Ridiculously Easy No-Knead Sticky Buns
Jeff Hertzberg and Zoë François' wonderful book, "Artisan Bread in Five Minutes a Day," is the inspiration for these sticky buns. We took the authors' dough recipe, and tweaked it a tiny bit; then added our own favorite filling and topping. If you're someone who enjoys over-the-top sweet rolls, without a lot of fuss, this recipe's for you.
Note that you have some choices for the filling. Our Baker's Cinnamon Filling mixed with water yields a dark, thick, rich cinnamon filling. But if you choose not to use it, simply mix granulated sugar with cinnamon (NO WATER!), and sprinkle it over the dough for a lighter, milder filling.
Read our blog about these sticky buns, with additional photos, at Bakers' Banter.
Dough
- 6 3/4 cups or 7 3/4 cups King Arthur Unbleached All-Purpose Flour*
- 1 tablespoon + 1/2 teaspoon salt
- 1 1/2 tablespoons instant yeast
- 1 3/4 cups lukewarm water
- 4 large eggs
- 1/2 cup honey
- 1/2 cup melted butter or vegetable oil
- *See step #1, below.
Filling
- 2/3 cup Baker's Cinnamon filling* mixed with 3 tablespoons water
- *Substitute 2/3 cup granulated sugar and 1 tablespoon ground cinnamon for the Baker's Cinnamon Filling and water, if desired. If you use sugar and cinnamon, DO NOT ADD THE WATER.
Topping
- 3 tablespoons butter, melted
- 2 tablespoons maple syrup, honey, or corn syrup, light or dark
- 3 tablespoons Sticky Bun Sugar*
- 1/3 cup brown sugar
- 2/3 cup pecan halves or coarsely chopped pecans
- *Substitute brown sugar for the sticky bun sugar, if desired
Directions
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1) The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 3/4 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 3/4 cups. Most accurate of all, and guaranteed to give you the best results, if you measure flour by weight, use 33 ounces. |
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2) To make the dough: Combine all of the dough ingredients, in the order written, in a very large bowl (at least 6 quarts). Stir to make a sticky dough. You can do this in a stand mixer and then transfer to a larger bowl; or simply use a big bowl and spoon (or dough whisk). |
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4) Refrigerate the dough for at least several hours, to chill it and make it easier to work with. It can be refrigerated for up to 3 days before using. |
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9) Spread the filling over the dough, leaving a narrow margin around the edges uncovered. |
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15) Remove the pan from the oven, and turn it over onto a piece of parchment, or onto a cooling rack set over a piece of parchment or waxed paper (to catch any drips). |
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16) Lift off the pan, and scrape any nuts or sugar in the pan onto the buns. |
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17) Serve immediately, or let the buns cool a bit. Wrap any leftovers securely, and store at room temperature. |
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Yield: 8 sticky buns. |
Recipe summary
- Hands-on time:
- 15 mins. to 20 mins.
- Baking time:
- 40 mins. to 45 mins.
- Total time:
- 5 hrs 55 mins. to 3 days 2 hrs 5 mins.
- Yield:
- 8 big buns
- Recipe comments (26) »
Tips from our bakers
- Want to make four batches of buns instead of three? Simply divide the dough into four 1-pound pieces (instead of three 22-ounce pieces), and bake each batch of 8 buns in an 8" round pan, instead of in a 9" round pan. There's no need to change the amounts of any of the filling or topping ingredients.
- Want warm sticky buns in the morning? Shape the buns, place them in the pan, cover, and let rise overnight in the fridge. Next morning, remove from the fridge, preheat your oven, and bake till golden brown. It might take about 5 minutes longer than the recipe indicates; just keep your eye on them towards the end.
Reviews
10/02/2009
I loved this recipe and the rolls rise beautifully. I used the dough to make traditional cinnamon rolls and made a glaze from another KAF cinnamon roll recipe of 5 oz. confectioners sugar, 1/2 tsp vanilla, 4-5 tbsp whipping cream. To die for!
09/21/2009
What happened? Made these rolls this weekend to have a batch for breakfast. First of all, I found that my dough was thinner, stickier than the demo video, although they did rise great. I used the 'by weight' method of measuring the flour as recommended. While I did have to work more flour in before rolling out, I tried not to use too much.
My results: 1) too much salt in the dough, could really taste it in the rolls. 2) baked rolls were too dry and almost crumbly-like. Not a good chewy consistency like I expected. 3) The topping became too hard for me as well after sitting.
