Best 14 Sticky Cinnamon Buns Recipes

CINNAMON STICKY BUNS

Steps:

• In a saucepan, combine the brown sugar, corn syrup and butter; cook and stir until sugar is dissolved. Add the pecans. Spoon into a greased 13-in. x 9-in. baking pan., In a shallow bowl, combine sugar and cinnamon. Cut each biscuit in half; dip in cinnamon-sugar. Place, cut side down, over brown sugar mixture. , Bake at 375° for 25-30 minutes or until golden brown. Invert onto a serving plate; serve warm.

CLASSIC CINNAMON STICKY BUNS - ANNA OLSON

Steps:

• For the dough, measure all the ingredients into a bowl and stir with a wooden spoon, or blend in a stand mixer fitted with the hook attachment until evenly combined. If mixing by hand, turn the dough out onto a work surface and knead until smooth, about 5 minutes, or if in a mixer, knead for about 3 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, 90 minutes to 2 hours. For the goo, add the butter, brown sugar and maple syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling. Pour this into a greased 9-x-13-inch pan the prepared pan and set aside. For the filling, stir the brown sugar and cinnamon together into soft butter. Turn the risen dough onto a lightly floured surface and roll it out into a rectangle about 18-x-12 inches. Spread butter cinnamon brown sugar mixture over whole surface. Sprinkle soaked and dried raisins if desired. Roll up the dough from the longer side and then cut the roll into 12 pieces. Place these into the prepared pan, evenly spaced, cover with plastic wrap or tea towel and let rise for an hour. Preheat the oven to 350 F. Uncover the risen sticky buns and bake them for 40-45 minutes, until they are a rich golden brown. It is recommended to cool the sticky buns for 15 minutes in the pan before inverting to serve. The sticky buns are best served the day they are baked.

CINNAMON ROLL STICKY BUNS

Steps:

• Combine 2 cups flour, yeast, and cinnamon for dough in the bowl of a stand mixer fitted with the paddle attachment.
• Combine milk, sugar, and salt in a microwaveable bowl; microwave on high in 1-minute increments until very warm, but not hot to the touch, 2 to 3 minutes.
• Add milk mixture to the dry ingredients; mix on low speed until combined. Add melted butter; mix until well combined. Mix in eggs until incorporated.
• Scrape the paddle attachment and switch to the dough hook. Mix in the remaining flour until dough is fairly easy to handle. Turn out into an oiled bowl and cover with plastic wrap. Place over a bowl of hot (not boiling) water and let rest until doubled in size, about 1 hour.
• Punch dough down and turn out onto a floured surface. Roll into a 1/2-inch thick rectangle. Spread softened butter evenly over the surface, then sprinkle with cinnamon, and finally brown sugar. Roll up the rectangle jelly roll-style and cut into 12 equal parts. Place the rolls flat on a parchment-covered cookie sheet and cover with plastic wrap and a towel. Let rise in a warm, draft-free place until doubled in size, 40 minutes to 1 hour. Don't worry if they don't touch, they will continue to rise when baking.
• While the rolls are rising, preheat the oven to 375 degrees F (190 degrees C).
• Bake rolls in the preheated oven until golden brown on top, 20 to 25 minutes. Remove from the oven and brush with the remaining softened butter. Serve hot.

CINNAMON-WALNUT STICKY BUNS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine mashed potatoes, sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For topping, in a small saucepan, melt butter. Stir in brown sugar, honey and cinnamon. Divide mixture among 3 greased 9-in. round baking pans, spreading evenly. Sprinkle with walnuts., For filling, in a small bowl, mix sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll 1 portion into an 18x12-in. rectangle. Brush with 1 tablespoon melted butter to within 1/2 in. of edges; sprinkle with 1/4 cup sugar mixture., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough, butter and sugar mixture. Place 8 slices in each pan, cut side down. Cover with kitchen towels; let rise until doubled, about 30 minutes. Preheat oven to 350°., Bake 30-35 minutes or until golden brown. Immediately invert onto serving plates. Serve warm.

