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    Home » Breakfast

    Sticky Cinnamon Rolls Recipe

    Published: Oct 29, 2018 · Modified: Mar 16, 2022 by Muna · This post may contain affiliate links ·

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    Sticky Cinnamon Rolls – Let’s talk fancy breakfast, a delicious breakfast that your family will look forward to, and an amazing way to start your morning. These fluffy, light, sticky cinnamon buns are made to please, and I’m sure that you will bake these rolls often!

    Overhead shot of sticky cinnamon rolls. this recipe

    Nothing more satisfying than making homemade cinnamon rolls, and if you add toasted pecans and a caramel layer, it turns into a mouth-watering dessert/breakfast. If you are allergic to eggs or want to make a low-calorie cinnamon roll then I have a recipe for you, it’s one of my popular recipes and is fail proof.

    Fluffy dough of sticky cinnamon rolls with caramel and pecan.

    How to make sticky cinnamon rolls?

    The dough is forgiving, it might look sticky in the beginning, but soon, you’ll love kneading it. The texture turns smooth, and then you get to smell the butter mixed with vanilla.

    To make the dough, you’ll need simple ingredients like flour, egg, milk, yeast, sugar, a pinch of salt, and water. You don’t need a stand mixer to knead the dough; I’m sure you’ll enjoy the transformation of this dough and how it feels in your hands. Cover and let it rise.

    For the filling, cinnamon, and sugar, yes, that’s all. To make the caramel, you’ll add butter to a saucepan and then add brown sugar, stir both ingredients while on medium heat for 4 minutes. Pour the caramel in the baking pan. Add the toasted pecans.

    Roll the dough, spread cinnamon and sugar, roll the dough into a log, cut in equal size. Place the rolls on the caramel pecan layer, cover the pan and let the rolls rise. Brush the rolls with milk and bake for 17 minutes if you are making mini rolls, or 20 to 24 minutes if you are making medium size sticky cinnamon rolls.

    Close image showing toasted pecans on sticky cinnamon rolls.

    Can we prepare the dough a day before?

    Yes! I knead the dough before going to bed, place it in a plastic container, covered tightly, and leave it in the fridge overnight. In the morning, I take out the dough from the fridge, place it on the counter to come to room temperature. Roll it out, fill it, roll it up and bake it as per the recipe below.

    Close up image of sticky cinnamon rolls fresh from the oven.

    What’s the difference between sticky cinnamon rolls and sticky cinnamon buns?

    The size! Sticky cinnamon usually rolls smaller in size than cinnamon buns, but it is the same recipe. If you follow my recipe, you can either make fourteen mini cinnamon rolls or seven medium to large size cinnamon buns.

    I made smaller size rolls to control how much my Husband and I eat, and I’d like to report that this method failed big time. We ended up eating more because the size was small, and the rolls almost melted in our mouth, so we grab the next roll quickly.

    Can I use your light cinnamon roll recipe dough to making sticky cinnamon rolls?

    Of course, you can! My light cinnamon rolls recipe can be used here too. Use the dough but keep the filling and the topping the same as the recipe here.

    Sticky cinnamon rolls side shot.

    📖 Recipe

    Sticky cinnamon rolls feature image.

    Sticky Cinnamon Rolls Recipe

    Soft and absolutely delicious sticky cinnamon rolls, topped with a caramel layer and toasted pecans. Perfect for breakfast and why not have some after dinner too!
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    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: sticky cinnamon rolls
    Prep Time: 15 minutes minutes
    Cook Time: 18 minutes minutes
    Resting time: 3 hours hours
    Total Time: 33 minutes minutes
    Servings: 5 People
    Calories: 250kcal
    Author: Muna

    Ingredients

    FOR THE DOUGH

    • 2 tablespoon milk
    • 2 tablespoon water
    • 1 ½ teaspoon active yeast
    • 1 tablespoon sugar
    • 1 ¾ cup all-purpose flour
    • 5 tablespoon unsalted butter at room temperature
    • Pinch of salt
    • 1 large egg at room temperature
    • 1 teaspoon vanilla

    FOR THE FILLING

    • 2 teaspoon cinnamon powder
    • ¼ cup sugar I used regular fine white sugar

    FOR THE TOPPING

    • 6 tablespoon unsalted butter
    • 6 tablespoon brown sugar
    • 1 ¼ cup toasted pecans

    *Milk to brush the rolls before baking them.

      Instructions

      TO MAKE THE DOUGH

      • In a bowl, add the milk, water, sugar, and yeast. Mix and cover for 10 minutes. This step will allow you to check if your yeast has not expired.
      • Add the flour, salt, egg, and vanilla to the milk and water mixture. Work the mixture into a dough and transfer to the working surface.
      • Knead the dough until it comes together and then adds the butter and knead until smooth. The kneading time might be between 10 to 13 minutes.
      • Place the dough in a bowl, cover the dough and allow it to double in size for two hours.

      MAKING THE FILLING

      • In a bowl, mix the sugar and cinnamon and keep aside.

      MAKING THE TOPPING

      • In a saucepan, add the brown sugar and the butter. Cook on medium heat while stirring.
      • Allow the butter and sugar to cook for at least 4 minutes while continuously stirring.
      • Pour the caramel in a 9-inch baking pan and spread the toasted pecan on top.

      ASSEMBLING THE STICKY CINNAMON ROLLS

      • Lightly flour the working surface. Roll the dough to 12”x16”. You can make the dough smaller in size if you want bigger size buns.
      • Spread the filling over the dough and roll the dough to form a log.
      • Cut the log into 14 or seven rolls.
      • Place the rolls in the baking pan over the pecan.
      • Cover the baking pan and let the rolls rise for 40 minutes.
      • Preheat the oven to 350F/180C. Uncover the baking pan, brush with milk (if you wish), and place it in the middle shelf of the oven.
      • Bake for 16 to 18 minutes or until a toothpick inserted in the middle of rolls comes out clean.
      • Invert the rolls into a serving plate immediately after baking.

      Nutrition

      Calories: 250kcal
      Did You Make This Recipe?Please let me know how you liked it! Tage me @MunatyCooking

      Please Share

      Muna is a food blogger and a food photographer. She is passionate about sharing easy-to-follow and delicious recipes from around the world. Her goal is to help you recreate restaurant-style meals in the comfort of your own home, using readily available ingredients and straightforward instructions. about me!

      Reader Interactions

      Comments

      1. Sandra

        July 01, 2011 at 11:20 pm

        This looks great Muna..perfect for breakfast! I like the recipe and those pecans on top..yum!

        Reply
      2. Munatycooking

        July 02, 2011 at 6:53 am

        Thanks Sandra, they are really good, I hope you try them!

        Reply
      3. Medeja

        July 05, 2011 at 12:16 pm

        I like such rolls and yours look especially great because of those pecans

        Reply

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      Hello there, and welcome! I’m Muna, the writer, food photographer, and videographer at Munaty Cooking. I’m also the mother of a handsome young man. I’m from and reside in Sharjah. Oh, and there are more fun facts. 

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