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The Ultimate Sticky buns recipe - I have worked a very long time as a baker and hands down this is the best recipe I have ever tried.

Best Ever Sticky Buns Recipe (No Machine)

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Hi Bold Bakers!

Breakfast pastries are near and dear to my heart. A few years ago I had a catering business where I mainly served breakfast, so yeah I love making breakfast. I took the opportunity to practice with a lot of doughs and experiment with different breakfast sweets. Best thing was I had a hundred people every morning who loved sweets. My Best-Ever Sticky Buns recipe was born at this same time and now I get to share it with you!

Similar to a lot of my doughs I have made previously, this is a No Knead Dough, which means you don’t need to knead the dough on a machine to develop the gluten. You just need to mix everything by hand in a bowl and then leave to rest. The fermenting period will develop the gluten for you and also the flavor. It really is that simple.

A benefit to this dough is that after only 4 hours of fermenting you are free to use it. If you don’t want to use it yet after the 4 hours you can put it in the fridge for up to 3 days. The extra fermenting and time will give your dough even more flavor.

Are you a breakfast connoisseur like me? If so, I recommend checking out my no knead Cinnamon Rolls, Homemade Croissants and other Bold Baking Breakfast recipes.

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5.0 from 11 reviews
Best Ever Sticky Buns (No Machine)
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 cups (8oz / 240g) milk
  • 2 teaspoons dried yeast
  • 2 teaspoons salt
  • 2 large eggs, lightly beaten
  • ¼ cup (2 ½ oz/75g) honey
  • ½ cup (4oz/115g) butter, melted
  • 3 ½ cups (18½ oz/525g) all-purpose flour

  • Caramel Topping and filling
  • ¾ cup (6oz/170g) butter, melted, plus more for sides of the pan
  • 1 ¼ cup (7 ½ oz/220g) brown sugar
  • ⅓ cup (4oz/115g) honey
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 ½ cups (4 ½ oz/105g) chopped pecans
Instructions
  1. In a large bowl combine the flour, yeast and salt. Set aside.
  2. In a separate jug, mix together the milk, honey, butter. Pop in the microwave and gently heat for a few seconds until the mix is lukewarm and the butter is melting.
  3. Once the butter has melted quickly whisk in the eggs until combined. You want to make sure the mix isn’t hot otherwise the eggs will cook.
  4. Pour the wet into the dry and mix until it forms a dough and all the flour is mixed in. It only takes a minutes to mix the dough together.
  5. Cover with cling wrap and allow to rest at room temperature until the dough rises for a minimum of 4 hours. After the 4 hours you can place it in the fridge for up to 4 days.
  6. For the filling: Mix together melted butter, brown sugar, honey and cinnamon. Set aside.
  7. Using a 9-inch cake pan, with a spatula spread half the caramel mixture evenly over the bottom and all over the sides Scatter the pecans over the caramel mixture and set aside.
  8. Dust your work surface with flour. Roll out the dough to a ⅛ -inch thick rectangle (around 20 inches long). As you roll out the dough, make sure there is enough flour to prevent it from sticking to the work surface
  9. With the remaining caramel mixture evenly spread it over the rolled out dough leaving 1 inch around the edge of the dough without the filling.
  10. Starting with the long side, roll the dough into a log. Roll it over until its seam is underneath.
  11. Using a serrated knife, cut the log into 2 ½ inch rolls (around 8/9 pieces). Arrange the rolls over the pecans in the prepared pan, so that the swirled cut edge is facing upward.
  12. Cover the tin with plastic wrap and allow to rest for 1 hour. During this time they will rise up to meet the tin and becoming bubbly.
  13. Once proofed, place the rolls on a baking sheet covered with parchment, in case the caramel bubbles over.
  14. Preheat the oven to 350oF (180oC) and bake for roughly 40 minutes, or until golden brown and firm in the center.
  15. While still hot, run a thin spatula around the outer edge of the pan to release the caramel rolls, and invert immediately onto a serving dish. If you let them set too long they will stick to the pan and will be difficult to turn out. Enjoy warm!
Notes
Make the dough in advance and place in the fridge for up to 4 days.