CINNAMON PECAN STICKY BUNS

Steps:

• In a small bowl, combine yeast and milk. Let stand until yeast is creamy, about 10 minutes. In the bowl of an electric mixer, combine flour, granulated sugar, and salt. Add yeast mixture and eggs, and mix on low speed until completely combined, about 3 minutes.
• Increase the speed to high and add butter, several pieces at a time. When all the butter has been added, continue mixing dough until it is smooth and shiny, 8 to 10 minutes. Transfer dough to a parchment-lined 13-by-18-inch baking pan and use your hands to spread the dough out to fit the pan. Cover the pan with plastic wrap and place in the refrigerator to chill overnight.
• Generously butter one 12-cup or two 6-cup, 7-ounce-capacity muffin pans. Chop 2 cups pecans, and break remaining 1 1/3 cups pecans in half lengthwise, keeping the two types separate. Pour 3 tablespoons corn syrup into each muffin cup, and add about 1 tablespoon of brown sugar to each muffin cup. Add about 2 tablespoons of the halved pecans to each muffin cup, and set the filled muffin pan aside.
• Remove dough from the refrigerator, and let stand at room temperature until slightly softened, about 15 minutes. Roll out dough lengthwise, 1/4 inch thick by 15 inches long by 20 inches wide. Using a spatula, spread sour cream over the surface of dough, leaving a 1/2-inch border. Dust sour cream with cinnamon, and sprinkle with 2/3 cup brown sugar. Cover brown sugar with chopped pecans, and roll dough up lengthwise to form a roll 18 inches long by 3 inches in diameter.
• Heat the oven to 350 degrees. Using a sharp knife, slice dough into 1 1/2-inch-thick slices, and place in the prepared pan or pans, either cut side down, until every cup is filled. Cover buns with parchment paper, and let rise in a warm place until they rise 1/2 inch above cups, 20 to 30 minutes. Transfer sticky buns to the oven, placing a cookie sheet on the rack below to catch any drips. Rotate the pans between the shelves to ensure even baking, until buns are dark golden brown, about 40 minutes.
• Remove the pans from the oven, and immediately turn buns out onto a second parchment-covered cookie sheet. Replace any pecan halves that fell off buns when turning them out. Place the cookie sheet on a wire rack to cool.

SCHNECKEN (STICKY GERMAN CINNAMON BUNS)

Steps:

• Butter a 12-cup muffin pan.
• Line a roasting pan or baking pan with parchment paper (for turning the sticky buns onto later)large enough to cover muffin pan.
• Combine flour, sugar, salt and yeast in a large mixing bowl.
• Melt butter in the milk over very low heat and beat in eggs.
• Stir milk/butter mixture into the dry ingredients to make the dough. Knead for 10 minutes or for 5 with dough hook. When it is springy and satiny, form a ball and put in a greased bowl. Turn to coat and cover with plastic wrap. Leave in a warm place for 1 hour or until doubled in size.
• Syrup: Using an electric mixer cream butter until soft and smooth and add sugar. Beat in syrups and then divide mixture among the muffin cups and top with walnuts (about a tablespoonful in each sticky-based waiting cup.).
• Preheat oven to 350.
• Knock dough back, knead once or twice and then roll out to a large rectangle (apx 24X12) with the long side nearest you. Beat egg and add milk; glaze the dough using a pastry brush or your fingers.
• Mix the filling ingredients in a little bowl and sprinkle onto the dough. Now, roll up from the long side and away from you, carefully and firmly (not too tight) keeping a firm sausage shape.
• Cut into 12 even slices, and lie each slice spiral-swirly cut side up, on top of the nuts and syrup in the muffin cups.
• Leave to rise for about 20 minutes then put into the oven and bake for 20 to 25 minutes, by which time they should be golden and cooked: crisp in parts, voluptuously gooey in others. You may want to put a baking sheet under pan to catch any falling goo.
• Place roasting pan or baking sheet on top and turn the whole thing the other way up. Remove the muffin tray and dislodge any nuts that are still stuck in it, adding them, along with any residual syrup, to the upturned buns.
• Leave to cool, then stuff your face -- as if you needed encouragement.

CINNAMON BUNS (FAMOUS PA DUTCH STICKY BUNS)

Steps:

• Soften the yeast in the warm water and let stand 5-10 minutes.
• Add milk to sugar and salt; mix thoroughly and cook to lukewarm.
• Add 1 cup of flour and mix until smooth.
• Stir in yeast mixture and add remaining flour gradually, mixing well.
• On a floured surface, knead dough until smooth.
• Place in a greased bowl and grease top of dough.
• Cover and let rise in a warm place until dough is doubled; about 45 minutes.
• Punch down and roll into a rectangle about 1/4 inch thick.
• Brush with softened butter and spread evenly with raisins, currants and citron, 1/4 cup brown sugar and cinnamon.
• Roll up, starting at long side, as for a jelly roll and cut into 1 inch slices.
• Place slices cut side down in a buttered 13x9x2 inch pan.
• Cover and let rise until doubled.
• Sprinkle top with remaining brown sugar and bake at 375* for 20 to 30 minutes.

