Peanut Butter Sticky Buns

Peanut butter sticky bunsPeanut butter sticky bun recipeEasy homemade sticky bunsINGREDIENTS:

For the dough:

  • 1/2 cup butter
  • 1 cup milk
  • 5 tablespoons sugar
  • 1 tablespoon active dry yeast
  • 1 1/2 teaspoons salt
  • 1 egg + 1 egg yolk
  • 3 1/3 cups flour
  • 2 tablespoons Peanut Butter Powder


  1. In a small pot melt the butter. Over low heat stir in the milk and sugar until just warmed and the sugar has dissolved. Remove from heat. Stir in the yeast and allow this to sit and bubble for 8-10 minutes. In a large bowl stir together the flour, salt and peanut butter powder.
  2. When the yeast is ready stir it in along with the egg yolks until a dough begins to form. Turn the dough out onto a floured surface and knead for 4-5 minutes. Place in a lightly oiled bowl, cover and allow to rise for 2 hours.
  3. Toward the end of the rise time prepare the peanut glaze. You’ll need: 3/4 cup butter, 3/4 cup brown sugar, 1/4 cup light corn syrup, 1 teaspoon vanilla extract and 1 1/2 cups chopped peanuts. In a pot melt together the butter, sugar and corn syrup until the sugar has dissolved. Remove from heat and stir in the vanilla and peanuts.
  4. Pour the batter into a buttered 9×13 baking dish. Or, if you find you don’t have a 9×13 baking dish for some reason, then two 8×8 baking pans.
  5. Roll out the dough on a lightly floured surface into a large square. For the inside brush on 2 tablespoons melted butter and sprinkle in 1/4 cup sugar mixed with 2 teaspoons cinnamon.
  6. Roll up and slice into cinnamon rolls. Place the rolls in the prepared pans. Bake at 180°C for 35-40 minutes until golden brown.
  7. Remove from the oven and CAREFULLY flip the rolls out of the pan, revealing the peanut glaze on top. The best is if you can lay a cutting board or serving dish over the pan and flip it all together. Use oven mitts. Be careful. Don’t get hot peanut glaze on your forearm. That would totally hurt, like a lot.
  8. These are best if served immediately, while they are still warm. The glaze will begin to harden as the sticky buns cool. But you can always just give them a few minutes in the microwave or a warm oven if needed. Peanut sticky bun recipeSticky bun recipe

Croissant Caramel Sticky Buns


  • 3 cups unbleached all-purpose flour, plus extra for rolling
  • 1 T Rapid Rise yeast
  • ¼ cup sugar
  • 1 ¼ tsp salt
  • 1 ¼ cups whole milk, cold
  • 2 T unsalted butter, softened, but cool
  • 2 ½  sticks butter, cut into 1-tablespoon pieces, cold
  • 2 T unbleached all-purpose flour
  • 1  cups light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/8 tsp salt
Caramel Topping
  • 2 sticks butter
  • 1 1/2 cup brown sugar
  • 2 tablespoon water
  • 1 cup lightly roasted chopped pecans


The Dough
  1. Whisk 2¾ cups flour together with the yeast, sugar, and salt in a medium bowl.  Place the milk in the bowl of a standing mixer fitted with the dough hook.  Add the flour mixture and kneed at low speed until a ball of dough forms.  Cut the 2 T butter into small pieces and add to the dough.
  2. Continue to knead until the butter becomes fully incorporated and the dough becomes smooth, begins to form a ball, and clears the sides of the bowl.  Add up to ¼ cup more flour, one tablespoon at a time if the dough is too sticky.  Place dough in a bowl, cover with plastic wrap, and refrigerate for one hour.
  3. Toss together the 2 T flour and the 2½ -sticks-worth of butter pieces on a clean work surface.  Use a bench scraper to smear the butter and flour into a smooth, but still cold mixture.  Wrap the butter in a large piece of plastic wrap and form it into an even 7-inch square.  Place in the refrigerator until firm.
  4. Turn dough out onto a floured work surface.  Roll dough into an 11-inch square.   Place the chilled butter square diagonally onto the dough.  Fold the corners of the dough over the butter square so that they meet in the middle and pinch the dough to seal the edges.
  5. Using a rolling pin, gently whack the dough, starting at the center of the dough and go outward, until the square becomes larger and the butter begins to soften.  Then gently roll the dough into a 14-inch square.  Make sure that the butter doesn’t break through.  If it does, sprinkle with flour.  Fold the square into thirds to form a long rectangle.  Starting from the narrow ends, fold the rectangle into thirds again to form a square.  Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
  6. Remove dough from refrigerator, gently whack and roll again to a14-inch square.  As in step four, fold dough into thirds and then fold one last time so you have a square again.  Wrap and refrigerate again for at least 2 hours.
Filling and Topping
  1. Mix the brown sugar, cinnamon and salt with a fork and set aside.
  2. Spray three 12 cup muffin pans with non-stick cooking spray and set aside.
  3. Melt the sticks of butter for the topping in a medium saucepan.  Add brown sugar, water, and pecans.  Mix well and bring to a boil.   Boil for one minute only.  Remove from heat and set aside.

