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4.7 from 25 votes

Sticky Buns

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •8/28/22 33 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for sticky buns.

These Sticky Buns will blow your mind! I’m talking sweet sticky buns that are light and fluffy, filled with cinnamon sugar and topped with a glorious caramel pecan glaze! What’s not to love? These rolls are simply the best!

a gorgeous sticky bun on a white plate with a fork and a cup of espresso in the background.
Table of Contents Open
  • The Best Sticky Buns Recipe
  • Why You Should Make These Sticky Buns
  • Cinnamon Rolls vs Sticky Buns
  • Ingredients You’ll Need
    • Dough:
    • Pecan Topping
    • Filling:
  • How To Make Sticky Buns
    • Fill, Roll and Bake
  • Why Didn’t My Dough Rise?
  • Can I Freeze Sticky Buns?
  • Expert Tips
  • Storing Leftover Sticky Buns
    • Freezing
  • More Great Recipes To Try
  • Sticky Buns
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

The Best Sticky Buns Recipe

My first job ever was at a bakery and one of my favorite things to eat there were these ooey-gooey Sticky Buns. It was one of the most popular items there and for good reason. An elevation of the classic cinnamon roll, topped with a decadent caramel pecan topping. Are you ready for this?

When you take these puppies out of the oven, you have these gorgeous looking cinnamon rolls, and your house smells heavenly. You might get some neighbours come knocking wondering what’s going on but what better way to get to know your neighbours then over a sticky bun and a good cup of coffee.

Why You Should Make These Sticky Buns

  • Easy to make
  • Topped with a decadent caramel pecan glaze
  • Always delicious
  • Perfect for fall
  • Leftovers!!
  • Great for sharing!
sticky buns on a baking sheet with 2 missing.

Cinnamon Rolls vs Sticky Buns

If you’re wondering what the difference is between cinnamon rolls and sticky buns, it’s quite simple! Sticky buns are cinnamon rolls with a caramel pecan topping, which elevates my classic cinnamon roll recipe to the next level of deliciousness!

While cinnamon rolls are delicious on their own, even if they’re topped with everyone’s favorite cream cheese icing, sticky buns are a whole different story with their sticky caramel pecan topping. Which is better? You’ll have to try both to find out! In my opinion, it just depends what you’re in the mood for.

Ingredients You’ll Need

overhead shot of all the ingredients needed to make sticky buns.

Dough:

  • Active dry yeast – You can use instant yeast if that’s what you have. If you use instant, you won’t need to bloom it first, but it’s a good idea to test if it’s still alive. If your yeast doesn’t foam up your yeast is dead and the buns won’t turn out.
  • Warm water – It’s super important to make sure your water is lukewarm. The best temperature of the water should be anywhere from 95 degrees to 105 degrees for this. You don’t really want anything warmer, as it will kill the yeast.
  • Butter – Unsalted as always. Unsalted butter gives us control on how much sodium is in our food. Did you know that small quantities of butter is added to breads because it results in a higher rise and a crisper crust!
  • Salt – We always need to add a bit of salt to our baked goods, to bring out all the flavors.

Pecan Topping

  • Butter – While I used unsalted, you can use salted butter in the topping.
  • Brown Sugar – This is what’s going to create our caramel.
  • Honey – This is where the sticky part comes in.
  • Pecans – Roughly chopped, you can also use walnuts if you prefer.

Filling:

  • Brown sugar – I prefer to use dark brown sugar. Make sure it’s packed!
  • Cinnamon – The key ingredient in cinnamon rolls!
  • Butter – Unsalted again. You’ll want to make sure this is softened. Margarine can be used as well but butter is always better in my opinion.

How To Make Sticky Buns

process shots showing how to make the dough for sticky buns.
  1. Bloom the yeast: In a small bowl whisk the warm water, yeast and 1 tsp of the sugar together. Let it sit for 5 to 10 minutes until it has foamed up nicely. If your yeast doesn’t get foamy, don’t move forward. Buy a new jar and store it in the freezer so it lasts longer.
  2. Make the dough: In the bowl of your mixer add the flour, milk, remaining sugar, melted butter, eggs, salt, and yeast mixture and mix for about 5 minutes using the dough hook. If the dough is sticking to the bowl, add a bit more flour. The dough is done when it comes clean from the side of the bowl. Place the dough in an oiled bowl, cover it with plastic wrap or damp clean kitchen towel and place it in a warm, draft free environment until it doubles in size.
  3. Make the filling and the pecan topping: In a small bowl combine the brown sugar with the cinnamon. In a small saucepan add the butter, brown sugar and honey. Cook over low heat until the sugar dissolves, about 3 minutes. Pour the sauce in a 9×13-inch baking pan and sprinkle with chopped pecans. Set aside.
process shots showing how to make the sticky topping for sticky buns.