MY MOM'S STICKY CINNAMON BUNS

Steps:

• COMBINE contents of box, sugar and yeast packet in large bowl; MIX WELL.
• STIR in hot water, butter and egg until dough pulls away from sides of bowl.
• Turn dough out onto lightly floured surface.
• With greased or floured hands, shape dough into a ball.
• KNEAD dough for 5 minutes until smooth.
• Cover dough with large bowl' let rest 5 or 10 minutes.
• (skip steps 5 & 6 if making icing topped cinnamon buns).
• Make pan coating, if using, by mixing all together in a small bowl,.
• microwave for about a minute until blended.
• Make filling and set aside.
• At this point, if making stickies, spread into a buttered 9"X13" pan or two 9" pans.
• TO SHAPE roll dough to about a 10" X 15" rectangle.
• SPREAD filling mixture evenly over dough.
• Starting with narrow side, roll tightly and pinch edges to seal.
• Cut into 12 or 16 even pieces and place cut side down in prepared pans.
• Twelve look nice in the 9" X 13" pan,eight each make nice 9" pans.
• Cover loosely with plastic wrap or clean towel and let rise in a warm place 30 minute.
• Uncover rolls, bake at 375o F. for 20 to 30 minute or until golden brown.
• Cool one minute, remove from pans by flipping onto serving plate for stickies.
• You can frost right in pan when almost cool but still warm for plain cinnamon rolls.
• NOTE: prep. time includes rise time. if you have extra time, do a rise in the bowl first then go on to the shaping step. Extra rising gives a tender bread.
• The topping is only used when making sticky-style.

EASY CINNAMON ROLLS (STICKY BUNS)

Steps:

• Spray a 9" square pan with Pam or what have you.
• Place two tablespoons of melted butter in pan, add brown sugar and on top of that hot water, then add your nuts.
• Separate the biscuits.
• Roll each one first in melted butter, then roll in the cinammon sugar mix.
• Place in pan standing up.
• When you have finished all the biscuits, pinch them so they sit tightly in a circle in the pan.
• Pop into a 400 degree oven and bake for 22-25 min.
• When done immediately flip upside down onto a plate and enjoy!

STICKY CINNAMON BUNS

Steps:

• Dissolve yeast in warm water; allow to stand 10 minutes.
• Stir in buttermilk, 1/2 cup butter, the sugar, eggs, 3 cups of flour, the baking powder and salt.
• Stir in enough remaining flour to make the dough easy to handle.
• Turn dough onto lightly floured board.
• Knead until smooth and elastic, about 10 minutes.
• Divide dough in half.
• Roll each half into rectangle, 15x9".
• Spread each rectangle with 2 tablespoons of butter.
• Sprinkle each with half the brown sugar, cinnamon and raisins (optional) and or finely chopped walnuts (optional) if using.
• Roll up, beginning at wide side.
• Cut each roll into 15 slices.
• Place slices on greased baking sheets; cover.
• All to rise until double, about 1 hour.
• Heat oven to 375 degrees F.
• Bake until golden brown, 20-25 minutes.
• Glaze:.
• Combine butter with the powdered sugar in a medium bowl and blend with an electric mixer.
• Add vanilla and hot water and combine.
• Add more powdered sugar or water until your desired consistency.
• Spread over buns.

PENNSYLVANIA DUTCH EASY CINNAMON STICKY BUNS

Steps:

• Combine 2 tablespoons melted butter, brown sugar, nuts, water, and place in bottom of a 10-inch Bundt pan.
• Mix sugar and cinnamon together.
• Dip each biscuit lightly into remaining melted butter then into sugar/cinnamon mixture.
• Place each biscuit on end in Bundt pan.
• Pinch tips or sides of biscuits slightly together (this helps prevent ring from falling apart when served).
• Bake at 400 degrees F for 20 to 25 minutes.
• After baking, turn out on plate and serve immediately.

CINNAMON STICKY BUNS

Steps:

• In a small bowl, combine water, yeast and sugar.
• Stir until dissolved.
• Set aside.
• In a large bowl, make pudding mix according to package directions (using up all the pudding mix, but only half the milk called for in the directions).
• Add butter, eggs and salt and mix well.
• Add the yeast mixture and blend.
• Gradually add flour and knead until smooth, adding more flour as needed to control stickiness.
• Once the dough is no longer sticky and is soft and silky feeling, it is ready.
• Place in a large greased bowl.
• Cover and let rise until double in bulk (about 45 minutes to 1 hour).
• On a lightly floured surface, roll out to a 17 x 10 inch rectangle.
• Spread 1/2 cup of softened butter over surface.
• In small bowl, mix brown sugar and cinnamon together.
• Sprinkle all over the surface of the dough, over the butter.
• Starting from one long end, roll up dough very tightly, jelly-roll style.
• With a very sharp knife, cut a notch every 2 inches, and cut into 10 rolls.
• Make Topping: In a saucepan or in a microwave oven combine butter, brown sugar and corn syrup.
• Heat and stir until blended and sugar has nearly melted.
• Pour topping into the bottom of a 15 x 10 inch baking pan and sprinkle nut meats over.
• Place cinnamon buns on top of the caramel sauce.
• Press rolls down with your hands just a little.
• Allow to rise in a warm place until double in size (about 1 hour).
• Preheat oven to 350F and bake Cinnamon Buns for 15 to 20 minutes or until light brown.
• Don't over bake.
• Remove pan from oven, cover with foil and invert onto cooling racks.
• Cool 1 minute, and remove pan.
• Let them cool at least a further 15-20 minutes before eating.

