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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
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.
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.
Easy Caramel Apple Cider Sticky Buns
Yield: 11-12
Additional Time: 55 minutes
Total Time: 55 minutes
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!!
Cinnamon rolls are celebrated for their soft, spiraled dough and sweet icing, making them a comforting, straightforward treat. Sticky buns, by contrast, offer a more decadent experience with their caramelized topping and nutty texture, making each bite a complex blend of flavors and consistency.
Honey buns are sometimes referred to as “sticky buns” due to their sweet, sticky glaze. In some regions, honey buns are enjoyed as a breakfast pastry, while in others, they are considered a dessert. There are many variations of honey buns around the world, each with its own unique twist on the classic recipe.
Cinnamon rolls and sticky buns both have a similar base: a "rich" dough, which has some fat worked into it like milk, butter, and eggs. Both recipes have a filling of butter, cinnamon, and sugar, and the dough is rolled up and cut into individual buns before being baked.
Wait at least 20 minutes before serving. The sticky buns are best eaten the day of baking but can be stored, covered, at room temperature for up to 2 days (see notes below on reheating).
Generally, while dough should be a little tacky to the touch, it shouldn't cling to your hands (certain types of bread might call for a stickier dough, but unless that's stated in the recipe, sticky dough is a no-go). Most often, the problem is too much water in the dough.
sticky bun. noun [ C ] us/ˈstɪk.i ˌbʌn/ uk/ˌstɪk.i ˈbʌn/ a small, sweet bread, often with nuts or fruit inside or on the top, and with melted sugar on the top: Tomorrow I'm going to make sticky buns for breakfast.
Originally known as “schnecken” and still considered to be a Philadelphia specialty, it is believed that the sticky buns origin in the U.S. began in the 18th century when the German settlers brought baking tradition with them when they began settling near Pennsylvania.
synonym ▲ Synonym: cinnamon bun. (slang, neologism) A person perceived as good, gentle and kind. Often a fictional character who undergoes emotional suffering.
Sticky buns (also referred to as honey buns or caramel buns) originated in Germany. Sticky buns were introduced to Americans by the Pennsylvania Dutch settlers as a sweet breakfast bread filled with brown sugar, nuts, and sometimes cinnamon.
I bake until just browning, then take two thin knives and very gently pull two rolls apart (not fully separating them, just enough to peek) that are in the middle of the pan. If it's still gooey, I pop them back in. If it has a crumb, I take them out!
If you are preparing the sticky buns in advance then you'll need to refrigerate them. After baking there's no need, they'll keep well in a cool dry place.
Do you need to refrigerate cinnamon rolls? Unfrosted cinnamon rolls do not need to be refrigerated and will keep best at room temperature. Iced cinnamon rolls, and especially rolls with cream cheese frosting, should be stored in the fridge.
Instead of letting the rolls rise at room temperature and baking them, you'll cut and arrange the rolls in the baking pan, tightly cover them with plastic wrap, immediately transfer them to the fridge and let them rest overnight. (Do not leave them out at room temperature for any longer than needed.)
Freezing: Baked sticky buns can be frozen for 2-3 months but make sure they are placed in an airtight container. Thaw them overnight in the refrigerator, then warm them up in the microwave and enjoy!
The process of making sticky buns begins with a caramel glaze, which gives the buns their name. The glaze is poured into the baking dish first, followed by toasted pecans. The buns are placed atop the sticky mixture, and after baking, the pan is inverted so that the glaze is on top.
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.
Rolls are typically proofed and baked closer together for a softer, “pull apart” result. This makes them great for dipping or eating alongside other food. On the other hand, buns are proofed with space between them, which makes them crustier.
Introduction: My name is Lidia Grady, I am a thankful, fine, glamorous, lucky, lively, pleasant, shiny person who loves writing and wants to share my knowledge and understanding with you.
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