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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.
Try These Recipes!
Watch The Recipe Video!
Best Ever Sticky Buns (No Machine)
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
- ⅓ 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
can i use maple syrup instead of honey
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? 🙂
The texture of the dough is off-putting for me. Way different than kneaded dough. As soon as I took it out of the refrigerator to roll it out I knew it was not for me.
I can not wait to try these
Made these several times with your crazy dough recipe and they are delicious!!
Turned out amazing! Rich and buttery dough.
Hi Gemma,
This Recipe Was So Easy And Fast To Make!
I Used Margarine Instead Of Butter And 1/2 Table Syrup And 1/2 Honey. I Also Split The Dough In Half And Rolled It 10 Inches Long 2 Times (Because I Had A Small Workspace).
These Were Amazing And Flavourful (8 People LOVED It!)
I Will Definitely Make This Again 🙂
How can I make my filling more thicker . I have made your recipe multiple times and I love them but I can never get my filling thick it also turns out runny. Thank you
Hello, I watched the video and read some of the comments but how do you store the dough in the fridge? I’ll be keeping it in the fridge for a days or two and aren’t sure how to cover the bowl to ensure the dough does what it’s supposed to. Thank you!!
You’re amazing Gemma!!!????