Sep 08 2010

Sticky Buns

Published by at 7:00 am under Autumn,bread,Breakfast,Winter

sticky bun close-up

For a reason I’ve yet to understand, cinnamon rolls recently became my nemesis*. How is it that I could make perfect croissants from scratch on my first attempt, chocolate and raspberry macarons, brioche, a boule…yet cinnamon rolls and sticky buns eluded me? In two of three attempts, I ended up with little hockey pucks, and in the third attempt (my pizza dough attempt), my rolls “unrolled.”

cinnamon & sugar brushing melted butter


sprinkled sugar cut rolls

So, I did what any usually-confident baker would do. I threw out the recipes and went my own way. I used my go-to brioche recipe, and simply divided it in half. You can use the other half to make a loaf of bread, brioche rolls, or another pan of cinnamon rolls.

*Update: I discovered the reason no recipe for sticky buns recently worked for me: my oven timer had a low battery, resulting in some very inaccurate time-keeping!

Sticky Buns

Print Recipe


6 tablespoons salted butter
¾ cup brown sugar
2 tablespoons heavy cream
2 tablespoons honey or corn syrup

Cinnamon Rolls:

½ recipe brioche
3 tablespoons butter, melted
¼ cup granulated sugar
½ cup brown sugar
1 tablespoon cinnamon

For the caramel:

Melt butter in medium saucepan over moderate heat. Whisk in brown sugar and bring to a boil. Off heat, add heavy cream and honey, whisk to combine. Pour caramel in bottom of 7×11 inch glass baking dish.

For the cinnamon rolls:

Mix granulated sugar, brown sugar, and cinnamon in small bowl. Roll brioche into 12×16 inch rectangle, about ¼ inch thick, and brush with butter. Sprinkle evenly with sugar-cinnamon mixture. Roll dough up jelly-roll style from the shorter end. Cut into 6 rolls with very sharp knife.

Place rolls cut side up in pan on top of caramel. Cover with plastic wrap and proof until puffy, about 3 hours. Bake at 350 for 22-26 minutes, or until golden.

sticky bun

(You can also freeze the unbaked rolls by wrapping them individually with plastic wrap. Thaw overnight in the fridge, and proceed with the recipe by placing them on top of the caramel mixture.)

6 responses so far

6 Responses to “Sticky Buns”

  1. Tia @ ButtercreamBarbieon 08 Sep 2010 at 11:40 pm

    yum… i’m such a sucker for cinnamon buns.

  2. joudie's Mood Foodon 10 Sep 2010 at 2:19 am

    Good you threw away your recipes and went with your gut instinct.. I love these sticky buns…. Yours look GREAT! YUMM

  3. Debbyon 10 Sep 2010 at 3:08 am

    This looks good, I’m gonna try it soon

  4. heatheron 10 Sep 2010 at 9:34 am

    when i think of sticky buns, THOSE up there are what i picture. so tempting. love the idea of using brioche dough — makes perfect sense!



  5. Juliaon 10 Sep 2010 at 10:22 am

    Beautiful. They look super moist, gooey and delish!

  6. Biljanaon 13 Sep 2010 at 6:10 am


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