Caramel Sticky Buns
These Caramel Sticky Buns are simple to make and taste delicious. They are an annual Holiday breakfast tradition for our family and a much loved weekend treat.
I have no idea where this recipe came from but it has been our go to Christmas morning Caramel Sticky Buns recipe for as long as I can remember. Over the years we have tweaked this and that, but the base of it has always stayed the same. They have been a Christmas brunch staple in our family forever. There is no way the picture of these cinnamon rolls could do it justice. They are delicious.
Ingredients you will need
How to Assemble the Sticky Buns
Step 1: The Bridgford bread is stored in your freezer and it does take a while (at least a couple of hours) to thaw. You can use the microwave but the cinnamon rolls tend to come out better if you don’t. We usually take the package out in the morning and let them defrost in the refrigerator all day. This is a make-ahead food for us. We make them before we go to bed on Christmas Eve and then bake them in the morning (more on that later.) Once the loaf is defrosted, you can roll it with a rolling pin. Roll it out until it is completely flat.
Step 2: Once the dough is rolled out, spread a softened stick of butter onto the dough. Be generous.
Step 3: Now cover the butter with brown sugar.
Step 4: Sprinkle cinnamon on the brown sugar to taste. Our family is very pro-cinnamon so you can see that we added quite a bit (approximately 2-3 tablespoons.)
Steps 5-7: Roll up the dough into a cylinder and then slice the sticky buns so they are about 1 inch thick.
Two Sisters Tip: Use unflavored dental floss to make a super clean cut on the roll of sticky buns!
Baking Instructions
Step 8: Grease your pan with butter and then add a thin layer of brown sugar and cinnamon to the bottom. This will make the tops of your Christmas Morning Cinnamon Rolls really gooey and yummy once they are baked. Add the cinnamon rolls to the pan. Leave some space between each roll for the dough to rise.
Step 9: Let the cinnamon rolls rise for 1 1/2 to 2 hours in a warm spot in the kitchen. If you are making the cinnamon rolls the night before, leave the cinnamon rolls out on the counter overnight, sitting on a tray of ice cubes. Lightly cover the pan with foil. They will have risen by morning.
Step 10: Right before you put the Caramel Sticky Buns in the oven, pour approximately 1 cup of Whipping Cream over the top of the rolls.
Step 11: Now bake in a 350-degree oven for 20-25 minutes until golden brown.
How to Serve/Store
Step 12: When you take the cinnamon rolls out of the oven, let them cool for about 5 minutes and then flip the pan over onto a platter so the bottom is now the top.
Step 13: The yummy, ooey, gooey Caramel Sticky Buns are now ready eat!!
Expert Tips & FAQs
What kind of Frozen Bread should you use?
The key to these Christmas Morning Cinnamon Rolls is Bridgford Frozen White Ready Dough. Â You will find them in the frozen food section of any major grocery store. Â You get 3 loafs per package, depending on how many people we will be having for Christmas Brunch we usually end up using two loafs to make enough quick and easy cinnamon rolls.
What kind of Brown Sugar should you use?
We use dark brown sugar for these sticky buns, we think it gives them a yummy caramel taste. Â But light brown sugar will work too.
Serving/Storing Questions
The cinnamon rolls should be served hot, straight out of the oven. But you can wrap up any leftovers in aluminum foil and store them in the refrigerator for 2-3 days. Reheat them the microwave or in the oven. This really isn’t a recipe that is meant to be baked ahead and frozen. The texture definitely loses something during the defrosting and reheating process.Â
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Caramel Sticky Buns
These Caramel Sticky Buns are simple to make and taste delicious. They are an annual Holiday tradition for our family and a much loved breakfast treat.
Ingredients
- 1 loaf Bridgford Frozen White Ready Dough
- 1/2 cup Butter
- 1 cup Brown Sugar
- 2-3 tablespoons Cinnamon
- 1 cup Whipping Cream
Instructions
- Defrost a loaf of Bridgford bread.
- Roll dough out until flat.
- Generously cover rolled out dough with butter
- Cover butter with brown sugar.
- Sprinkle brown sugar with cinnamon.
- Roll up dough into a log and slice 1 inch think.
- Lay sliced rolls into a pan greased with butter and sprinkled with brown sugar and cinnamon.
- Let raw cinnamon rolls rise for 1 1/2 to 2 hours (or overnight set on top of ice cube trays filled with ice.)
- After dough has risen, pour 1 cup of whipping cream over the top of the cinnamon rolls.
- Bake approximately 25 minutes at 350 degrees or until the top is golden brown.
Notes
What kind of Frozen Bread should you use?
The key to these Christmas Morning Cinnamon Rolls is Bridgford Frozen White Ready Dough. Â You will find them in the frozen food section of any major grocery store. Â You get 3 loafs per package, depending on how many people we will be having for Christmas Brunch we usually end up using two loafs to make enough quick and easy cinnamon rolls.
What kind of Brown Sugar should you use?
We use dark brown sugar for these sticky buns, we think it gives them a yummy caramel taste. Â But light brown sugar will work too.
Serving/Storing
The cinnamon rolls should be served hot, straight out of the oven. But you can wrap up any leftovers in aluminum foil and store them in the refrigerator for 2-3 days. Reheat them the microwave or in the oven. This really isn't a recipe that is meant to be baked ahead and frozen. The texture definitely loses something during the defrosting and reheating process.Â
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
