Chorizo Sticky Buns

Chorizo Sticky Buns

After posting my lucky charms burger a few weeks ago, one of my followers said that they unrolled a cinnamon bun and rolled it back up with chorizo on the inside. First of all, I love my followers! I really liked the sound of that, so I decided to make my own version. After some back and forth in my head about whether or not to put the chorizo inside the buns, I went with a traditional sticky bin recipe but used chorizo instead of pecans. It served as the sticky topping and dripped down the buns as they cooled. I loved how these came out and would make them again as a quirky appetizer/bread course for a dinner.

The bun recipe was straightforward until I got to the topping part. I used the one from Simply Recipes as a guide. The filling is just cinnamon, butter, and sugar.

The topping at the bottom of the pan is butter, sugar, corn syrup, and chorizo.

After they bake the rolls are nicely plumped up. Allow to cool for a few minutes…

…then flip them out onto a serving platter. The topping will drip down the buns and make everything nice and sticky.

I slightly dialed back the sugar throughout the recipe, but the chorizo is salty and flavorful enough to balance it.

Cinnamon is a common Mexican spice, so to me it didn’t feel weird to have these flavors together.

Chorizo Sticky Buns

A fairly straightforward recipe for sticky buns, but instead of using pecans it has crumbled Mexican chorizo.
Prep Time3 hrs
Cook Time30 mins
resting time1 d
Servings: 9 large rolls


  • 2 tablespoons warm water
  • 1 1/4 teaspoons active dry yeast
  • 3 tablespoons sugar
  • 1/3 cup milk
  • 2 tablespoons butter melted
  • 2 egg yolks
  • 3/4 teaspoons salt
  • 2 cups flour
  • 1/4 cup brown sugar
  • 1/2 tablespoon ground cinnamon
  • 2 tablespoons butter melted
  • 1/3 cup brown sugar
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 tablespoon light corn syrup
  • 4 ounces loose chorizo


  • Recipe adapted from Simply Recipes. I cut it in half and used chorizo instead of pecans.
  • Combine the warm water and yeast and let it sit about 5 minutes until the yeast starts to bubble.
  • Whisk in the milk, butter, sugar, and yolks. Stir in the flour and mix to combine. Pour out onto a floured surface and knead the dough for 5 minutes. You can do this in a stand mixer if you would rather.
  • Shape the dough into a ball and put it into a buttered bowl, roll it around to coat the dough with butter. Cover and allow to rest for 1 to 2 hours until doubled in size.
  • Make the filling by mixing the butter cinnamon and brown sugar.
  • Roll the dough out into a thin rectangle, about 12 x 12. Brush on the cinnamon filling, then roll it up tightly. slice it into 9 rolls.
  • Make the topping – Add the sugar, butter, honey, and corn syrup to a sauce pan and bring to a simmer. Add in the chorizo and cook about 2 minutes, mixing to break up the sausage. You want the chorizo to be cooked but just barely, it is more important to break it up into small pieces. Remove from heat.
  • Pour the topping into a baking dish. Mine was 6×8. Allow to cool fully. Put the dough rolls on top of the filling evenly spaced. Cover and refrigerate overnight.
  • Preheat oven to 375. Bake the buns until golden, about 30 minutes.
  • Remove from oven and flip them out onto a platter. Serve.

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