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Sticky Buns:

3 1/3 cups (435 grams) unbleached bread flour

1 cup (120 grams) cake flour

3 3/4 teaspoons (11 grams) SAF Gold Instant Yeast Available on Amazon

2 3/4 teaspoons (11 grams) kosher salt

Scant 1/4 cup (25 grams) dried milk powder

2 large cold eggs (90 grams of egg)

2/3 cup + 1/4 cup (220 grams) cold filtered water

1/2 cup (100 grams) granulated white sugar

12 tablespoons (165 grams) cold unsalted butter

Cinnamon Sugar:

1/4 cup (50 grams) granulated white sugar

1/3 cup (65 grams) light brown sugar

2 1/2 teaspoons (5 grams) ground cinnamon

1/2 cup (50 grams) chopped pecans (or walnuts) and/or raisins (optional)

Sticky Bun Glaze:

1/2 cup (113 grams) unsalted butter, at room temperature

1 cup (200 grams) firmly packed light brown sugar

1/2 teaspoon (2 grams) salt

1/3 cup (80 ml/grams) honey

1 1/2 teaspoons (6 grams) pure vanilla extract

1 teaspoon (2 grams) ground cinnamon

3/4 cup (75 grams) chopped pecans or walnuts

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Sticky Buns: Place the flours, yeast, salt, and dried milk powder in the bowl of your electric stand mixer, fitted with the paddle attachment. Beat until combined. Replace the paddle attachment with the dough hook. Add the eggs and water and knead the dough on 1st speed for about four minutes. Increase your mixer speed to 2nd speed, and continue to knead the dough for about 3 minutes or until the dough cleans the bowl and is smooth, elastic, and not very sticky. Add the sugar gradually and continue to knead the dough, on 2nd speed, for another five minutes or until the dough cleans the bowl and is smooth and elastic.

With a rolling pin pound the cold butter until it's pliable but still cold. Cut into pieces and add it to the dough. Knead the dough, on 2nd speed, for another seven to eight minutes or until the dough cleans the bowl and is smooth and elastic. To check to see if the dough is fully kneaded, use the 'windowpane' test. To do this, start with a small fistful of dough. Gently stretch it. For a fully kneaded dough you should be able to stretch the dough quite thin, without it tearing, so that you can almost see through it.

Place your dough in a large lightly oiled bowl, cover with plastic wrap, and let sit at room temperature (73 - 76 degree F) (23 - 24 degree C) for about 1 to 1 1/2 hours.

Meanwhile make the Cinnamon Sugar and Sticky Bun Glaze.

Cinnamon Sugar: In a bowl, combine the white and brown sugars with the ground cinnamon. Cover. This mixture can be stored at room temperature for several months.

Sticky Bun Glaze: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and beat until thoroughly combined. Add the salt, honey, vanilla extract, and ground cinnamon and beat until light and fluffy. Stir in the chopped pecans (or walnuts). Cover. This glaze can be stored in the refrigerator for several months.

When your dough has proofed, remove from bowl and place onto a lightly floured surface. You want the top of the dough to now be on the bottom. Lightly flour the top of your dough and roll into a 12 x 20 inch (30.5 x 51 cm) rectangle. Lightly brush the surface of the dough with water (using a pastry brush), leaving a 2 inch (5 cm) border at one end. (Instead of water you can spread the dough with a line layer of soft butter, jam, or pastry cream.) Then sprinkle the dough evenly with the Cinnamon Sugar, raisins, and nuts (if using). Roll the dough to form a log, starting at the end opposite the edge you didn't brush with water. Slice the log into 12 equal-sized pieces (about 100 - 110 grams each).

You will need two - 6 cup jumbo (Texas) muffin pans. Heavily butter or spray the muffin cups with a non stick vegetable spray.

Using an ice cream scoop place a scoop (about 2 tablespoons or 40 grams) of the Sticky Bun Glaze into the center of each muffin cup. Then place a Cinnamon Roll on top of the glaze, gently pressing it down into the glaze. Then cover each pan with plastic wrap and let proof at room temperature (about 73 - 76 degree F) (23 - 24 degree C) until almost doubled in size (approximately 1 1/2 hours). It is fully proofed when you lightly press into the dough, your finger will leave a slight indentation.

Meanwhile preheat your oven to 375 degree F (190 degree C).

When your Sticky Buns are ready to bake, remove the plastic wrap and place in the preheated oven. Bake for about 17 to 20 minutes or until golden brown. Remove from oven and place on a wire rack. Immediately remove the Sticky Buns from the pans. Do this by placing a wire rack on top of the buns and inverting. Remove the pans and let the buns cool.

Makes 12 Sticky Buns.


Sticky Buns, along with Croissants, Danish, Puff Pastry, Cinnamon Rolls, and Broiche are part of a group of yeast raised Breakfast Pastries called Viennoiserie. When I took a week long Viennoiserie Class at the San Francisco Baking Institute we made all of these delicious pastries. I must admit these Sticky Buns were a favorite. They are made with a buttery rich yeast dough, similar to a Brioche, that is filled with cinnamon sugar (you can also add some chopped nuts and/or raisins) and topped with a delicious caramel glaze that contains chopped pecans. As their name implies, the caramel glaze covering the Sticky Buns is, in fact, sticky. If you like Cinnamon Rolls, then you definitely have to make this recipe.

A few notes on technique and ingredients. This dough is kneaded for quite a long time which produces a strong dough that cleans your mixing bowl and is silky smooth. If you're new to bread making, I would watch the video as I show you an easy way (the 'window' test) to determine if your dough has been mixed to the correct consistency.

As far as ingredients go, we are using mostly bread flour and a small amount of cake flour (for tenderness). For the yeast, I like to use SAF Gold instant yeast which is used in baked goods that are high in fat and/or sugar. This type of yeast gives a good rise and it doesn't need to be proofed. However, if you want to substitute active dry yeast for instant yeast you need to increase the amount of yeast by about 20%. You also need to activate the active dry yeast in warm water. To do this, remove about 1/4 cup (60 grams) of water from the total amount called for in the recipe and heat it to lukewarm. Stir in the yeast. Let stand about 5-10 minutes or until the mixture becomes frothy. Also, dried milk powder is used in this recipe as it enhances the color of the crust, adds flavor, and helps to keep the bread moist. For the salt I like to use kosher salt. There is also butter in this dough, and I like to use unsalted butter. And lastly we need water. I like to use filtered water. The temperature of the water is very important when making bread as it determines the temperature of the final dough, which affects the rate (time) of fermentation (proofing). The desired dough temperature (DDT) should be between 74-77 degrees F (23-25 degrees C). Generally speaking, if the temperature of your kitchen is at room temperature (about 75 degrees F) (24 degrees C), then your water should be cold from the refrigerator. The reason we use cold water is that the dough warms up during the long kneading period.