Pineapple Upside Down Sticky Buns

Share on facebook
Share on twitter
Share on linkedin
Share on reddit
Share on pinterest
Share on email

Pineapple Upside Down Sticky Buns

People love sticky buns recipes. People love upside-down cake recipes. I wondered what it would be like to combine them and created pineapple upside-down sticky buns. It’s the best of both worlds in one bite.

Pineapple Upside Down Sticky Buns

Pineapple Upside Down Sticky Buns Baking Tips:

Here’s a trick I like for proofing dough in a warm place: Cut the oven temperature to 170 degrees Fahrenheit, turn off, add the dough, then leave the door ajar so it’s not too hot. The perfect temperature to proof dough is 81 degrees Fahrenheit.

This recipe uses a stand mixer but, if you do not have one, you can mix the dough by hand. Start with a wooden spoon, once you add the butter, knead the dough by hand until a smooth dough ball forms, about eight to ten minutes. At first, the dough will look like something has gone wrong, but keep kneading and it will smooth out.

Can you make ahead?

Freezer: Pineapple Upside Down Sticky Buns: Place in an airtight container, after it cools. Keep in the freezer for 3 months. Thaw 12-24 hours before using.

Fridge: Dough: Can be made one day in advance. Up to the step 6.

Pineapple Sticky Sauce: Can be made one day in advance.

Filling: Can be made one day in advance.

Reheating: Pineapple Upside Down Sticky Buns: Pop in a 350-degree oven for 5-8 minutes. 

Pineapple Upside Down Sticky Buns

Recipe Video:

Substitution Options:

Common One to One Substitutions:

Half and Half = Milk (whole, skim, nut)

Instant Rise Yeast = Active Dry Yeast (If you use instant rise yeast, you can skip the step of waiting for the yeast to get frothy.)

Gluten Free Flour = All-Purpose Flour

Dark Brown Sugar = Light Brown Sugar

Milk of Choice (Whole, Skim, Nut Milk) = Coconut Milk

Vanilla Extract = Rum

Maraschino Cherries = Amarena Cherries

Granulated Sugar = Raw Cane Sugar

Pineapple Upside Down Sticky Buns

what to serve with Pineapple Upside Down Sticky Buns?

Meal Ideas:

Recipe:

Pineapple Upside Down Sticky Buns
Print

Pineapple Upside Down Sticky Buns

People love sticky buns recipes. People love upside-down cake recipes. I wondered what it would be like to combine them and created pineapple upside-down sticky buns. It’s the best of both worlds in one bite.
Course Dessert
Cuisine American, Southern
Keyword sticky buns
Prep Time 2 hours
Cook Time 50 minutes
Total Time 2 hours 50 minutes
Servings 12 persons

Ingredients

Dough:

  • 2/3 cup half and half
  • 2 ¼ teaspoons active dry yeast
  • 1 large egg + 1 yolk
  • 3 cups unbleached all-purpose flour
  • 1 ½ teaspoons kosher salt
  • 2 teaspoons ground all spice
  • 3 tablespoons sugar
  • 6 tablespoons unsalted butter room temperature
  • ¼ cup flour plus more for dusting

Pineapple Sticky Sauce:

  • 6 tablespoons unsalted butter sliced
  • ¾ cup light brown sugar
  • ¾ cup heavy cream
  • 1/3 cup dark corn syrup
  • ¼ teaspoon kosher salt
  • 2 tablespoons rum
  • 1 small ripe pineapple skinned, chopped small
  • 12-24 Amarena cherries

Filling:

  • ¾ cup light brown sugar
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon kosher salt

Instructions

  • To make dough: Warm half and half in the microwave to 115°F-120°F, warm enough to place your finger in. Stir in the yeast and wait 5 minutes or until frothy. Beat the egg and egg yolk in yeast mixture, until smooth. Stir together the flour, salt, and all spice.
  • In a stand mixer bowl. Add the dough hook attachment, pour in flour and sugar, mix on low for 1 minute. Add the yeast mixture, and mix for 5 minutes on low speed, until a dough ball is formed. Add the butter, one tablespoon at a time and mix for 5 minutes. Dough will be sticky.
  • Lightly flour a surface and knead dough 40 times, until dough forms into a smooth ball. Place dough top side down in a greased bowl, flip it over, cover with a towel and place in a warm spot for 1 hour, until the dough doubles in size.
  • To make pineapple sticky sauce: Turn on the heat to medium-high in a medium saucepot, melt butter then add brown sugar, heavy cream, dark corn syrup, salt and rum, bring to a boil, then reduce heat to medium, cook for 6 minutes, until glaze is glossy and brown. Pour sauce into a buttered 9 x 13 casserole pan, sprinkle pineapples and cherries in the pan.
  • To make the filling: In a bowl mix brown sugar, cinnamon and kosher salt.
  • After dough has risen, pour out on a floured surface. Roll dough into an 18 x 12 rectangle. Pour filling in the center, evenly spread over dough leaving a 1 inch border. Roll dough gently into a log shape, start at the end closest to you. Once at the end fold and press to seal the seam of the dough.
  • Cut dough into 12 equal portions. Place in casserole pan, space evenly apart so they do not touch, cover with a towel, place in a warm spot for 40 minutes or until dough doubles in size. Preheat the oven to 375°F.
  • Bake for 50 minutes or until center temperature is 185°F. Rotate pan at the half way point. Cover loosely with foil if buns are browning too fast. Cool for 5 minutes. Place a platter on top of the pan and turn over to release sticky buns. Cool for 15 minutes before serving.

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Learn New recipes, tips and techniques