Breads & Doughs, Gemma's Best Recipes

Best Ever Sticky Buns Recipe (No Machine)

4.58 from 249 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)

4.58 from 249 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 months 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? 🙂

Diane
Diane
18 days ago

We loved these rolls. They were easy to make and were delicious. The mixing and baking hints were very helpful too.

Barb
Barb
26 days ago

I made these last year for a New Year’s brunch and loved them. My family did too. Thanks so much for a great recipe.

Mehar Saxena
28 days ago

Hey Gemma!! I had a doubt about this recipe. I can’t use eggs and all purpose flour. Can I replace them with Curd and Whole wheat flour? How much milk will I have to add to hydrate my wheat?

Thanks!

Jane
30 days ago

This is an awesome recipe. I was skeptical at first about the no knead process but it worked out so well. I was looking for a recipe for Christmas morning that I could make ahead and this couldn’t have been easier. I made the dough on Christmas Eve morning. Let it rise for 4 hours, then refrigerated until about 9.30pm. Then got it out the fridge, rolled, filled and cut into buns. Placed in my baking pan and then returned to the fridge. Next morning, let them come to room temp and rise again for about 1.5hrs and baked. Bake… Read more »

Megan
Megan
1 month ago

Hello, I have a question on what to do after refrigerating the dough for a day or so. Do I let it come to room temperature before filling it and doing the next proof? Or should I fill the dough right from the fridge? Thanks in advance
!

Karen Leland
Karen Leland
1 month ago

Can I put the sticky buns once rolled out in the pan with the caramel sauce and pecans back in the fridge till the morning?
I know I have done that with your cinnamon rolls. Wasn’t sure if I could with these too.
Thank you!

Last edited 1 month ago by Karen Leland
Preitha
1 month ago

Hi Gemma,
Can I make these in a pie pan or 7 * 11 baking tray? Would that change the bake time in any way?

Thank You

Angela Hoskyn
Angela Hoskyn
1 month ago

I let this rise for the 4 hrs then placed it in the fridge overnight. Now I’ve taken it our & it’s fallen. What’s the next step ?

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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