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You are going to love these Sticky Buns! Pillowy cinnamon swirl dough baked to perfection with a buttery, brown sugar pecan caramel topping! Serve this for any occasion for a rich and decadent treat.
Homemade Sticky Buns is completely made from scratch with pantry ingredients. These step-by-step instructions will show you how easy it is to make the dough, cinnamon-sugar mixture and caramel pecan topping.
We love serving these as a breakfast with our coffee, but they are even delicious as a dessert! If you love these Old-Fashioned Sticky Buns then you will love Cinnamon Roll Monkey Bread and Chocolate Cinnamon Rolls.
What's in this post: Sticky Buns
Why You’ll Love these Classic Sticky Buns
This easy sticky bun recipe makes the perfect breakfast, brunch or dessert. Each bite is full of delicious pecan caramel sauce topped on a soft dough and cinnamon sugar filling.
If you are used to the many steps of making Easy Homemade Cinnamon Rolls then these steps will be a breeze! I often will serve with melted butter straight from the oven, but really none is needed. You will love the amazing flavor and how delicious they taste.
Ingredients
- Butter – We used unsalted butter
- Granulated Sugar – Adds a hint of sweetness
- Vanilla Extract – Use pure vanilla extract
- Salt – Helps to balance out the flavors
- Egg – Slightly beat the large egg before combining with the ingredients
- All Purpose Flour – Helps to binds the ingredients
- Instant Yeast – Helps dough to rise
- Whole Milk – Start with room temperature milk
- Chopped Pecans – You can also use walnuts. Any nut will work
- Light Brown Sugar – Light or dark brown sugar can be used in this recipe.
- Corn Syrup – Honey or maple syrup can also be used
How to Make Sticky Buns
Step 1 – Start by preparing the dough. Combine the butter, sugar, vanilla and salt with a stand mixer with a paddle attachment for 3-5 minutes until light and fluffy.
Step 2 – Next, add the eggs and mix until combined.
Step 3 – Whisk in the flour, milk and yeast until it forms into a dough ball.
Step 4 – Once a ball forms, take off the paddle attachment and use a dough hook. Increase the speed to medium and mix for 10 minutes. The consistency should be smooth and not too sticky. You can add more water or flour if needed to get the desired consistency.
Step 5 – Place the dough ball in a bowl coated in oil. Cover in plastic wrap and allow to rise for 2 hours at room temperature or a warm place until the dough doubles in size.
Step 6 – Use an electric mixer to combine the granulated sugar, brown sugar, butter and salt. Beat for 2-3 minutes on high speed using the paddle attachment.
Step 7 – Add the corn syrup and vanilla. Beat on high for another 4-5 minutes until smooth and fluffy.
Step 8 – Place the dough on a clean work surface and roll using a rolling pin into a 9×18 rectangle. If it is sticky, lightly dust the dough with flour so it does not stick to the rolling pin.
Step 9 – Once you have the dough rolled out, combine the filling ingredients in a mixing bowl and sprinkle it evenly over the dough to the edges of the dough.
Step 10 – Roll the dough long ways and leave the seam on the bottom.
Step 11 – Cut into 12 slices with a serrated knife or floss for clean cuts on the dough.
Step 12 – Spray a 9X13 baking pan with non-stick cooking spray. Pour the prepared topping to the bottom of the pan.
Step 13 – Evenly sprinkle the chopped pecans over the mixture in the bottom of the baking dish.
Step 14 – Arrange the slices of dough on top of the pecans cut side up.
Step 15 – Cover in plastic wrap. Allow to rise for 1 ½ hours until they double in size. Bake for 35-40 minutes until they are a deep golden brown color and the filling is bubbling up around the edges of the rolls.
Step 16 – Allow to cool for 10 minutes and then flip them onto a serving platter. Serve immediately while warm and enjoy!