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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110 Comments

  1. Adrienne on August 4, 2016 at 9:29 am

    Can u use syrup for the bun if u don’t have honey and also could u use it for the filling as well

  2. Profile photo of Adrienne Adrienne on August 4, 2016 at 10:39 am

    Can u use syrup if u don’t have honey for the bun and the filling

    • Profile photo of Gemma Stafford Gemma Stafford on August 4, 2016 at 2:11 pm

      sure, that will work 🙂

  3. Hannah on August 4, 2016 at 9:24 pm

    What if I only have a six inch pan?

    • Profile photo of Gemma Stafford Gemma Stafford on August 5, 2016 at 12:57 am

      Hi Hannah,
      This is not suitable for a 6 inch pan! Could you borrow a larger pan to try this recipe?
      Gemma 🙂

  4. Abby on August 4, 2016 at 11:43 pm

    Hi Gemma!

    I was just wondering what is the difference between this and your Cinnamon Roll No-Knead Dough recipe? I mean, why does this recipe need less proofing time? (For the Cinnamon Rolls, you recommended proofing overnight while this recipe only needs proofing for 4 hours) 🙂

    BTW I loveee your recipes! <3

    • Profile photo of Gemma Stafford Gemma Stafford on August 5, 2016 at 12:51 am

      Hi Abby,
      This is a different dough, the formulation is different, and this is what allows it to have a shorter proving time.
      Baking is a science, what will work for one will not work for another, so follow the recipe and all will be well,
      Gemma 🙂

  5. Profile photo of Haya Haya on August 5, 2016 at 8:39 am

    Hi Gemma,
    Can i use a clear glass pan for this recipe ? Because i only have a 9- inch SPRINGFORM pan..🤔

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2016 at 2:19 am

      Hi Haya,
      this should be ok, though I prefer to use a metal pan.
      Gemma 🙂

      • Profile photo of Rawan Rawan on August 14, 2016 at 6:35 am

        Hi gemma. Is there any reason that you prefer metal pan than a glass one

        Rawan🙂

        • Profile photo of Gemma Stafford Gemma Stafford on August 15, 2016 at 2:38 am

          Hi Rawan,
          Yes, because metal conducts heat better!
          For some baking, such as pastry and breads, metal pans give a better result as they heat really quickly so that the baking process is immediate,
          Gemma 🙂

  6. Tiffany Le on August 5, 2016 at 11:22 am

    Hi Gemma!
    This recipe looks delicious and i plan on using it, is it possible to use a stand mixer to shorten the proving time? Thank you and have a wonderful day!

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2016 at 2:16 am

      Hi Tiffany,
      with a dough hook? yes. You should process for 5 mins, then prove for one hour at room temperature, then make your rolls and proceed as per recipe,
      Gemma 🙂

  7. Giuliana on August 5, 2016 at 12:31 pm

    Hi Gemma!

    I love this recipe! I’ll do it tomorrow night to eat while I watch Bake Off Brazil!
    Just one question, could I substitute some of the all purpose flour for whole wheat or oat flour?

    Love from Brazil!

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2016 at 2:14 am

      Hi Giulana,
      yes you could, but do not over-do it. this recipe relies on the gluten in the flour and many flours like oat flour do not contain any gluten. The whole wheat would be best, the finer one is better,
      Gemma 🙂

      • Giuliana on August 28, 2016 at 11:19 am

        Hi Gemma! I finally did it last weekend!! Absolutely delicious, everybody enjoyed! I just substituted 1 cup of all purpose flour with 1 cup of whole wheat and the bread still turned out suuper fluffly! I’m sending my photos 😀

        • Profile photo of Gemma Stafford Gemma Stafford on August 29, 2016 at 12:33 am

          Hi Giuliana.
          That is great, i am so happy that this worked so well for you, even with the wholewheat. A little nutrition added too!
          Gemma 🙂

  8. Darlene on August 5, 2016 at 3:40 pm

    You mentioned that you could place the dough or the formed rolls in the pan in the fridge for a day or two. Since the dough or rolls will be cold, how long should they proof after taking them out of the fridge before baking?