Fill, Roll and Bake

  1. Assemble cinnamon rolls: Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately ¼ inch in thickness. Spread the ⅓ cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 1 ½ inch slices, and place in a lightly greased baking pan. Place the cut rolls in the pan over the caramel and pecans topping. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.
  2. Preheat the oven and bake: Preheat the oven to 350°F. Place the baking pan with cinnamon rolls in the oven and bake for 20 to 25 minutes or until golden brown.
  3. Invert the rolls and serve: Remove pan from oven and place a large serving platter or a baking sheet over the rolls. Invert the rolls onto the baking sheet, but wait about 5 minutes before removing the baking pan. Let buns cool slightly and serve warm.
process shots showing how to roll the dough and make cinnamon rolls.

Why Didn’t My Dough Rise?

Make sure your yeast has not expired. This is the number 1 question I get from my readers. The answer always lies with your yeast. Test the yeast first before wasting ingredients. Try and bloom it and if it doesn’t get foamy, your yeast is no good.

Can I Freeze Sticky Buns?

You absolutely can!  Baked sticky buns can be frozen for 2-3 months. See “Freezing” section below for full instructions.

process shots showing sticky buns how to rise, bake and invert over.

Expert Tips

  1. Make Sure Your Water is Not Too Hot! Using water that is too hot will kill your yeast and this will also prevent your dough from rising. Make sure the water is between 95 and 105 degrees Fahrenheit (35 to 40.5 C).
  2. Use Room Temperature Butter! This is for both the dough and the filling. To do this, take the butter out of the fridge a few hours before you plan to make the dough. Give it enough time to soften.
  3. Create A Warm Environment For The Dough To Rise: Usually I preheat my oven to 200°F or whatever the lowest temperature your oven goes to, then turn off the heat. If your oven has a proof function, use that. Place the dough covered with a clean damp kitchen towel or plastic wrap in there and let it rest until doubled in size. I find that if the yeast is good, it doubles in about 30 minutes.
freshly baked sticky buns inverted on a baking sheet.

Storing Leftover Sticky Buns

Chances are you’ll have leftover sticky buns, no matter how good these sticky buns are. You can store them on the counter covered tightly with plastic wrap or foil, or in an airtight container. If you want them to last longer store them in an airtight container in the fridge for up to 5 days. What I usually do when I want to eat one is just pop one in the microwave for about 30 seconds and you’re back to having an ooey gooey sticky bun.

Freezing

Baked sticky buns can be frozen for 2-3 months but make sure they are placed in an airtight container. Thaw them overnight in the refrigerator, then warm them up in the microwave and enjoy!

overhead shot of a sticky bun on a white plate next to a cup of espresso.

More Great Recipes To Try

  • No Knead 1 Hour Cinnamon Rolls
  • Cherry Rolls
  • Sticky Toffee Pudding
  • Brioche Buns
  • Sweet Cheese Buns (Poale-n brau)
  • 2 Ingredient Dough

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a gorgeous sticky bun on a white plate with a fork and a cup of espresso in the background.
Print
4.72 from 25 votes

Sticky Buns

Prep 30 minutes
Resting time 1 hour 30 minutes
Cook 25 minutes
Total 2 hours 25 minutes
Rate Recipe
These Sticky Buns will blow your mind! I'm talking sweet sticky buns that are light and fluffy, filled with cinnamon sugar and topped with the best caramel pecan glaze! What's not to love? These rolls are simply the best!
12

Ingredients

For Dough

  • ¼ cup warm water
  • 2 ¼ teaspoon active dry yeast ((1 envelope))
  • 1/3 cup sugar
  • 4 ½ cups all-purpose flour
  • ¾ cup milk (warm)
  • 4 tablespoon butter (unsalted and melted)
  • 3 eggs
  • 1 teaspoon salt

For Topping

  • ½ cup butter
  • ¾ cup brown sugar (packed)
  • 4 tablespoon honey
  • 2 cups pecans (roughly chopped, or walnuts)

