Zesty, sweet, and utterly irresistible, Chef John’s sticky buns are the ultimate comfort food that’ll have your kitchen smelling like a bakery in no time. Perfect for cozy mornings or as a decadent treat, these 12 recipes promise to deliver gooey goodness in every bite. Whether you’re a baking novice or a seasoned pro, get ready to roll up your sleeves and dive into these delicious creations!
Cinnamon Roll Sticky Buns
Unbelievably soft, sweet, and packed with cinnamon flavor, these Cinnamon Roll Sticky Buns are my go-to when I need a little comfort in the morning. I remember the first time I made them; the aroma filled my kitchen, and I knew I had stumbled upon something special. Now, they’re a staple in my home, especially on lazy weekends when I have a bit more time to indulge in baking.
Ingredients
- For the dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- For the filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 tbsp ground cinnamon
- For the glaze:
- 1/2 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- In a large bowl, whisk together flour, granulated sugar, salt, and yeast.
- Add warm milk, melted butter, and egg to the dry ingredients. Mix until a soft dough forms.
- Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour, but avoid adding too much to keep the buns soft.
- Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour, or until doubled in size.
- Roll out the dough on a floured surface into a 16×12 inch rectangle.
- Spread softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
- Roll the dough tightly from the long side, then cut into 12 equal pieces. Tip: Use a sharp knife or dental floss to cut the rolls cleanly.
- Place the rolls in a greased 9×13 inch baking pan, cover, and let rise for 30 minutes.
- Preheat the oven to 375°F and bake the rolls for 20-25 minutes, until golden brown. Tip: Check the rolls at 20 minutes to avoid overbaking.
- While the rolls bake, whisk together powdered sugar, milk, and vanilla extract for the glaze.
- Drizzle the glaze over the warm rolls before serving.
Deliciously gooey with a perfect balance of sweetness and spice, these Cinnamon Roll Sticky Buns are best enjoyed fresh out of the oven. For an extra treat, serve them with a scoop of vanilla ice cream on the side.
Pecan Pie Sticky Buns
Oh, the joy of waking up to the smell of something sweet baking in the oven! That’s exactly what happened last weekend when I decided to whip up a batch of these irresistible pecan pie sticky buns. They’re the perfect marriage of gooey pecan pie and fluffy, cinnamon-spiced buns, and trust me, they’re as delicious as they sound.
Ingredients
- For the dough: 3 cups all-purpose flour, 1/4 cup granulated sugar, 1 packet instant yeast, 1/2 cup whole milk, 1/4 cup water, 1/4 cup unsalted butter, 1 large egg, 1/2 tsp salt
- For the filling: 1/2 cup packed brown sugar, 1 1/2 tbsp ground cinnamon, 1/4 cup unsalted butter, softened
- For the pecan topping: 1/2 cup packed brown sugar, 1/4 cup unsalted butter, 1/4 cup honey, 1 tbsp heavy cream, 1 1/2 cups chopped pecans
Instructions
- In a large bowl, whisk together flour, granulated sugar, yeast, and salt.
- Heat milk, water, and butter in a small saucepan until butter melts and mixture is warm (about 110°F).
- Pour the warm milk mixture into the dry ingredients, add the egg, and mix until a soft dough forms.
- Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour, but don’t overdo it.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- While the dough rises, prepare the pecan topping by melting butter, brown sugar, honey, and cream in a saucepan over medium heat. Stir in pecans and set aside.
- Roll the risen dough into a 12×18 inch rectangle. Spread softened butter over the surface, then sprinkle with brown sugar and cinnamon.
- Roll the dough tightly from the long side, then cut into 12 equal pieces. Tip: Use a sharp knife or dental floss for clean cuts.
- Pour the pecan topping into a 9×13 inch baking dish, then arrange the buns cut-side down. Cover and let rise for 30 minutes.
- Preheat oven to 350°F. Bake the buns for 25-30 minutes, until golden brown. Tip: Place a baking sheet underneath to catch any drips.
- Let the buns cool in the pan for 5 minutes, then invert onto a serving plate. Serve warm.
How these buns turn the simple act of breakfast into a celebration is nothing short of magical. The pecans add a delightful crunch, while the sticky topping makes every bite a sweet, gooey delight. Try serving them with a dollop of whipped cream for an extra indulgent treat.