Forming  & Baking the Rolls
  1. Remove dough from refrigerator and roll into a rough 18” x 18” square about ¼”, or a little less, thick.  Evenly spread the brown sugar/cinnamon mixture over the surface of the rectangle.   Cut square in half, forming two equal rectangles.  Roll each rectangle into a long log.  Gently pinch the seams to seal.
  2. Place about 2 tablespoons of caramel mixture in the bottom of the cups of two muffin tins, plus 8 more cups in another muffin tin.
  3. Preheat oven to 205°.  Once oven is heated, place a large sheet of aluminum foil on the baking rack and then place 1 or 2 muffin pans on top of the foil (the foil should catch any caramel overflow).  Bake for 10-12  minutes, or until caramel is bubbling and buns are well browned.  If buns seem to be getting brown too fast, loosely cover with aluminum foil and bake until done.11.  Measure and mark 1” segments of the log and then slice with a very sharp knife. Gently place rolls on top of caramel mixture in the muffin cups.  Cover pans loosely with plastic wrap and set to rise in a relatively cool place until puffy, about 1 hour.
  4. Remove pans from the oven and let cool for 5 minutes.  Invert onto serving plates and redistribute nuts and caramel if necessary.  Allow to cool at least 10-15 minutes before serving.
Makes 32 sticky buns.

Cinnamon Pecan Sticky Buns



  • ½ cup milk (2%)
  • ¼ cup butter
  • ½ cup warm water
  • 1 envelope active dry yeast
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg plus 1 large egg yolk
  • 1 ½ teaspoon salt
  • 4 cups Unbleached All-Purpose Flour, plus more for dusting work surface


  • ½ cup butter, softened
  • ¾ cup packed light brown sugar
  • 1 teaspoon regular ground cinnamon
  • 1 teaspoon ground cinnamon
  • 1 pinch of salt


  • ¾ cup butter
  • 1 ½ cups light brown sugar
  • 1 tablespoon light corn syrup
  • 1 tablespoon water
  • 1 ½ cups pecan pieces, lightly toasted


  1. Make the dough: Heat the milk and butter in a small saucepan or in the microwave until butter melts.  Remove pan from heat and set aside until the mixture is lukewarm (about 100 degrees). In the bowl of a standing mixer fitted with the paddle, mix together the warm water, yeast, sugar, egg, and yolk at low speed until well mixed.  Add the salt, warm milk mixture, 1 teaspoon vanilla, and 2 cups of the flour, and mix at medium speed until thoroughly blended, about 1 minute.  Switch to the dough hook, add another 2 cups of the flour, and knead at medium speed (adding ¼ cup more flour, 1 tablespoon at a time, if necessary) until the dough is smooth, about 10 minutes.  Scrape the dough into a large lightly oiled bowl, turn to coat, then cover bowl with plastic wrap.  Let dough rise in refrigerator overnight. The next morning…
  2. Mix the filling: Mix together the filling ingredients and set aside.
  3. Make the topping: In a medium sized pot over medium high heat, mix together the butter, light brown sugar, corn syrup, and water.  Stir constantly as you bring to a boil.  Once it has come to a boil, remove from the heat.  Butter a 9 X 13 inch cake pan.  Pour caramel topping into the pan.  Sprinkle pecan pieces evenly over the surface of the caramel.  Set aside.
  4. Form the rolls:  Turn dough out of bowl onto a lightly floured work surface.  Using a rolling pin, shape the dough into a 16 by 12 inch rectangle, with a short side facing you.  Spread half of the sugar, butter, cinnamon mixture over 2/3 of the rectangle.  Starting with the unbuttered third, fold the dough into thirds like a letter.  Roll out to a large rectangle again and fold in thirds again.  Then fold in thirds one more time.  Wrap in plastic wrap and refrigerate for about half an hour.  Then roll dough out to a 16 x 12 inch rectangle.  Spread the remaining sugar, butter, cinnamon mixture over the entire surface and roll up, starting at one of the 12-inch sides.  Cut log evenly into 6 rolls.  Place rolls onto nuts & caramel in the pan.  Cover with plastic wrap and let rise until doubled (45 minutes to an hour).  While the rolls rise, preheat oven to 180°C.
  5. Bake the rolls: When the rolls have fully risen, put in the preheated oven and bake until rolls are deep golden brown and an instant read thermometer inserted into the center of a roll reads 85-88°C, about 28-35 minutes.  Remove from oven and cool for about 5 minutes.  Invert rolls onto a large cookie sheet, making sure to get all of the caramel and nuts on top.  Cool for 10-15 more minutes before serving.
Makes 6 rolls

