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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 cups water warmed to 110°-115°F
- ½ cup granulated sugar
- ⅓ cup neutral oil I prefer grapeseed or vegetable oil
- ¾ tsp kosher salt
- 2 large eggs
- 3 cups all-purpose flour
- 1 tbsp instant yeast
- 3 cups cake flour
- 4 tbsp unsalted butter room temperature
For the filling
- 6 tbsp unsalted butter melted
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 ½ tbsp ground cinnamon
For the caramel glaze
- 4 cups pecans toasted and chopped
- 24 tbsp (3 sticks) unsalted butter
- 3 tbsp water
- 1 cup dark brown sugar packed
- ½ cup light corn syrup
- ½ tsp kosher salt
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
Instructions
- In the bowl of a stand mixer combine the warm water, sugar, oil, salt, and eggs. Whisk to combine and break up eggs.2 cups water, ½ cup granulated sugar, ⅓ cup neutral oil, ¾ tsp kosher salt, 2 large eggs
- Add the all-purpose flour and yeast. Mix with the dough hook attachment until combined, 1 minute. Add 2 cups of the cake flour and continue mixing. As the dough mixes, add the remaining 1 cup of cake flour as needed, 1 tablespoon at a time, until the dough cleans the side of the mixing bowl and is smooth and elastic, 5-8 minutes.3 cups all-purpose flour, 1 tbsp instant yeast, 3 cups cake flour
- With the mixer running on medium-low speed, add the butter 1 tablespoon at a time until it is all incorporated.4 tbsp unsalted butter
- Remove the dough from the bowl and place in a greased clean bowl. Cover tightly and let rise in a warm place until doubled in size, 45-60 minutes.
- For the filling: Melt butter and set aside. In a small bowl, combine the granulated sugar, brown sugar, and cinnamon. Whisk to break up brown sugar and ensure there are no lumps. Set aside.6 tbsp unsalted butter, ½ cup granulated sugar, ½ cup light brown sugar, 1 ½ tbsp ground cinnamon
- For the caramel sauce: Prepare caramel sauce while the rolls are rising. In a small saucepan, combine the butter, water, dark brown sugar, corn syrup, and salt. Heat until the mixture begins to boil. Simmer for 2 minutes, then remove from heat, add the vanilla extract and cinnamon, and let cool. Pour directly into four greased 8-inch cake pans. Sprinkle with toasted chopped pecans and set aside.24 tbsp (3 sticks) unsalted butter, 3 tbsp water, 1 cup dark brown sugar, ½ cup light corn syrup, ½ tsp kosher salt, 1 tsp vanilla extract, ½ tsp ground cinnamon, 4 cups pecans
- Once the dough has doubled in size, punch down and divide into two equal pieces. On a well-floured surface, working with one piece at a time, roll out into a 16 x 18-inch rectangle.
- Brush 3 tablespoons melted butter over the dough. Sprinkle with half of the prepared filling mixture.
- Tightly roll up the dough, starting with a long side. Squeeze the seams together to seal. Cut the roll into 16 individual rolls. Place in the pans with prepared caramel sauce. Cover loosely with plastic wrap and allow to rise until doubled in size, 45-60 minutes. Repeat with the second portion of dough.
- While the dough is rising, preheat oven to 350°F.
- Once risen, bake the rolls in the preheated oven until golden brown, 14-18 minutes. Remove from oven and cool in the pan. After 1 hour, 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!
