Overnight Cinnamon Rolls
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Sticky Buns | Basics with Babish
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Today we're making sticky buns. Do I really need to sell you on this? They're sticky buns. I want them, you want them, so let's make some already.
Recipe:
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Baker Bettie Makes Sticky Buns! | Pecan Caramel Sticky Rolls
These Pecan Caramel Sticky Buns are the perfect holiday morning breakfast! Prep them the day before and bake them the next morning! The dough and the filling are essentially the same as cinnamon rolls, but we're making a caramel sauce with pecans for the topping!
FULL STICKY BUN RECIPE ►
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TIMESTAMPS:
0:00 Intro
0:49 Proofing the yeast
2:27 Mixing the sticky bun dough
4:22 Kneading the dough for sticky buns
7:11 Caramel sauce for sticky buns
10:03 Putting the pecan caramel topping in the pan
10:43 Rolling out the dough
11:57 Filling the sticky buns
13:07 Rolling and cutting the sticky buns
14:20 Proofing the rolls overnight
14:56 Baking the sticky buns
15:34 Flipping the buns out of the pan
16:16 Outro
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INGREDIENTS:
FOR THE DOUGH
7 grams (1 package, 2 ¼ teaspoon) active dry or quick rise yeast
227 grams (1 cup, 240 milliliters) whole milk (lower fat or non-dairy can be substituted)
50 grams (¼ cup) granulated sugar
480-600 grams (4-5 cups) all-purpose flour
7 grams (1 ½ teaspoons) kosher salt or table salt
85 grams (6 tablespoons) unsalted butter, very soft
2 large eggs, room temperature
FOR THE FILLING
200 grams (1 cup) brown sugar
2 teaspoons ground cinnamon
56 grams (1/2 stick) butter, melted
FOR THE CARAMEL PECAN TOPPING
200 grams (1 cup) granulated sugar
120 grams (½ cup, 120 milliliters) water
235 grams (1 cup, 240 milliliters) heavy cream
2 grams (½ teaspoon) kosher salt
200 grams (2 cups) roughly chopped pecans
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I Baked 72 Cinnamon Rolls To Create The Perfect Recipe | Bon Appétit
2 weeks of research. A (very) complex spreadsheet. 6 pounds of flour, 20 hours of cooking and so, so many tastings. Join Zaynab Issa in the Bon Appétit Test Kitchen as she takes you through the journey of creating her extra-fluffy cinnamon rolls with cream cheese frosting - a recipe that took 72 rolls to achieve perfection.
Get Zaynab's full recipe here:
Director: Paz Mendez Hodes
Director of Photography: David Castellano
Editor: Robert Malone
Talent: Zaynab Issa, Chris Morocco
Culinary Director: Kelly Janke
Producer: Tyrice Hester
Line Producer: Jen McGinity
Associate Producer: Shelby Boamah
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Tony Aviles
Audio: Austin Rumsey
Food Stylist: Kaitlin Wayne
Culinary Assistant: Biba Clark
Prop Styling: Marina Bevilacqua
Photographer: Isa Zapata
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Graphics Supervisor: Ross Rankin
Graphics, Animation: Léa Kichler
Special Thanks:
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Claire Saffitz Makes Walnut Maple Sticky Buns | Dessert Person
Claire Saffitz Makes Walnut Maple Sticky Buns | Dessert Person.
Is there such a thing as a sweet, sticky, nutty bun that doesn’t put you down for the count? Claire set out to find it! After much testing, this is her ideal sticky bun, a soft, nutty, maple-y swirl scented with cardamom and orange zest. Claire thinks it’s a whole lot better than a giant, overly sweet Cinnabon cinnamon roll, although — ahem — some family members disagree. It’s a family affair this episode!
