A Sticky Bun Recipe To Last A LifetimeJump to Recipe
My end goal in life is to be that grandparent that has all of the best recipes. I was fortunate enough to have this on both sides of my family growing up. Within the last year, this sticky bun recipe has inducted itself into my recipe hall of fame.
I have refined this recipe to add to my “grandpa’s recipe arsenal” so that someday, for Christmas, all of the grandchildren will wake up to that brown sugar and maple cloud wafting through the kitchen, dancing down the hallways, and creeping into their rooms to lure them out of their sleep.
This sticky bun recipe is near traditional, however, it has a secret ingredient. An ingredient that was sitting at the counter, staring at me, one day at the restaurant.
Rewind to an innovative idea I had of baking bread pudding in a muffin tin, lined with long and thinly sliced rhubarb. It was in the morning, the only time of day I get true peace, before anyone had arrived for the day. I had just finished slicing the rhubarb and set it aside to line the muffin trays.
Admiring the thin lime green and red contoured ribbons of rhubarb, I wondered what else I could use this for. I asked myself, “What dessert is so sweet that it could use a bright and acidic punch in the face?”
I considered macarons, creme brulee, and tarts.
Then it just clicked! I can take these ribbons and lay them between the layers of a sticky bun! YUM!
What Is A Sticky Bun?
A sticky bun is a rolled and leavened (with yeast) sweet bread. It is proofed, then baked with a maple and brown sugar syrup. You most often see it with a adorned with pecans.
For every hero, there is an origin story. The sticky bun originated in the middle ages at the height of the spice trade when cinnamon was becoming very prominent.
From here, it was passed around Europe and eventually fell into the laps of the Pennsylvanian Dutch. German immigrants introduced “Schnecken” (sticky buns) to the united states and its impact has lasted longer than the original communities.
Sticky Buns Vs. Cinnamon Rolls
Ross vs. Rachel, The X-men Vs. The Brotherhood, Edward Vs. That wolf guy, My stomach Vs. Raw egg yolks; Every Protagonist needs it’s dull counterpart.
Although very similar, there are defining characteristics between the classic preparations and recipes of these breads.
Where both have cinnamon sugar (and in my case, butter) lathered between each layer, how they are treated after the first proof (leavening) is where they differ.
Sticky buns are cut, then laid in a tray of sticky goo littered with pecans. Sticky goo is the iconic maple, brown sugar, and butter sauce you see oozing off the them at your favorite shopping mall.
Sticky buns are then proofed (often overnight) in the goo, baked, cooled, then flipped to reveal the gorgeously sticky face of the buns.
Cinnamon rolls are proofed, then cut, then placed into a baking dish, shoulder to shoulder. These are then proofed again, sprayed with fats (butter or oil), then baked. They are typically topped with cream cheese icing.
You then serve them as they are. No flip. No mystique. No splendor.
Old Fashioned Sticky Buns
The old fashioned sticky bun recipes will have flour, yeast, butter, milk, and sugar. They have a soft interior that soaks up that decadent glaze and crunchy pecan texture. It is definitely a unique taste. Nonetheless, they are a sugar bomb.
The old fashioned sticky buns are fluffy, rich, and delicate when prepared fresh. when they have been frozen or are days old, they get stale and dense.
Traditionally, you will also see raisins and, sometimes, other nuts used. Sometimes liqueurs, and sometimes not even rolled. That is right. The classic sticky bun recipes are just leavened and pressed into a baking dish.
Luckily, we have evolved into creatures on the ultimate quest to perfect food.
Rhubarb Sticky Bun Recipe
Here are videos and photos of the process.
Check out below the recipe for a video demonstration!
Rhubarb And Pecan Sticky Buns
- Baking Tray
- Hand Mixer
Sticky Bun Dough
- 2 Tbsp Instant Yeast
- 1 1/2 Cups Warm Water 105 Degrees
- 1/2 Cup Sugar, Granulated White
- 2/3 Cup Milk
- 2 Each Eggs
- 2/3 Cup Butter Softened
- 6 Cups Flour All Purpose
- 1 Tsp Salt
Cinnamon Sugar Butter Filling
- 2 Cups Sugar, Granulated White
- 2 Tbsp Cinnamon Ground
- 1 Pound Butter Softened
Sticky Goo Topping
- 1 Pound Butter 1 Box
- 1 Pound Brown Sugar Check box or bag for weight
- 2 Cups Maple Syrup
- 1 Pound Rhubarb Sliced thinly on a mandolin or with a knife
- 2 Cups Pecans Toasted and chopped
- 1 Cup Granola Optional
Sticky Bun Dough
- 1. Preheat your oven to 350 degrees F.
- 2. Turn on your hot water and let it run for a 30 seconds. Adjust the cold water until it is slightly hotter than warm to the touch. If you have a thermometer, temp the water at a consistent 105 degrees F. If not, going by touch is fine.
- 3. Measure out the hot water, and add your yeast, and sugar. Mix well and set aside.
- **Chef's Tip** The sugar will feed the yeast and allow it to bloom.
- 4. Beat the softened butter in a bowl. Mix in the milk and combine well. Then add the eggs and mix until it has just combined. Set this aside as well.
- 5. In a separate bowl, combine the flour and salt.
- 6. When the yeast has bloomed, combine it with the milk mixture. Mix well. Then mix with the flour and salt. This will create a dough. beat this until it pulls away cleanly from the bottom of the bowl.
- 7. Form into a ball and transfer to a greased bowl. Cover with a towel, or plastic wrap. Let it sit in a warm place for 30 minutes until it has doubled in size.
Sticky Goo Topping
- 1. Place the butter in a pot to fully melt. Add the maple syrup, then the brown sugar. Cook on low heat until the brown sugar has dissolved. Set aside.
Cinnamon Sugar Butter Filling
- 1. Soften the butter and use the hand mixer to evenly distribute the cinnamon and sugar. Set aside.
- 1. Flour a table top or cutting board and turn your dough out on top of it. Flour the surface and roll out to a 1/2" thickness.
- 2. Spread your cinnamon butter filling starting from the side closest to you. Spread upward until you reach the upper 1/3 of the dough. Leave bare.
- 3. Slice your rhubarb on a mandolin or by hand with a knife. You can also use a peeler to get thin slices. Lay out on top of all of the cinnamon sugar butter.
- 4. Start rolling the sticky bun dough into a log starting from the side closest to you. Once you have rolled it all up, slice it into 2" Slices. Gently roll forward each slice to preserve the shape and set aside. Slice the entire of sticky buns.
- 5. In your greased baking tray or hotel pan, add your sticky goo. Tilt to cover the entire surface area. Shower with the toasted and chopped pecans and granola.
- 6. Place each bun in the tray and line up shoulder to shoulder. Spray the tops with grease or butter, cover, and set aside to proof in a warm area for 30 minutes.
- 7. When the buns have risen, place into the oven to bake for 25 minutes. Check and adjust time for doneness. You will be looking for a brown color. Pull back the layer to see if it has cooked all the way. If it looks elastic or raw, continue to bake.
- 8. When finished, turn out onto a cutting board or plate. If you want to put in extra texture and flavor, do not turn out and drizzle the top of the buns with sticky goo and your toasted pecans/granola.
In summation, sticky buns are best.
Cinnamon rolls are for people that pour milk first, pick pineapple off of pizza, and do not eat their Reese’s Peanut Butter Cup in one bite (Yes, that is a throwback to those 90’s “There’s No Wrong Way To Eat A Reese’s.” commercials).
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