There's nothing quite like the aroma of freshly baked sticky buns wafting through your home on a weekend morning. After perfecting this sticky buns recipe for over two decades, I'm excited to share my ultimate sticky buns recipe with you. These indulgent breakfast treats feature a soft, pillowy dough wrapped around a cinnamon-sugar filling, all topped with a rich, gooey caramel pecan topping. Whether you're looking for an easy sticky buns recipe or wanting to recreate those old-fashioned sticky buns from your childhood, this comprehensive guide has everything you need.
What Are Sticky Buns?
Sticky buns are sweet breakfast pastries made from a yeasted dough filled with cinnamon and sugar, then baked with a sticky caramel sauce and usually topped with nuts (traditionally pecans). Unlike cinnamon rolls, which are typically topped with frosting after baking, sticky buns are baked with the caramel and nuts on the bottom of the pan, then inverted after baking so the gooey topping drips down the sides.
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Ingredients for Sticky Buns Recipe
For the Dough
- All-purpose flour
- Granulated sugar
- Salt
- Active dry yeast
- Warm milk
- Unsalted butter
- Eggs
For the Sticky Caramel Topping
- Brown sugar
- Unsalted butter
- Honey or corn syrup
- Heavy cream
- Salt
- Vanilla extract
- Pecans or walnuts (optional)
For the Filling
- Brown sugar
- Ground cinnamon
- Unsalted butter, softened
- Optional: nutmeg, cardamom, or other spices
See recipe card for quantities.
How to Make Sticky Buns
Prepare the Dough
- Combine warm milk (about 110°F), a tablespoon of sugar, and yeast in a bowl
- Let stand for 5-10 minutes until foamy
- In a large bowl, mix flour, remaining sugar, and salt
- Add beaten eggs and the yeast mixture to the flour
- Mix until a shaggy dough forms
- Knead for 8-10 minutes until smooth and elastic
- Add softened butter a little at a time, kneading after each addition
- Place in a greased bowl, cover, and let rise until doubled (about 1-2 hours)
Make the Sticky Caramel Topping
- Melt butter in a saucepan over medium heat
- Add brown sugar and stir until dissolved
- Add honey or corn syrup and salt
- Simmer for 3-4 minutes until slightly thickened
- Remove from heat and stir in vanilla and cream
- Pour into the bottom of your greased baking pan
- Sprinkle chopped pecans over the caramel if using
Roll and Fill the Dough
- Punch down the risen dough and turn onto a floured surface
- Roll into a rectangle about 18x12 inches
- Spread the softened butter evenly over the dough
- Mix brown sugar and cinnamon, then sprinkle over the butter
- Starting from the long edge, roll the dough tightly into a log
- Cut into 12 equal pieces using a sharp knife or unflavored dental floss
Arrange and Bake
- Place the cut rolls on top of the caramel and nuts in the baking pan
- Cover and let rise until puffy (about 30-45 minutes)
- For overnight option: cover with plastic wrap and refrigerate at this point
- Preheat oven to 350°F (175°C)
- Bake for 25-30 minutes until golden brown
- Allow to cool for exactly 5 minutes, then invert onto a serving platter
- Serve warm for the best experience
Why Are My Sticky Buns Dry?
If your sticky buns turn out dry instead of soft and gooey, here are some common issues and fixes:
- Too much flour: The dough should be soft and slightly tacky, not stiff
- Overbaking: Check for doneness a few minutes before the recipe suggests
- Insufficient rising: Make sure your yeast is fresh and active
- Too little butter: Don't skimp on the fat—it's crucial for moisture
- Oven temperature too high: Consider using an oven thermometer to verify
Variations of Sticky Buns Recipe
Quick Sticky Buns with Puff Pastry
For a shortcut version, use store-bought puff pastry instead of making yeast dough. Roll out, add filling, and proceed as normal but reduce baking time to about 20 minutes.
Easy Sticky Buns Recipe with Pillsbury
Use canned Pillsbury Grands biscuits or crescent roll dough as a time-saving base. Cut each biscuit in half, roll in cinnamon sugar, arrange over the caramel sauce, and bake according to package directions.
Old-Fashioned Sticky Buns Recipe
For a more traditional version, add raisins or currants to the filling and use dark brown sugar in the caramel sauce for a deeper molasses flavor. Some grandma's recipes also include a touch of lemon zest in the dough.
Vegan Sticky Buns
Replace dairy milk with almond or oat milk, eggs with flax eggs, and butter with vegan butter. Use maple syrup instead of honey in the caramel sauce.
Gluten-Free Sticky Buns
Substitute a quality gluten-free flour blend that contains xanthan gum for the all-purpose flour. The texture will be slightly different but still delicious.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- 9x13-inch baking pan or two 9-inch round cake pans
- Rolling pin
- Bench scraper or sharp knife
- Mixing spoon or stand mixer with dough hook
- Small saucepan (for caramel sauce)
Sticky Buns Storage
Refrigerator Storage
For longer storage, keep in the refrigerator for up to 5 days. Reheat in the microwave for 20-30 seconds or in a 300°F oven for 5-10 minutes before serving.