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2016 at 2:11 am

      Hi Darlene,
      good question!
      About 30 mins at room temperature about or above 18c degrees,
      Gemma 🙂

  9. Rebeca on August 5, 2016 at 10:04 pm

    I just had them as a late night snack… Most definitely I´ll have them for breakfast too! This are great Gemma!

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2016 at 2:04 am

      Hi Rebeca,
      Thank you. I am making these today for my family too, they are big fans of cinnamon rolls so should love these,
      Gemma 🙂

  10. Liz on August 6, 2016 at 12:06 am

    Hi Gemma! I love watching your videos and for sure will gonna bake this sticky buns soon. Have tried different recipes for cinnamon roll and I think this one is more delicious.

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2016 at 2:01 am

      Hi Liz,
      Thank you for your kind comments, do try this, it is delicious!
      Gemma 🙂

  11. Joanna on August 6, 2016 at 5:47 am

    Hi Gemma! I only have a 7- inch pan. Will that do?😣😣

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 6:23 am

      That will be too small. Either make 1/2 the recipe or buy a bigger tin 🙂

  12. Seraphia on August 6, 2016 at 7:04 am

    Hi Gemma!
    I really wanted to make these but the only pan I can find nearby is a 7-inch one!😢😢 What can I do?😣😣

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 7:23 am

      that is very small, so either 1/2 the recipe or borrow a bigger pan 🙂

  13. Profile photo of Rachael curtin Rachael curtin on August 6, 2016 at 7:32 am

    oh my goodness i just finished eating them and they were amazing you’re such an amazing baker Gemma and i cant wait for your next recipe!!!!!!!thanks

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 7:23 am

      I’m delighted you like that recipe Rachael, thanks for being apart of the community 🙂

  14. Amanda on August 6, 2016 at 10:53 am

    Hi Gemma!! I was wondering if this 4 hour proofing dough can be used in any of your other no-knead baking recipes? I LOVE this recipe and am going to make it today!!

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 7:26 am

      Great question Amanda. The other doughs i find are really heavy and will need longer. However! I think with the brioche and cinnamon roll you can try 4 hours and then just judge the dough for yourself and see. The bread doughs defintiely need more time.

      Time=flavor so the longer the better 🙂

  15. Laurel on August 6, 2016 at 4:17 pm

    Is the yeast active or instant? I’m new to yeast!

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 6:44 am

      you can use both. Either are fine. If you want yeast info watch my other dough recipes. I give tips in my bread videos about working with yeast 🙂

  16. Profile photo of Rawan Rawan on August 7, 2016 at 3:40 am

    Hi gemma. What can I use instead of pecans because in my country there isn’t any pecans.

    Rawan 🙂

  17. Profile photo of Rawan Rawan on August 7, 2016 at 3:46 am

    Hi gemma. What can I use instead of pecans because in my country there isn’t any pecans and if I left it out.it is going to affect the taste too much .thank you for your support to me when I asked you how to be a professional baker .and I am going to do pop tarts and cookie sprinkles soo soon again

    Rawan 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 2:32 pm

      Hi Rawan,
      You stick to your plans, and work hard to learn, all will be well.
      you can use walnuts if you wish, or flaked almonds! It really is a texture thing, rather than flavor,
      Gemma 🙂

  18. Nabila on August 7, 2016 at 6:13 am

    Hi Gemma, I want to make those buns . but can I use canola oil or any other oil instead of butter?

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 2:26 pm

      Hi Nabila,
      Changing the recipe will change the result. If you decide to change the butter to oil you can try using !/4 – 1/3 the amount,
      Gemma 🙂

  19. Profile photo of Rawan Rawan on August 7, 2016 at 7:54 am

    Can I use walnuts instead of pecans

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 2:01 pm

      Hi Rawan,
      sure you can,
      Gemma 🙂

  20. nitai on August 7, 2016 at 8:43 am

    Hi gemma I watched your gummy bears video and it was awesome, I wanted to ask / request for one more gummy bear video in which you show me how to make gummy bears with glucose syrup ( the spongy ones like we get in stores the ones that don’t break apart easily plzzzzzzz…….Thx bye
    – Nitai

  21. nitai on August 7, 2016 at 8:48 am

    Hi gemma I watched your gummy bears video and it was awesome and I wanted to ask / request for one more gummy bear video in which you show me how to make gummy bears with glucose syrup ( the store bought one’s are made from that that’s why they don’t break) because I tried yours it was great just it was not spongy and gummy I hope you reply to me soon thanks again bye

    – Nitai

    • Profile photo of Gemma Stafford Gemma Stafford on August 16, 2016 at 3:29 pm

      Hi Nitai,

      Sorry for my late reply. I’m delighted you liked them. I’ll add your request to my list 🙂

      Stay tuned.
      Gemma.

