Sticky Buns Recipe

Easy sticky buns are made with a quick, made-from-scratch dough so you can have easy homemade sticky buns whenever you want them!

Sweet rolls are a total weakness for me. I love cinnamon rolls, caramel rolls, and sticky buns!

This easy sticky bun recipe starts with an easy homemade dough that’s made in about half the time that it takes to make a traditional roll dough.

Sticky bun filling uses less cinnamon than cinnamon rolls filling. Also, these buns are baked in a pan with the sticky topping underneath.

Then, homemade dough is rolled out, topped with filling, rolled up, sliced into pieces, and placed on top of a sticky topping.

They are best eaten when they’re fresh and warm. If you have leftovers, simply cover, and store at room temperature.

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Sticky Buns

With a homemade brown sugar caramel topping and crunchy pecans, this sticky bun recipe takes cinnamon rolls to the next level of decadence.

Prep: 35min

Total: 3h15min

Yield: 12 serving(s)

Ingredients:

• 1 c. whole milk
• 6 tbsp. granulated sugar, divided
• 1 .25-oz package active dry yeast
• 2 large eggs, at room temperature
• 1 stick salted butter (1/2 cup), melted and cooled until just warm
• 4 c. all-purpose flour, plus more for the surface
• 1/2 tsp. salt
• Butter or nonstick spray
• 1 stick salted butter (1/2 cup)
• 3/4 c. light brown sugar
• 1/2 c. heavy cream
• 1/4 c. honey
• 1 tsp. vanilla extract
• 2 c. pecans, roughly chopped
• 1/2 stick salted butter (1/4 cup), melted and cooled
• 2/3 c. granulated sugar
• 4 tsp. ground cinnamon

Instruction:

1. For the dough: Heat the milk in a small saucepan over medium heat to between 110˚ and 115˚ on an instant read thermometer, about 3 minutes. Remove the pan from heat and whisk in 1 tablespoon of sugar. Sprinkle the yeast over the milk and whisk to combine. Let the milk rest for 5 minutes until it’s foamy. Whisk the eggs and the cooled melted butter into the milk.
2. Combine the flour, salt, and the remaining 5 tablespoons of sugar in the bowl of a stand mixer fitted with a dough hook attachment. Add the milk mixture to the bowl and stir with a spatula to combine into a messy clump. Mix the dough on medium-low speed, until it is smooth and pulling away from the sides of the bowl, 5 to 7 minutes. Cover the bowl with plastic wrap and place it in a warm, draft-free place for 45 minutes to 1 hour, until the dough has doubled in size.
3. For the topping: Meanwhile, melt the butter in a small saucepan over medium heat. Whisk in the brown sugar, heavy cream, honey and vanilla extract. Simmer, whisking frequently, until the mixture is glossy and well combined, about 2 minutes. Reserve 1/2 cup of the topping and pour the remaining into 9-by-13-inch baking dish, buttered or sprayed with nonstick spray. Sprinkle the pecans evenly over top. Set aside to cool slightly.
4. For the filling: In a small bowl, combine the sugar and cinnamon.
5. With a spatula, scrape the dough out of the bowl onto a lightly floured surface. Sprinkle a small amount of flour over top of the dough and roll it into a rectangle, about 12 by 18 inches. Drizzle the melted butter evenly over the dough, spreading with your fingers or a pastry brush, leaving a 1/2 inch border along each edge. Sprinkle the cinnamon-sugar mixture evenly over the butter. Starting with a long end, roll the dough tightly towards the other long end, creating a log. Pinch the seam together and place seam side down on a cutting board. With a sharp knife, cut the roll into 12 buns, each about 1 1/2 inch thick.
6. Place the rolls pinwheel side up, evenly spaced, over top of the pecan topping. Cover the pan with a clean kitchen towel or plastic wrap and let rise until the rolls are just touching each other, 45 minutes to 1 hour.
7. Meanwhile, preheat the oven to 350°. Bake the rolls for 35 to 40 minutes until golden brown on top. Let the rolls cool for 5 minutes in the pan, then place a cooling rack over top. With oven mitts, hold the pan and rack together, then flip over. Carefully remove the pan (give it a few taps if the buns don’t seem to be releasing) and let it slide out onto the rack. Set over a large sheet tray or cutting board. (If any topping sticks in the pan, scrape it out while its hot and put it right back on the buns!)
8. Drizzle with the reserved topping and serve immediately.

Sticky Buns

Sweet and delicious sticky buns with a brown sugar pecan caramel sauce. Don’t forget to check out my step by step photos and tips above!

