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a gorgeous sticky bun on a white plate with a fork and a cup of espresso in the background.
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4.69 from 19 votes

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 the best caramel pecan glaze! What's not to love? These rolls are simply the best!
Prep Time30 mins
Cook Time25 mins
Resting time1 hr 30 mins
Total Time2 hrs 25 mins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: sticky buns
Servings: 12
Calories: 607kcal


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


  • 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 9x13-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.


  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!


Serving: 1bun | Calories: 607kcal | Carbohydrates: 78g | Protein: 9g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 87mg | Sodium: 228mg | Potassium: 200mg | Fiber: 3g | Sugar: 40g | Vitamin A: 606IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 3mg