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!

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.

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.

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.

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.

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.

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.

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!

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