Prep: 40min

Total: 195min

Yield: 14

Serving Size: 1 serving

Nutrition Facts: calories 479 kcal, Carbohydrate 61 g, Protein 6 g, Fat 24 g, Saturated Fat 11 g, Cholesterol 80 mg, Sodium 299 mg, Fiber 2 g, Sugar 33 g, servingSize 1 serving

Ingredients:

• 1 cup warm milk 110°F ((240mL))
• 1 1/4 ounce package active dry yeast (( 2 + 1/2 tsp))
• 1/2 cup sugar ((100g))
• 6 tablespoons unsalted butter (melted plus more for the pan (85g))
• 1 egg
• 2 yolks
• 1 teaspoon salt
• 1 tsp vanilla ((5ml))
• 4 cups all-purpose flour (plus more for dusting counter (480g))
• 3/4 cup firmly packed light brown sugar ((150g))
• ½ cup unsalted butter ((113g))
• ¼ cup honey ((60ml))
• ½ tsp salt
• 1 1/2 cups 6 ounces coarsely chopped pecans
• 1/2 cup firmly packed light brown sugar ((100g))
• 2 tsp ground cinnamon
• 4 tablespoons unsalted butter melted ((70g))

Instruction:

1. Warm the milk to 110°F then mix in half the sugar and the yeast. Cover and set aside for 5-7 minutes or until foaming.
2. While the yeast wakes up, melt butter in a bowl then whisk in the egg, yolks, yanilla, and remaining sugar then set aside.
3. Add the both mixtures to the bowl of your stand mixer and whisk together then add half the flour and mix until combined. Add the remaining flour and mix on medium speed using a dough hook for about 5 minutes or until the dough comes together. Transfer dough to a floured surface and knead until it’s smooth and elastic. Dough should bounce back when pressed. This is a sticky dough but you can add a bit of flour if it seems wet.
4. Place dough in a lightly buttered bowl then cover with plastic and place in a warm place to rise. Dough will take about two hours to double in size.
5. While the dough rises, make the topping by combining the brown sugar, honey, butter and salt in a small pot. Place over low heat and stir until butter and sugar have melted. Pour into a 9×13 pan that you’ve lightly buttered and top with roughly chopped pecans then set aside.
6. Preheat oven to 375°F. Once the dough has risen transfer it onto a floured surface (I like to use a pastry mat) then gently spread it out into a rectangular shape that’s roughly 12×18 inches. Roll as needed to spread and level the dough.
7. In a medium bowl combine brown sugar, and cinnamon then whisk together. Brush with 4 tbsp melted butter then sprinkle the cinnamon sugar evenly over the top. You can use your hand to smooth the sugar out into an even layer if needed.
8. Gently roll the long edge of the dough into a tight roll. Cut into 12-13 even pieces then place into your prepared baking dish. See notes for cutting tips. Bake for about 35 minutes or until golden. Cover with foil after 15 minutes to prevent the tops from taking on too much color.
9. Allow to cool for a few minutes then run a knife along the edge and invert onto a serving dish and serve warm.

Easy Sticky Buns

Easy homemade sticky bun recipe

Prep: 20min

Total: 75min

Yield: 12

Serving Size: 1 sticky bun

Nutrition Facts: servingSize 1 sticky bun, calories 466 kcal, Carbohydrate 66 g, Protein 5 g, Fat 21 g, Saturated Fat 9 g, Cholesterol 38 mg, Sodium 297 mg, Fiber 2 g, Sugar 39 g

Ingredients:

• 1/3 cup milk (low-fat ok)
• 3 tablespoons granulated sugar
• 1/3 cup butter
• 3 1/2 teaspoons instant yeast
• 3/4 cup warm water (105F – 115F)
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup brown sugar (packed)
• 1/4 cup granulated sugar
• 1 tablespoon cinnamon
• 1/4 cup butter (softened)
• 6 tablespoons butter (melted)
• ½ cup brown sugar (packed )
• ¼ cup granulated sugar
• ¼ cup dark corn syrup
• ¼ teaspoon salt
• 2 tablespoons water
• 1 cup coarsely chopped pecans (optional)

Instruction:

