Breads & Doughs, Gemma's Best Recipes

Best Ever Sticky Buns Recipe (No Machine)

4.47 from 121 votes
Make my soft, caramel and pecan Best Ever Sticky Buns without a mixer and no-kneading required!
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.

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.

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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.

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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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Watch The Recipe Video!

Best Ever Sticky Buns (No Machine)

4.47 from 121 votes
Make my soft, caramel and pecan Best Ever Sticky Buns without a mixer and no-kneading required!
Author: Gemma Stafford adapted from Zoe Francois
Servings: 8
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Make my soft, caramel and pecan Best Ever Sticky Buns without a mixer and no-kneading required!
Author: Gemma Stafford adapted from Zoe Francois
Servings: 8

Ingredients

  • 1 cups (8oz / 240g) milk
  • 2 teaspoons Fast acting dried yeast or Instant 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
  • cup (4oz/115g) honey
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 ½ cups (4 ½ oz/105g) chopped pecans

Instructions

  • In a large bowl combine the flour, yeast and salt. Set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • For the filling: Mix together melted butter, brown sugar, honey and cinnamon. Set aside.
  • 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.
  • Dust your work surface with flour. Roll out the dough to a 1/8 -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
  • 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.
  • Starting with the long side, roll the dough into a log. Roll it over until its seam is underneath.
  • 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.
  • 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.
  • Once proofed, place the rolls on a baking sheet covered with parchment, in case the caramel bubbles over.
  • Preheat the oven to 350oF (180oC) and bake for roughly 40 minutes, or until golden brown and firm in the center.
  • 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!

Recipe Notes

Make the dough in advance and place in the fridge for up to 4 days.

 

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Comments & Reviews

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Carol Taplay
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Carol Taplay
13 days ago

HEllo
I am refrigerating the dough….what temperature should it be a at for rolling out in the morning…
Thanks
Carol

Leona Lewis
Guest
Leona Lewis
1 month ago

Hi Gemma! Do you have nutrition info for the recipe?

erik thompson
Guest
1 month ago

Hi Gemma,

Can you tell me what differentiates sticky rolls from your regular cinnamon buns other than more sugar? I used the whole filling for the rolls. These were really easy, thank you. I don’t know how you stay skinny making such good desserts.

Sheena
Guest
Sheena
2 months ago

Hi Gemma! I just made this and my hubby & toddler son love it! However one feedback is the texture of the bun inside is very soft and the flavor is not as fragrant as the exterior. Can you advise how I can improve it? Maybe bake longer (another 5-10mins?) to get the insides more cooked but it may affect the exterior? Put more filling inside to have it infused even more? Also I’m not sure if I should have punched the dough to deflate it after the first rise as I put it in the fridge without doing so… Read more »

Alison Lopez
Guest
Alison Lopez
3 months ago

if i made the dough ahead and kept it in the fridge, how long do I need to leave it out before rolling it?

Alison Lopez
Guest
Alison Lopez
3 months ago

can i use maple syrup instead of honey

Kareema
Guest
Kareema
4 months ago

I just want to say thank you for being so interactive in this section. I am trying this recipe this weekend and will let you know how it turns out in a separate review.

thanks again

Dulce Maria
Guest
Dulce Maria
6 months ago

Hola Gorgeous, how can i substitute the caramel on the bottom of the pan for Dulce de leche? I mean, pour it just like that out of the can in to the pan or dilute with something?

David
Guest
David
8 months ago

Hi Gemma,
My third recipe of yours I have done. Very happy! Thank you.

The carmel seemed to soak into the buns as a liquid instead of a soft carmel on top. Any thoughts from your experience?

Leann
Guest
Leann
8 months ago

What exact type of dry yeast? fast rise / quick rise / rapid rise, something else? Yeast confuses me way more than it should.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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