These easy small batch sticky buns are no-knead, made in just one bowl, and feature a maple pecan topping and brown sugar cinnamon.
This little recipe makes just 8 rolls and is the easiest way to make homemade sticky buns from scratch
Instead of diluting the sweetness in it, add complexity of flavor with maple syrup, and balance it with salt.
Ingredients for Easy Small Batch Sticky Buns – For Buns: – 1 cup (236 ml; 227 g) whole or 2% milk (see note for dairy-free options) – 1/4 cup (59 ml; 50 g) olive oil or a neutral oil such as canola – 2 tablespoons (25 grams) granulated sugar – 1 teaspoon instant or active dry yeast – 2 and 1/4 cups (281 g) divided all-purpose flour (see below) – 1/2 tsp salt – 1/4 tsp baking soda – 1/4 tsp baking powder
For Topping: – 2 tablespoons (28 grams) unsalted butter – 1/3 cup (65 grams) brown sugar, packed – 2 and 1/2 tsp (45 g) maple syrup – 2 tablespoons (22 grams) half-and-half, heavy cream, or milk (dairy-free cream is fine too) – 1 tsp cinnamon – 1/4 tsp salt – 1/2 cup (57 grams) chopped pecans – To fill: – 2 tablespoons (28 grams) unsalted butter – 1/4 cup (50 g) brown sugar, packed – 1 tsp cinnamon
Servings - 9 buns, Preparation time - 30 mins, Cooking time - 22 mins, Type - Buns
Sticky buns keep tightly wrapped on the counter for a day or in the refrigerator for up to 5 days. Can also be frozen for up to 3 months.
Recipe Tips and FAQs – What size pan should be used in this? – The most preferred pan to use in this is actually a 9″ pie plate, but an 8″ or 9″ round cake pan will do the trick too! These will fit snugly in all 8 buns. – Can an even smaller batch of sticky buns be made with this recipe? – Yes can be made, this recipe can be completely halved. – Can non-dairy milk be used in this? – Yes, but you may need to add more flour to the dough, especially if you use almond milk