Choc Chip and Lemon Rock Buns

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(Makes approx 21)

  • 230g self-raising flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 80g light brown sugar
  • 20g caster sugar
  • 115g cold unsalted butter, chopped
  • Zest of 1 lemon, finely grated
  • 100g raisins or sultanas
  • 100g dark choc chips
  • 2 eggs, lightly beaten
  • 1/2 tsp vanilla extract


  1. Preheat oven to 180°C and line a large baking sheet with baking paper.
  2. In a food processor, dump in the flour, baking powder, salt, sugars and chopped butter. Pulse until the mixtures looks roughly like breadcrumbs.

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  1. Tip out this mixture into a large mixing bowl and stir through the lemon zest, raisins and choc chips until combined.
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  1.  That little crater came from when I dropped my lemon. Try not to drop the fruit that you’re zesting hehe
  2. Add the lightly beaten eggs and vanilla extract and mix with a wooden spoon until it just comes together into a sticky dough. Do not overwork the mixture.
  3. Roughly roll out small golf ball sized mounds and place them on your baking sheet, about 5cm apart to allow room for spreading (no need to be perfectly neat about it, just grab, gently pat into a ball and done!).
  4. Bake for around 15 minutes or until the rock cakes are lightly golden. Cool on wire rack.

Hot Cross Sticky Buns


  • 155ml warm milk
  • 30g caster sugar
  • 7g dried yeast (1 packet)
  • 300g plain flour
  • 1/2 tsp salt
  • 3/4 tsps ground cinnamon
  • 1/2 tsp all-spice
  • 1/4 tsp ground nutmeg
  • 30g butter, softened and chopped
  • 1 egg, lightly beaten
  • 30g butter, melted
  • 60g brown sugar
  • 1/2 Tbl ground cinnamon
  • Raisins or sultanas
  • 180g brown sugar
  • 45g butter, chopped
  • 45ml golden syrup
  • 1/2 Tbl water
  • pinch of sea salt
  • 3/4 cups of pecans, roughly chopped
  1. Whisk the warm milk, sugar and yeast together until sugar has dissolved. Cover and leave for about 10 minutes to froth up and bubble.
  2. In a large mixing bowl, whisk together the flour, salt and spices. Rub the butter into the flour until it resembles rough breadcrumbs. Add the beaten egg and frothy milk/yeast mixture and mix until combined.
  3. On a lightly floured surface knead dough until it is smooth, elastic and doesn’t stick to your hands or table (about 5 – 10 minutes ).
  4. Lightly grease another large bowl and plonk the dough in, turning to coat all sides with grease. Cover and leave in a warm draught-free place for 45 minutes or until it has doubled in size.
  5. Preheat oven to 180°C.
  6. For the filling, mix the brown sugar with the cinnamon until combined. To make the topping, melt all the ingredients except for the nuts in a pot over low heat, bring to a simmer then remove from heat.
  7. Punch down the dough and turn out onto a lightly floured surface. Roll out the dough into a rectangular approx. 35 x 25cm (with the longest side facing you). Brush with melted butter and sprinkle the sugar cinnamon mix over the whole surface. Sprinkle raisins in a single layer leaving an inch border on the sides and at the top.
  1. Starting with the side closest to you, roll up the dough as tightly as you can, pinch the ends to seal and place seam side down. Using your hands, mould out the rolled dough into an even log.
  2. With a very sharp knife, cut into 8 slices of about 4-5cm thickness. Try not to ‘press’ down but use a light see-saw motion and let the knife do the work.
  3. Pour the topping into a large greased or non-stick pyrex or baking dish (you could also use a large pie dish or about 2 x 20cm sandwich cake tins). If the caramel has hardened a bit, warm it back up over the stove.
  4. Scatter the pecans over the caramel and place buns, cut side down. Make sure you fit them in together so that they’re just touching.
  1. Place on a baking paper lined tray (caramel will bubble up and might spill over) and bake for about 20 minutes or until the buns are lightly golden and it sounds hollow when you tap it.
  2. Remove from oven and rest for 5 minutes. Place a plate or serving dish on top then carefully invert onto the plate. Be careful of hot tins and molten caramel!(I used a 20cm sandwich cake tin then placed another matching one on top. Then with oven gloves, tipped it over nice and easy).
  3. Serve warm and best eaten within a day. After a day, buns can be reheated gently in a microwave to soften.