Best Ever Sticky Buns Recipe (No Machine)
These Best Ever Sticky Buns are a dreamy blend of gooey caramel, fluffy dough, and warm cinnamon swirls, all without needing a machine. In just 30 minutes of prep, you’ll create a treat that fills your kitchen with the irresistible aroma of baking perfection.
Ingredients
Dough
- 1 cup milk 8oz / 240g
- 2 teaspoons Fast acting dried yeast or Instant yeast
- 2 teaspoons salt
- 2 large eggs lightly beaten
- ¼ cup honey 2 ½ oz/75g
- ½ cup butter 4oz/115g, melted
- 3 ½ cups all-purpose flour 18½ oz/525g
Caramel Topping and filling
- ¾ cup butter 6oz/170g, melted, plus more for sides of the pan
- 1 ¼ cup brown sugar 7 ½ oz/220g
- ⅓ cup honey 4oz/115g
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups chopped pecans 4 ½ oz/105g
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!
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