While I did appreciate the simplicity of the recipe, I'm not sure I'll use the recipe again. Any suggestions as to what I might try with the other 3 portions still in the frig??
We are as disappointed as you are about your results with this recipe. This no-knead dough will be stickier than other yeast doughs you may have shaped before. The dry results indicate too much flour - shape this loose dough with greased hands. I see other bakers had conflicting results with the topping as well. Maybe you could use the remaining dough for a more savory bread like focaccia or flatbread? As always, consider using our baker's hotline when you have recipe questions at 802-649-3717. Irene @ KAF
09/20/2009
So, I made this recipe a week or so ago in the kitchen aid - very easy. The only problem was not having a container large enough for all the dough. I did end up purchasing the large food safe container from KAF and while I was at it I got that snazzy bread whisk. I tried the batter again this morning in the container, using the bread whisk. TALK ABOUT EASY! Lovedit!!!! The dough is rising at break neck speed on the counter and after that I am going to put the whole darn thing in the fridge. I decided to go all the way and I also purchased the sticky sugar and the cinnamon filling mix. It is very easy though eventually I may fiddle with making my own creamy cinnamon filling but right now I am loving the ease of the mix. The only alteration I have made is that instead of making three batches of 8 buns each, I make 6 batches of 6 buns each. The alteration makes for smaller easier to eat sticky buns. And I also prep them and freeze them dry so when we want sticky buns I just pull them out of the freezer for cooking. DEEEE-LIGHTFUL!
08/22/2009
This is a keeper recipe! I believe the ingredients for the filling & the topping are for EACH pan of rolls, not the whole recipe. I shaped the whole recipe and put one in the frig and the other 2 in the freezer. I can move these to the refrigerator the day before I need them & they're ready to bake. Very handy when you have house guests for several nights. Thanks for the recipe!
08/21/2009
This recipe arrived in my email just in time to make as an entry for our County Fair!! Yes, an untested recipe was mixed up, baked off, taste tested and prepared as a Fair entry. The taste was wonderful, it looked quite acceptable and best yet it got a BLUE RIBBON .......... thanks so much for such a great reipe!!
08/20/2009
This just wasn't for me. I'm a sticky bun maker (We call them Butterscotch or Caramel Sweet Rolls) from way back, but when I saw this recipe on the blog I thought, "Faster, easier, what's not to like?" But this recipe was not to my family's liking. Yes, this is because they were used to "my" sticky buns, which I make with a dough using bran cereal among other things. Also the sticky bun sticky "topping" was hard, stuck in our teeth like to pull our fillings out, and not very buttery. The scene at our breakfast table was like the Christmas Eve Dinner on the movie "Christmas Vacation", minus the dog, squirrel, and cat. lol For my caramel sweet roll topping I simply follow the recipe for the same stuff I put in the pan for pineapple upside down cake and it's TO DIE FOR! Simply Butter and brown sugar- it's hard to go wrong with that. I suspect we just have different tastes down south.
08/15/2009
08/14/2009
I made this dough yesterday and then shaped the rolls last night. At 5:30 this morning I slipped them in the oven. My kids were thrilled when I turned them out on the plate and they gobbled them up. One problem, though. 20 minutes later the sticky on top of the rolls was hard as a rock. THe peacans taste great(candied?) but the rolls themselves are too hard on top now. I tried warming them back up, but the sugar has definately hit hard ball stage! I assume they are supposed to stay sticky... Any ideas?
Hi Cynthia, it sounds like the topping got a little overbaked. Try reducing your oven by 25°, and that should help. MJR @ KAF
08/13/2009
I made this recipe after the first time it was featured. The dough is wonderful, they are delicious, but I spread melted butter over the rolled out dough before I put on the cinnamon sugar, I also used brown and white sugar. DO NOT use any water!!!!! Also I would'nt advise using 8 inch pans, because I had filling all over my oven! I have never seen a dough rise like this one does. The baked rolls freeze beautifully, you can warm individual rolls in the microwave for just 10 or 20 seconds and the taste almost as good as fresh.
07/25/2009
I earlier blogged that I had trouble with the filling, first adding water to the cinnamon/sugar before the recipe was corrected, then having trouble a second time using NO water (filling felt out when cut into buns). I found that a paste made with 1 TBS. of water adhered to the dough and yet wasn't runny enough to leak out. I now have made these every week for farmers market and they are a success. Five stars with slight revision.
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