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!
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.
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.
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.
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.
Soft and absolutely addictive sticky cinnamon rolls, topped with a caramel layer and toasted pecans. Perfect for breakfast and why not have some after dinner too!
- 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
- 2 teaspoon cinnamon powder
- ¼ cup sugar I used regular fine white sugar
- 6 tablespoon unsalted butter
- 6 tablespoon brown sugar
- 1 ¼ cup toasted pecans
- 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.
- In a bowl, mix the sugar and cinnamon and keep aside.
- 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.
- 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.
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