1. Grease a 9×13-inch metal baking pan; set aside.
2. In a small saucepan, stir milk, sugar, and butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 F.
3. Pour the milk mixture into the bowl of a stand mixer.
4. Add the yeast and warm water.
5. Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
6. With the mixer still going, add remaining flour, 1/2 cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl.
7. Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
8. Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
9. Let it rise in a warm place, free from draft, for about 10 minutes.
10. While dough is rising, prepare the topping.
11. Whisk melted butter, brown sugar, granulated sugar, corn syrup, and salt together in medium bowl until smooth.
12. Add water and whisk until combined.
13. Pour mixture into prepared pan. If necessary, tilt pan to get mixture to cover pan. Sprinkle evenly with pecans, if using. Set aside.
14. Turn the dough onto a floured surface, and roll into a 12×16-inch rectangle.
15. Stir filling ingredients together, and spread over dough. Since the filling is a little crumbly, I gently press it into the dough to help it stick.
16. Roll dough up lengthwise, pinching seam to seal.
17. Cut into 12 pieces, and place over topping in prepared baking dish. I use a serrated knife to cut the dough.
18. Cover the baking dish with the dish towel, and let the dough rise for about 15 minutes.
19. Meanwhile, preheat oven to 350 F.
20. Bake at 20-25 minutes, or until the rolls are golden brown.
21. Tent with aluminum foil, and continue to bake for an additional 10-15 minutes, or until baked through.
22. Let the sticky buns cool in pan for 5 minutes.
23. Place a serving dish over the pan, and carefully invert pan. Be careful as topping will be hot.
24. Remove pan, and replace any topping that has fallen off.
25. Let buns sit 10-15 minutes before serving.

Sticky Buns

Sticky buns are a quintessential American breakfast treat. Our version features soft, milk- and butter-enriched buns stuffed with aromatic cinnamon filling and glazed with a sticky, sugary topping loaded with pecans. It doesn’t get any better than this!

Prep: 25min

Total: 3h50min

Yield: 16

Serving Size: 1 sticky buns (97g)

Nutrition Facts: servingSize 1 sticky buns (97g), calories 340 calories, Carbohydrate 57g, Cholesterol 15mg, Fiber 2g, Protein 4g, Sodium 200mg, Sugar 32g, Fat 12g, Saturated Fat 4.5g, Trans Fat 0g

Ingredients:

• 2 1/2 teaspoons instant yeast
• 7/8 to 1 1/8 cups (198g to 255g) water lukewarm*
• 3 cups (360g) King Arthur Unbleached All-Purpose Flour
• 6 tablespoons (85g) unsalted butter at room temperature
• 3 tablespoons (35g) granulated sugar
• 1 1/4 teaspoons (8g) salt
• 1/4 cup (28g) King Arthur Baker’s Special Dry Milk or nonfat dry milk
• 1/2 cup (43g) dried potato flakes (instant mashed potatoes)
• 1/2 cup (156g) light corn syrup or maple syrup
• 1 tablespoon (14g) rum optional
• 3 tablespoons (43g) butter melted
• 1/2 cup (50g) King Arthur Sticky Bun Sugar or 1 cup (213g) light brown sugar packed
• 1 cup (113g) pecans diced
• 1/2 cup (99g) granulated sugar
• 2 teaspoons cinnamon
• 1 tablespoon King Arthur Unbleached All-Purpose Flour

Instruction:

To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead all of the dough ingredients together — by hand, mixer or bread machine set on the dough cycle — until you’ve made a smooth dough. If you’re kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball., Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, for 1 to 2 hours, or until it’s nearly doubled in bulk. Rising may take longer, especially if you’ve kneaded by hand. Give it enough time to become quite puffy., While the dough is rising, lightly grease two 9″ round cake pans., To make the glaze: Whisk together the syrup, rum (if you’re using it) and melted butter., Divide the glaze evenly between the pans. Sprinkle the sugar and pecans atop the glaze., To make the filling: Whisk together the sugar, cinnamon, and flour., To assemble the buns: Transfer the dough to a lightly greased work surface, and pat or roll it into a 16″ x 12″ rectangle. It’s a nice, soft dough, and pats out easily., Sprinkle filling evenly over the dough, leaving an uncovered strip about 1″ wide along one long end of the rectangle., Starting with the sugar-covered edge, roll the dough into a log the long way., Using a serrated knife, slice the log into 16 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices., Space eight buns in each of the prepared pans. Cover the pans, and let the buns rise till they spread out and touch one another, about 60 to 90 minutes., While the buns are rising, preheat the oven to 350°F., To finish the buns: Bake the sticky buns for 15 minutes. Tent them lightly with aluminum foil, and bake until they’re a light golden brown, about 10 more minutes., Remove the buns from the oven, and loosen their edges with a knife. Carefully — the sugar is hot! — turn them out onto a rack or parchment-covered sheet pan to cool, scraping any glaze that may have stuck to the pan onto the warm buns., Serve warm, or at room temperature. Wrap airtight and store at room temperature for several days; freeze for longer storage.

The PERFECT Sticky Buns Recipe

FAQ

What’s the difference between a sticky bun and a cinnamon roll?

What is the difference between caramel rolls and sticky buns?

What is the sticky in sticky buns?

Do sticky buns use the same dough and technique as cinnamon rolls?