Breads & Doughs, Gemma's Best Recipes

Best Ever Sticky Buns Recipe (No Machine)

4.54 from 216 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)

4.54 from 216 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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Alison Lopez
Alison Lopez
1 year ago

can i use maple syrup instead of honey

Chesca
Chesca
4 days ago

Hi, Gemma! How do you suggest I make this if I have active dry yeast? Also, your suggestion regarding using maple syrup instead of honey caught my attention! Will using maple syrup affect the flavour? Asking since I would definitely like to make it as yummy as yours and have both ingredients at home! What made you choose honey over maple syrup for your recipe? 🙂

Leigh-Anne
Leigh-Anne
8 days ago

what do you do if it is to sticky.

paul
paul
17 days ago

Hi Gemma i made these but i dont know if i did this wrong but i left them in the pan to cool down and then put them in the fridge for a couple of hours and when i went to flip the pan upside down on a rack they were stuck to the pan im guessing the sauce must have set should i have flipped them out as soon as i took them out of the oven?

paul
paul
24 days ago

Hi Gemma im having trouble making the filling for this it keeps becoming runny and leaks out when i slice the log do i have to use butter for the filling and melt it? i even stored the filling over night in the fridge but still runny

Mariel
Mariel
1 month ago

Hi, Gemma! It’s me again. I tried to do this but the brown sugar is not dissolving completely. Putting it on heat for too long makes it hard 🙁 How can I resolve this 🙁 When it bakes, I get a crunchy bite, which is still good but I’d want a smooth caramel. Also, what if I don’t have maple syrup or honey, is it okay to leave it out? If my caramel hardens in the fridge, I’ll just have to put it in the microwave for a few seconds? Or will doing that make it hard? Sorry for the… Read more »

Last edited 1 month ago by Mariel
Mariel
Mariel
1 month ago

Hi, Gemma! Do you think it’s okay to do the caramel sauce earlier and store it in the freezer to use for the next day? And instead of baking it iwth the rolls, I just drizzle it? Will it still be good? Thank you

1 month ago

Hi Gema, can I use walnuts in place of pecans?

Chiumar
2 months ago

Love this recipe! The dough is like brioche bread which is so rich, soft and yummy! I also added some cranberries which gives a tart balance to the sweetness.

Cathy H
3 months ago

I love your no knead recipes. This one took more patience because of the 1 hour proofing after rolling out and assembly but it was worth the wait! Soooo yummy!

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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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