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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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4.6 from 64 votes
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 (No Machine)
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
 
Servings: 8
Author: Gemma Stafford adapted from Zoe Francois
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
  • 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 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
  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!
Recipe Notes

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

 

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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!

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230 Comments

Write a Comment and Review

  1. Suzanne s on November 22, 2018 at 8:23 am

    I have now made these rolls 4 times. The first two times the rolls came out amazing. The bread was moist and sweet. The last two times, I don’t know what I did differently, but the bread/dough part tasted not very sweet and flour-like. It was also more crumbly. The yeast worked both times on the bad batches since the dough rose nicely after sitting at room temperature and again when I proofed it. The second bad batch, the dough was more sticky but I purposefully added less flour when I rolled it out since I was worried it would be too dry. What else could it be? Did I somehow buy the wrong flour?

    • Gemma Stafford on November 23, 2018 at 3:03 am

      Hi Suzanne,
      Oh dear! I have no idea what changed here. I can only think there was a change in the ingredients. I think it will not have been the flour as it proofed nicely for you. I am wondering about the honey and butter, was this what you used in all of the batches. The salt also matters.
      I cannot be sure, not much help I know,
      Gemma 🙂

      • suzanne stewart on November 28, 2018 at 9:48 am

        I may have bought a non all-purpose flour by mistake so I bought new all purpose flour and the bread turned out great. I also changed the honey from the first two batches. I used Kroger brand clover honey and it was not as good. I think the key was making sure it was all purpose flour and using higher quality honey. thank you

        • Gemma Stafford on December 1, 2018 at 3:49 am

          Hi Suzanne,
          Good, I am delighted you found your way with this recipe, well done, perseverance is everything.
          Gemma 🙂

  2. Melissa C on November 18, 2018 at 8:20 pm

    Hi Gemma!
    My dough was very sticky and wet so I added more flour. After it baked I tried them. They were delicious and the honey gave them a nice touch. However I felt like the buns were bread-y like a little dry. Could it have been because I added extra flour?

    • Gemma Stafford on November 19, 2018 at 8:41 am

      Yes i would say so, it is a wet dough. But sounds like they still came out lovely. Great job!

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