Monday, January 13, 2020

Sticky buns for #BakingBloggers

It's time for Baking Bloggers again, and I hate to admit it, but I had to make a couple of tries.  

Attempt #1 I'd tried making the roll dough from scratch, but it turned into a big ol' lump, and not a good one. I really didn't feel like wasting more flour/yeast etc.

Attempt #2  I ran to the freezer and grabbed out some frozen bread dough rolls I had there and went for it.    And then like the first attempt, well, it kinda worked, but I didn't care for how well it worked.

Attempt #3 And this wasn't a waste of flour and yeast or my time either.  I think I finally got it.  sigh.  I actually used my No-Knead Roll recipe as a base recipe, but changed it up a smidge, and that's what I finally went with.   I made 9 rolls, and then I played with them. 
I still don't have right combo of 'sticky' for the bottoms, but it's been fun taste-testing.  This time I baked them in my popover pan and boy did they turn out nice, and tasted great as well.   
 I did say I had to make several attempts, didn't I.
I'd seen a  video that someone had made doing this technique with cookie dough and making 'flowers' out of it and I wondered how it would work with roll dough.
Guess what, you can get some fun shapes out of it.

With the filling spread over the three rolls, and with it partially rolled up.  (sorry it's blurry)
 I used a pizza cutter to cut the little roll in half.
You can get almost a rose shape

 Cut side down in the pan, and left to rise.

The leftovers, as in the stale, wink, rolls are being made into a Bread Pudding with custard sauce for a potluck. 

Sticky Buns

Yield: 12 rolls
prep time: 15 Mcook time: 15 Mtotal time: 30 M
These are a lovely tasting cinnamon roll with a slightly sticky bottom. You can make them with prepared frozen roll dough or make your own dough.


Dough for rolls
  • 2 cups AP flour
  • 1 cup bread flour
  • 1 package yeast
  • 2 teaspoons sugar
  • 1 cup warm milk
  • 1 egg
  • 1/4 cup melted butter
  • 1 tsp. salt
  • water if needed
  • 1/4 cup butter
  • 1/4 cup brown sugar
  • 1 teaspoon Cinnamon (Can always add more if needed)
For the pan
  • 2-3 tablespoons melted butter
  • 1/4-1/2 cup brown sugar
  • 1/2 cup confectioner sugar
  • 1 teaspoon melted butter
  • 1 teaspoon vanilla extract
  • 1-2 teaspoons heavy cream


How to cook Sticky Buns

  1. Warm the milk to 130 degrees, add the sugar and whisk together.  Add the egg, which will bring the temp down to about 110 degrees.  Sprinkle the yeast on top.   let stand 5-10 minutes for the yeast to soften. 
  2. In the kitchen aid or a separate bowl, mix together the flour and salt.  Add the melted butter and the rest of the wet ingredients.  Mix together,  then set the  Kitchenaid or stand mixer to the second setting.  The dough should be soft to the touch, if it seems a little dry, add water, 1 tablespoon at a time, until dough reaches a nice pillow feeling.   Place in greased bowl covered with a greased piece of plastic wrap and set in a warm place (oven's work great for this) to rise for 1 hour or until doubled in size.
  3. The following instruction is if you are making them in a baking pan. 
  4. Turn the dough out on a clean surface and pat it out into a rough rectangle 15 x 6 inches.   Spread the filling evenly across the dough leaving a half inch clear on on long end. 
  5. Roll the dough up, starting on the long end with the most filling, and make a log.  Cut the clog in half and then cut each log in six evenly sized slices. (you can also cut them into 8 even slices if you like).  
  6. Grease an 9x15 pan and pour the melted butter in the pan.  Sprinkle with the brown sugar.
  7. Carefully place each roll into the pan, and then cover and let rise for an hour or until it's doubled in size again.
  8. Preheat the oven to 375 and bake for 15-20 minutes or until the rolls are down.  Spread some glaze on top and serve. 
  9. These taste best warm, but if there are any left, you can turn them into a bread pudding later on. 
  1. Mix together the confectioner sugar, butter, extract and cream until combined.  Drizzle over the hot rolls.
Note: These work really well in a popover pan, which is what I ended up using.  
Created using The Recipes Generator

Baking Bloggers January 2020
Sweet Rolls

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Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. I love how you formed the dough into flowers and then used a popover pan. They say the third time is a charm

    1. I'm so going to continue doing the 'flowers', I thought they were so pretty, and best of all the buns turned out pretty good. Although they're best eaten warm, like most breads.

  2. Replies
    1. I'm totally going to shape rolls this way from now on, they looked so pretty after they were baked and even before. I'm thinking that this method would lend itself to a parker house type roll as well.

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  4. Love the flower shape! How frustrating but I'm so glad the last one worked out! It's been years since I've made sticky buns! Way to "stick" with it!

    1. I loved the flower shape as well, I'm totally doing that from now on. I've got so many ideas for fillings for them. My scale may never forgive me. sigh.

  5. The buns are beautifully shaped and looks nice and moist. So glad that it did work for you, sometimes it just happens.

    1. They're fun to make like that, and were pretty tasty as well.

  6. Replies
    1. Thanks, it won't be the last time I make them like that.

  7. These look great the way you rolled them. And definitely dedication to keep trying variations on them!

    1. I'm going to continue to roll my rolls like this, I thought they were so pretty. And they tasted good as well.

  8. Mine took a couple of tries too. I love the shape of these! So beautiful

    1. I feel better now, I'm not the only one who persevered. In fact I might just try them again this week.


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