Sticky Buns

Sticky buns are undeniably delicious and decadent. Soft, tender swirls of dough filled with cinnamon and butter topped with a gooey caramel pecan topping. These sticky buns are a sweet treat for holidays, brunches, and desserts. Similar to a cinnamon bun these homemade treats will fill your home with the irresistible smell of butter and cinnamon.

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Why You’ll Love This Recipe

• A homemade treat that is melt-in-your-mouth delicious and better than store-bought.
• The smell is irresistible!
• The homemade caramel sauce and chopped nuts make a sweet gooey topping.
• Sticky buns can be made ahead of time for brunch, or a holiday treat.

What are Sticky Buns?

Sticky buns are an old-fashioned treat similar to a chelsea bun or a cinnamon roll. Yeasted dough is rolled flat and topped with butter and cinnamon. The dough is rolled into a log to create the signature swirl in the middle and cut into sections which are baked on a bed of caramel and chopped nuts. After the buns are baked the whole pan is flipped over and the caramel and chopped nuts become a topping that oozes down through the swirls to create a sticky, butter, sweet treat that is to die for!

This recipe is very similar to a cinnamon roll and can be served for breakfast, brunch, or dessert. Unlike a cinnamon roll which is topped with icing, these sticky buns are baked “upside down” on a layer of caramel and chopped nuts. After baking the whole pan is flipped and the caramel and chopped nuts become the sticky topping giving this treat the name “sticky buns”.

Sticky Buns Variations

Make your sticky buns unique by adding some dried or fresh fruits, chocolate, or different nuts to the swirls before rolling up the dough. Any of these toppings would make an excellent addition to these old fashioned sticky buns.

• Raisins
• Cranberries
• Dried apricots
• Blueberries
• Strawberries
• Dark chocolate
• Pistachios
• Peanut butter
• Lemon zest
• Raspberry
• Orange zest

Try my Honey Bun Cake!

Tips for Making Sticky Buns

• Use fresh yeast to make sure your buns rise properly. Yeast loses its effectiveness as it gets older so make sure the yeast you are using is relatively fresh!
• Do not overheat the milk used for activating the yeast. If the milk is too hot it will kill the yeast and your buns will not rise.
• Using unflavored dental floss, a bench scraper, or a sharp knife makes cutting the roll into sections much easier!
• Make sure the dough gets time to rise before forming. If the dough has not doubled in size it’s not ready. Letting the dough rise in a slightly warm environment such as an oven with the light on can help.
• Don’t let the buns get too dark while baking or they will not be soft and tender. After the first 15 minutes of baking, if the tops appear too dark then cover them with tin foil until they are done baking.
• Don’t let the buns cool completely in the baking dish or they will be very hard to remove.
• The buns should be golden brown and firm when they are done baking. 

Best way to Store Leftovers

These caramel pecan sticky buns can be made in advance for weekday breakfasts, holiday celebrations, or brunch.

Store leftovers sealed in the fridge for up to 5 days. Make sure the buns are completely cooled before storing them in the fridge. Before serving, bring the buns out of the fridge and allow them to warm on the counter.

For long term storage, sticky cinnamon buns can be frozen for 2-3 months. Thaw in the fridge for several hours before serving.

Try my Best Ever Hot Cross Buns!

Sticky Buns

Prep Time: 40 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 12 buns

Sticky buns are undeniably delicious anddecadent. Soft, tender swirls of dough filled with cinnamon and butter toppedwith a gooey caramel pecan topping. These sticky buns are a sweet treat fit forany occasion.

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Ingredients 

Dough:

• 1 cup warm milk
• 1 package active dry yeast
• 1/2 cup sugar
• 6 tablespoons unsalted butter
• 1 egg
• 2 yolks
• 1 teaspoon salt
• 1 tsp vanilla extract
• 4 cups all-purpose flour plus more for dusting counter

Topping:

• 3/4 cup packed light brown sugar
• ½ cup unsalted butter
• ¼ cup honey
• ½ tsp salt
• 1 1/2 cups 6 ounces coarsely chopped pecans

Filling:

• 1/2 cup packed light brown sugar
• 2 tsp ground cinnamon
• 4 tablespoons unsalted butter melted

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Instructions

• Warm the milk on the stove or in the microwave until it’s no hotter than 110°F or it will kill the yeast. Add the yeast and half the sugar to the warm milk and stir to combine. Let the mixture sit for 8-10 minutes until the yeast is foamy and activated.
  
• Melt the butter in a microwave safe bowl and once melted whisk in the egg yolks, vanilla extract, and remaining sugar.
  
• Add both the yeast mixture and the butter mixture to the bowl of a stand mixer. Add half the flour and stir until just combined before adding the remaining flour. Fit the mixer with the dough hook and mix on medium for 5 minutes until the dough comes together.
  
• Knead the dough by hand on a floured surface for 2-3 minutes until the dough becomes elastic and bounces back once pressed.
  
• Lightly butter a large glass bowl and place the dough ball inside. Cover with a lid or plastic wrap and let the dough rise for 2 hours until doubled in volume.
  
• Prepare the topping by adding brown sugar, honey, butter, and salt in a small pot over low heat. Cook until the butter and sugar have dissolved together.
  
• Pour the mixture into a buttered 9×13 baking dish, sprinkle with chopped pecans, and set aside until needed.
  
• Heat the oven to 375°F.
• Transfer the risen dough to a floured surface and spread or roll the dough into an even rectangle about 12×18 inches.
  
• Combine the brown sugar and cinnamon for the filling in a small bowl and melt the butter in the microwave. Brush the dough with the melted butter.
  
• Sprinkle the cinnamon sugar mixture over the entire rectangle of dough.
  
• Starting with the long end of the dough, roll tightly into a large log. Using a sharp knife or bench scraper, slice the log into 12 even pinwheels.
  
• Space the pieces evenly in the baking dish over top of the sugar and pecan topping with the swirl facing up.
  
• Bake at 375°F for 30-35 minutes until the buns are golden brown. If the buns are browning too fast, cover with foil halfway through baking.
  
• Remove the buns from the oven and let them cool for 5-8 minutes before carefully running a knife around the edge of the pan and flipping the buns over onto a platter to release.
  

Nutrition

Calories: 550kcal | Carbohydrates: 76g | Protein: 11g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 56mg | Potassium: 273mg | Fiber: 3g | Sugar: 40g | Vitamin A: 201IU | Vitamin C: 0.2mg | Calcium: 77mg | Iron: 3mg