  22. nitai on August 7, 2016 at 10:52 pm

    Hi gemma I watched your gummy bears video and it was awesome and I wanted to ask / request another gummy bears video but this time it must be made with glucose syrup ( to get that kind of spongy squishyness in it) and agar agar powder ( because why would you want to harm animals when we have a vegan substitute [ well I am just suggesting depends on you]) oh and one tip for you don’t ever use honey in baking, cooking or with any kind of heat because I read it on Google that when honey it heat up it turns into poison…. Thanks again for the great recipes bye

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 1:24 pm

      Hi Nitai,
      This is an interesting observation!
      I will need to think about it,
      Gemma 🙂

  23. Susan on August 7, 2016 at 11:04 pm

    Hi Gemma, can I replace dried yeast by instant yeast ???

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 6:17 am

      yes:)

  24. Profile photo of MashalFatima MashalFatima on August 8, 2016 at 4:54 am

    Hi Gemma,
    Wow another great recipe…… I am speechless its so tempting 🙂 looks gorgeous OMG.
    Mashal.

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 6:17 am

      I’m delighted you like my recipes mashal , thanks for being apart of the community

  25. Laurel on August 8, 2016 at 5:38 am

    Are you using active dry yeast or instant yeast?

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 6:10 am

      I use instant but both will work 🙂

  26. Profile photo of MimiG MimiG on August 8, 2016 at 10:16 pm

    I am making the dough right now and it’s so beautiful. Thanks for the awesome recipe Gemma!

    -Mimi

    • Profile photo of Gemma Stafford Gemma Stafford on August 9, 2016 at 1:01 am

      Hi Mimi,
      you sound like me, love dough! it is my favorite thing to do. Happy baking to you,
      Gemma 🙂

  27. Denisa on August 9, 2016 at 3:05 am

    Hi Gemma,
    Can I use in this recipe fresh yeast and if yes how much?

  28. Denisa on August 9, 2016 at 4:48 am

    Hi Gemma,
    Can i use fresh yeast for this recipe, if yes how much?

    • Profile photo of Gemma Stafford Gemma Stafford on August 9, 2016 at 11:16 am

      yes. When using fresh yeast use double the amount to dried.

  29. aleigha childers on August 9, 2016 at 9:00 am

    I do not have plastic rap but I also ready made the dough what Do I do ?
    Thank you so much for all of the great recipes I’m 12 and I love cooking and your recipes are easy and great for me.

    • Profile photo of Gemma Stafford Gemma Stafford on August 10, 2016 at 1:51 pm

      Hi there,
      Just cover it down well with a damp cloth, or insert the bowl into a large clean food safe plastic bag,
      Gemma 🙂

  30. nitai on August 10, 2016 at 1:20 am

    Hi gemma
    Do me a favor and Vista this website http://www.chooseveg.com and scroll down to the bottom of the page and watch that video, after you do that give me your review about it
    Thanks again bye

    • Profile photo of Gemma Stafford Gemma Stafford on August 10, 2016 at 1:55 pm

      I got a 404 error report for this!,
      Gemma 🙂

      • nitai on August 11, 2016 at 12:14 am

        http://Www.chooseveg.com

        The truth behind farm to fridge

        • Profile photo of Gemma Stafford Gemma Stafford on August 11, 2016 at 10:52 am

          I did check this site out now, good job!
          Gemma 🙂

  31. nitai on August 10, 2016 at 1:24 am

    Hi gemma
    Do me a favor and visit this website http://www.choose veg.com and scroll down to the bottom of the page and watch the video and give me your review about it.
    Thanks again bye

  32. Anna Richard on August 10, 2016 at 5:39 pm

    Hi,

    I am making these right now, they look delicious so far!

