Tuesday, June 22, 2010

Easy No- Knead Sticky Buns

 Today, Ed's nephews came over for another bread baking lesson. We made the ultimate comfort food - sticky buns! I love my mom's sticky bun recipe but wanted something a little simpler. Last week I made three sticky bun recipes. (Ed loves when I get on one of these experimenting binges!) This recipe was simple and very yummy! Eat them warm with a big glass of milk! Mmmmm!
Easy No-Knead Sticky Buns

Adapted from Mennonite Girls Can Cook

3/4 cup warm water
1 cup warm milk
1 1/2 T instant yeast
4 eggs
1/2 cup honey
1/2 cup butter, melted
1 1/2 tsp salt
5 cups whole wheat flour
2 cups white flour
3 T vital gluten (optional)

Mix together water, milk, yeast, eggs, honey, and butter. Stir well.
Add whole wheat flour, white flour and vital gluten and stir well.
Allow to rest for 5 minutes.
Stir, adding additional flour if needed. Dough should be sticky. Do no be tempted to add too much flour.
Place in greased bowl, cover and allow to rise.

Topping: (also called the slurry)
1/2 cup softened butter
1 cup brown sugar
1/4 cup honey
pinch salt
3 T water
1 cup pecans, almonds, or walnuts if desired

Cream topping ingredients (all but nuts) together. Spread topping in two 9x13 pans or four round cake pans. Sprinkle nuts if desired.
1/4 cup melted butter
1/2 cup brown sugar

After dough is risen, divide dough in half. Roll out half the dough into large rectangle about 12x18 inches. Spread dough with half melted butter and sugar. Sprinkle generously with cinnamon. Roll up from long edge. Slice dough into 12 rolls. Place on top of topping in prepared pan.
Repeat with other half of dough.
Allow to rise until double.
Bake at 375 degrees for 20-25 minutes.
While still warm, flip the sticky buns out onto a baking sheet.
  • For cinnamon rolls, omit the topping and bake rolls in greased pan. Add your favorite caramel frosting if desired.

  • For added flavor in the dough - allow dough to rise in the refrigerator overnight or up to four days.

  • For quick cinnamon buns any time, place sliced rolls on a baking sheet lined with parchment paper. Immediately place in the freezer. When frozen, place in sealed bag. Two or three hours before baking, get rolls out of freezer and allow to rise and bake. Also may thaw and rise overnight in the refrigerator for ready-to-bake cinnamon rolls for breakfast.
Linked to Tasty Tuesday.


    1. Wow, that bread looks awesome. Better than store bought! Good job boys!

    2. Oh, these sound absolutely delicious! It seems as if I could almost smell those buns baking, the photos are so good.And the boys look so pleased with their accomplishment!

      I copied the recipe and will plan to try it.

    3. It's hot and muggy where I live, so the last thing I want to do is turn on the oven; but this recipe sounds terrific! Maybe this weekend it'll cool down enough. I love baking; this is a keeper!

    4. Gina, you have such a beautiful family! I love that all of your children were involved with the making of these sticky buns. They look delicious!

    5. Oh my gosh! I can't wait to try this! My husband is going to LOVE this! He has such a sweet tooth and sticky buns / cinnamon rolls are one of his favorites. Thanks for posting the recipe!

    6. Those look really good, I will try your recipe out on my family - I think they will enjoy.

      Thank you for sharing.

    7. Can you use all whole wheat flour? I don't have any white flour.

      Thank you for all of your awesome recipes! Your blog is the one I turn to for any baking recipes. I made your pumpkin rolls again the other night and everyone loved them.


    I love to hear from you.


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