Serious Eats' Caramel Sticky Buns
These Caramel Sticky Buns are tender, light (for a sticky bun, at least) and topped with gooey and glorious caramel. Oh, and there's even extra caramel sauce for dipping.
Skillingsboller, Norwegian Cinnamon Buns
Cinnamon buns in Norway are a specialty of Bergen, where they're called skillingsboller ("penny buns"), named so for when they used to cost a shilling. The lightly sweet buns are perfect for having a sweet treat without a sugar overload.
These rolls are sweet, and the luxurious flavor of honey is evident but not overwhelming. The cinnamon sugar topping is just right. You'll be surprised by how good they are a day or two later, microwaved for thirty seconds and eaten warm. Not quite as good as fresh out of the oven, but still soft and tender.
King Arthur Flour's Dark and Dangerous Cinnamon Buns
The best thing about these buns is that, unlike some sweet doughs, they're still soft and fluffy the next day. That means you can make these ooey, gooey treats a day ahead.
Sharing the same name as a famed London neighborhood, these buns are glazed with sugary icing while they're still warm to make them especially sweet. Raisins add a bit of fruity chew.
Golfeados, Venezuelan Sticky Buns
Golfeados are sugar-and-cinnamon-laden, but have the unexpected addition of fragrant aniseed and salty, shredded white cheese. Partway through baking, the golfeados are glazed with melado, a panela (in this recipe substituted with dark brown sugar) based simple syrup. Once out of the oven, another coat of sticky melado is painted on. The result: buns that are candied on the outside and soft, buttery, cheesy, and spiced inside their coils. Sprinkled with more cheese and served with robust coffee, they are divinos.
Cinnamon Apple Sweet Rolls
The dough for these rolls isn't overly sweet. It's light, fluffy, and perfect for pulling off little bits to nibble on. The sweetness comes from the sugar and cinnamon, while the apple adds just a bit of tartness and interesting texture to the party. There are a few chewy caramelized bits of sugar around the outer edges of the rolls—a little bonus.
Maple Glazed Cinnamon Buns
The dough for these buns is eggy and sweet and bakes up very soft and puffy. They're filled with a cinnamon sugar filling that perfumes your kitchen as they bake and oozes out of the buns when you pull them from the oven. But a sticky-sweet maple glaze puts them over the top.
The smell of cinnamon and sweet yeasty bread baking is almost as good as eating the rolls. (Almost.) These are great fresh from the oven, when they're just a little bit warm. Leftovers are great for French toast or bread pudding. If you have leftovers.
Imagine dozens of cinnamon roll nuggets piled together and bound by caramel and you have Monkey Bread. Fluffy balls of yeast dough are dipped in plenty of butter, then rolled in plenty of brown sugar and baked in a Bundt pan to form a puzzle-cake. Drizzle it with a sweet glaze then serve it up warm and let the frenzy begin.