The fabulous sticky buns recipe.
But more precisely, the caramel, almond, raisin sticky bun!
If you have never tasted sticky buns, I am crying for you.
To have not known the warm, buttery, nutty, flaky, caramel-y goodness is a travesty.
But now that can all change when you see how simple it is to make them!
Simple and delicious!
The only thing that you really need is about 4 hours!
But trust me at the end of what will seem like an eternity you will be thrilled to sink your teeth into my buns!
Umm, hmm let me rephrase that~ STICKY BUNS! Just make them!
Basically this is my same recipe for Cinnamon Bun Dough since – well why toy with greatness?
The only difference really is the caramel schmear (yes I said schmear) and an addition of nuts and raisins.
Oh and I did change the filling recipe slightly to an even ooey-er gooey-er filling recipe that I urge you to try!
Yes it is another recipe that you will have to make *sigh* I know I know…..but trust me ! It takes these buns to another level!
Of course if you want to forgo another recipe and want to stick to the old way of buttering the dough and then using cinnamon sugar filling~ No problemo- I get it!
I will provide both recipes below so you can pick your preference!
So what you have here is 3 separate recipes to prepare. 1 for the dough. 1 for the filling and 1 for the schmear. (Yes I said schmear again)
*One note before we begin is that you can make these buns as large or small as you like.
I am in the old bakery habit of making jumbo buns so I only get 12 out of the recipe, but roll the dough to 24″ X 12″ and you can get 24 out of them easy!
Also check out the video below to see how I give you 2 pan options. Let me know which you prefer! Muffin Tins for individual buns? Or the family style pan?
For those who want to retard the proofing process and bake fresh bun in the morning, you will refrigerate the buns after you place them in the pans rather than start the second proofing process as I show you in the video.
The next morning simply take them out of the refrigerator and pick up where you left off~ proofing for about 35-45 minutes will still be necessary before baking- just as I show in the video
Ok~ Get to it!
Decide which pan you want to use, the Muffin Tins or the 9" X 13" casserole and grease generously withPan Grease
- Warm Water at approx 115° F ½ cup (120ml)
- Dry ActiveYeast 1 Tablespoon (11g)
- Whole Milk ¾ cup (180ml)
- Granulated Sugar ½ cup (100g)
- Soft Butter (unsalted) 8 Tablespoons (113g)
- Salt 1½ teaspoons (8g)
- Eggs Large 2 (100g)
- All Purpose Flour 5 cups (625g)
- Prove your yeast by mixing it with the warm water and a pinch of sugar. If it gets bubbly and frothy after about 5 to 10 minutes, you have proven that the yeast is alive and you may proceed with the recipe.
- Combine all of the ingredients, including the proven yeast into the bowl of your Kitchen Aid mixer with a dough hook attachment and mix on low speed for 2 minutes.
- Stop the mixer to scrape the bowl and flip the dough to help it mix evenly
- Continue mixing on low-medium speed for another 4 minutes.
- Turn out onto a lightly floured table and knead it by hand a few times to get it to a soft pliable dough
- Transfer the dough to a lightly oiled bowl and cover with a towel and set in a nice warm spot to double in size. This will take approximately 1 hours depending on the conditions in your kitchen.
- While the dough is doubling, you can prepare the sticky smear as listed below.
- Once it has doubled, turn the dough out onto a lightly floured surface and press into a rectangle shape, then use a rolling pin to get it about 12" x 18"
- Spread the cinnamon filling over the entire dough OR use the alternative recipe and brush with melted butter and then spread the dough surface with the entire mixture of the cinnamon-sugar.
- Roll up jelly-roll style and then cut into 12 equal portions.
- Prepare the 9" X 13" baking dish with pan grease and about 2 tablespoons of sticky smear exactly where the buns will be placed. Top each sugar mound with 1 tablespoon of chopped nuts.
- *If you plan to bake these the next day- it is at this point you can place the entire pan into the refrigerator (covered with plastic so it does not form a skin. And then proceed with the second proofing and baking in the morning.
- Cover with a towel and place the baking dish in a warm, draft free spot to double in size.
- About 1 hours depending on your kitchen conditions.
- Once the buns have proofed completely, bake them in a preheated 365° F oven for 20 minutes then lower the temperature to 325°F for another 20 minutes.
- ** If you are using the muffin tins they bake in half the time, 365°F for 20 minutes
- Turn out onto a cooling rack as soon as they come out of the oven
- Serve while still warm
Store in an airtight container for up to 4 days (they will go stale before they go bad)
- Light Brown Sugar 1 cup (200g)
- Granulated Sugar ¾ cup (150g)
- Unsalted Butter Softened 1 Stick (112g)
- Salt ½ teaspoon (3g)
- All Purpose Flour 2 Tablespoons (17g)
- Cinnamon 1 teaspoon (3g)
- Honey 4 Tablespoons (56g)
- Cream the butter and sugars together until fluffy
- Add the salt, cinnamon, flour and honey
- Unsalted Butter ¼ cup (56g)
- Light Brown Sugar ¼ cup (53g)
- Cake Flour 4 teaspoons (12g)
- Cinnamon 1 tablespoons (7g)
- Honey 2 teaspoons (9g)
- Eggs large 1 (50g)
- Vanilla Extract ½ teaspoon
- Melt the butter then add the brown sugar, mix for 2 minutes on low speed
- Add the flour, cinnamon and honey and mix for another 2 minutes on low speed
- Add the egg and vanilla extract mix for another 2 minutes on low speed
- Transfer to a container, cool then cover and refrigerate overnight or until needed.
For longer storage freeze in an airtight container for up to 4 months
- Butter 6 Tablespoons (85g) * For brushing over the entire dough
- Granulated Sugar ½ cup (100g)
- Light Brown Sugar ½ cup (105g)
- Cinnamon 4 teaspoons
- The butter is for brushing over the entire surface of the rolled out dough
- Combine the sugars and cinnamon and spread over the butter