To make sticky buns, the baking pan is spread with the sticky ingredients which can be honey, syrup or a combination of butter and brown sugar, with or without cinnamon. The pieces of dough, with or without filling, are arranged in a single layer in the pan and baked.
My sticky buns were made like cinnamon rolls because aside from the top glaze, there is sugar mixture inside the buns. They are delicious especially when served warm. The bread is soft, the sugar mixture is sticky and a bit crusty in places where it has hardened.
Are sticky buns hard to make? Well, if you’re making bread for the first time, it can be a challenge. I understand that in some countries, frozen bread dough makes life simpler but we don’t use that at home. We start from scratch, mix our dough with flour, water and yeast and go from there.
I baked these sticky buns in December of 2012 and published the recipe originally in January of 2013. That was when we didn’t own a decent stand mixer. I mixed and kneaded the dough by hand. The basic bread recipe linked to in the ingredients list is still the same bread recipe made entirely by hand. It’s a useful guide for newbie bakers who are still trying to decide if buying an expensive stand mixer is a good investment.
If you’re a seasoned bread maker, making sticky buns should be a breeze.
Make the sugar mixture which, during baking, will give the bread a lovely sweet sticky glaze. Spoon into the buttered holes of muffins pans.
Roll the bread dough that has gone through the first rising and spread the same sugar mixture over its entire surface. Oh, right, you have to leave margins to allow you tuck in the dough after rolling.
You roll the dough into a log, cut it into portions and drop one portion into each hole of the muffin pan.
The dough is left to rise a second time before the muffin pans go into the oven.
When baking time is up, the buns are inverted while hot. Waiting for them to cool will make the melted sugar harden and it will be hard to take them out of the pan without tearing the bread.
And that’s it. Sticky buns that are delicious for breakfast, snack or even dessert.
Updated from a recipe originally published in January 9, 2013
In a mixing bowl, beat together the butter, sugar and cinnamon.
Lightly butter the sides of the 12 holes of the muffin pan or pans (I used two pans each with six holes) then drop a teaspoonful of the mixture into each of the holes.
Roll out the dough into a rectangle about a quarter of an inch thick. Or, you may divide the dough into two portions and roll each portion into a rectangle. It’s easier to work with two smaller rectangles than one large piece.
Spread the remaining butter-sugar-cinnamon mixture on the rolled dough.
Roll the dough into a log (or logs if you’re working with two portions). Cut into 24 equal pieces (12 per log if you have two portions of dough).
Lightly press each piece of dough into a hole of the muffin pan. Leave to rise for 30 to 45 minutes.
About 15 minutes before the rising time is up, preheat the oven to 350F.
Bake the bread for 35 to 40 minutes.
Let the sticky buns cool for about five minutes then invert onto a tray. Do not wait for the bread to cool too much before inverting because the sugar at the bottom of the holes will harden as it cools. After it has hardened, the buns will stick in the pan.
Serve the sticky buns warm.