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overnight sticky buns

(4 ratings)
Lauren_Perkins-Boyd avatar
Blue Ribbon Recipe by
Lauren Perkins-Boyd
@Lauren_Perkins-Boyd
Portland, OR

When these come out of the oven your willpower will go right out the door.

Blue Ribbon Recipe

Need a way to get your family out of bed? Bake a batch of these sticky buns! The dough and filling are prepped the day before. In the morning, let the sliced rolls come to room temperature, bake, and the smell of sticky buns will get everybody up. Once baked, they're fluffy with a swirl of cinnamon brown sugar throughout. The sticky part of these sticky buns is a mixture of brown sugar, butter, honey, maple syrup, and corn syrup. It soaks into the top of the baked buns and makes them out of this world good.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 20 serving(s)
prep time 15 Hr
cook time 30 Min
method Bake

Ingredients For overnight sticky buns

  • DOUGH
  • 1/4 c
    warm water
  • 1 tsp
    plus 1/4 cup granulated sugar, divided
  • 1 pkg
    active dry yeast
  • 3/4 c
    milk
  • 4 Tbsp
    butter, softened
  • 3 lg
    egg yolks
  • 1 tsp
    salt
  • 4 c
    all-purpose flour (about)
  • FILLING
  • 1/2 c
    packed brown sugar
  • 1 Tbsp
    cinnamon
  • 4 Tbsp
    butter, melted
  • TOPPING
  • 2/3 c
    packed brown sugar
  • 3 Tbsp
    butter
  • 2 Tbsp
    light corn syrup (I use vanilla flavored)
  • 1 Tbsp
    honey
  • 1 Tbsp
    maple syrup
  • 1 pinch
    salt

How To Make overnight sticky buns

  • Sugar, water, and yeast in a measuring cup.
    1
    To make the dough, combine the water, 1 teaspoon sugar, and yeast in a glass measuring cup; stir to dissolve. Let stand until foamy, about 5 minutes.
  • Yeast mixture in a bowl with milk, butter, sugar, egg yolks, salt, and flour.
    2
    In a large bowl with a mixer on low speed, blend the yeast mixture with the milk, butter, remaining 1/4 cup sugar, egg yolks, salt, and 3 cups of flour until blended.
  • Using a wooden spoon to incorporate the remaining flour.
    3
    Using a wooden spoon, stir in another 3/4 cup flour.
  • Dough onto a lightly floured surface.
    4
    Turn the dough out onto a lightly floured surface.
  • Kneading the dough.
    5
    Knead until smooth and elastic, about 5 minutes, working in enough of the remaining 1/4 cup of flour just to keep the dough from sticking.
  • Ball of dough in a greased bowl covered with plastic wrap.
    6
    Shape the dough into a ball. Place in a greased bowl, turning dough to grease the top. Cover with plastic wrap and let rise in a warm place (80-85 degrees F) until doubled in volume, about an hour.
  • Melting butter; cinnamon and sugar in a small bowl.
    7
    Meanwhile, prepare the filling. In a small bowl, combine the cinnamon and sugar; set aside. Reserve the melted butter.
  • Heating brown sugar, honey, syrup, and butter in a saucepan.
    8
    For the topping, combine all the ingredients in a 1-quart saucepan. Heat over low heat, stirring occasionally, until the butter and brown sugar have melted.
  • Topping mixture poured into a greased glass baking dish.
    9
    Grease a 9x13-inch baking pan. Pour the warm melted brown sugar mixture into the pan.
  • Punching down the dough.
    10
    Punch down the dough. Turn out onto a lightly floured surface and let rest for 15 minutes.
  • Dough rolled into a rectangle.
    11
    Roll the dough into a 12x18-inch rectangle.
  • Melted butter and cinnamon sugar on the dough.
    12
    Brush the dough with reserved melted butter and sprinkle with the cinnamon brown sugar mixture.
  • Rolling the dough.
    13
    Starting at the long side, roll up the dough (like you would a jelly roll). Place seam side down.
  • Cutting dough and placing slices in the baking dish.
    14
    Cut crosswise into 16 slices. Place slices, cut side down, on the melted brown sugar mixture in the prepared pan.
  • Baking dish covered in plastic wrap to rise.
    15
    Cover and refrigerate for at least 12 hours or up to 15 hours.
  • Rolls removed from the fridge 1 hour before baking.
    16
    Remove the rolls from the refrigerator 1 hour before baking. Preheat oven to 375 degrees F.
  • Baking the sticky buns.
    17
    Bake the buns until golden, about 30 minutes.
  • Slightly cooling baked sticky buns.
    18
    Remove from the oven. Let cool slightly in the pan; no more than 5 minutes.
  • Sticky buns inverted onto a platter.
    19
    Place a serving tray or jellyroll pan over the top of the baking pan and invert, removing the baking pan. Serve warm.
  • A plate with three Overnight Sticky Buns.
    20
    Leftovers can be frozen in foil, just reheat in the foil foil at 350 degrees F for 15-20 minutes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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