    • Profile photo of Gemma Stafford Gemma Stafford on August 11, 2016 at 10:39 am

      Hi Anna,
      that is great, i am happy to hear that,
      Gemma 🙂

  33. nitai on August 11, 2016 at 12:19 am

    Go to the why veg section and scroll down to the bottom of the page and watch the video
    http://Www.choosing.com

  34. nitai on August 11, 2016 at 12:20 am
  35. Profile photo of Minahil  Ishaq Minahil Ishaq on August 18, 2016 at 8:13 am

    On which channel does your show comes on television i have no idea😕
    By the way i looooooooove your recipes alot

    • Profile photo of Gemma Stafford Gemma Stafford on August 19, 2016 at 2:20 am

      Just YouTube!
      Gemma 🙂

  36. Profile photo of aayra aayra on August 19, 2016 at 1:59 am

    What can I use instead of pecans?

    • Profile photo of Gemma Stafford Gemma Stafford on August 19, 2016 at 2:01 am

      You could use walnuts, or any nut which is tender, and which will work well with caramel,
      Gemma 🙂

  37. Sabrina on August 19, 2016 at 11:03 am

    These were amazing! They came out perfectly. I ended up with a whole sheet of them. All of them were giant and delicious! I added raisins and I had to almost double the amount of sauce.
    I will definately make these again!

    • Profile photo of Gemma Stafford Gemma Stafford on August 19, 2016 at 12:42 pm

      Ha ha Sabrina, now you will have to because you have the sauce!!
      These are a big hit in my family too 🙂
      Gemma

  38. Profile photo of Taylor Han Taylor Han on August 20, 2016 at 10:58 am

    Hi Gemma,

    This is the first recipe i’ve ever made from scratch in my entire life, also the first time i’ve ever baked by myself. It’s going so well and I just wanted to thank you personally for inspiring to actually get up and try to do this. I’ve always enjoyed watching cooking and pastry shows on television and when I found your youtube channel by accident it must’ve just been fate pointing in the direction I am supposed to be going in. I have discovered a passion for baking thanks to you 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on August 21, 2016 at 2:21 am

      Ah Taylor, that is great, and to start with something which puts so many experienced bakers off, yeast baking, is really amazing!
      well done you,
      Gemma 🙂

  39. Profile photo of Farhan Farhan on August 20, 2016 at 10:46 pm

    Hi Gemma,
    Make yourself free before reading this comment because its gonna take a while to tell you how much I respect and admire you.I am Farhan from Pakistan and tried this recipe last week I wanted to take a picture for you but it was so beautiful and tempting, I started eating it right away.I am a 24 year guy and love cooking and you are my master.I love every single recipe you made and at some point I start feeling jealous of everyone who gets to eat your hand made food.Your husband is the most luckiest person ever born and Yes you are lucky too to have a husband like that who will continue to support you.Those sticky buns are to die for.I will make them again and again and again…and you were right when you say filling will not be too much,it was perfect in every aspect.On the behalf of Muslim community I would pray that you keep making these recipes for me for my future generations because I for sure cannot survive without your recipes.
    Gemma you are out of this world and thank you so much for being on this planet..
    love you 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on August 21, 2016 at 1:56 am

      Well, now I am indeed flattered! It will take me a while to get over all of the great praise.
      Yes, my husband is lucky, but I am lucky too, he is a great guy!
      I am glad you are enjoying these recipes, and I am delighted to have your kind support. there are many more recipes to come!
      Gemma 🙂

      • Profile photo of Farhan Farhan on August 21, 2016 at 8:09 pm

        Yes of coarse,I am living for your recipes Gemma.
        🙂

  40. Profile photo of Casielle-ART Casielle-ART on August 22, 2016 at 2:48 pm

    This is a fantastic recipe. Everybody in my family loved it! I we never made any yeast dough before and I was really unsure of myself as I was making this (and when rolling my log my dough totally stuck to everything XD) but it turned out really really good! ^.^

    • Profile photo of Gemma Stafford Gemma Stafford on August 23, 2016 at 2:04 am

      That is great, I am happy to hear that.
      Next time reduce the liquids a little. Flour is different in every brand, and country, it absorbs liquids differently. Add 3/4 in one go, then add remainder as required. the dough should be soft, but not wet. The test is when it leaves the bowl clean,
      Gemma 🙂

  41. Smile on August 23, 2016 at 1:57 am

    Hi Gemma,

    I love your recipes. Just one question, actually i am vegan so is there any substitute for eggs.

