What is the secret of soft buns?

The secret to soft, light rolls, if you're looking for something like a dinner roll, is an enriched dough that contains butter or other dairy, eggs, or both . If you want something more bread-like, you want a high hydration dough that's been properly kneaded and given at least two bulk fermentations before shaping.

Should you refrigerate sticky buns?

If you wish to nibble for a day or two, keep the buns covered or wrapped and store at room temperature. Do not refrigerate, this will dry out the product .

How do you keep buns soft when baking?

Add a little bit of milk to your egg yolk before brushing over the bread/before baking . The milk helps keep the buns soft and the yolk gives them a good colour.

What is the best way to soften buns?

The quickest and easiest way to revive packaged buns is to simply add heat . "Just a little heat, such as from grilling or toasting, reactivates the gluten in the bread," said Formicola. "This makes the buns softer and enhances their scent."

How do you know when sticky buns are done?

If you don't have a thermometer, use a toothpick or sharp knife to gently prod one of the center buns . Insert the knife between two sticky buns and gently pry them apart, just a little bit! If things still seem doughy, give them a few more minutes in the oven.

What is the difference between cinnamon rolls and sticky buns?

Though sticky buns may contain cinnamon, they do not always contain the spice, whereas cinnamon rolls always contain cinnamon (as the name implies). As a result, sticky buns have a more nutty and toffee-like taste compared to cinnamon rolls, which are more sugar-and-spice forward .

What is the difference between a morning bun and a sticky bun?

Sticky buns start with a caramel glaze poured into a baking dish. Then, the buns are placed on top, and, after baking, you invert the pan onto a plate, so the glaze is on top. Morning buns have a different type of dough — more like a croissant, but a little chewier .

Why are store bought buns so soft?

Many of these breads, especially packaged ones, are made with a ton of chemical additives such as calcium propionate, amylase, and chlorine dioxide which help keep them soft, light, and fluffy for days. Ever thought of making a healthier version of those soft, fluffy bread and buns?

Why aren't my buns light and fluffy?

If your dinner rolls aren't fluffy it could be because of one of two reasons. Either, you added too much flour or you possibly used all bread flour . Alternately, not giving your dinner rolls enough time to proof and get puffy before baking could yield dense rolls.

What ingredient makes bread soft?

Sugar: Not only does it sweeten the bread, but sugar also retains moisture. This means that adding sugar can indeed make bread softer. Baking Soda : When added, especially in recipes with acidic ingredients, it can make bread soft and spongy.

Why are McDonald's buns so soft?

In 2018, the fast-food chainremoved calcium propionate from its buns . Innovation Product Development Food Service Buns McDonald's Corp.

Easy Caramel Apple Cider Sticky Buns Recipe (2024)

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These Easy Caramel Apple Cider Sticky Buns melt in your mouth and taste like Fall! With my quick 1-hour version, there’s no reason not to make these today!!

This post has been sponsored by Rhodes Rolls. All thoughts and opinions are my own.

Check out all of my Rhodes Rolls Recipes!

Okay, I have to start by saying– there is actually a less hands-on way to make these sticky buns than the way that I’m going to show you today. But this way is the FASTEST way to get them done. However, if you’re not looking for a quick 1-hour recipe and would rather have a little less hands-on time in the kitchen, be sure to check out my notes at the bottom of this post!

Ingredients Needed for Easy Caramel Apple Cider Sticky Buns

11-12 RhodesThaw, Rise, and Bake Dinner Rolls
apple cider
butter
brown sugar
chopped pecans

How to Make Easy Caramel Apple Cider Sticky Buns in Less Than an Hour

1. Quick Rise

In a greased baking dish, cover the frozen rolls with a towel and place them in the oven set on “warm” (or 100-150ºF) and leave the oven door cracked. Within 30 minutes or so, the rolls should be perfectly risen.

Tip: Instead of placing the baking dish directly on the rack, I put a hot pad on a cookie sheet in the oven first, and then placed the dish on top of the hot pad. This helps prevent any baking at all, even at the hottest spots on the dish.

2. Make the Apple Cider Caramel Sauce

All you have to do is stir together the ingredients, let them boil for a minute, and then you’re all done! No candy thermometer or anything. And it doesn’t take long to get to boiling, so win-win!

This is the step that gives us all that yummy apple cider flavor! The caramel is made with actual apple cider plus an extra dash of cinnamon and nutmeg. SO GOOD!

3. Pour Half of the Caramel Over the Rolls.

I didn’t take a picture of thewhy behind only pouring half of the caramel to start with, but I’ll tell you about it in the next step. For now, just pour half.

4. Bake and Invert on a Plate

Here’s what I forgot to take a picture of: add the chopped pecans to the remaining caramel sauce and spoon that on top of the sticky buns when they come out of the oven.

Looking for Less Hands-On Time?

The reason I make my sticky buns this way is because I can never remember to start thawing the Rhodes Rolls dough in enough time to let them thaw at room temperature. 100% of the time, I need to do a fast rise. Which is why I don’t put the caramel pecan topping in the bottom of the dish in the beginning of the recipe (I don’t want to put the caramel sauce in the oven for the speed rise).

But if remembering to leave enough time for the dough to thaw isn’t your problem, here’s another way to make this recipe with a little less hands-on time.

Make the caramel sauce as directed in the recipe. Pour it into a greased baking dish.
Sprinkle the chopped pecans over the sauce.
Arrange the frozen Rhodes Rolls on top of the caramel and the pecans.
Cover with a towel and let rise until doubled in size.
Bake and invert onto a plate, same as directed in the following recipe.