For Filling

  • ⅓ cup butter (melted)
  • ¾ cup brown sugar
  • 2 teaspoon cinnamon

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Bloom the yeast: In a small bowl whisk the warm water, yeast and 1 tsp of the sugar together.Let it sit for 5 to 10 minutes until it has foamed up nicely. If your yeast doesn’t get foamy, don’t move forward. Buy a new jar and store it in the freezer so it lasts longer.
  • Make the dough: In the bowl of your mixer add the flour, milk, remaining sugar, melted butter, eggs, salt, and yeast mixture and mix for about 5 minutes using the dough hook. If the dough is sticking to the bowl, add a bit more flour. The dough is done when it comes clean from the side of the bowl. Place the dough in an oiled bowl, cover it with plastic wrap or damp clean kitchen towel and place it in a warm, draft free environment until it doubles in size.
  • Make the filling and the pecan topping: In a small bowl combine the brown sugar with the cinnamon. In a small saucepan add the butter, brown sugar and honey. Cook over low heat until the sugar dissolves. Pour the sauce over a 9×13-inch baking pan and sprinkle with chopped pecans.
  • Assemble cinnamon rolls: Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately ¼ inch in thickness. Spread the ⅓ cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 1 ½ inch slices, and place in a lightly greased baking pan. Place the cut rolls in the pan over the caramel and pecans topping. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.
  • Preheat the oven and bake: Preheat the oven to 350°F. Place the baking pan with cinnamon rolls in the oven and bake for 20 to 25 minutes or until golden brown.
  • Invert the rolls and serve: Remove pan from oven and place a large serving platter or a baking sheet over the rolls. Invert the rolls onto the baking sheet, but wait about 5 minutes before removing the baking pan. Let buns cool slightly and serve warm.

Equipment

  • Glass Mixing Bowl Set (3 piece)
  • KitchenAid Classic 4.5 Quart Stand Mixer
  • Basting and Pastry Brush
  • 9×13-inch Baking Pan (set of 2)

Video

Notes

  1. If your oven has a proof function use it and place your dough in the oven to rise, it will rise much quicker and it’s the perfect warm environment for your dough to rise. If it doesn’t, simply preheat your oven to 200°F, turn off the oven, then place the dough in the oven to rise.
  2. Leftovers: Store the buns on the counter covered tightly with plastic wrap or foil, or in an airtight container. If you want them to last longer store them in an airtight container in the fridge for up to 5 days.
  3. Freezing: Baked sticky buns can be frozen for 2-3 months but make sure they are placed in an airtight container. Thaw them overnight in the refrigerator, then warm them up in the microwave and enjoy!

Nutrition Information

Serving: 1bunCalories: 607kcal (30%)Carbohydrates: 78g (26%)Protein: 9g (18%)Fat: 31g (48%)Saturated Fat: 12g (75%)Cholesterol: 87mg (29%)Sodium: 228mg (10%)Potassium: 200mg (6%)Fiber: 3g (13%)Sugar: 40g (44%)Vitamin A: 606IU (12%)Vitamin C: 1mg (1%)Calcium: 74mg (7%)Iron: 3mg (17%)
© Author Jo

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a gorgeous sticky bun on a white plate with a fork and a cup of espresso in the background.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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33 Comments
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Roxie
Roxie
Posted: 1 month ago

5 stars
I made these and my boyfriend said that they were the best I have made so far! I am ecstatic! Can’t wait to make them again. It was extremely easy to make and I recommend this recipe. Thank you!

0
Reply
Anne Stump
Anne Stump
Posted: 4 months ago

Can I make these in individual mufgin tins instead of all together?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Anne Stump
Posted: 4 months ago

Sure, why not! It’ll just be a bit more work but they should turn out great.

0
Reply
JIMBOB
JIMBOB
Posted: 6 months ago

5 stars
I have made these many times with this fool proof recipe. However…..I use Karo syrup in place of honey. Either way they are delicious !
I also love dark brown sugar and white sugar mixed together.

0
Reply
Angela
Angela
Posted: 9 months ago

Hello, I always love you recipes, made your brioche buns yesterday, big hit. I would like try these, how are you preparing the pan? Is buttered, lined with parchment? nothing? Many thanks.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Angela
Posted: 9 months ago

Hi Angela! You don’t have to do anything to the pan, just pour that sticky topping directly in the pan, when you flip it over, the buns are going to easily release from the pan.

