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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 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.
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
what to serve with Pineapple Upside Down Sticky Buns?
I’m not sure if it was the novelty of the recipe or the deliciousness that won everyone over, but my pineapple upside-down sticky buns were a hit! I think you’ll love them too. Be sure to give the recipe a try and leave me a rating once you do. I can’t wait to hear what you think!
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Pineapple Upside Down Sticky Buns
- 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
- ¾ cup light brown sugar
- 1 ½ teaspoons cinnamon
- ¼ teaspoon kosher salt
- 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.