So, against my better judgment, I recently re-joined the dating site, OkCupid.
Within my first day of signing up, I had already encountered more fedoras and puca-shell necklaces than should ever exist, a man who self-identifies as a platypus, more topless bathroom-mirror selfies than necessary (about half of which were of torsos that should not be without cover), a man posing with his new bride, aaaaand a man who said he’s still trying to figure out how to “self-narrate”, whatever that means.
I figured there had to be a diamond in the rough in there somewhere. Surely this site wasn’t filled with only guys with neckbeards and people who don’t understand the power of periods and commas. But alas, I was yet again at the same crossroads as I was before I quit the site: tons of boys, none of ’em men. That sounds like it should be a bumper sticker. Can someone make this happen? Tons of boys, none of ’em men. Featured with like, a rattle under the ‘boys’ and a rifle under the ‘men.’ We could charge like, $10 for these in car wash lobbies, people.
ANYWHO. Back to these buns. They’re awesome. Total dreamboats. The whole package. Sweet, soft, sticky… wait. Um. Well. This is awkward.
But forreals, these sticky buns are one awesome treat. For one, they are made from start-to-finish in just one hour. Sixty minutes! You’re 60 minutes away from having soft, chewy, sticky-sweet cinnamon buns. That ain’t half bad.
And for two, they’re delicious! Homemade sweet rolls loaded with cinnamon and brown sugar, and coated in a thick, syrupy caramel and nutty pecans. Absolute heaven on a plate.
And if you ask me, they’re the perfect companion for all those lonely nights surfing OkCupid. Or just any night. Or just all the time.
*adapted from my One-Hour Cinnamon Rolls recipe
The Best One-Hour Cinnamon Pecan Sticky Buns
- 1/4 cup unsalted butter
- 1 cup milk I used 1%
- 1 pkg yeast
- 3½ cups all-purpose flour
- 1/4 cup white sugar
- 1 egg
- 1/2 tsp salt
- FOR FILLING:
- 1/2 cup brown sugar
- 1 Tbsp ground cinnamon
- 1/4 cup unsalted butter softened to room temperature
- FOR CARAMEL SAUCE:
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/4 cup corn syrup
- 1 tsp vanilla
- About 2 cups chopped pecans I like using Diamond of California
- Preheat oven to 350* degrees F. In a small bowl or Pyrex measuring cup, microwave the butter and milk on high heat for one minute. Stir, then heat for another 30 seconds. Stir again, and heat for another 30 seconds or until butter is mostly melted and liquid is hot to the touch. Set aside briefly, for about a minute or two to cool or until it's warm but not hot.
- In the bowl of a stand mixer, whisk together the milk mixture and the yeast until combined. Add in the sugar, egg, and THREE (3) cups of the flour with the dough hook on medium speed. Turn the speed to medium-high and gradually add in the remaining 1/2 cup of flour or until the dough begins to form a ball at the center of the mixer bowl. Beat for 5 minutes, then remove the dough hook and cover the bowl with a damp cloth for 10 minutes.
- While the dough rises, make your sticky caramel sauce. In a small saucepan, combine the brown sugar, butter, corn syrup and vanilla. Bring to a boil over medium-low heat, then stir in the pecans. Remove from heat and set aside.
- Lightly dust a flat work space with flour. Roll out the dough into a large rectangle. I don't have dimensions as I just eyeballed it, but you want it to be at least 1/2" to 3/4" thick. Spread the softened butter over the plane of dough, then evenly top with the brown sugar and cinnamon mixture, patting it gently into the dough.
- Beginning with the left side, begin tightly rolling the dough into a log. Move the log toward you so you're facing it horizontally. Using flavorless dental floss, begin cutting the dough into 12 evenly sized pieces. Spray a 13x9" baking dish liberally with cooking spray and spread the sticky caramel sauce all over the bottom, evenly spacing the pecans if needed. Top the sauce with the cinnamon rolls in 4 rows of 3 rolls. Cover with a damp cloth and place on top of the oven to rise for 25 minutes.
- Once rolls have risen, bake for approx. 15-20 minutes or until rolls are puffy, lightly golden and bubbly. Remove from heat and let cool for 5 minutes - no longer - before carefully and quickly inverting the rolls onto a plate or dish. Rolls are best when they're hot or warm. To eat later, reheat briefly to help loosen the sticky caramel sauce. Store leftovers airtight at room temperature.
So remember that part when I said these were heaven? Yeah. About that…
Hope you guys enjoyed! I know you’ll enjoy them even more in 60 minutes, am I right?
Laura @ Laura's Culinary Adventures says
I would buy that bumper sticker!
Great minds think alike! 🙂 Thanks Laura!
Kelly - Life Made Sweeter says
Sticky buns are my kryptonite and these do look like total dreamboats! I love that they’re ready in an hour! And that bumper sticker idea is gold 🙂
Thanks Kelly; your comments always make me smile 🙂
Sandra @ A Dash of Sanity says
Who needs men when you can have sticky buns like these? 😉 I mean, seriously – these look like heaven and pecans are definitely my favorite to include in baked goods. Pinning, Stumbling and Yumming!
Thank you so much, Sandra! xoxo!
Katie @The Semisweet Sisters says
Oh my, those rolls do look like heaven on a plate! They seriously only take an hour?! I love quick recipes! PS. That would be an awesome bumper sticker!