Maple Glazed Sticky Buns
Perfect for a lazy Sunday morning, these Maple Glazed Sticky Buns are the ultimate comfort food. I remember the first time I made them; the aroma of maple and cinnamon filled my kitchen, and I knew I had stumbled upon something special.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup whole milk, warmed to 110°F
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 tsp salt
- For the filling:
- 1/2 cup packed brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
- For the glaze:
- 1/2 cup pure maple syrup
- 1/4 cup unsalted butter
- 1/2 cup chopped pecans
Instructions
- In a large bowl, combine flour, granulated sugar, and yeast.
- Add warmed milk, melted butter, egg, and salt to the dry ingredients. Mix until a soft dough forms.
- Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- While the dough rises, prepare the filling by mixing brown sugar and cinnamon in a small bowl.
- Roll out the risen dough on a floured surface into a 16×12-inch rectangle.
- Spread softened butter over the dough, then sprinkle evenly with the cinnamon-sugar mixture.
- Roll up the dough tightly from the long side, then cut into 12 equal slices. Tip: Use a sharp knife or dental floss for clean cuts.
- In a small saucepan, heat maple syrup and butter over low heat until melted. Pour into a greased 9×13-inch baking dish and sprinkle with pecans.
- Arrange the dough slices cut-side down in the baking dish. Cover and let rise for 30 minutes.
- Preheat oven to 375°F. Bake the buns for 20-25 minutes, until golden brown. Tip: Check at 20 minutes to avoid overbaking.
- Let the buns cool in the dish for 5 minutes, then invert onto a serving plate.
Yield: These sticky buns are irresistibly soft with a gooey maple glaze that caramelizes the pecans perfectly. Serve them warm with a drizzle of extra maple syrup for an extra indulgent treat.
Caramel Apple Sticky Buns
Just when you think summer couldn’t get any sweeter, along comes these Caramel Apple Sticky Buns to prove you wrong. I remember the first time I made these; the kitchen was filled with the aroma of cinnamon and caramel, and I knew I had stumbled upon something magical. Perfect for a lazy weekend brunch or a cozy dessert, these buns are a labor of love that pays off deliciously.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- For the filling:
- 2 medium apples, peeled and diced
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1/4 cup unsalted butter, softened
- For the caramel sauce:
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together the flour, granulated sugar, salt, and yeast.
- Add the warm milk, melted butter, and egg to the dry ingredients. Mix until a soft dough forms.
- Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Tip: The dough is ready when it springs back when poked.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- While the dough rises, prepare the filling by mixing the diced apples, brown sugar, cinnamon, and softened butter in a bowl.
- Roll out the risen dough into a 12×16 inch rectangle on a floured surface.
- Spread the apple filling evenly over the dough, leaving a 1-inch border around the edges.
- Roll the dough tightly from the long side and pinch the seam to seal. Cut into 12 equal slices.
- Place the slices in a greased 9×13 inch baking dish. Cover and let rise for 30 minutes.
- Preheat the oven to 350°F. Bake the buns for 25-30 minutes, until golden brown.
- While the buns bake, make the caramel sauce by combining the heavy cream, brown sugar, and butter in a saucepan over medium heat. Stir until the sugar dissolves and the mixture thickens, about 5 minutes. Remove from heat and stir in the vanilla extract.
- Drizzle the warm caramel sauce over the baked buns. Tip: For extra gooeyness, pour half the sauce before baking and the rest after.
Absolutely irresistible, these Caramel Apple Sticky Buns are a perfect blend of soft, fluffy dough, juicy apples, and rich caramel. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.
Chocolate Chip Sticky Buns
Every now and then, I stumble upon a recipe that feels like a warm hug, and these Chocolate Chip Sticky Buns are just that. I remember the first time I made them; the kitchen smelled like a cozy bakery, and my family couldn’t resist sneaking a bite before they even cooled.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup whole milk, warmed to 110°F
- 1/4 cup unsalted butter, melted
- 1 large egg
- For the filling:
- 1/2 cup packed brown sugar
- 1 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
- 1/2 cup chocolate chips
- For the glaze:
- 1/4 cup unsalted butter
- 1/2 cup packed brown sugar
- 2 tbsp heavy cream
Instructions
- In a large bowl, whisk together flour, granulated sugar, salt, and yeast.
- Add warmed milk, melted butter, and egg to the dry ingredients. Mix until a soft dough forms.
- Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- While the dough rises, prepare the filling by mixing brown sugar and cinnamon in a small bowl.
- Roll out the dough on a floured surface into a 12×18 inch rectangle.
- Spread softened butter over the dough, then sprinkle with the cinnamon sugar mixture and chocolate chips.
- Roll the dough tightly from the long side, then cut into 12 equal pieces. Tip: Use a sharp knife or dental floss for clean cuts.