    Thanks
    Smile

    • Profile photo of Gemma Stafford Gemma Stafford on August 23, 2016 at 2:45 am

      Hi there,
      Check out the egg substitution chart here on the website. I think yogurt or ground flax seed for this recipe, you decide!
      Gemma 🙂

  42. Profile photo of Aisha Aisha on September 10, 2016 at 6:13 am

    Hi Gemma

    Normally when i use your dough recipies, like the donut or cinnamon roll recipies, they are a huge succes. But when I followed this recipie it turned out terrible. The buns were almost uneatable, because the taste was so very yeasty. I know that your recipies are very good and nearly flawless, so I think I did something very wrong to get so terrible results, but I don’t know what I did wrong. I followed the recipe very carefully as always, and I also measured the ingrediens very carefully. I think it went wrong, when I kept the dough i the fridge for 3 days. But that shouldn’t be a problem right? What do you think could have gone wrong, and is there special things I must pay attention to when I keep the dough in the fridge?

    Love, Aisha

    • Profile photo of Gemma Stafford Gemma Stafford on September 12, 2016 at 2:54 am

      Hi Aisha, I do not know what may have gone wrong for you with this recipe. Did the dough prove? was the yeast ok? It should not matter that the dough was in the fridge slowly proving, but it does ferment the dough, so perhaps it is this taste which you did not like so much. That is my best guess, Gemma 🙂

  43. Aileen on September 11, 2016 at 12:11 am

    My dough became very wet. I wonder how much more flour I should add. I’m afraid the dough will get very dry. Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on September 12, 2016 at 1:48 am

      Hi Aileen, it seems that flour in different parts of the world absorb liquids in different ways. This means that as you add the liquids you need to judge when it is enough. For many people my measurements work perfectly, for some they need a little more, and for others the dough gets really wet. You can bake this dough off as a loaf if you wish now, this will salvage the ingredients. Next time you need to add 3/4 of the liquids and then judge the remainder. The dough needs to be slightly sticky, but not wet, this will leave the bowl clean. it is a learning curve, but when you get this right it will be great 🙂

  44. Profile photo of Caroline Caroline on September 11, 2016 at 7:07 am

    Hi Gemma!

    I have braces and can’t eat nuts.. so no pecans 🙁

    Can I Leave them out? Or are they essential?

    • Profile photo of Gemma Stafford Gemma Stafford on September 11, 2016 at 10:15 pm

      for sure leave them out, thats no trouble at all 🙂

  45. Tisha on September 18, 2016 at 2:58 pm

    Can I alternate regular milk for almond?

    • Profile photo of Gemma Stafford Gemma Stafford on September 19, 2016 at 12:56 am

      Hi Tisha, yes you can 🙂

  46. Rebekah on October 7, 2016 at 1:17 pm

    So if I half this recipe would I still I use the 9 inch cake pan or should I use a different pan? Thank you!!

    • Profile photo of Gemma Stafford Gemma Stafford on October 8, 2016 at 3:06 am

      You can use any pan really, bunch the buns together tightly, they should keep their form, if you reduce the recipe, and if you have a smaller pan, use that, but a flat tray will work too!
      Gemma 🙂

  47. Jessica on October 7, 2016 at 9:57 pm

    Hi Gemma! Can I use a 9 inch by 5 inch loaf tin? I can’t wait to try out the recipe!

    • Profile photo of Gemma Stafford Gemma Stafford on October 8, 2016 at 2:54 am

      Hi Jessica,
      Do you mean to make it like a loaf or in buns? I think this pan will be a little small, but if you are talking loaf, you should be able to get it to work.
      If you are making buns, you can open bake them on a flat tray, they will lean a bit at the edges, but group them tightly, and they will support each other,
      Gemma 🙂

  48. Dani on October 20, 2016 at 2:49 am

    Hi Gemma!

