Quickest Ever Sticky Buns
I’m going to be so mad at myself for creating this recipe. My passion for sticky buns and the ease at which these come together make a terrible combination when one lacks self control; and when it comes to sticky buns, I seriously lack self control. To be honest, there really isn’t a substitute for a hand-kneaded, slowly risen, cinnamon filled sticky bun. HOWEVER, when short on time, yeast, or patience, I think you will find these buns to be an acceptable surrogate.
A perfect Sunday morning can now look like this. Stir together and heat the topping for sticky buns. Pour into pan. Cut buns and place in pan. Bake for 15 minutes. Put on a pot of coffee while stirring together the vanilla glaze. Remove sticky buns from oven, glaze, grab a book or newspaper, sit, indulge, and hum a satisfying “aaahhh”.
Sticky Buns don’t have to take hours to make. One simple shortcut and you too can pull warm, nutty, gooey Sticky Buns from your oven in time to enjoy with your morning coffee.
Quickest Ever Sticky Buns
1/4 cup butter, at room temperature
1 cup chopped walnuts
1 cup chopped pecans
1/2 cup pure maple syrup
1/4 cup packed dark brown sugar
1/4 cup Karo dark corn syrup
1 teaspoon ground cinnamon
6 (3-inch) potato rolls or brioche rolls, halved
1/2 cup confectioners sugar, sifted
3 to 4 tablespoons heavy cream
1/2 teaspoon vanilla extract
Pinch of salt
Heat oven to 400˚F. Lightly spray a 9-inch round cake pan with cooking spray. Line pan with parchment. Lightly spray parchment. Set aside.
Stir the butter, nuts, maple syrup, brown sugar, corn syrup and cinnamon together over medium heat and bring to a simmer. Simmer, stirring occasionally, for 5 minutes. Pour into the prepared pan and fit the rolls, cut side down over the nut mixture. The rolls should fit snuggly. (Don’t worry if the last half roll doesn’t fit.) Bake until the nut mixture is bubbling and the rolls are slightly toasted on top, 15 to 20 minutes. Cool for 10 minutes. Invert the pan onto a serving plate to unmold.
Stir together the confectioners’ sugar, heavy cream, vanilla, and salt until smooth and drizzle over the cooled buns.
Yield: 12 servings
Source: Adapted from Country Living 2009
The fact that this even recipe exists….well, it’s just plain dangerous. Oh well, I’ll just get over it and make them this weekend. The memory of your earlier cinnamon bun recipe still lingers happily in my mind.
They really are DANGEROUS!
What a lavish way to start the weekend! A little danger just adds to the excitement of life, LOL! A down right irresistible post Mary!
Thanks Deb! I’m already thinking about a reason to make them again this weekend. May daughter and a friend are coming home for Spring Break. I think that sounds like as good of an excuse as any 😉
These look SO GOOD, Mary! I can’t wait to bake them 🙂
Thanks Carley! Let me know how they turn out 🙂
Thank you! THANK YOU! Each weekend, I think to myself, “I’m doing it. I’m making cinnamon buns.” Then you know how it goes. Love this, Mary, I must give it a try!
I don’t think you’ll be disappointed. After just one, I immediately popped them into the freezer so as not to be further tempted.
D: These look INCREDIBLE. How I want to reach into the screen…
Love your recipes. Keep em comin.
Well thank you Sharon! You made my day!!