- Place the rolls in a greased 9×13 inch baking dish, cover, and let rise for 30 minutes.
- Preheat the oven to 350°F.
- Bake the rolls for 25 minutes, or until golden brown. Tip: Cover with foil if the tops brown too quickly.
- While the rolls bake, make the glaze by melting butter, brown sugar, and heavy cream in a small saucepan over medium heat. Stir until smooth.
- Pour the glaze over the warm rolls immediately after removing them from the oven.
Unbelievably soft and gooey, these Chocolate Chip Sticky Buns are a decadent treat that’s perfect for breakfast or dessert. Serve them warm with a drizzle of extra glaze for an extra indulgent experience.
Pumpkin Spice Sticky Buns
Oh, the moment I catch a whiff of pumpkin spice in the air, I know it’s time to whip up my favorite autumn treat—Pumpkin Spice Sticky Buns. There’s something about the combination of warm spices, sweet pumpkin, and gooey caramel that makes these buns a must-have during the fall season. I love making them on a lazy Sunday morning, filling the house with an irresistible aroma that gets everyone out of bed.
Ingredients
- For the dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 package (2 1/4 tsp) active dry yeast
- 1/2 cup whole milk, warmed to 110°F
- 1/2 cup pumpkin puree
- 1 large egg
- 1/4 cup unsalted butter, melted
- For the filling:
- 1/2 cup packed brown sugar
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 cup unsalted butter, softened
- For the topping:
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter
- 2 tbsp heavy cream
- 1/2 cup pecans, chopped
Instructions
- In a large bowl, whisk together flour, granulated sugar, salt, and yeast.
- Add warmed milk, pumpkin puree, egg, and melted butter to the dry ingredients. Mix until a soft dough forms.
- Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour, but avoid adding too much to keep the buns tender.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- While the dough rises, prepare the filling by mixing brown sugar, cinnamon, nutmeg, and cloves in a small bowl.
- Roll out the risen dough on a floured surface into a 16×12-inch rectangle. Spread softened butter over the dough, then sprinkle evenly with the filling mixture.
- Roll up the dough tightly from the long side, then cut into 12 equal slices. Tip: Use a sharp knife or dental floss to cut the rolls cleanly.
- For the topping, melt butter in a small saucepan over medium heat. Stir in brown sugar and heavy cream until smooth. Pour into a greased 9×13-inch baking dish and sprinkle with pecans.
- Arrange the rolls cut side down in the baking dish. Cover and let rise for 30 minutes, until puffy.
- Preheat oven to 375°F. Bake the buns for 20-25 minutes, until golden brown. Tip: Check the buns at 20 minutes; if they’re browning too quickly, cover loosely with foil.
- Let the buns cool in the pan for 5 minutes, then invert onto a serving plate.
Perfectly spiced and irresistibly sticky, these Pumpkin Spice Sticky Buns are a fall delight. The caramel pecan topping adds a crunchy contrast to the soft, fluffy buns, making them a hit at any breakfast table. Serve them warm with a drizzle of extra caramel sauce for an extra indulgent treat.
Blueberry Lemon Sticky Buns
First off, let me tell you, there’s nothing quite like the aroma of blueberry lemon sticky buns wafting through your kitchen on a lazy Sunday morning. I stumbled upon this recipe during a summer visit to Maine, where blueberries are practically a way of life, and I’ve been tweaking it ever since to get that perfect balance of tart and sweet.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- For the filling:
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- Zest of 1 lemon
- 2 tbsp unsalted butter, softened
- For the glaze:
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
- 1 tbsp milk
Instructions
- In a large bowl, whisk together flour, sugar, salt, and yeast.
- Add warm milk, melted butter, and egg to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- While the dough rises, mix blueberries, sugar, and lemon zest in a small bowl for the filling.
- Roll out the dough on a floured surface into a 12×16 inch rectangle.
- Spread softened butter over the dough, then sprinkle the blueberry mixture evenly on top.
- Roll the dough tightly from the long side, then cut into 12 equal pieces. Tip: Use a sharp knife or dental floss for clean cuts.
- Place the rolls in a greased 9×13 inch baking dish, cover, and let rise for 30 minutes.
- Preheat the oven to 375°F and bake the rolls for 25 minutes, or until golden brown.
- Whisk together powdered sugar, lemon juice, and milk for the glaze while the rolls cool slightly.
- Drizzle the glaze over the warm rolls before serving. Tip: For extra zing, add a bit more lemon zest to the glaze.
Combining the juicy burst of blueberries with the zesty lemon glaze, these sticky buns are a delightful twist on a classic. Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent breakfast treat.
