Gingerbread Sticky Buns

20 INGREDIENTS • 16 STEPS • 4HRS 40MINS

Gingerbread Sticky Buns

Recipe

4.3

3 ratings

These amazing gingerbread sticky buns are a holiday twist on a decadent breakfast treat!

These amazing gingerbread sticky buns are a holiday twist on a decadent breakfast treat!

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

4HRS 40MINS

Total Time

$1.69

Cost Per Serving

Ingredients

Servings

12

us / metric

Dough

360 mL

Warm Water, divided

2 pckg

Active Dry Yeast

240 mL

Butter, softened

220 g

Dark Brown Sugar

plus a pinch for the yeast

2 tsp

2 tsp

Ground Cinnamon

1 tsp

Ground Mace

1 tsp

Ground Nutmeg

2

720 g

All-Purpose Flour

Glaze

120 mL

Butter, softened

220 g

Dark Brown Sugar

180 mL

4 Tbsp

Water

220 g

Chopped Pecans, divided

Filling

1 Tbsp

Dark Brown Sugar

1 Tbsp

1 Tbsp

Ground Cinnamon

4 Tbsp

Butter, melted

1/2 tsp

Ground Nutmeg

Nutrition Per Serving

VIEW ALL

Calories

796

Fat

43.3 g

Protein

9.5 g

Carbs

97.9 g

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

Cooking Instructions

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step 1

Combine Water (120 mL) and Active Dry Yeast (2 pckg) together in a bowl and gently stir them together. Feed the yeast with a pinch of Brown Sugar, then set it aside to grow for 5 minutes.

step 1 Combine Water (120 mL) and Active Dry Yeast (2 pckg) together in a bowl and gently stir them together. Feed the yeast with a pinch of Brown Sugar, then set it aside to grow for 5 minutes.

step 2

Set up a stand mixer with the paddle attachment. Combine the Butter (240 mL) and Dark Brown Sugar (220 g) in its bowl and beat them together until it is a fluffy mixture.

step 3

Add in the Ground Ginger (2 tsp), Ground Cinnamon (2 tsp), Ground Mace (1 tsp), and Ground Nutmeg (1 tsp) followed by the Eggs (2). Then pour in the yeast mixture and Water (240 mL).

step 4

Slowly add in the All-Purpose Flour (720 g) until you have a soft dough. Bring the dough together into a ball with your clean hands in the bowl, then cover it and set it aside in a warm, dry area. Let it rise for 3 hours.

step 4 Slowly add in the All-Purpose Flour (720 g) until you have a soft dough. Bring the dough together into a ball with your clean hands in the bowl, then cover it and set it aside in a warm, dry area. Let it rise for 3 hours.

step 5

For the glaze, stir the Butter (120 mL), Dark Brown Sugar (220 g), Maple Syrup (180 mL), and Water (4 Tbsp) together thoroughly. The butter should be broken up but not melted in.

step 5 For the glaze, stir the Butter (120 mL), Dark Brown Sugar (220 g), Maple Syrup (180 mL), and Water (4 Tbsp) together thoroughly. The butter should be broken up but not melted in.

step 6

Take four 9-inch cake pans and spray them all well with Nonstick Cooking Spray ( to taste).

step 7

Divide the glaze evenly among them, making sure it is an even layer across the whole bottom. Sprinkle Chopped Pecans (220 g) into an even layer in each pan and press them lightly into the glaze. Set the pans aside.

step 7 Divide the glaze evenly among them, making sure it is an even layer across the whole bottom. Sprinkle Chopped Pecans (220 g) into an even layer in each pan and press them lightly into the glaze. Set the pans aside.

step 8

When the dough is done rising, gently punch it down and divide it in half. Turn the first half out onto a clean, well floured surface and roll it out to be a thin rectangle about 10 inches long.

step 9

Stir the Dark Brown Sugar (1 Tbsp), Ground Ginger (1 Tbsp), Ground Cinnamon (1 Tbsp), Ground Mace (1/2 tsp), and Ground Nutmeg (1/2 tsp) together thoroughly for the filling.

step 10

Brush the dough with half of the Butter (4 Tbsp) and sprinkle half of the filling all over it evenly.

step 11

Roll it up tightly to make it a long log with the long side coming toward you. Cut the log in half, then cut each half in half. Then cut each half into three equal pieces to get 12 sticky buns total. Put 6 rolls into each pan to fill two of them, pressing them down gently into the glaze.

step 11 Roll it up tightly to make it a long log with the long side coming toward you. Cut the log in half, then cut each half in half. Then cut each half into three equal pieces to get 12 sticky buns total. Put 6 rolls into each pan to fill two of them, pressing them down gently into the glaze.

step 12

Repeat this process with the other half of dough to get 24 sticky buns total. Let them sit for an hour to rise again.

step 12 Repeat this process with the other half of dough to get 24 sticky buns total. Let them sit for an hour to rise again.

step 13

Preheat the oven to 350 degrees F (180 degrees C).

step 14

Bake the sticky buns for 30-35 minutes with two pans on each rack.

step 15

Take them out and let them cool for 5 minutes.

step 16

Turn each pan out onto a large plate or small platter and serve them warm immediately. Enjoy!

step 16 Turn each pan out onto a large plate or small platter and serve them warm immediately. Enjoy!

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