Sticky Buns are the ultimate crowd-pleaser. The dough is tender and fluffy, the cinnamon-sugar swirl adds warmth and depth, and the caramel-nut topping turns gooey and golden in the oven. They’re surprisingly easy to make at home and taste far better than anything store-bought. Whether you’re hosting a holiday brunch or just want a weekend baking project, these buns are guaranteed to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough:
All-purpose flour
Granulated sugar
Active dry yeast
Salt
Whole milk, warm
Unsalted butter, melted
Eggs
For the Filling:
Brown sugar
Ground cinnamon
Unsalted butter, softened
For the Topping:
Unsalted butter
Brown sugar
Honey or corn syrup
Heavy cream
Chopped pecans or walnuts
Pinch of salt
Directions
Make the Dough: In a mixing bowl, combine warm milk, sugar, and yeast. Let sit until foamy, about 5–10 minutes. Add melted butter, eggs, and salt. Gradually mix in flour until a soft dough forms. Knead until smooth and elastic (about 8–10 minutes), then place in a greased bowl, cover, and let rise in a warm place until doubled in size (about 1–1.5 hours).
Prepare the Topping: In a saucepan, melt butter over medium heat. Stir in brown sugar, honey, and cream. Bring to a gentle simmer, then pour into a greased 9×13-inch baking dish. Sprinkle chopped nuts evenly over the caramel.
Make the Filling: Mix brown sugar and cinnamon in a small bowl. Roll the dough into a large rectangle (about ¼ inch thick). Spread softened butter over the dough, then sprinkle with the cinnamon sugar mixture.
Form the Buns: Roll up the dough tightly from the long edge, then slice into even rolls (about 12). Arrange them on top of the caramel-nut topping in the baking dish. Cover and let rise again for 30–45 minutes, until puffy.
Bake: Preheat oven to 350°F (175°C). Bake buns for 30–35 minutes, until golden brown and cooked through.
Invert and Serve: Let cool for 5 minutes, then carefully invert the pan onto a large serving platter or tray. Serve warm and enjoy the gooey goodness.
Servings and timing
This recipe makes 12 sticky buns. Preparation time: 30 minutes Rising time: 2 hours (total) Baking time: 30–35 minutes Total time: about 3 hours
Variations
Maple Twist: Replace honey with maple syrup for a richer flavor.
Raisin Addition: Sprinkle raisins over the cinnamon filling before rolling.
No-Nut Option: Omit nuts for a smoother topping.
Mini Buns: Cut smaller rolls and bake in muffin tins for individual servings.
Overnight Version: Prepare the rolls and let them rise overnight in the fridge. Bake in the morning.
Storage/Reheating
Store sticky buns in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, microwave individual buns for 15–20 seconds or warm in a 300°F (150°C) oven for 10–15 minutes. Freeze for up to 2 months—wrap tightly and thaw before reheating.
FAQs
What’s the difference between sticky buns and cinnamon rolls?
Sticky buns are baked with a caramel-nut topping on the bottom and flipped after baking, while cinnamon rolls are topped with frosting and not inverted.
Can I make sticky buns ahead of time?
Yes, you can assemble them the night before and refrigerate. Let them come to room temperature before baking.
Do I need a stand mixer for this recipe?
No, the dough can be mixed and kneaded by hand, though a mixer with a dough hook makes it easier.
Can I use instant yeast instead of active dry?
Yes, but reduce the proofing time as instant yeast works faster. No need to bloom it first.
Why do I have to invert the buns?
Inverting the pan lets the caramel topping coat the buns while they’re still hot, creating the signature sticky finish.
What kind of nuts work best?
Pecans are traditional, but walnuts or almonds also work well.
How do I keep the caramel from hardening?
The addition of cream helps keep it soft and gooey. Be sure not to overcook the caramel before pouring it into the pan.
Can I use store-bought dough?
Yes, for a shortcut, you can use refrigerated or frozen bread dough, but homemade yields the best flavor and texture.
Are sticky buns supposed to be soft or chewy?
They should be soft and fluffy with a tender, slightly chewy exterior thanks to the caramel glaze.
Can I double the recipe?
Yes, just use two pans and rotate them during baking for even browning.
Conclusion
Sticky Buns are the perfect indulgence when you want something sweet, soft, and gooey. With their rich caramel topping, tender dough, and irresistible cinnamon swirl, they’re everything a comfort bake should be. Whether you serve them for brunch, dessert, or a special weekend treat, they’ll disappear fast and leave everyone wanting more.
Sticky Buns are soft, gooey cinnamon rolls baked in a luscious caramel glaze and topped with crunchy nuts. Inverted after baking to reveal a sticky, glossy topping, they’re perfect for breakfast, brunch, or dessert.
Author:Catherine
Prep Time:30 minutes
Cook Time:35 minutes
Total Time:3 hours
Yield:12 sticky buns
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the Dough:
4 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast (1 packet)
1 teaspoon salt
1 cup whole milk, warm
1/4 cup unsalted butter, melted
2 large eggs
For the Filling:
3/4 cup brown sugar
2 teaspoons ground cinnamon
1/4 cup unsalted butter, softened
For the Topping:
1/2 cup unsalted butter
3/4 cup brown sugar
1/4 cup honey or corn syrup
1/4 cup heavy cream
1 cup chopped pecans or walnuts
Pinch of salt
Instructions
Make the Dough: In a mixing bowl, combine warm milk, sugar, and yeast. Let sit until foamy, about 5–10 minutes. Add melted butter, eggs, and salt. Gradually mix in flour until a soft dough forms.
Knead dough by hand or with a mixer for 8–10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1–1.5 hours.
Prepare the Topping: In a saucepan, melt butter over medium heat. Stir in brown sugar, honey, cream, and salt. Simmer gently for 2–3 minutes, then pour into a greased 9×13-inch baking dish. Sprinkle chopped nuts evenly over the caramel.
Make the Filling: In a small bowl, mix brown sugar and cinnamon. Roll out risen dough on a floured surface into a large rectangle (about 1/4 inch thick). Spread softened butter over dough, then sprinkle with cinnamon sugar mixture.
Form the Buns: Roll up the dough tightly from the long edge into a log. Slice into 12 even rolls. Place cut-side down over the topping in the baking dish. Cover and let rise again for 30–45 minutes until puffy.
Bake: Preheat oven to 350°F (175°C). Bake for 30–35 minutes, until golden brown and cooked through.
Invert and Serve: Let cool for 5 minutes, then carefully invert pan onto a serving platter. Serve warm.
Notes
Use maple syrup instead of honey for a deeper flavor.Make the dough and assemble the rolls the night before; let rise in the fridge overnight and bake in the morning.Omit nuts for a smoother caramel topping or replace with seeds for a nut-free version.For individual portions, bake in muffin tins.Use store-bought dough in a pinch, but homemade dough gives the best texture and flavor.