Raspberry White Chocolate Sticky Buns
Very few things in life are as comforting as the smell of freshly baked sticky buns wafting through the kitchen. I remember the first time I tried adding raspberry and white chocolate to my recipe—it was a game-changer. Now, it’s a staple in my home, especially during the weekends when we have a little more time to indulge.
Ingredients
- For the dough:
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup whole milk, warmed to 110°F
- 1/4 cup unsalted butter, melted
- 1 large egg
- For the filling:
- 1/2 cup fresh raspberries
- 1/2 cup white chocolate chips
- 1/4 cup brown sugar
- 1 tsp cinnamon
- For the glaze:
- 1/2 cup powdered sugar
- 2 tbsp whole milk
- 1/2 tsp vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, salt, and yeast.
- Add the warmed milk, melted butter, and egg to the dry ingredients. Mix until a soft dough forms.
- Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour, but avoid adding too much to keep the buns tender.
- Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour, or until doubled in size.
- Roll out the dough on a floured surface into a 12×9 inch rectangle.
- Sprinkle the brown sugar and cinnamon evenly over the dough, then scatter the raspberries and white chocolate chips on top.
- Roll the dough tightly from the long side and pinch the seam to seal. Cut into 9 equal pieces. Tip: Use a sharp knife or dental floss for clean cuts.
- Place the rolls in a greased 9×9 inch baking dish, cover, and let rise for 30 minutes.
- Preheat the oven to 375°F. Bake the rolls for 20-25 minutes, until golden brown. Tip: Check the rolls at 20 minutes to avoid overbaking.
- While the rolls bake, whisk together the powdered sugar, milk, and vanilla extract for the glaze.
- Drizzle the glaze over the warm rolls before serving.
Gooey, sweet, and slightly tart, these raspberry white chocolate sticky buns are a delightful twist on the classic. The white chocolate melts into the raspberries, creating pockets of creamy, fruity goodness. Serve them warm with a cup of coffee for the ultimate breakfast treat.
Banana Nut Sticky Buns
Kicking off the weekend with the aroma of Banana Nut Sticky Buns wafting through the kitchen is my idea of a perfect morning. There’s something about the combination of ripe bananas, crunchy nuts, and that irresistible sticky glaze that turns a simple breakfast into a celebration. I remember the first time I tried making these; the kitchen was a mess, but the results were absolutely worth it.
Ingredients
- For the dough: 3 cups all-purpose flour, 1/4 cup granulated sugar, 1 packet (2 1/4 tsp) active dry yeast, 1/2 tsp salt, 1/2 cup whole milk warmed to 110°F, 1/4 cup unsalted butter melted, 1 large egg, 1 tsp vanilla extract
- For the filling: 2 ripe bananas mashed, 1/2 cup brown sugar, 1/4 cup unsalted butter softened, 1 tsp cinnamon, 1/2 cup chopped walnuts
- For the glaze: 1/4 cup unsalted butter, 1/2 cup brown sugar, 2 tbsp heavy cream, 1/2 tsp vanilla extract
Instructions
- In a large bowl, whisk together flour, granulated sugar, yeast, and salt.
- Add warmed milk, melted butter, egg, and vanilla extract to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- While the dough rises, prepare the filling by mixing mashed bananas, brown sugar, softened butter, cinnamon, and walnuts in a bowl.
- Roll out the risen dough on a floured surface into a 12×18 inch rectangle. Spread the filling evenly over the dough.
- Roll the dough tightly from the long side and cut into 12 equal pieces. Tip: Use a sharp knife or dental floss for clean cuts.
- Place the rolls in a greased 9×13 inch baking dish. Cover and let rise for 30 minutes.
- Preheat the oven to 350°F. Bake the rolls for 25 minutes or until golden brown.
- While the rolls bake, make the glaze by melting butter in a saucepan. Stir in brown sugar, heavy cream, and vanilla extract. Cook for 2 minutes until slightly thickened.
- Pour the glaze over the warm rolls. Tip: For extra nuttiness, sprinkle additional chopped walnuts on top before serving.
Warm Banana Nut Sticky Buns are best enjoyed fresh out of the oven when the glaze is still gooey and the nuts add a delightful crunch. Serve them with a cold glass of milk or a hot cup of coffee for a truly indulgent breakfast experience.
