Easy Sticky Buns Recipe (5 ingredients) - Crazy for Crust (2024)

FAQs

What's the difference between a sticky bun and a cinnamon roll? ›

Though sticky buns may contain cinnamon, they do not always contain the spice, whereas cinnamon rolls always contain cinnamon (as the name implies). As a result, sticky buns have a more nutty and toffee-like taste compared to cinnamon rolls, which are more sugar-and-spice forward.

Tips for Kneading Cinnamon Rolls by Hand:

It's better for the dough to be sticky at the start than to add too much flour and wind up with dense rolls, instead of light and fluffy ones.

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.

The trick with cinnamon rolls is not to rush the rising process. If your cinnamon rolls are coming out of the oven dry and dense, the rolls are telling you that you didn't adequately rest the dough before baking. During the first rise, your dough should at least double in size.

Generally, while dough should be a little tacky to the touch, it shouldn't cling to your hands (certain types of bread might call for a stickier dough, but unless that's stated in the recipe, sticky dough is a no-go). Most often, the problem is too much water in the dough.

Meaning of sticky bun in English

sticky bun. us/ˈstɪk.i ˌbʌn/ uk/ˌstɪk.i ˈbʌn/ Add to word list Add to word list. 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.

How to tell the difference between “sticky” and “tacky” when it comes to dough: The easiest way is to press your hand onto the dough and then lift it up. If the dough pulls up with your hand and then releases (so your hand comes away clean), the dough is tacky. If you end up with dough stuck to your hand, it's sticky.

Heavy Cream: Using heavy cream will produce the most deliciously gooey cinnamon rolls (think Cinnabon level gooey) so this is recommended. However, half and half, coffee creamer, whole milk or coconut cream will also work.

There are a couple of possibilities: The dough wasn't proofed enough (See "How do I know when my rolls are ready to be baked" above) The dough was over-proofed (See "Can cinnamon rolls rise for too long?" above) Too much flour was added to the rolls (See "What happens if I add too much flour to my rolls?'

If you don't have a thermometer, use a toothpick or sharp knife to gently prod one of the center buns. Insert the knife between two sticky buns and gently pry them apart, just a little bit! If things still seem doughy, give them a few more minutes in the oven.

How to know when sticky buns are done? ›

I bake until just browning, then take two thin knives and very gently pull two rolls apart (not fully separating them, just enough to peek) that are in the middle of the pan. If it's still gooey, I pop them back in. If it has a crumb, I take them out!

Wait at least 20 minutes before serving. The sticky buns are best eaten the day of baking but can be stored, covered, at room temperature for up to 2 days (see notes below on reheating).

The rolls are still prone to over-proofing if left in the fridge too long; and the cinnamon-sugar filling can melt and make the bottoms of the rolls syrupy and damp if left unbaked for too long. Also note that some cinnamon roll recipes are made with chemical leaveners versus yeast.

How do you make cinnamon rolls soft again? Make cinnamon rolls soft again by adding a little bit of moisture back into them while reheating. You can do this by adding a pat of butter to the top of each roll and covering them with a damp paper towel while reheating in the microwave for about 20 seconds.

Microwave with water to prevent drying

After all, part of what makes the cinnamon roll so appealing is how soft and fluffy it is! So to keep it that way, when you go to warm your roll in the microwave, place a cup of hot water inside with it and nuke it for only 30 seconds (via Baking Kneads).

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

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.

Rolls are typically proofed and baked closer together for a softer, “pull apart” result. This makes them great for dipping or eating alongside other food. On the other hand, buns are proofed with space between them, which makes them crustier.

You might be the most familiar with hamburger buns or hot dog buns, but other popular bun varieties include cinnamon buns, hot cross buns, pretzel buns, and sticky buns.