A tray of homemade sticky buns carries a warmth that no bakery can match. The smell of cinnamon and caramel rising from the oven tells you right away that something comforting is about to be shared. With this recipe, you’ll learn how to create soft, golden sweet buns filled with a spiced swirl and topped with a glossy caramel pecan layer. You’ll walk away with not only the steps, but also the confidence to bring bakery-style sticky buns into your own kitchen.
I’ve baked many versions over the years, and these stand out for their tender crumb and rich flavor. You’ll see why as we work through the process together.
The Dough That Makes These Sticky Buns Soft and Golden
A good sticky bun starts with the right dough. Warm milk, a touch of sugar, and yeast form the base. The addition of melted butter and an egg gives the dough its rich, fluffy texture. Kneading on a lightly floured surface helps the gluten develop, creating buns that hold their shape yet remain soft. The dough will double in size as it rests, signaling it’s ready for the next step. In my experience, this dough works beautifully for other sweet rolls as well, from pecan rolls to cinnamon rolls.
If you enjoy trying variations, you might like these Vanilla Bean Cinnamon Rolls. Their subtle vanilla flavor pairs well with coffee on a slow morning.
The Sticky Caramel Pecan Topping
The topping sets these apart from ordinary cinnamon rolls. Butter, brown sugar, and honey come together in a saucepan until smooth and glossy. A touch of cream adds richness. Pecans are sprinkled over the caramel in the pan before the dough spirals go in. The topping bakes into the rolls, creating a golden glaze that coats each bun once inverted. It’s this step that transforms them from sweet rolls into true sticky buns.
I’ve compared honey and maple syrup in this recipe, and both work well. Honey gives a classic sticky sweetness, while maple syrup adds a deeper, more nuanced flavor. I tend to reach for maple syrup in autumn, though my family loves the honey version for its straightforward sweetness.
For a playful take, you might explore these Cookie Monster Cinnamon Rolls. They show how fun toppings can bring a new twist to a classic dough base.
The Cinnamon-Sugar Filling That Defines Sticky Buns
Inside the dough, softened butter holds a generous layer of brown sugar and cinnamon. This simple combination creates the signature swirl. As the rolls bake, the filling melts into the dough, leaving behind tender layers with a sweet spice running through each bite. The filling is forgiving, so you can sprinkle a little extra cinnamon if you prefer a stronger flavor.
For another take on spiced cookies with depth of flavor, see my Molasses Cookies. They share that same warm spice that makes sticky buns so inviting.
Rolling, Slicing, and Baking for Bakery Results
Rolling the dough tightly ensures that every slice has a defined swirl. A sharp knife or dental floss makes clean cuts, giving each piece a uniform look. Arranging them cut-side up over the caramel lets the topping soak into the dough as it bakes. In 25 to 30 minutes, the rolls turn golden, ready to be inverted onto a tray so the caramel drips down the sides.
If you love fruit-forward fillings, you may enjoy Blueberry Cinnamon Rolls. They offer a bright counterpoint to the richness of traditional sticky buns.
Serving and Storing Your Sticky Buns
Sticky buns are best enjoyed fresh, still warm with caramel glistening. You can prepare the dough the night before, letting it rest in the refrigerator after the first rise. In the morning, bring it to room temperature before rolling and filling. Leftovers stay soft in an airtight container for a couple of days at room temperature or up to four in the refrigerator. A gentle reheating in the oven brings back their softness. If you’d like to keep them longer, wrap and freeze individually for up to two months.
For bite-sized comfort, Apple Pie Cookies offer a similar warm sweetness in a smaller form.
A Final Note Before You Bake
These easy sticky buns reward a bit of patience with bakery-quality results in your own kitchen. I’ve found that making them at home not only fills the kitchen with an unforgettable aroma but also creates a centerpiece that friends and family remember.
Save this recipe to your Pinterest board so you’ll always have it handy. I’d love to hear in the comments how your sticky buns turned out or if you have your own twist to share.
Easy Sticky Buns Recipe
Soft, golden sticky buns filled with a cinnamon-sugar swirl and topped with buttery caramel and pecans. These sweet rolls bake up fluffy and tender, with a glossy glaze that makes them a bakery-style treat straight from your kitchen.
Ingredients
- FOR THE DOUGH
- 4 cups all-purpose flour (plus extra for dusting)
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm milk (110°F)
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 1 large egg
- 1 tsp salt
- FOR THE FILLING
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
- FOR THE STICKY TOPPING
- ½ cup unsalted butter
- 1 cup brown sugar, packed
- ¼ cup honey or maple syrup
- 2 tbsp heavy cream
- 1 cup pecan halves
Instructions
Prepare the Dough: In a large mixing bowl, combine the warm milk, sugar, and yeast. Let the mixture sit for 5 minutes until foamy. Add melted butter, egg, and salt. Stir in flour one cup at a time until a soft dough forms. Knead on a floured surface for 8 to 10 minutes until the dough is smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
Make the Sticky Topping: In a saucepan, melt the butter with brown sugar, honey, and cream. Stir until smooth and slightly thickened. Pour the mixture into a greased 9x13-inch baking dish and sprinkle pecans evenly over the caramel.
Prepare the Filling: Roll the risen dough into a rectangle about 16x12 inches. Spread the softened butter evenly over the dough. Mix brown sugar and cinnamon together, then sprinkle generously over the buttered surface.
Roll and Slice: Roll up the dough tightly from the long edge to form a log. Slice into 12 even pieces and place cut-side up over the pecan topping. Cover the pan and let rise again for 30 to 40 minutes, until puffy.
Bake: Preheat the oven to 350°F (175°C). Bake the sticky buns for 25 to 30 minutes or until golden brown. Allow to cool for 5 minutes, then carefully invert the pan onto a serving tray so the caramel drips down the rolls.
Notes
The dough can be prepared the night before and refrigerated after the first rise. Allow it to sit at room temperature for 30 minutes before rolling and filling. To store, keep leftover buns in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently in the microwave or oven before serving. For freezing, wrap baked buns individually and freeze for up to 2 months.
These come out great every time I make them! Thank you for sharing.
That makes me really happy to hear, Betsy. I always feel like sticky buns are one of those recipes that bring a little comfort with them. Grateful you’ve made them part of your baking routine