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To create Overnight Caramel Sticky Buns, you need specific key ingredients: - 3 cups all-purpose flour - ¼ cup granulated sugar - 1 packet (2 ¼ tsp) instant yeast - ½ teaspoon salt - ½ cup whole milk - ¼ cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - ½ cup brown sugar - ¼ cup corn syrup - ¼ cup unsalted butter, softened - 1 cup pecans, chopped - 1 teaspoon ground cinnamon Measuring your ingredients correctly is key. Use a dry measuring cup for flour and sugar. For liquids, use a liquid measuring cup. When measuring butter, pack it into the cup for accuracy. Each ingredient plays a role, so precision matters. If you want to mix things up, consider these alternatives: - Use whole wheat flour for a nuttier flavor. - Swap granulated sugar with brown sugar for more moisture. - Replace pecans with walnuts or almonds for a different crunch. - Try almond milk instead of whole milk for a dairy-free option. - Use maple syrup instead of corn syrup for a unique twist. These choices can help you customize your sticky buns to fit your taste! To start, gather your ingredients. In a large bowl, mix together the flour, sugar, instant yeast, and salt. This mix is the base of your dough. In a saucepan, warm the milk and melted butter. Make sure it’s warm but not hot. Next, whisk the eggs and vanilla in a separate bowl. Add the warm milk to the egg mix and stir well. Pour the wet mix into the dry ingredients. Stir until a dough forms. Knead this dough for about 5-7 minutes until it feels smooth and elastic. Cover it with a damp cloth and let it rise in a warm spot for about 1 hour. While your dough rises, prepare the caramel filling. In a small bowl, combine the brown sugar, corn syrup, softened butter, and ground cinnamon. Mix until it’s smooth. This filling is rich and sweet, perfect for sticky buns. Set this bowl aside for later. Once your dough has doubled in size, punch it down gently. Roll the dough out on a floured surface into a rectangle about ½ inch thick. Spread the caramel mixture evenly over the dough, leaving a small border at the edges. This helps keep the filling inside. Sprinkle the chopped pecans over the caramel. Now, roll the dough tightly from one short side to the other to form a cylinder. Cut the rolled dough into 12 equal pieces. In a greased 9x13 inch baking dish, pour any leftover caramel filling. Lay the sliced buns cut-side up in the dish. Cover it and place in the fridge overnight or for at least 8 hours. In the morning, preheat your oven to 350°F (180°C). Let the buns come to room temperature for 30 minutes. Bake them for about 25-30 minutes until they are golden brown. Remove them from the oven and cool for 5 minutes. Flip the dish onto a serving platter to release the sticky caramel. Enjoy your warm, gooey treats! To get the best rise, warmth is key. Find a cozy spot for your dough. I like to use an oven with just the light on. This gives a warm place for the dough to grow. Cover the bowl with a damp cloth. This keeps moisture in and helps the dough rise. Let it rise until it doubles in size, about one hour. If your kitchen is cool, it may take longer. Watch for that puffiness; it means you're on the right track! Making these buns ahead is a game-changer. Prepare the dough and fill it as the recipe says. Instead of baking, cover the dish and put it in the fridge overnight. This lets the flavors meld while you sleep. In the morning, let the buns sit out for thirty minutes. This helps them warm up before baking. Bake as directed, and enjoy the sweet smell filling your home! Serving these sticky buns is a treat! Serve warm for the best taste. Drizzle any leftover caramel sauce over the buns for extra sweetness. Sprinkle chopped pecans on top for a nice crunch. A dusting of powdered sugar adds a pretty touch. For special occasions, use a nice platter to display them. This makes the warm, gooey buns look even more inviting! {{image_2}} If you want nut-free sticky buns, you can skip the pecans. For extra crunch, try using seeds. Sunflower seeds or pumpkin seeds add a nice texture without the nuts. You can also add dried fruits like raisins or cranberries. These will give a sweet and chewy contrast to the sticky caramel. You can customize the flavor of your sticky buns. Add a pinch of nutmeg for warmth. If you love chocolate, sprinkle mini chocolate chips over the caramel. For a fruity twist, mix in orange zest or lemon zest to the dough. This brightens the flavor and makes it unique. For toppings, you can get creative. Instead of just caramel, try a cream cheese glaze. Mix 4 oz of cream cheese with 1 cup of powdered sugar and a splash of milk. This adds a rich and tangy layer. You might also enjoy a simple dusting of powdered sugar. It gives a lovely finish and balances the sweetness. After baking, let the sticky buns cool for about 5 minutes. You can store them at room temperature for up to 3 days. Place them in an airtight container to keep them fresh. If you have leftover caramel sauce, drizzle it on top before sealing. This keeps the buns moist and tasty. For longer storage, wrap the sticky buns tightly in plastic wrap. Then, place them in a freezer-safe bag or container. You can freeze them for up to 3 months. When you're ready to enjoy, just thaw them in the fridge overnight. This method helps maintain their soft texture and rich flavor. To reheat, preheat your oven to 350°F (180°C). Place the sticky buns in an oven-safe dish. Cover with foil to prevent drying out. Heat for about 10-15 minutes until warm. You can also microwave them for about 20-30 seconds. Just keep an eye on them to avoid overheating. Enjoy your warm, gooey treat! Yes, you can use active dry yeast. Just remember to activate it first. Mix it with warm milk and sugar. Let it sit for about 5 to 10 minutes until it bubbles. Then, add it to your dough like instant yeast. The dough may take longer to rise, so be patient! To make these sticky buns vegan, swap the eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. Use plant-based milk and vegan butter in place of dairy. These swaps keep the flavor while making them vegan-friendly. If the dough doesn't rise, check the yeast. It might be old or not activated. Make sure your water or milk was warm, not hot. If it’s too cold, the yeast won't work. If the dough is dense, knead it a bit more. Let it rise in a warm place, like near a heater. Yes, you can freeze the unbaked buns. After cutting them, place them in a greased dish. Cover tightly and freeze. When ready to bake, let them thaw in the fridge overnight. Then, let them rise at room temperature before baking. This way, you can enjoy fresh buns anytime! You now have a complete guide to making sticky buns at home. We covered key ingredients, step-by-step instructions, and tips for success. Don’t forget the variations and storage info to keep your buns fresh and tasty. With practice, you can make these buns perfect every time. Enjoy the process, share them with friends, and savor the rewards. Baking can be fun and rewarding if you follow these steps!

