Sticky Buns
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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.
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!
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.
- 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, about 3 minutes. Pour the sauce in a 9×13-inch baking pan and sprinkle with chopped pecans. Set aside.
Fill, Roll and Bake
- 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.
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.
Expert Tips
- 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).
- 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.
- 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.
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
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Sticky Buns
Video
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
Notes
- 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.
- 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.
- 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
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
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!
Can I make these in individual mufgin tins instead of all together?
Sure, why not! It’ll just be a bit more work but they should turn out great.
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.
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.
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.
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.
My Family LOVED this recipe! I have loved every recipe of yours I’ve tried. You have made me a better baker!
That’s great to hear!
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?
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!
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!
Let us know how they turn out next time.
Can you make the night before and bake in the morning? If so, how do you recommend. Thank you
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.
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!
So glad you liked them!
How many minutes should the first rise take
Nothing is happening in 30 minutes so I guess I’ll wait till 60 minutes
It really depends on your environment. Follow the tips provided in the recipe notes to speed up the process.
Hello,
Can you make these even without a stand mixer? Thanks for your time.
You can, you’ll just have to knead the dough by hand.
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!
I do not have a mixer with a dough hook can I use my regular mixer
You can mix first with a spatula or wooden spoon then knead by hand!
Can this dough be made in a bread machin?
For sure, just follow your bread machine instructions for the order to put the ingredients in.
Can this dough be done in a bread machine; mine is 1.5 lb capacity.
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.
I can and I will. Did it often in my misspent youth. Actually after I got married and found the kitchen.