Why You’ll Love This Recipe
These sticky buns deliver bakery-level flavor and texture without complicated steps or hours of work. With simple ingredients and the option to use store-bought dough for a shortcut, this recipe makes sticky buns approachable and achievable even for beginner bakers. The caramelized topping seeps into the rolls as they bake, creating a rich, gooey finish that’s absolutely addictive.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough (or use store-bought refrigerated dough):
all-purpose flour
granulated sugar
instant yeast
salt
warm milk
unsalted butter (melted)
egg
For the filling:
softened butter
brown sugar
ground cinnamon
For the sticky topping:
unsalted butter
brown sugar
honey or corn syrup
heavy cream
chopped pecans (optional)
vanilla extract
pinch of salt
Directions
- Prepare the sticky topping: In a saucepan over medium heat, melt butter, brown sugar, honey, and cream. Stir until smooth and slightly thickened (2–3 minutes). Remove from heat and stir in vanilla and salt. Pour into a greased 9×13-inch baking dish and sprinkle with pecans if using.
- Make the dough (skip if using pre-made): In a mixing bowl, combine flour, sugar, salt, and yeast. Add warm milk, melted butter, and egg. Mix and knead for 5–7 minutes until smooth. Cover and let rise in a warm place for 1 hour, or until doubled.
- Roll out and fill: On a floured surface, roll dough into a rectangle (about 12×16 inches). Spread softened butter over the dough, then sprinkle with brown sugar and cinnamon.
- Roll and cut: Starting from the long side, tightly roll up the dough into a log. Slice into 12 equal pieces.
- Assemble: Place rolls cut-side up over the sticky topping in the baking dish. Cover and let rise for 30–45 minutes, or until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake for 25–30 minutes, or until golden and cooked through.
- Invert and serve: Let cool for 5 minutes, then carefully invert the baking dish onto a tray or board to release the sticky buns and their gooey topping. Serve warm.
Servings and timing
This recipe makes 12 sticky buns.
Prep time: 20 minutes (plus rising time if making dough)
Cook time: 25–30 minutes
Total time: 2 to 2.5 hours (or about 1 hour with store-bought dough)
Variations
- Shortcut version: Use store-bought crescent dough or frozen bread dough to save time.
- Add-ins: Mix raisins or chopped apples into the filling for extra flavor.
- Glazed finish: Drizzle with cream cheese glaze after baking for an even richer treat.
- Nut-free: Simply omit the pecans or replace with sunflower seeds for a crunch without nuts.
- Spiced twist: Add a pinch of nutmeg or cardamom to the cinnamon sugar filling.
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 portions for 20–30 seconds or warm in a 300°F oven for 5–10 minutes.
Sticky buns can also be frozen (wrapped tightly) for up to 2 months. Thaw overnight and reheat before serving.
FAQs
Can I make sticky buns ahead of time?
Yes, assemble them the night before, cover tightly, and refrigerate. Let them come to room temperature before baking.
Can I use store-bought dough?
Absolutely. Crescent roll dough, pizza dough, or frozen bread dough all work well for a shortcut version.
Why do I need to invert the pan?
Inverting flips the buns so the gooey caramel topping becomes the top layer, just like traditional sticky buns.
Do sticky buns need to rise twice?
If making dough from scratch, yes. Once after kneading, and again after shaping the rolls.
Can I use white sugar instead of brown?
Brown sugar is preferred for both the topping and filling because it gives a deeper, molasses-like flavor.
Are sticky buns and cinnamon rolls the same?
They’re similar, but sticky buns have a caramel glaze and often include nuts, while cinnamon rolls are typically topped with icing.
Can I make these without nuts?
Yes, the recipe works just as well without pecans or any other nuts.
How do I know when the buns are fully baked?
They should be golden on top and a toothpick inserted into the center should come out clean.
Can I use a stand mixer for the dough?
Yes, a stand mixer with a dough hook makes kneading easier and faster.
What if the buns stick to the pan?
Run a knife around the edges before inverting and work quickly while the topping is still hot to help them release cleanly.
Conclusion
Easy Sticky Buns are the ultimate comfort food—sweet, soft, and dripping with rich caramel flavor. Whether you go the quick route with store-bought dough or make them entirely from scratch, these irresistible buns are guaranteed to impress at breakfast, brunch, or dessert. One bite and you’ll understand why they’re a timeless favorite.
PrintEasy Sticky Buns
Easy Sticky Buns are gooey, soft cinnamon-swirled rolls baked over a rich caramel glaze and optionally topped with pecans. They’re a perfect make-ahead treat for brunch or cozy mornings, with shortcuts available for quick prep.
- Prep Time: 20 minutes (plus 1.5 hours rising)
- Cook Time: 25–30 minutes
- Total Time: 2 to 2.5 hours (1 hour with store-bought dough)
- Yield: 12 sticky buns
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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Instructions
Make the sticky topping: In a saucepan over medium heat, melt butter, brown sugar, honey, and cream. Stir until smooth (2–3 minutes). Remove from heat, add vanilla and salt. Pour into a greased 9×13-inch pan and top with pecans if using.,For the dough: In a large bowl, mix flour, sugar, yeast, and salt. Add warm milk, melted butter, and egg. Mix and knead 5–7 minutes until smooth. Cover and let rise 1 hour until doubled.,Roll dough into a 12×16-inch rectangle. Spread with softened butter and sprinkle with brown sugar and cinnamon.,Tightly roll into a log from the long side. Cut into 12 equal slices.,Place rolls cut-side up over the sticky topping. Cover and let rise 30–45 minutes until puffy.,Preheat oven to 350°F (175°C). Bake for 25–30 minutes, until golden and fully baked.,Cool for 5 minutes, then carefully invert onto a serving tray. Serve warm.
Notes
Shortcut: Use store-bought crescent dough or frozen bread dough to save time.,Make-ahead: Assemble and refrigerate overnight. Let come to room temperature before baking.,Add raisins or apples to the filling for extra flavor.,Skip nuts or use seeds for a nut-free version.,Use cream cheese glaze after baking for an extra indulgent touch.
Nutrition
- Serving Size: 1 sticky bun
- Calories: 350
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