Freezer Storage
Baked sticky buns freeze well for up to 3 months. Wrap individually in plastic wrap, then store in a freezer bag. Thaw overnight in the refrigerator and reheat before serving.
Make-Ahead Options
Prepare the rolls up to the point of the second rise, then cover and refrigerate overnight. In the morning, let them sit at room temperature for 30-45 minutes before baking.
Tips for Perfect Sticky Buns
- Use room temperature ingredients: Especially eggs and butter, for better incorporation into the dough.
- Don't rush the rising process: Properly risen dough creates that perfect fluffy texture.
- Roll the dough tightly: This prevents gaps in your spirals and ensures even baking.
- Don't overbake: Remove from the oven when just golden to keep them soft and moist.
- Invert while warm: Turn out the buns 5 minutes after removing from the oven—too soon and the caramel will burn you, too late and it will stick to the pan.
Final Thoughts on Sticky Buns
The art of making sticky buns builds essential baking skills that open doors to countless other treats. After mastering this gooey delight, apply your dough techniques to homemade soft pretzels with their distinctive chewy texture, or create adorable mini cinnamon rolls for perfectly portioned brunch offerings. For a savory twist, try cream cheese garlic bread, which uses similar techniques but delivers an entirely different flavor experience. Each baking adventure builds confidence and brings the simple joy of sharing homemade treats—few pleasures compare to presenting freshly baked, caramel-drenched sticky buns to eager friends and family.
FAQs
What's the difference between a sticky bun and a cinnamon roll?
Sticky buns have caramel topping applied before baking and are inverted after baking so the gooey mixture drips down. Cinnamon rolls are typically topped with frosting after baking and served right-side up. Sticky buns usually include nuts in the topping while cinnamon rolls generally don't. The core dough and filling are often very similar.
What are the 5 ingredient sticky buns?
The simplified 5-ingredient sticky buns typically include: refrigerated biscuit dough (like Pillsbury), butter, brown sugar, cinnamon, and nuts. This shortcut version skips making yeast dough from scratch. The biscuits are arranged in a pan over a simple mixture of melted butter, brown sugar, and nuts, then baked until golden and gooey.
What is the difference between a sticky bun and a morning bun?
Morning buns are made with croissant or puff pastry dough (laminated with butter), creating flaky, crisp layers. They're usually rolled in cinnamon sugar rather than baked with caramel. Sticky buns use a softer yeasted dough similar to bread and feature a gooey caramel topping. Morning buns have French pastry influence while sticky buns are more American.
Are caramel rolls the same as sticky buns?
Caramel rolls and sticky buns are essentially the same treat with regional naming differences. Both feature yeasted dough with cinnamon-sugar filling baked with a brown sugar caramel mixture, then inverted after baking. The terms are often used interchangeably, though some regional variations might exist in specific ingredients or techniques depending on local traditions.
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Pairing
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Sticky Buns Recipe
Equipment
- 1 Large mixing bowl For mixing and kneading dough
- 1 Rolling pin To roll out dough evenly
- 1 9x13 inch pan Or two 9-inch round pans
- 1 Saucepan For making caramel topping
- 1 Bench scraper Or sharp knife for slicing
- 1 Stand mixer Optional, with dough hook
- 1 Measuring cups/spoons For ingredient prep
Ingredients
Dough
- 4 cups All-purpose flour plus more for dusting
- ¼ cup Granulated sugar
- 1 teaspoon Salt
- 2 ¼ teaspoon Active dry yeast 1 packet
- 1 cup Warm milk about 110°F
- ¼ cup Unsalted butter softened
- 2 Eggs room temperature
Caramel Topping
- ¾ cup Brown sugar packed
- ½ cup Unsalted butter
- ¼ cup Honey or corn syrup
- ¼ cup Heavy cream
- ¼ teaspoon Salt
- 1 teaspoon Vanilla extract
- ¾ cup Pecans chopped, optional
Filling
- ¾ cup Brown sugar packed
- 1 ½ tablespoon Ground cinnamon
- ¼ cup Unsalted butter softened
- ¼ teaspoon Nutmeg optional
- ¼ teaspoon Cardamom optional
Instructions
- Combine warm milk, sugar, and yeast; let sit until foamy.
- Mix flour, sugar, salt, eggs, and yeast mix; knead until smooth.
- Add butter gradually; knead again and let rise until doubled.
- Simmer butter, sugar, syrup, cream, salt; add vanilla and pour into pan.
- Roll out dough, spread with butter, and sprinkle cinnamon sugar.
- Roll up and slice into 12 pieces; place over caramel in pan.
- Let rise again (or refrigerate overnight); preheat oven.
- Bake 25–30 mins at 350°F, cool 5 mins, then invert and serve.
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