This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
Why I Love This Sticky Buns Recipe
Sticky buns are more than just a sweet treat; they’re like an embrace of warmth, flavor, and tradition. These rolls, often enjoyed as a breakfast or brunch treat, have a rich history that dates back for years in my Iowa family and in many others as well. The sticky bun recipe reflects the power of simple ingredients to create something truly special.
Growing up, we knew it was a special occasion when Mom took Grandma’s recipe for cinnamon rolls and made it into sticky caramel rolls. Looking at them, you’d think these were difficult to make, but honestly, they’re surprisingly easy.
How to Make Sticky Buns
At the heart of a sticky bun is its soft, pillowy dough, which is carefully rolled out, spread with butter, cinnamon, and sugar, and then spiraled into tight rolls.
While the dough is making its first rise, you make a quick caramel. No, this isn’t a caramel recipe where you have to watch the temperature and worry about it burning. If you’re interested, I have a homemade caramel recipe that does require you to be a bit more alert. The magic happens in this sticky topping, which is a mixture of dark brown sugar, butter, and more cinnamon, along with other ingredients, which is poured into the bottom of greased baking dishes. To finish, sprinkle toasted pecans over the top.
Once the pans are filled, place the unbaked, one-time-risen cinnamon rolls on top. Let them do their final rise, and then bake them.
They look inconspicuous, but when they’re cool, invert them onto a plate, and you’ll be looking at gooey, caramel-topped cinnamon rolls. So whether they’re enjoyed with a hot cup of coffee in the morning or as an afternoon pick-me-up, sticky buns offer a moment of indulgence and a reminder of the power of a fresh, homemade baked good.
Follow These Tips
Serving & Storage
To serve – Serve warm so the caramel is glossy and the buns are tender. Invert the pan shortly after baking so the sticky topping runs over the buns, then pull apart or slice.
To store – Store covered for up to 1 day. For longer storage, place in an airtight container for up to 5 days in the fridge. Freeze tightly wrapped buns for up to 2 months.
More Cinnamon Roll Recipes to Make
Once you make these sticky buns, you have to try making the rest of these delicious cinnamon rolls:
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Ultimate Sticky Buns
Ingredients
For the rolls
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tsp kosher salt
- 2 ¼ tsp (1 pkg) instant yeast
- ¾ cups whole milk warmed to 110°-115°F
- ¼ cup neutral oil I prefer grapeseed or vegetable oil
- 1 large egg
For the filling
- 4 tbsp unsalted butter room temperature
- ⅓ cup light brown sugar lightly packed
- 2 tsp ground cinnamon
For the caramel glaze
- 1 ½ cups pecans toasted and chopped
- 8 tbsp (1 sticks) unsalted butter
- ¾ cup light brown sugar lightly packed
- ½ cup heavy cream
- ½ tsp kosher salt
- 1 tsp vanilla extract
Instructions
- In the bowl of a stand mixer, combine the flour, sugar, salt, yeast, milk, oil, and egg.¾ cups whole milk, ¼ cup granulated sugar, ¼ cup neutral oil, 1 tsp kosher salt, 1 large egg
- Using the dough hook, mix on medium-low until combined and shaggy, 2 minutes. Increase the speed to medium and mix until the dough cleans the side of the mixing bowl, is smooth and elastic, but still slings to the bottom of the bowl, 5-8 minutes.2 ½ cups all-purpose flour, 2 ¼ tsp (1 pkg) instant yeast
- Remove the dough from the bowl and place it in a greased clean bowl. Cover tightly and let rise in a warm place until doubled in size, 1-1 ½ hours.
- For the filling: In a bowl, combine the butter, brown sugar, and cinnamon. Mix until the butter is softened and incorporated evenly into the sugar.4 tbsp unsalted butter, ⅓ cup light brown sugar, 2 tsp ground cinnamon
- For the caramel sauce: Prepare the caramel sauce while the rolls are rising. In a small saucepan, combine the butter, brown sugar, heavy cream, and salt. Heat until the mixture begins to boil. Simmer for 2 minutes, then remove from the heat, add the vanilla extract and pecans. Stir and pour directly into a greased 9-inch cake pan.8 tbsp (1 sticks) unsalted butter, ¾ cup light brown sugar, ½ tsp kosher salt, 1 tsp vanilla extract, ½ cup heavy cream, 1 ½ cups pecans
- Once the dough has doubled in size, punch down and roll out on a lightly-floured surface to a 14 x 8-inch rectangle. Spread the prepared filling over.
- Tightly roll up the dough, starting with a long side. Squeeze the seam together to seal. Cut the roll into 8 individual rolls. Place in the pan with the prepared caramel sauce. Cover loosely with plastic wrap and allow to rise until puffed, but not quite doubled in size, 45 minutes.
- While the dough is rising, preheat oven to 350°F.
- Once risen, bake the rolls in the preheated oven until golden brown and set, 15-20 minutes. Remove from oven and cool in the pan for 20 minutes. Run a knife around the sides and invert onto a plate.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
