When it comes to brunch, I’m all about the cinnamon rolls. They seem involved, but as long as you get your hands on some fresh yeast and you don’t allow them to over rise, you can’t mess them up! I used to feel overwhelmed by them, but a few tips a tricks really make a huge difference as to how they’ll turn out. (see notes) Believe it or not, I had never made sticky buns! I questioned what they were and if I had ever even had one. So I finally caved.. and made a recipe! (took over 1 year lol)
Sticky buns are honestly just like traditional cinnamon rolls except they feature a brown sugar, butter, and pecan sauce and they are served upside down. So you simply add the sauce to the baking pan/dish, place the cinnamon rolls on top, bake and flip the dish upside down to reveal a gorgeous golden layer of pecans and brown sugar.
What’s great about this recipe? It’s my go to cinnamon roll recipe, involves standard steps, you can cut down on time with using Instant yeast instead, the filling is your basic cinnamon and sugar, but with a hint of nutmeg, it features toasted pecans to derive more flavor, you can easily do a brown butter or add bourbon for a modern spin on this classic concept, it’s perfect for any season, can easily be made in bulk, perfect for brunch and just a must try!
If you’re all about cinnamon rolls, you have to try these NEW vegan Sticky Buns!
In a large bowl, whisk together the almond milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
Add 5 cups flour and 1 teaspoon of salt to the milk mixture and mix with a wooden spoon until just combined.
Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour. You can cut down on time by putting it in a preheated oven. Heat to 200 degrees, and turn it off. After 1 hour, the dough should have nearly doubled in size.
Preheat oven to 350˚F (180˚C). Remove the towel and knead the dough on a well floored surface.
Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Cut edges to make the piece uniform.
Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off both ends for an even look. With a serrated knife or floss slice the rolls. You should have 7-9 depending on the size.
Make the glaze: In small pot, combine butter, sugar, and honey. Place in stove over medium heat, stir until thoroughly combined and sugar is dissolved.Spread the glaze out in the pan. Top with the chopped toasted pecans.
Once the temperature has cooled, place the sliced cinnamon rolls in the pan. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
Remove plastic wrap. Bake the cinnamon rolls in a preheated oven at 350˚F (180˚C) for 25-30 minutes, until golden brown.
Don’t over knead the dough
Don’t use silicone spatulas with yeast ever
Don’t let the buns over rise. If they seem doubled even if in less time, go to the next step. Cinnamon rolls made with over risen dough will separate once baked.
Too much flour will make dense hard cinnamon rolls