#ClaireSaffitz #DessertPerson #StickyBuns
Special Equipment:
13 x 9-inch pan (preferably metal), stand mixer (for the Sweet Yeast Dough)
Ingredients:
Walnut-Maple Sticky Buns:
2 cups walnut halves or pieces (7 oz / 200g)
1/2 cup maple syrup (5.6 oz / 160g)
Seeds scraped from 1 vanilla bean or 2 teaspoons vanilla extract
1/2 cup plus 1/3 cup packed light brown sugar (5.8 oz / 165g)
8 tablespoons unsalted butter (4 oz / 113g)
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
1 tablespoon finely grated orange zest
Sweet Yeast Dough (page 344), chilled
All-purpose flour, for rolling out
Sweet Yeast Dough:
1 cup whole milk (8 oz / 227g)
1 1/2 teaspoons active dry yeast (0.18 oz / 5g)
4 1/2 cups all-purpose flour (20.6 oz / 585g)
1/3 cup sugar (2.3 oz / 66g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)
10 tablespoons unsalted butter (5 oz / 142 g), cut into 1-inch pieces, chilled
3 large eggs (5.3 oz /150g)
Video Breakdown:
0:00 Start
0:12 Intro to Walnut Maple Sticky Buns
0:31 Dessert Person Intro Animation
0:49 About Walnut Maple Sticky Buns & Origin Story
1:26 Ingredients & Special Equipment
2:05 Make The Sweet Yeast Dough Recipe
8:24 Make The Sticky Topping
11:23 A Cat Appears!
11:29 Sound Guy Mike Meow's Like A Cat
13:50 Form The Buns
18:00 Bake The Walnut Maple Sticky Buns
20:00 Claire's Brother-In-Law Nick San Fillipo Gives Review
20:30 Claire Saffitz Reviews
22:14 Claire's Sister & Nephew Review
25:05 More Cat Content For You!
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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Kyu Nakama
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Super Soft & Fluffy Cinnamon Rolls Recipe
The softest cinnamon rolls I ever made! Before they used to turn out so dry and crummy, but now I don't use any other recipe than this one!
Printable RECIPE:
DOUGH (CLICK ABOVE LINK FOR METRIC MEASUREMENTS)
2½ cups all purpose flour
¼ cup sugar
2¼ teaspoons instant yeast
½ teaspoon salt
½ cup whole milk
3 tablespoons butter
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg
¼ cup water
FILLING
¼ cup butter soft
⅓ cup brown sugar
1 tablespoon cinnamon
pinch salt
CREAM CHEESE GLAZE
4 ounces cream cheese room temperature
2 tablespoons butter room temperature
¾ - 1 cup confectioner's sugar
½ teaspoon vanilla
INSTRUCTIONS
For the dough, combine in a large bowl the flour, sugar, instant yeast and salt. Heat milk in a small pot over the stove or in the microwave until quite warm. Add butter and stir until melted. Add vegetable oil and vanilla.
Cool milk mixture to lukewarm if necessary. You should barely be able to feel it when you stick your finger in it. Make a well in the dry ingredients and add milk mixture. Add egg and water. Mix by hand or using stand mixer until the mixture forms a very soft, sticky dough. Knead 6-8 minutes using the dough hook attachment or by hand. Add 2-3 tablespoons of flour if the dough looks too much like a thick batter, but it should still be very sticky. If the dough is very dry and easy to handle, add more water to make it sticky. Knead until it feels very smooth. Cover well with plastic wrap and proof for 1½ - 2 hours or until doubled in bulk.
While dough is rising, combine the brown sugar and cinnamon in a small bowl for the filling. Once the dough has proofed, roll out into a rectangle that measures 15x10 inches. Use a small amount of flour on your work surface to prevent sticking. Spread the soft butter over entire surface of the dough, then sprinkle on the brown sugar and cinnamon mixture. Starting from long edge closest to you, roll dough as tightly as you can. When you reach the end, pinch the seam very well to seal.
Using a sharp knife or a piece of string, cut the roll into 8-12 buns. Arrange evenly in a buttered parchment lined 14 x 8 inch pan and cover with plastic. Allow to rise in a warm place for another 45-60 minutes or until doubled in size.
Preheat oven to 375F/190C. Bake rolls for 18-22 minutes or until golden brown and fully cooked in the middles. Set aside to cool while making the frosting.
For frosting, cream together cream cheese and butter until smooth. You can do this by hand or with an electric mixer. Slowly add the powdered sugar, a couple of tablespoons at a time, creaming well after each addition. Add vanilla and beat until smooth.
Frost cinnamon rolls while they are still slightly warm but not too hot. The frosting should not melt. Serve immediately or keep well wrapped in the refrigerator for up to 5 days.
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