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Prep time
1 hour 15 minutes
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Cook time
40 minutes
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makes
12 sticky buns
Author Notes
Sticky buns are like a gooier, more delicious version of cinnamon rolls—and they’re one of my all-time favorite treats. This version, which stars a mocha cream cheese frosting and filling made with espresso and dark chocolate, is especially perfect for brunch (but I love ‘em any time of day). The coffee adds depth and helps enhance the cinnamon, while the chocolate pairs perfectly with the nutty, toasted pecans.
When making sticky buns, it’s important to allow the dough to rise, which can take a long time, especially during the colder weather months. To speed up the process, I used the handy PROOF setting on the Ninja® Foodi® XL Pressure Cooker Steam Fryer with SmartLid™ to create the ideal environment for the yeast to do its thing. Then, I used the STEAM & BAKE function to cook the buns (without drying them out) and get them golden-brown. The result: fluffy, light mocha sticky buns to pair with a warm cup of Joe this holiday season.
Note: If you’d like to skip the homemade dough, you can swap in one package of a store-bought crescent dough sheet and skip to step 4 in the directions. —Maki Yazawa
Test Kitchen Notes
This recipe is shared in partnership with Ninja™, and was developed using the Ninja® Foodi® XL Pressure Cooker Steam Fryer with SmartLid™.
Accessories and tools needed: Cook & Crisp Basket, Nonstick Silicone Mat (or parchment paper), Ninja Multi-Purpose Pan (or 8” round baking pan), Deluxe Reversible Rack (bottom layer only) —The Editors
Watch This Recipe
Mocha Sticky Buns in a Multi-Cooker
Ingredients
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For the dough:
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5 cups
all-purpose flour, sifted (about 660 grams)
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1/2 cup
granulated sugar
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3/4 teaspoon
kosher salt
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1/3 cup
unsalted butter, cubed and at room temperature
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1 cup
warm milk (115°F)
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2 1/4 teaspoons
instant dry active yeast
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2
eggs
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1
egg yolk
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4 cups
room-temperature water
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—
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For the filling:
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1 cup
dark brown sugar, tightly packed (200 grams)
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2 1/2 tablespoons
ground cinnamon
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2 teaspoons
cocoa powder
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2 teaspoons
instant espresso powder
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1/4 teaspoon
kosher salt
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1/4 cup
unsalted butter, melted
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4 ounces
dark chocolate, melted
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1/2 cup
chopped pecans, toasted
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—
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For the sticky bun topping:
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1/2 cup
unsalted butter
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3/4 cup
dark brown sugar
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1/4 teaspoon
cinnamon
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1/3 cup
heavy cream
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2 teaspoons
vanilla extract
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1/4 teaspoon
kosher salt
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1 1/2 cups
chopped pecans, toasted
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—
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For the mocha glaze:
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8 ounces
cream cheese, room temperature
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1/2 cup
powdered sugar
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2 teaspoons
cocoa powder
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6 tablespoons
whole milk
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2 teaspoons
espresso powder
Directions
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Make the dough: In a large stand mixer bowl fitted with the dough hook attachment, combine the flour, sugar, and salt. Add the butter, and mix to combine and break up the butter pieces.
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In a small bowl, combine the warm milk and yeast. The mixture should bubble. Slowly pour the liquid into the stand mixer and begin kneading the dough at low speed. Add the eggs and yolk. As the dry and wet ingredients combine, increase the speed to medium.
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When the dough begins to pull away from the edges (it should be somewhat sticky, but not so sticky that it sticks to your hands), remove the dough, and on a lightly floured surface, work it into a ball.
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Line the Cook & Crisp Basket with a nonstick silicone baking mat (or parchment paper) and spray with nonstick cooking spray. Transfer dough to basket. Place basket in the pot. Close lid, then move slider to AIR FRY/STOVETOP. Select PROOF, set temperature to 95°F, and set time to 30 minutes. Press START/STOP to begin the rise. When the rise is complete (the dough should be doubled in size), remove the dough from the basket.
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Transfer the dough to a lightly floured surface. Using a rolling pin, roll the dough into a large 12- x 18-inch rectangle.
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Make the filling and prepare the buns: Combine the sugar, cinnamon, cocoa powder, espresso powder, and salt in a medium bowl.
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Carefully spread the melted butter over the surface of the dough in an even, smooth layer. Next, drizzle and spread the melted chocolate over the top. Generously coat the surface of the dough with the sugar mixture, leaving about a 1-inch gap along the length of one of the long sides. Add the chopped pecans.
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Starting at the long edge with filling, carefully roll the dough towards the 1-inch side (without filling) to form a log or cinnamon-style roll. Using a serrated knife, carefully cut 12 (1 ½-inch) rolls. Cover with cling wrap and set aside.
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Make the sticky bun topping: In a medium saucepan over medium-low heat, melt the butter and the sugar. Stir in the cinnamon, heavy cream, vanilla, and salt. Turn off the heat and mix in the pecans.
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Cook the buns: Add 4 cups of water to the pot. Add ¼ cup of the prepared sticky bun topping to the Ninja Multi-Purpose Pan lined with parchment paper (or an 8-inch round baking pan lined with parchment paper) and move to evenly cover. Arrange 6 of the sticky buns in the pan.
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Place the pan on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot. Close the lid and move the slider to STEAMCRISP.
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Select STEAM & BAKE, set temperature to 325°F, and set time to 8 minutes. Press START/STOP to begin cooking (PrE will display for approximately 5 to 10 minutes as the unit steams, then the timer will start counting down). Add 1 minute of cooking time, if the dough needs a bit longer to cook. Set the cooked buns aside and let cool for at least 5 minutes. Repeat the process with the remaining 6 uncooked buns; you may need to replenish the water.
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Make the mocha glaze: In a large stand mixer fitted with a paddle attachment (or with a medium bowl and spatula), combine the cream cheese, powdered sugar, and cocoa powder. In a separate small bowl, mix the milk and espresso powder until dissolved. Add the mixture into the stand mixer, and combine until smooth and creamy.
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When the buns have finished cooking, drizzle with glaze, and finish with the remainder of the warmed sticky bun topping.
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