These slow rise sticky cinnamon buns are the perfect make ahead breakfast since they can rise in the fridge for up to two days, and are complete with a gooey caramel topping.
There’s nothing better than a make-ahead but still special breakfast. You might be having people over for brunch and want to serve something impressive but don’t want to spend all morning in the kitchen. It might be a holiday and you’re overwhelmed with planning for a larger meal later in the day, but still want something super satisfying and delicious to start the day off. Or you just might find yourself with nothing to do on a Thursday or Friday night and think “why not make breakfast for the weekend?” Whatever the reason, these slow rise sticky cinnamon buns are the perfect make-ahead meal for breakfast or brunch.
I actually made these slow rise sticky cinnamon bun for this past Christmas morning. In my house, Christmas morning is always a bit chaotic. We’re opening presents, there are gifts and wrapping paper and packaging material all over the place, and my 2 1/2 year old niece Scarlet immediately wants to play with whatever toy she’s just opened so the gift process takes a least 2 hours. And then we have my large extended family coming over for dinner (around 2pm) later that day, so we’re also trying to cook and get everything ready for that. Long story short, it’s amazing and fun, but also hectic and stressful. And the last thing I want to do is think about making breakfast for everyone.
SLOW RISE SOURDOUGH FLAVOR
Enter my slow rise sticky cinnamon buns. They’re slow rise literally because I wanted to make them the day (or in this case two days) before Christmas so that I could just throw them in the oven Christmas morning. But the process of letting these cinnamon buns rise slowly in the fridge for a day or two actually does lend something to their flavor. It makes them take on an almost sourdough-like flavor, one that’s deeply yeasty and bread-like. And in this case, that’s a good thing, because that ever-so-slightly sour taste actually works to offset the sweetness of these buns. Cinnamon buns are already super sweet, and these employ a sticky caramel walnut topping that makes them even sweeter, so that sourdough flavor is welcome and very needed here.
So let’s talk about that topping for a second. Making caramel has always intimidated me a bit (probably because I don’t own a candy thermometer) but this caramel walnut topping couldn’t be easier to make. Simply heat butter and brown sugar together, throw it in a baking dish and top with some chopped walnuts. While it bakes, that mixture will heat slowly into a gooey caramel. And even though it’s a topping, the caramel actually goes down in the baking pan first and the cinnamon buns go on top of it. Once baked, you’ll flip the whole thing upside down so that the caramel-walnuts on the bottom of the pan becomes the topping. And you’ll have the perfect easy, but still incredibly impressive and stick-to-your-ribs breakfast.
Slow Rise Sticky Cinnamon Buns
Equipment
- 9×13 baking pan
- stand mixer with dough hook (optional)
Ingredients
For the dough
- 1/2 cup warm water
- 2 1/4 tsp (1 packet) active dry yeast
- 1 tsp white sugar
- 1/4 cup white sugar
- 1/2 cup milk
- 1/4 cup butter
- 1 tsp salt
- 2 eggs, beaten
- 4 cups flour
For the sticky topping
- 1 1/4 cup butter
- 1 1/4 cup brown sugar
- 1/2 tsp salt
- 1 cup chopped walnuts
For the cinnamon bun filling
- 1/2 cup butter, melted
- 1 cup white sugar
- 1 tbsp cinnamon
Instructions
- In a small bowl or in the measuring cup, combine 1/2 cup warm water, yeast and 1 tsp white sugar. Stir to combine and let sit until bubbly, ten minutes.
- Meanwhile, heat the milk in a small saucepan until just warm. Add in the butter and remaining 1/4 cup sugar and stir until the butter and sugar are melted.
- In a large bowl or in the bowl of the stand mixer, beat two eggs. Add in the yeast mixture and the milk mixture and whisk to combine. Then add 1 cup of flour and mix until all the flour has been incorporated.
- If using the stand mixer, fit it with the dough hook attachment and turn the speed on medium-low. Add the remaining flour 1 cup at a time, letting the mixer fully incorporate the flour before adding more. Then knead the dough in the stand mixer until smooth and elastic, about 8 minutes.
- If kneading the dough by hand, slowly incorporate the remaining flour into the mixture and stir to combine. Then turn the dough out onto a floured work surface and knead by hand until elastic and smooth, 10 minutes.
- Lightly oil and large bowl and place the dough in it. Cover with a damp kitchen towel and place in a warm spot to rise until doubled in volume, about 1 and 1/2 hours.
- While the dough is rising, make the caramel walnut sticky topping. Melt 1+1/4 cup of butter with 1+1/4 cup of brown sugar in a small saucepan over low heat until the sugar is completely combined. Stir in salt.
- Grease a 9×13 baking pan. Pour the caramel into the pan and spread it out evenly. Top with the chopped walnuts. Set aside.
- Make the filling for the cinnamon buns. In a small bowl, combine 1 cup white sugar and 1 tbsp cinnamon.
- Once the dough has risen, roll it out into a 14×18 inch rectangle. Brush it with 1/2 cup of melted butter and top with the cinnamon/sugar mixture.
- Starting from the long side, roll the rough into a tight log. Use a sharp knife to cut the log into cinnamon buns about 2 inches wide. Transfer each bun to the prepared baking dish (swirl side up), then cover tightly with plastic wrap and aluminum foil. Place in the fridge and allow to rise overnight, and up to 2 days.
- When ready to bake, preheat the oven to 375. Take the rolls out of the fridge and let them sit on the counter to come to room temperature, about 45 minutes. Then bake until golden and cooked through, 35-40 minutes.
- Allow the cinnamon rolls to cool in the pan for 10 minutes. Then place a cutting board or large platter on top of the baking pan and (with oven mitts on), flip the cutting board and pan upside-down in one motion. Then carefully remove the pan to reveal your gooey-topped cinnamon buns.
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