The difference between sticky buns and cinnamon buns is that sticky buns have a sticky caramel topping that is baked onto the buns and cinnamon buns don’t, and are typically finished off with a drizzle of icing. The caramel for sticky buns is made at the bottom of the baking pan with butter and sugar and the unbaked buns are placed on top of that layer. After baking, the buns are flipped upside down and you’re left with a gooey, sticky and completely irresistible breakfast favorite.
These Sticky Buns with Golden Raisins are the perfect dish to make for a weekend brunch. They are delicious and not as difficult to make as they might look. The base for these buns is a simple yeast dough that is very soft and lightly sweet. The dough is made and allowed to rise for about 90 minutes. Then, it is rolled into a big rectangle to be spread with butter, cinnamon, brown sugar and raisins before being rolled up into a tight spiral and cut into buns. You could actually place them on a baking sheet and turn them into cinnamon rolls with icing added after) at this point, but I put them into a baking dish I had prepped with butter and brown sugar to bake.
The finished buns are light and tender, with a very soft crumb and a lovely layer of caramel on top. The light, caramely sweetness of the golden raisins is a perfect contrast with the golden brown sugar used to make the caramel in these sticky buns. Regular raisins will still work perfectly well, and you can also switch up the type of brown sugar to use whatever kind you have on hand. You could also add a handful of chopped pecans into the baking dish with the caramel if you like your buns with a little bit of a crunch, too. However you put them together, these buns are at their best when they’re warm – so dig in when they’re fresh from the oven and don’t hesitate to look for an excuse to bake some soon.