Katie – yep, seriously one hour! Crazy, right? I love this recipe for so many reasons, but one of the top reasons has to be because of the short time. I’m so impatient, and this gets me more quality time with my buns. Ha! 🙂 Thanks girl!
Shelby @ Go Eat and Repeat says
This pecan sticky buns look so good! I can’t wait to try these!
Thanks so much, Shelby! They’re pretty dreamy 🙂
Kayle (The Cooking Actress) says
You poor thing–stupid OKCupid with it’s stupid dudes! I feel like there def. have to be some keepers hiding out there, though! Or maybe they’re all on match or eharmony…hm
anyway. I am a huuuge fan of pecan sticky buns and the idea of making them at home in 1 hour! You’re my hero!
You’re right – they’re probably paying for normal people to date, not on a free site where creepos lurk from the cracks. GAH! Maybe I’m destined to be single forever? I’ll ponder the thought while eating sticky buns.
Dear Gawwwd. I’m drooling over here!
does the dough pull all the way from the bowl or does it stick at the bottom a little?
It does stick a little on the bottom, Natasha. 🙂 No worries!
Thanks for the recipe. Can you add ‘salt’ to the instructions. It’s in the ingredient list but not in the instructions.
Will do – thanks for noticing that Michelle!
Jackie McCoy says
Im assuming that when making the dough you add in the salt to the milk/butter mixture? Did my tired eyes skip over that part?
Add the salt with the flour part 🙂
Dawn Elmers says
Hello! I am making this recipe for Christmas breakfast, and I am wondering if it is a dry yeast you used or an instant yeast? To top it off I am in Germany! (Finding instant yeast may be tricky! any suggestions?)
Hi Dawn! I used instant yeast which comes in little packages here in America. According to some Google research I just did, you can substitute active dry yeast for instant – the process just may take a tad longer. Enjoy, and Merry Christmas!
I am sure these will be delicio-so, they looked it! But I started them @8:45 (you know how Sat. mornings go) and it is 10:06 and they are on top of the stop rising with 7 mins to go. Then I have to bake them. 1-hour is pretty misleading. I am excited to eat them though!
Sorry it took longer than anticipated Melissa!
linda persun says
I am hunting for sticky bun recipe made with frozen bread dough and vanilla pudding mix. Anyone have this?
These are amazing! I let the dough rise in a warm proofing oven for 30 minutes then let them rise again in the pan after I rolled them out and cut them. (for about 2 hours they were doubled in size and the dough was SOFT and FLUFFY) I also made an extra 1/4 of the caramel sauce. After they were almost cooked I flipped them into another pan same size and returned to the oven to make the other side sticky as well! These were perfect!
So so glad you loved them, Charis!
Can you make the dough, roll them out and put them in the fridge the night before and then pull out in the morning? Hubby wants for Father’s Day but needs them by 8am :(!
Hi Heather, sorry I didn’t see this until now. I haven’t experimented with refrigerating the dough, but I’m assuming it would work.
I just want to say that I did make them the night before and then pull them out of the fridge the next morning. I proof them where you leave a pan of boiling water at the bottom of the stove in the preheated oven and let them race for about 40 minutes and then cut them. They were delicious. I’m actually making them again a week later!!!!!!
Heather, that’s awesome!! <3
I made this recipe and I guess 25 minutes is not enough time for the dough to rise. When mine were done cooking and had cooled off some, the dough was hard and not light and fluffy. Tasted awful. I know now that they did not rise enough. There is also not any mention of when to add the salt to the recipe. Lastly, the recipe calls for corn syrup—light or dark? I used light because that is what I had on hand. My sauce was a bit runny, so should I have cooked it a little longer? Thanks.
Sandy, so sorry you had issues with the recipe! I will make a notation in the recipe that some folks may need to allow the dough to rise longer.
Never follow the directions when ti says to let any dough rise for 30 minutes or 60 minutes. There are too many variables in everyone’s homes. Just let it rise until double. Period. It could be 45 minutes, it could be 2 hours. But always follow the rule of thumb of let it rise until doubled. And not allowing to let it rise, will give you the exact outcome you experienced. Also, in answer to your question about the corn syrup, always use light corn syrup unless otherwise specifically stated in the recipe to use dark. And yes, the sauce should be cooked to be a bit thick and syrup like. Not too long or too thick, or it’ll become hard and brittle like a lollipop.
Oh, and another thing, make sure your yeast is fresh. And make sure the liquid you add to it, is not too hot or cold. If it’s too hot, it’ll cook the yeast and it won’t rise. If it’s too cold, it won’t activate the yeast and it won’t rise. The perfect temp is 105-110. I find 110 to be perfect. So, for that, you’ll need a thermometer. So, when you melt the butter and milk, check the temperature.
Hope this helps you out.
I made these rolls and they look and smell great. But they didn’t rise. I even used new yeast. Any pointers?
Hm, perhaps the area where the rolls were set to rise wasn’t warm enough? I like putting the rising rolls on the top of my preheating oven so that residual heat circulates around the pan. A drafty kitchen could also contribute to the rolls not rising as well.
I just made these today and they were wonderful! Yummy, soft and not overly sweet! We all loved them. I did let it rise longer than stated other than that I followed everything. Thanks for sharing your recipe
Want to make but I don’t have unsalted butter . Can I use regular salted?
Hi Ann, of course! Just be mindful of adding any salt to the recipe.