Nice Buns: How to Make Sticky Buns Using Pizza Dough

Learning how to make sticky buns is like making an investment in the bank of delicious eating for the rest of your life. After all, so many of the finest moments in life — lazy Sundays, holiday breakfasts, brunch with friends — are even better with with the addition of ooey, gooey sticky buns. But what if we put a fun spin on an old classic? What if we used a dough you'd never think of to make these morning treats?

Photos via CakeSpy

Here's how to make sticky buns at home using pizza dough!

The Bluprint course Creative & Classic Brioche Pastries will school you in the art of crafting pastries from one key dough. You'll learn how to make brioche dough and then how to doctor it up in any number of ways both sweet and savory, from chocolate filled brioche to breakfast pizza to instructor Joanne Chang's world famous "sticky sticky buns."

Of course, once you've learned the rules, it's fun to break them just a little bit. In Creative & Classic Brioche Pastries, brioche dough is employed to create breakfast pizzas, which made us wonder: Can you use pizza dough to create pastries you'd typically make with brioche? So we tried out making sticky buns with an unusual secret ingredient, pizza dough.

In this recipe, the pizza dough recipe from the (free!) Bluprint course Perfect Pizza at Home is formed and flavored to create decadent sticky buns. Compared to their brioche brethren, these buns are slightly less sweet and more dense, but no less delicious. The dough did a wonderful job of soaking the classic sticky bun flavors, which were further augmented with cashews, coconut and a dash of sea salt. It added up to a seriously sweet indulgence: rich, caramel-y, sticky and totally satisfying.

Recipe for salted, cashew coconut sticky buns

Makes 8 buns

For the dough

  • 10 to 12 ounces uncooked pizza dough (we used a portion of the American Style "Neapolitan" Pizza Dough from Bluprint course Perfect Pizza at Home )

For the dry filling

  • 1/2 cup toasted cashew halves
  • 1/2 cup toasted coconut
  • 1/2 cup light brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon sea salt

For the sticky filling and topping

  • 2 sticks unsalted butter, cut into cubes
  • 1 cup light brown sugar
  • 1/3 cup honey
  • 1/3 cup cream
  • 1/4 teaspoon sea salt
  • 1/2 cup toasted cashew halves
  • 1/2 cup toasted coconut

Step 1:

Prepare the filling. In a medium bowl, combine the cashew halves, coconut, light brown sugar, cinnamon, and salt. Stir until combined. Set to the side.

Step 2:

Prepare the sticky topping and filling. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the brown sugar until it dissolves.

Step 3:

Remove the pan from the heat and whisk in the honey, cream, and salt. Stir in the coconut and cashews. Let the mixture come to room temperature before proceeding, about 30 minutes. This will minimize the mess and ensure that the mixture adheres properly to the buns.

Step 4:

It's time to roll some dough. Generously butter a pie plate or 9 x 9-inch baking pan. Set to the side.

Step 5:

Grab that pizza dough. Gently knead the dough, as you would to spread it out on a pizza pan. But stretch it to a thickness of about 12 x 16" rectangle.

Step 6:

Sprinkle the dry filling mixture evenly over the entire surface of the dough. You don't need to add all the topping, but a little makes them extra sticky and gooey.

Step 7:

Starting from the top of the rectangle and working your way down, roll the dough like a jelly roll, fairly tightly, until the entire thing is rolled. Tuck the "seam" underneath. Trim both ends to make things even.

Step 8:

Using a bench scraper or chef's knife, cut the roll into 8 equal pieces, about 1 1/2 inches wide.

Step 9:

Now for the fun part. Pour about 3/4 of the remaining sticky mixture into your greased baking pan. Make sure it's evenly spread. Now, place the buns in the pan, evenly spaced. When possible, align the "seam" part to face an edge of the pan: This just gives a little more insurance that the buns won't unravel when they bake.

Leave some room around each bun to make sure it has room to rise. Let the buns chill out for 30 minutes to half an hour to let all of the flavors soak and let the dough puff just a bit.

Step 10:

Near the end of the cooling period, preheat the oven to 350 F. Place a rack in the middle position in the oven.

Step 11:

Bake for 35 to 45 minutes, or until the buns are golden. remove from the oven and let cool for about 5 minutes in the dish.

Step 12:

Invert the pan on to a baking platter in one quick flip. Leave the pan over the platter for several minutes so the sticky mixture can drip on to the buns. Remove the pan.

There will inevitably be some sticky bits still in the pan; try to remove them as best you can because the slightly hardened bits are especially tasty. Grab the remaining sticky mixture that you have not yet used, spooning the remaining sticky mixture on the buns before serving warm.

What is your idea of the perfect sticky bun?

July 05, 2014
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Nice Buns: How to Make Sticky Buns Using Pizza Dough