Strawberry Cream Cheese Sticky Buns
Kicking off the weekend with something sweet always sets the right tone, and these Strawberry Cream Cheese Sticky Buns are my latest obsession. There’s something magical about the combination of juicy strawberries and creamy cheese that turns breakfast into a celebration.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup warm milk (110°F)
- 1 large egg
- 2 tbsp unsalted butter, melted
- For the filling:
- 1 cup fresh strawberries, diced
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- For the glaze:
- 1/2 cup powdered sugar
- 2 tbsp milk
Instructions
- In a large bowl, combine flour, sugar, salt, and yeast. Mix well.
- Add warm milk, egg, and melted butter to the dry ingredients. Stir until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
- Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
- While the dough rises, mix strawberries, cream cheese, sugar, and vanilla in a bowl for the filling. Set aside.
- Roll out the dough on a floured surface into a 12×16 inch rectangle. Spread the filling evenly over the dough.
- Roll the dough tightly from the long side and cut into 12 equal slices. Tip: Use a sharp knife or dental floss for clean cuts.
- Place the slices in a greased 9×13 inch baking dish. Cover and let rise for 30 minutes.
- Preheat the oven to 375°F. Bake the buns for 25 minutes or until golden brown.
- Whisk powdered sugar and milk for the glaze. Drizzle over warm buns before serving. Tip: For extra shine, brush the buns with melted butter right out of the oven.
Rich in flavor and irresistibly soft, these buns are a delightful twist on the classic. Serve them warm with a dollop of whipped cream for an extra indulgent treat.
Peanut Butter and Jelly Sticky Buns
Did you ever think peanut butter and jelly could get any better? I stumbled upon this idea one lazy Sunday morning when my pantry was nearly empty, except for a jar of peanut butter, some jelly, and a can of crescent rolls. The result? These irresistible Peanut Butter and Jelly Sticky Buns that are now a staple in my home.
Ingredients
- For the filling:
- 1/2 cup creamy peanut butter
- 1/4 cup grape jelly
- For the buns:
- 1 can (8 oz) refrigerated crescent roll dough
- 2 tbsp melted butter
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
- Unroll the crescent dough and separate it into triangles. Tip: Keep the dough cold until ready to use for easier handling.
- Spread 1 tablespoon of peanut butter and 1 teaspoon of jelly onto each triangle.
- Roll each triangle from the wide end to the tip, then pinch the edges to seal. Tip: A little water on your fingers helps seal the edges better.
- Brush each bun with melted butter, then mix sugar and cinnamon in a small bowl and sprinkle over the buns.
- Bake for 12-15 minutes, or until golden brown. Tip: Watch them closely after 10 minutes to prevent over-browning.
Out of the oven, these buns are a gooey, sweet, and slightly salty delight. Serve them warm with a glass of cold milk for the ultimate comfort food experience.
Salted Caramel Sticky Buns
Deliciously gooey and irresistibly sweet, these Salted Caramel Sticky Buns have become my weekend baking obsession. There’s something magical about the combination of fluffy dough, rich caramel, and a hint of salt that makes every bite worth the effort.
Ingredients
- For the dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- For the filling:
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 2 tbsp ground cinnamon
- For the caramel sauce:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp sea salt
Instructions
- In a large bowl, whisk together flour, granulated sugar, salt, and yeast.
- Add warm milk, melted butter, and egg to the dry ingredients. Mix until a soft dough forms.
- Knead the dough on a floured surface for 5 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- While the dough rises, prepare the filling by mixing softened butter, brown sugar, and cinnamon in a small bowl.
- For the caramel sauce, melt butter in a saucepan over medium heat. Stir in brown sugar, heavy cream, and vanilla extract. Bring to a simmer for 2 minutes, then remove from heat and stir in sea salt.
- Roll out the risen dough into a 16×12 inch rectangle. Spread the filling evenly over the dough.
- Roll the dough tightly from the long side and cut into 12 equal pieces. Tip: Use a sharp knife or dental floss for clean cuts.
- Pour half of the caramel sauce into a 9×13 inch baking dish. Place the rolls cut side down in the dish. Cover and let rise for 30 minutes.
- Preheat the oven to 375°F. Bake the rolls for 25 minutes, or until golden brown. Tip: Cover with foil if the tops brown too quickly.
- Let the rolls cool for 5 minutes, then drizzle with the remaining caramel sauce.
Yummy doesn’t even begin to describe these sticky buns. The caramel seeps into every layer, creating a moist, tender crumb with a crispy edge. Serve them warm with a cold glass of milk for the ultimate comfort food experience.
Conclusion
Outstanding flavors await in these 12 Chef John’s sticky buns recipes, each promising a delightful baking adventure. Perfect for home cooks looking to impress or simply treat themselves, these recipes are a must-try. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, sharing it on Pinterest would help spread the joy of baking. Happy cooking!
