A wonderful take on a classic: Coffee Sticky Buns have the amazing texture we all love and the fabulous flavor of coffee!
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If you’ve been paying any kind of attention here, you obviously already know about my deep love for coffee. It’s one of those things I can’t live without – but more than that…I really love the flavor. You may have noticed that from the vast array of coffee flavored recipes on this blog, such as coffee mousse, coffee crinkle cookies, cappuccino bundt cake, mocha bars, and lots more.
Well, good news folks. Today I’ve partnered with one of my favorite kitchen brands, KitchenAid, to bring you the best coffee recipe of them all: Coffee Sticky Buns. That’s right – sweet and sticky on the bottom, yeasty goodness throughout, and a coffee flavor running through it. What could be better?!
Let’s backup for a minute though, and discuss the importance of good coffee. Over the last couple of years, I’ve become a bit of a coffee snob. I didn’t meant to, but I did discover that instant coffee is just…not very good. For really good coffee, you need to get good beans, and brew it right. KitchenAid, who’s products have always graced my kitchen, wants you to know that they have a line of really great coffee machines – not only do they brew great coffee, but their “design forward” approach means these are machines you’ll be proud to display on your counter. Click here to learn more about KitchenAid’s line of innovative and stylish coffee makers.
So get your coffee maker out, and brew yourself a cup of great coffee. Wait, make that two, because you’re going to need one for these coffee sticky buns, which you obviously need in your life.
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- 1 packet (2¼ teaspoons) dry yeast
- 1 Tablespoon sugar
- ¼ cup warm water
- ½ cup oil
- 2 eggs
- ¾ cup milk or soy milk
- 1 teaspoon vanilla extract or vanilla bean paste
- ½ cup sugar
- 4 cups flour
- ½ cup brown sugar
- ¼ cup sugar
- ½ cup oil
- ½ cup strong brewed coffee
- 2 Tablespoons milk or soy milk
- 1 cup powdered sugar
- 2½ Tablespoons strong brewed coffee
- In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast, 1 Tablespoon sugar and warm water. Let it sit for a few minutes, until the mixture starts to bubble.
- Add oil, eggs, milk, vanilla extract, sugar and half the flour. Beat to combine - the mixture should have the texture of a thick batter.
- Switch from the paddle attachment to the dough hook. Add remaining flour, then knead until a dough forms.
- Continue to knead for about 5 minutes, until the dough is smooth and elastic.
- Cover bowl tightly and set aside to rise for about 1½ to 2 hours, until doubled in bulk.
- Preheat oven to 350.
- In a small pot, combine all filling ingredients over medium/high heat and cook until it starts bubbling around the edges, then turn the flame down to low. (Watch carefully to ensure that the mixture does not boil over.) Let the mixture simmer for about 10 minutes, stirring occasionally, until it's thickened and reduced. The mixture will still be quite runny at this point - you can cool it for about ten minutes to let it thicken.
- Meanwhile, prepare the dough. On a floured surface, roll out the dough as thin as possible. (This may be easier to do in batches, rather than all at once.)
- Pour some of the filling into a 9"x13" baking pan, covering the bottom of the pan. Spread the remaining filling over the rolled out dough. If you have too much filling for the dough, pour extra onto the bottom of the pan. Roll the dough up tightly to form a long roll.
- Cut the roll into slices, about 1 inch wide, then place cut side up into the prepared baking pan. Put them close together - this will force the dough to rise upward.
- Bake at 350 for about 40 minutes, until the tops are golden and the buns feel firm.
- Combine all glaze ingredients in a small bowl. You can make it a bit thicker or thinner by adding some more powdered sugar or coffee.
- Remove sticky buns from pan. Turn them over to show the sticky side. Drizzle glaze over them and enjoy!
Tools needed in this recipe:
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Plan Ahead:
These sticky buns freeze nicely. For best results, freeze without the glaze. Rewarm (uncovered) and add glaze just before serving.
Tip:
Own my cookbook? You can use Grandma’s Sweet Yeast Dough in place of the dough in this recipe.
Like This Recipe? You will absolutely LOVE my cookbook!
It also makes a great gift! Click here to purchase Something Sweet.
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Disclosure: This post was sponsored by Single Edition Media on behalf of KitchenAid. All opinions and ideas are my own. Thank you for supporting the brands that I love and use in my own kitchen, and that help me bring free recipes to my lovely readers.
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Thanks for stopping by friends! I know you’ll love this recipe – come back soon for more deliciousness! -Miriam
Disclosure: This post contains affiliate links, which means that a portion of every purchase made through these links goes to support this blog.
Do you think this filling would work on babka? Is it very runny?
It is quite runny, plus it relies a lot on the sticky bottom for the awesomeness, s I don’t know that it would work…
This looks too good.
It’s not fair.
I attempted this and my filling was a liquidy mess:( it ran everywhere and was basically runny and messy:( couldn’t even roll up the dough. What did I do wrong? I followed the recipe exactly.
I also attempted to make these and it was very runny, which made it really hard and messy to roll up 🙁
How on earth does this yield 30-35 in one 9×13 pan?
They’re small. 🙂
I made these today and was so looking forward. Runny isn’t even the word! It was a complete liquidy mess, it never got even close to firming up. It ran everywhere. I was so so sad. I almost just threw out the whole thing but I just ended up mushing it all together and baked it. My kitchen is a complete sticky disaster now. So disappointed.
You don’t need to add water to glaze it should be a little runny?