Best Ever Sticky Buns Recipe (No Machine) - Gemma’s Bigger Bolder Baking (2024)

FAQs

What is the difference between cinnamon rolls and sticky buns? ›

Both pastries feature a cinnamon and sugar filling, but cinnamon rolls typically use a more generous amount, while sticky buns focus more on the layer of caramelized sugar that forms underneath the dough, giving them their "sticky" name.

Instead of having the glaze poured over the top after cooking (which is how it goes down with most sticky bun recipes), honey buns are cooked upside down in a baking pan that's been lined with the sticky, hearty honey and pecan topping ahead of cooking; much like the cinnamon bun method.

Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making.

1 GREASE a 13"x9" baking pan. 2 ADD Cinnabon9 Dough Mix, yeast packet. melted butter, worm buttermilk or milk and egg in the bowl of a stand mixer (fitted with dough hook attachment). Mix on low for 2 minutes until dough comes together.

Meaning of sticky bun in English

a small, sweet bread, often with nuts or fruit inside or on the top, and with melted sugar on the top: Tomorrow I'm going to make sticky buns for breakfast.

synonym ▲ Synonym: cinnamon bun. (slang, neologism) A person perceived as good, gentle and kind. Often a fictional character who undergoes emotional suffering.

As a term of endearment: sweetheart, darling. Cf. honey, n.

Filter (0) Honey; sweetheart (term of endearment) Wiktionary. A type of bun or pastry sweetened with honey. Wiktionary.

Sticky buns also have a Germanic origin and were originally known as "Schnecken". The Pennsylvania Dutch introduced Schnecken in the United States. Wherever 18th-century German settlers (such as the Pennsylvania Dutch) went, sticky buns have remained long after many other cultural traits have disappeared.

If you let your cinnamon rolls rise for too long you can over-proof them. This can lead to dense rolls or rolls that collapse after baking.

Why are my homemade cinnamon rolls tough? ›

Don't Overmix the Dough

When making cinnamon rolls, mix the dough just until the ingredients are incorporated and the dough is smooth and soft. Overmixed dough leads to tough cinnamon rolls. The dough is ready when it pulls away from the sides of the mixing bowl and feels tacky but doesn't stick to your fingers.

Place the cinnamon rolls into your prepared pan, with little room between each roll and ½ inch from the edge of the pan. Lightly press down on each roll so that the edges of each roll barely touch each other, and improve their round form if needed.

Either pan will work great, it just depends on what end result you want. Adjust the temperature if you're using a glass vs metal baking dish. Reduce baking temperature by 25 degrees and check the cinnamon rolls up to ten minutes earlier if you are substituting a glass dish for a metal cake pan.

Generously butter the bottom and sides of an 18-by-13-inch sheet pan. Cut one log of dough crosswise into 16 pieces and arrange them cut-side up in the pan, gently shaping each cinnamon roll to make them fit in the pan. Repeat with the remaining log, ending up with a 4-by-8 grid of rolls.

Before the dough is placed in the baking-pan, the latter is lined with the "sticky" ingredients, such as brown sugar or honey (or both), as well as nuts and raisins and perhaps more sugar and sometimes butter. After the buns are baked, they are inverted so that the pan lining then becomes a topping.

There are numerous types of buns, but some popular ones include: Hamburger buns. Hot dog buns. Brioche buns.

Cinnamon rolls and sticky buns both have a similar base: a "rich" dough, which has some fat worked into it like milk, butter, and eggs. Both recipes have a filling of butter, cinnamon, and sugar, and the dough is rolled up and cut into individual buns before being baked.

Sticky buns start with a caramel glaze poured into a baking dish. Then, the buns are placed on top, and, after baking, you invert the pan onto a plate, so the glaze is on top. Morning buns have a different type of dough — more like a croissant, but a little chewier.