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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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4.47 from 94 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 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
  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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242 Comments

Write a Comment and Review

  1. David on April 6, 2019 at 7:35 am

    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?

    • Gemma Stafford on April 6, 2019 at 4:21 pm

      hum, David I’m not 100% I understand why it would do that.I haven’t experienced that before.

      As long as you did the same quants as I did I’m not sure why it would all soak up.

      Best,
      Gemma.

  2. Leann on April 2, 2019 at 2:19 pm

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

    • Gemma Stafford on April 3, 2019 at 2:21 am

      Hi Leann,
      Fresh or Compressed Yeast: This should only be bought in amounts that will be used quickly. Fresh Yeast comes in small square cakes and is perishable. If not used right away, it can be stored in the refrigerator up to 3 days. It can also be frozen. One cake of Fresh Yeast equals one envelope (9g) of dry yeast.
      Dry Yeast: It is the most convenient of the two types. It is granulated and comes in little 1/4-ounce packets, 9 g. (approximately 2-1/4 teaspoons) or loose in a jar. Once exposed to the air, it should be stored in the refrigerator. This one needs sponging in most cases.
      Instant Dry Yeast: This is the one which can be added directly to flour, and does not need sponging.
      If in doubt about the yeast you have sponge it, then you cannot go wrong.
      This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar, or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form/sponge on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
      Using a mixer: If you are using a mixer with a dough hook, you should have a ‘foot’ form, attaching the dough to the bottom of the bowl, this will ensure a good texture to the dough.
      If it seems over-wet, add more flour.
      This is as much information as you may need to get going. Try it then, experience is the very best teacher,
      Gemma 🙂

  3. kim on January 23, 2019 at 8:20 am

    Do you think a gluten free 1-1 flour would work?

    • Gemma Stafford on January 23, 2019 at 8:56 pm

      Yes, that should work here 😀

  4. Beth on December 27, 2018 at 4:32 pm

    Fantastic! I have a relative that is known for her sticky buns … and these turned out better than hers ever have!!! Great recipe and easy to do!

    • Gemma Stafford on December 28, 2018 at 7:13 am

      Happy to hear it, Beth. I’m delighted you enjoyed my sticky buns recipe. Well done to you! 🙂

  5. Joan on December 20, 2018 at 6:37 am

    These were not even close to as good as my sticky buns. Crazy recipe. WAY to many pecans. Not a good texture. The only thing I liked about them was the topping, which I wouldn’t use as filling — again, my way tastes much better. HUGE disappointment for something called “best ever”.

    • Gemma Stafford on December 21, 2018 at 1:00 am

      Hi Joan,
      I am sorry you did not like this recipe, I am not sure why it did not work out well for you.
      Thank you for taking the trouble to let us know.
      Gemma 🙂

  6. Designer59 on December 16, 2018 at 8:44 am

    I’ve not made these yet but will today. Does anyone know if you can use self rising flour?

    • Gemma Stafford on December 16, 2018 at 6:27 pm

      Hi,

      It’s best to use the flour that is called for. Self raising flour should only be used when the recipe specially calls for it.

      Hope this helps,
      Gemma.

  7. 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 🙂

  8. 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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