Sticky Cinnamon Bun Recipe

Warm milk and bloom yeast

Heat the milk to 105–115°F (warm to the touch). Stir in 1 tablespoon granulated sugar and the instant yeast. Let sit 5–8 minutes until foamy.

Melt butter and combine with eggs

Melt 3 tablespoons butter and let cool slightly. In a large bowl or the bowl of a stand mixer, whisk together the foamed yeast mixture, melted butter, eggs, and vanilla until combined.

Form dough

Add 3 cups of the flour, the 3/4 tsp salt, and mix with the dough hook or a wooden spoon until shaggy. Add remaining 1/2 cup flour gradually (up to 1 cup more if needed) until a soft, slightly tacky dough forms that clears the sides of the bowl.

Knead

Knead by machine 6–8 minutes on medium speed (or by hand 10–12 minutes) until smooth and elastic. The dough should be springy and slightly tacky but not sticky.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a towel, and let rise in a warm draft-free place until doubled, about 60–90 minutes.

Prepare filling

Mix the softened 6 tablespoons butter with the packed brown sugar, 2 teaspoons cinnamon, and 1/4 teaspoon salt until a spreadable paste forms.

Roll out dough

Turn the risen dough out onto a lightly floured surface. Press or roll into a 12x18 inch rectangle about 1/4 inch thick.

Spread filling

Evenly spread the cinnamon-brown sugar butter over the dough, leaving a 1/2 inch bare border on the long edge nearest you.

Roll and cut

Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife or dental floss, cut the log into 9–12 equal rolls (for 9 larger buns or 12 medium buns).

Prepare sticky glaze and pan

Preheat oven to 350°F (175°C). In a small saucepan, combine 4 tablespoons butter, 1/2 cup brown sugar, 2 tablespoons honey or corn syrup, and 2 tablespoons heavy cream. Heat over medium, stirring, until sugar dissolves and mixture is glossy (do not boil vigorously). Remove from heat and stir in 1/2 teaspoon vanilla.

Assemble in pan

Pour the warm sticky glaze into the bottom of a 9x13 inch baking pan (for 12 rolls) or a 9-inch round pan (for 9 rolls). Arrange the cut rolls, spiral side up, on top of the glaze, leaving slight space between rolls to expand. Cover loosely and let rise 25–35 minutes until puffed.

Bake

Bake in the preheated 350°F oven 22–28 minutes until the rolls are golden and the glaze is bubbling around edges. For extra sticky buns, bake toward the shorter end of time so centers remain tender.

Invert (optional) and cool slightly

Remove pan from oven and let sit 5 minutes. If you prefer the sticky glaze on top, carefully invert the pan onto a heatproof serving tray so the glaze coats the tops of the buns. If not inverting, simply let cool slightly for icing.

Make icing

While the rolls bake or cool, beat together 4 oz softened cream cheese and 2 tablespoons softened butter until smooth. Gradually add 1 cup powdered sugar, 1/2 teaspoon vanilla, a pinch of salt, and 1 tablespoon milk or cream. Beat until creamy and of spreadable consistency; add a little more milk if too stiff.

Ice the buns

If you inverted the pan, spread or dollop the cream cheese icing over the warm sticky buns so it melts into crevices. If you did not invert, spread the icing over the tops of the warm buns. Serve warm.