup maple syrup

Instructions

First, make the dough: Grease a large bowl. In a small bowl, whisk together the 4 large eggs, ¾ cup whole milk, and ¼ cup honey.
In a large bowl or the bowl of a stand mixer, whisk together the 4 cups all-purpose flour, 2 ¼ teaspoons instant yeast, and 2 teaspoons fine sea salt. Using a stand mixer or by hand, mix in the egg mixture on low. Then add the 10 tablespoons unsalted butter one piece at a time.
Increase the speed to medium and mix for about 1 minute. Use your hands to do this if the dough is very sticky. Transfer the dough to the prepared bowl, using a spatula to scrape it in.
Cover with plastic and let rise for 30 minutes. After 30 minutes, use the spatula or your hands to fold the dough over on itself about 6 times. Cover again with plastic, let rise for 30 minutes, and repeat the process. Do this 2 more times for a total of 4 times.
Tightly cover the bowl with plastic and place in the fridge overnight or for up to 72 hours.
Remove the dough from the fridge, dust a piece of parchment with flour, and knead the dough for about 10-12 times. In a small bowl, mix the ½ cup brown sugar and 1 tablespoon ground cinnamon together.
Line a 9x13-inch pan with parchment. Roll out the dough to a 16x12-inch rectangle. Brush the dough with melted 2 tablespoons unsalted butter, then sprinkle the cinnamon-sugar mix over the butter, pressing down lightly.
Starting at a long side, roll the dough into a tight cylinder. Pinch the seam to seal it, then turn it seam side down. Cut the dough into 12 equal pieces.
In a medium saucepan, combine the ½ cup unsalted butter, ½ cup brown sugar and ½ cup maple syrup. Bring to a boil over medium heat, and cook for 1 minute. The mixture will thicken slightly. Pour the mixture into the lined baking pan and tilt the pan to evenly cover the bottom.
Place the rolls cut side up in the topping in the pan, then cover loosely with plastic wrap and let rise until doubled, 1 ½-2 hours.
Preheat the oven to 350℉. When the rolls are doubled, place the pan in the oven and bake for 30-35 minutes, until the rolls are lightly golden brown, set, and the topping is bubbling.
Remove the rolls from the oven, cool in the pan for 15 minutes, then serve warm.

Notes

Dough and filling from Sarah Keiffer. Topping from the NY Times.

Don't skimp on the rise time. The 2-hour rise time may seem like a lot, but it results in a beautifully risen dough that, in turn, makes fluffy rolls.
Hold dough overnight. After the dough has completed its 2-hour rise and folding, let it rest overnight in the fridge (or up to 72 hours). This performs the double duty of allowing the gluten-free flour to hydrate and also brings it together so it's less sticky and is much easier to work with.
Bring ingredients to room temperature. Make sure to bring all the ingredients to room temperature, especially the butter, before you begin. This will make for a smoother dough.
Make ahead: You can make the dough and shape the cinnamon rolls, and then keep the tightly covered baking pan in the fridge overnight. The next day, bring the rolls to room temperature. If they haven't doubled in size by the time they've reached room temperature, proof them for a while longer, then make the topping and bake.

Other topping options: Keep it simple and drizzle over a little maple syrup when they come out of the oven. Or, sift a little powdered sugar over the top. For a decadent touch, spoon some homemade caramel sauce over their tops.
Change the spices. Try a different ground spice if you like! I love to make this recipe with a ground ginger or cardamom filling.
Nuts: Add chopped walnuts or pecans to the filling or sprinkle them across the maple syrup glaze at the bottom of the pan.
To make dairy-free: Substitute non-dairy milk for the whole milk and non-dairy butter for the butter.
To make refined sugar-free: Substitute maple sugar or coconut sugar for the sugar and coconut sugar for the brown sugar.
Make into cinnamon rolls. Follow the recipe as written, but instead of the sticky maple topping, try a cream cheese frosting: Blend ½ cup full-fat, room temperature cream cheese, 4 tablespoons softened butter, ½ cup of sifted powdered sugar until smooth, then spread the frosting over the warm rolls. Skip the maple syrup topping and frost the rolls after they've baked.

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