0
Reply
Angela
Angela
Reply to  Joanna Cismaru
Posted: 9 months ago

Thank you! I am making these for my father this weekend, last father’s day was your cinnamon buns, he loved them so much! I am really looking forward to making these for him this year. Always appreciate your great instructions.

0
Reply
Cassandra jeffres
Cassandra jeffres
Posted: 11 months ago

5 stars
My Family LOVED this recipe! I have loved every recipe of yours I’ve tried. You have made me a better baker!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Cassandra jeffres
Posted: 11 months ago

That’s great to hear!

0
Reply
David Merrifield
David Merrifield
Posted: 1 year ago

What am I getting wrong here? I’m a novice baker, but a pretty good cook. For blooming the yeast it says “1/4 cup of warm water, 2.25 tsp of dry yeast, and 1/3 cup of sugar”. Isn’t that way, way too much sugar for 1/4 cup of water? I’ve looked at other yeast proofing videos, and they’re using a about as much sugar as yeast. Please help! Is this right?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  David Merrifield
Posted: 1 year ago

Hi David! You’re only adding about 1tsp of the sugar when activating the yeast, the remaining sugar is added in the next step. I’ve fixed the recipe to reflect that, thanks for catching it!

0
Reply
David Merrifield
David Merrifield
Reply to  Joanna Cismaru
Posted: 1 year ago

4 stars
Thanks! After my first attempt (1/3 c sugar, 1/4 c water, 2.25 tsp yeast) didn’t “bubble” at all, I tried with 2 tsp sugar and got very foamy yeast the second try. This resulted in very nicely-rising dough (over doubled in size in not much time). Also, maybe it’s just a judgement call, or experience baking, but when I checked them the first time, they were not browned at all, so I left them in until they were “golden brown” (not dark, just lightly browned) and they were definitely overdone, and the topping tasted burnt and mostly stuck to the pan. Next time I’ll pull them out earlier. Overall, excellent recipe, and I hope to try them again soon!

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  David Merrifield
Posted: 1 year ago

Let us know how they turn out next time.

0
Reply
Alexis Bentley
Alexis Bentley
Posted: 2 years ago

Can you make the night before and bake in the morning? If so, how do you recommend. Thank you

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Alexis Bentley
Posted: 2 years ago

Absolutely! Just follow all the steps up to and including step 4, cover them with some plastic wrap and place them in the fridge. The next morning take them out 30 minutes before baking then bake as instructed.

0
Reply
Donna R
Donna R
Posted: 2 years ago

5 stars
I’m a novice baker and these turned out perfectly! I ended up with more than a dozen and had to cram them into the pan but they were still perfect. No more store-bought for us, ever! Thanks Jo!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Donna R
Posted: 2 years ago

So glad you liked them!

0
Reply
Karen Sorenson
Karen Sorenson
Posted: 2 years ago

How many minutes should the first rise take
Nothing is happening in 30 minutes so I guess I’ll wait till 60 minutes

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Karen Sorenson
Posted: 2 years ago

It really depends on your environment. Follow the tips provided in the recipe notes to speed up the process.

0
Reply
Scott
Scott
Posted: 2 years ago

Hello,
Can you make these even without a stand mixer? Thanks for your time.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Scott
Posted: 2 years ago

You can, you’ll just have to knead the dough by hand.

0
Reply
NA
NA
Posted: 2 years ago

5 stars
OMG!!! This recipe is worth making! If you love all that fabulous sticky, chewy, cinnamony goodness, and loaded with pecans, this ones for you. It makes a large panful but they sure didn’t last. Thanks JoCooks, love your recipes!

0
Reply
Linda Harris
Linda Harris
Posted: 2 years ago

I do not have a mixer with a dough hook can I use my regular mixer

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Linda Harris
Posted: 2 years ago

You can mix first with a spatula or wooden spoon then knead by hand!

0
Reply
Ella
Ella
Posted: 3 years ago

Can this dough be made in a bread machin?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Ella
Posted: 3 years ago

For sure, just follow your bread machine instructions for the order to put the ingredients in.

0
Reply
Kathy
Kathy
Posted: 7 years ago

Can this dough be done in a bread machine; mine is 1.5 lb capacity.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kathy
Posted: 7 years ago

Never tried it, but you probably can, you’ll just have to follow your bread machine’s instructions in what order to add the ingredients and what not.

0
Reply
Judy
Judy
Posted: 9 years ago

I can and I will. Did it often in my misspent youth. Actually after I got married and found the kitchen.

0
Reply

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