CINNAMON-DATE STICKY BUNS

Steps:

• Dough:
• Combine buttermilk and 6 Tbsp. oil in a small microwave-safe bowl (it won't get smooth and that's okay) and heat in the microwave in three 10-second bursts until just about body temperature (it shouldn't feel hot or cold to the touch); an instant-read thermometer will register about 98°F. (Alternatively, you can heat in a small saucepan over medium-low, stirring constantly, about 1 minute.)
• Whisk egg, brown sugar, and yeast in a liquid measuring cup to combine, then whisk into buttermilk mixture.
• Pulse flour, baking soda, and salt in a food processor to combine. With the motor running, stream in buttermilk mixture. Process until about 80% of the dough comes together into a ball (mixture will look very wet at first, then begin to pull away from the sides of processor), about 2 minutes.
• Using a bowl scraper or rubber spatula, scrape dough onto an unfloured surface. (It should still be pretty wet and sticky.) Knead, pushing it away from you, then pulling it back toward you, until a smooth ball forms, about 3 minutes. The dough will grow silkier, tighter, and easier to work with as you knead.
• Roll out dough into a rough 8" square. Fold dough over onto itself to make an 8x4" rectangle, then flatten it slightly and fold over once more to make a 4" square. Roll dough back out to an 8" square and repeat folding process (you should be back at a 4" square). Pour remaining 1 Tbsp. oil into a medium bowl and add dough (still folded); turn to coat. Cover bowl tightly and chill dough until doubled in volume, at least 8 hours and up to 1 day.
• Filling and assembly:
• Place dates in a small bowl and pour in 1½ cups hot water to cover. Let soak until softened, about 10 minutes.
• Drain dates and transfer to a food processor; discard soaking liquid. Add cinnamon, salt, and 2 Tbsp. oil. Purée, scraping down sides as needed, until smooth, about 4 minutes. (You should have about ½ cup purée.)
• Grease a 10" cast-iron skillet with remaining 1 Tbsp. oil. Transfer dough to a clean, unfloured surface and roll out to an 8" square. Fold in half into an 8x4" rectangle, then fold rectangle over itself to form a 4" square (same folding process as you did before). If dough feels tough and uncooperative, let it sit about 5 minutes to relax and try again. Roll out dough to a 12" square about ¼" thick. Dollop date purée all over. Using a small offset spatula, spread evenly over dough, leaving a ½" border without purée along edge farthest from you. Sprinkle brown sugar over purée.
• Starting at edge closest to you, roll up dough into a tight log. Using a sharp serrated knife and long sawing motions, trim about ½" of dough from both ends and discard. Slice log crosswise into 3 sections, wiping knife clean between slices. Slice each section crosswise into 3 buns (you should have 9 buns total that are each about 1" thick). Transfer buns to prepared pan as you go.
• Cover pan tightly with foil (or a domed lid if you have one) and place in a warm, dry spot. Let buns rise until they're doubled in volume and spring back when poked, leaving only a small indentation, 1-1½ hours, depending on how warm and humid your kitchen is.
• Place a rack in middle of oven; preheat to 350°F. Bake buns, still covered, until puffed, pale, and mostly set, about 20 minutes. Remove foil and continue to bake until golden brown, about 15 minutes if you prefer a soft and squishy bun and up to 25 minutes for a more toasted bun. Let cool slightly.
• Meanwhile, whisk powdered sugar, buttermilk, and vanilla in a medium bowl to combine.
• Brush glaze over warm buns and serve in skillet.
• Do Ahead: Purée can be made 3 days ahead. Place in an airtight container; cover and chill. Bring to room temperature before using.

CINNAMON STICKY BUNS

Steps:

• 1. YEAST: the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes. Here's a good photo and description of what the yeast should look like after several minutes.
• 2. MAKE THE DOUGH: 1.Once the yeast is ready add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. 2.Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). 3.After the dough has risen, punch down. Turn out onto a lightly flouredcutting board and let sit 20 minutes.
• 3. MAKING THE FILLING. 1.Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate. 2.Roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.
• 4. MAKING THE TOPPING. In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.
• 5. Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.
• 6. Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.