Overnight Caramel Sticky Buns

Deliciously sticky caramel buns that are easy to prepare the night before.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 300 kcal

Ingredients
  

  • 3 cups all-purpose flour
  • 0.25 cup granulated sugar
  • 1 packet instant yeast (2 ¼ tsp)
  • 0.5 teaspoon salt
  • 0.5 cup whole milk
  • 0.25 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup brown sugar
  • 0.25 cup corn syrup
  • 0.25 cup unsalted butter, softened
  • 1 cup pecans, chopped
  • 1 teaspoon ground cinnamon

Instructions
 

  • In a large mixing bowl, combine the flour, sugar, instant yeast, and salt. Mix well and set aside.
  • In a saucepan, gently heat the milk and melted butter until warm (not hot). Remove from heat and let cool slightly.
  • In a separate bowl, whisk together the eggs and vanilla extract. Add the warm milk mixture to the eggs and whisk until combined.
  • Pour the wet ingredients into the dry ingredients and mix until a dough begins to form. Knead the dough by hand or using a stand mixer with a dough hook for about 5-7 minutes until smooth and elastic.
  • Cover the dough with a damp cloth and let it rise in a warm place until doubled in size, about 1 hour.
  • While the dough is rising, prepare the caramel filling: In a small mixing bowl, combine brown sugar, corn syrup, softened butter, and ground cinnamon. Mix until smooth and set aside.
  • Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about ½ inch thick.
  • Spread the caramel mixture evenly over the dough, leaving a small border around the edges. Sprinkle chopped pecans over the caramel paste.
  • Roll the dough tightly from one short end to the other into a cylinder. Cut the rolled dough into 12 equal pieces.
  • In a greased 9x13 inch baking dish, pour any remaining caramel filling and lay the sliced buns cut-side up. Cover and refrigerate overnight (or for at least 8 hours).
  • In the morning, preheat your oven to 350°F (180°C). Allow the buns to come to room temperature for about 30 minutes while the oven preheats.
  • Bake the sticky buns in the preheated oven for about 25-30 minutes or until golden brown and cooked through.
  • Remove from the oven and let cool for 5 minutes before flipping the dish upside down onto a serving platter to release the sticky caramel.

Notes

Serve warm, drizzled with leftover caramel sauce and garnished with chopped pecans and powdered sugar.
Keyword caramel, overnight, sticky buns