What’s the difference between cinnamon buns and sticky buns?

They have a lot of similarities. Both are made from a sweet yeasted dough and are usually rolled out and filled with a sugar swirl. Typically, cinnamon buns are frosted with a thick vanilla icing and sticky buns are baked over a sticky layer of caramel sauce that becomes the topping. The syrup layer of sticky buns often contains pecans, but in this recipe, we’ve replaced that crunch with toffee bits.

What's the difference between toffee vs. caramel?

Both are made primarily from cooked butter and sugar so they are very similar! Caramel is cooked to a lower temperature so it stays chewy. Toffee is heated past that point so it hardens when it cools.

Does toffee have nuts in it?

The most simple toffee recipes will only contain butter, sugar, and salt. But, most commercially available toffee (like the popular Heath Bar) also contains almond. The pieces of almond are so small you might not even see or notice them! But if you have a nut allergy, or you’re baking for someone with a nut allergy, make sure you check your ingredient label!!

Sticky Toffee Buns (no nuts!)

sticky toffee bun on a plate with a bite out

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Think of the best soft pillowy sticky buns you've ever had, but without the nuts! These still have that sweet caramel layer on top, but instead of pecans, these are topped with crunchy toffee bits after baking. The same dough recipe can also be used to make cinnamon rolls.

Author: Kelly @ Butter and Thyme
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: dessert, breakfast
Cuisine: American

Ingredients

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Dough

1 cup whole milk
1/2 cup sugar, divided
3 1/4 teaspoons active dry yeast (1 1/2 packages) or sub. 21/2 teaspoons instant yeast
5 tablespoons butter, room temperature
2 eggs
1 teaspoon salt
1/3 cup potato flour, potato starch, or instant mashed potatoes
3 2/3 cups all-purpose flour*

Sticky Toffee-Caramel Topping

1/2 cup toffee bits
1/2 teaspoon vanilla
1/2 teaspoon salt
1 3/4 cups brown sugar (light or dark)
1/2 cup corn syrup or honey
3/4 cup melted butter
1/4 cup heavy cream

Cinnamon Filling

3/4 cup brown sugar (light or dark)
2 tablespoons cinnamon
1/4 cup butter, softened*

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Instructions

Warm milk to 110 degrees F in the microwave or stovetop. Add half of the sugar (¼ cup) and all of the yeast to the warm milk, and let sit 5-10 minutes or until foamy.
Make dough: in a stand mixer with the paddle attachment, cream the butter and remaining ¼ cup of sugar for 2-3 minutes. Add the eggs one at a time, scraping bowl in between. Then add the salt, yeast mixture, and potato starch. Switch the attachment on the mixer to the dough hook. Add the flour about 1 cup at a time until it’s all added. Knead on medium-low speed until smooth, about 5-7 minutes.* Then transfer the dough to a lightly greased bowl and cover with plastic wrap or a damp kitchen towel. Let rise in a warm place for 2 hours, or until doubled in size.
Make sticky caramel topping: combine all ingredients except the toffee bits in a small mixing bowl. Then pour the mixture in the bottom of a 9x13 baking dish.
Make cinnamon filling: combine ingredients in a small mixing bowl.
Assemble sticky buns: roll out the dough into a large rectangle (about 18 inches long x 12 inches wide). Spread the cinnamon filling evenly over the surface, then roll into a tight spiral, creating a log about 18 inches long. Using a sharp knife or unflavored dental floss, trim about ¼” from each end and discard (optional). Then, cut into 12 individual pieces about 1 ½ inches wide.* Place the rolls evenly in the prepared pan on top of the caramel, and let rise for about 1 hour.*
Bake at 350 degrees F for 35 minutes, or to an internal temperature of 190 degrees, covering with foil after 20 minutes. Let sit for about 5 minutes, then carefully flip the baking dish onto a large platter and top with toffee bits.*

Notes

The dough won’t completely pull away from the sides of the bowl like other bread doughs. It has a lower ratio of flour to liquid and fat like eggs, milk, and butter, that will contribute richness to the dough! The absorption of flour can vary based on brand and weather/humidity, so if your dough is too sticky to work with, add a couple extra tablespoons of flour until it holds together.
For the cinnamon filling, it's easiest to spread when the butter is VERY soft. You can microwave the butter in 10 seconds intervals and stir until it’s not fully melted but very soft and spreadable.
To cut the sticky buns into 12 even pieces, it's easiest to first cut in half, then quarters. Then cut each quarter into thirds.
After forming the sticky buns, you can place the pan in the refrigerator overnight until ready to bake the next day. Remove from the fridge 1-2 hours before baking.
After flipping, leave the cake pan inverted for 1 minute to let all of the caramel drip off the pan onto the buns.

Find it online: https://butterandthyme.com/sticky-toffee-buns/