    I really loved these buns! The only downside is that they’re a bit heavy, possibly because of the amount of butter in the dough. Do you have any advice about reducing the butter? Will it totally ruin the dough?

    • Profile photo of Gemma Stafford Gemma Stafford on October 22, 2016 at 2:01 am

      Hi Dani, if you reduce the butter it will change the dough, but it will not ruin it. I would say reduce to 1/2, you will see the difference in it, but it will still be good. You can also reduce the size of the rolls by rolling them longer and thinner! 🙂

  49. Ingrid on November 22, 2016 at 6:36 pm

    Hi Gemma, really want to try these for Christmas – do you think I could make them ahead and freeze them then warm them before serving? i’ve done it a lot with normal cinnimon scrolls but havent tried these gooey caramel ones! 🙂 thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on November 23, 2016 at 9:21 am

      Hi Ingrid, yes you can, this is the idea! Gemma 🙂

  50. Profile photo of helenehandy helenehandy on December 18, 2016 at 2:45 pm

    Hi Gemma,
    I’m new to your website and I’m very excited. I’m going to make the sticky guns for Christmas breakfast (my birthday).
    I’m always confused on what type of butter to use on recipes. Do I use salted or unsalted for this recipe? Thank you so much for the easy to follow instructions.

    • Profile photo of Gemma Stafford Gemma Stafford on December 19, 2016 at 1:41 am

      Hi there,
      That will be lovely, I use unsalted butter here in the US, and add a little salt. If you use salted butter do not add more than a small pinch of salt, that is it really, just adjust the salt!
      Happy baking, and happy Christmas to you and your family,
      Gemma 🙂

  51. Sara on December 21, 2016 at 7:13 pm

    Hi Gemma!

    This looks so yummy! I have made your other no knead doughs and placed it the fridge overnight to proof.. however I seem to always get condensation occurring on the cling wrap that covers the proofing bowl (which then falls on the dough).
    Is there a way to prevent this? Is it bad that some water gets on the dough?
    Can I do a different filling e.g. custard?

    Thanks so much Gemma! Love your recipes!

    Sara

    • Profile photo of Gemma Stafford Gemma Stafford on December 22, 2016 at 1:11 am

      Hi Sara,
      I am wondering if youe liquids are a bit too warm! Blood temperature is sufficient, and this will not cause your mix to be warm enough to sweat!
      The moisture is coming from steam, somehow, it really should not be happening! So, check the liquid temprature with your finger, it should be difficult to feel it, either hot or cold, that is blood temperature, and best for the activation of the yeast.
      Gemma 🙂

  52. Hannah on December 31, 2016 at 12:44 pm

    Hi Gemma

    Can I leave the pecans out becuase I do not have any

    • Profile photo of Gemma Stafford Gemma Stafford on January 2, 2017 at 4:29 am

      Yes, I often make this with just what I have to hand. Happy New Year,
      Gemma 🙂

  53. Vernetta on January 7, 2017 at 10:01 am

    I don’t have any honey, can I use sugar instead?

    • Profile photo of Gemma Stafford Gemma Stafford on January 9, 2017 at 2:14 am

      Hi Vernetta,
      Yes, you can do this, it will be fine,
      Gemma 🙂

  54. sophia@2004 on January 26, 2017 at 12:28 am

    i am only 13 and i love your recipes!!!!!
    i want to be a pastry chef when i grow up!!!!
    YOU ARE MY INSPIRATION !!!!!!!!!!
    xoxo
    -SOPHIA-

    • Profile photo of Gemma Stafford Gemma Stafford on January 27, 2017 at 1:50 am

      Hi there Sophia,
      Thank you for your kind words, I am really happy to have you with us.
      There is lots more to come too, so stay tuned,
      Gemma 🙂

  55. Zayan B. on January 26, 2017 at 3:37 am

    I am really looking forward to maing this but what if I use self raising flour instead? Or half self raising and half all purpose? Will it make a difference?

    • Profile photo of Gemma Stafford Gemma Stafford on January 27, 2017 at 1:18 am

      Hi there, Whhten you change an ingredient in a recipe you change the result. If I were to change this it would be to use all purpose only. Recipes are really balanced for a reason, it is the science of baking, particularly when you are talking about the leavening agents,
      Gemma 🙂

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