Sticky Buns
Ingredients
For the Dough:
- 5 ½ Tablespoons Butter unsalted
- 6 ½ Tablespoons Granulated Sugar
- 1 ½ teaspoon Vanilla Extract
- 1 teaspoon Salt
- 1 Egg beaten
- 3 ½ Cups All Purpose Flour
- 2 teaspoons instant yeast
- 1 Cup Whole Milk room temperature
For the Filling:
- 7 Tablespoon Granulated Sugar
- 1 ½ Tablespoon Cinnamon
For the Topping:
- ½ cup Chopped Pecans
- 1 Cup Butter unsalted
- ½ Cup Granulated Sugar
- ½ Cup Light Brown Sugar
- ½ teaspoon salt
- 1 teaspoon Vanilla
- ½ Cup Light Corn Syrup
Instructions
- Start by preparing the dough. Combine the butter, sugar, vanilla and salt with a stand up mixer with a paddle attachment for 3-5 minutes until light and fluffy.
- Next, add the eggs and mix until combined.
- Mix in the flour, milk and yeast until it forms into a dough ball.
- Once a ball forms, take off the paddle attachment and use a dough hook. Increase the speed to medium and mix for 10 minutes. The consistency should be smooth and not too sticky. You can add more water or flour if needed to get the desired consistency.
- Place the dough ball in a bowl coated in oil. Cover in plastic wrap and allow to rise for 2 hours at room temperature until the dough doubles in size.
- When the dough is also fully risen, prepare the topping.
- Use an electric mixer to combine the granulated sugar, brown sugar, butter and salt. Beat for 2-3 minutes on high speed using the paddle attachment.
- Add the corn syrup and vanilla. Beat on high for another 4-5 minutes until smooth and fluffy.
- Place the dough on a clean work surface and roll using a rolling pin into a 9×18 rectangle. If it is sticky, lightly dust the dough with flour so it does not stick to the rolling pin.
- Once you have the dough rolled out, combine the filling ingredients in a mixing bowl and sprinkle it evenly over the dough to the edges of the dough.
- Roll the dough long ways and leave the seam on the bottom.
- Cut into 12 slices with a sharp knife or floss for clean cuts on the dough.
- Spray a 9X13 baking pan with non-stick cooking spray. Pour the prepared topping to the bottom of the pan.
- Evenly sprinkle the chopped pecans over the mixture in the bottom of the baking dish.
- Arrange the slices of dough on top of the pecans cut side up.
- Cover in plastic wrap. Allow to rise for 1 ½ hours until they double in size.
- Bake for 35-40 minutes until they are a deep golden brown color and the filling is bubbling up around the edges of the rolls.
- Allow to cool for 10 minutes and then flip them onto a serving platter.
- Serve immediately while warm and enjoy!
Recipe Video
Recipe Notes
Nutrition Facts
Recipe Tips
- Baking Time – Watch the sticky buns closely while they bake, if they start to get too brown while baking, loosely cover them with the foil to prevent them from browning too much.
- Dough Consistency – You may need to add in water or flour if the dough is not smooth.
- Cutting Dough – For the best clean lines, we recommend using dental floss.
Flavor Variations
- Apple Pecan – Top the filling with ½ cup of chopped apple for a delicious apple pecan sticky buns.
- Nutella – For a delicious twist, substitute the cinnamon filling with the chocolate nutella.
- Orange Zest – For a delicious flavor, add in orange zest to the dough.
Frequently Asked Questions
The main difference is that regular cinnamon roll has a sweet glaze after baking. But a sticky bun is served with caramel topping.
Store any leftovers covered in the baking dish or airtight container for up to 2-3 days at room temperature. Reheat in the microwave for 15 seconds if desired.
Yes, you can freeze sticky buns by wrapping individually with plastic wrap and then with aluminum foil. Then place in a freeze safe container and freeze for up to 1 month. Thaw in the fridge when ready to serve.
More Easy Cinnamon Roll Recipes
Quick and Easy Breakfast
Copycat Cinnabon Cinnamon Rolls Recipe
Easy Copycat
Paula Deen Cinnamon Rolls
Quick and Easy Breakfast
TikTok Cinnamon Rolls Recipe
We love hearing from you! If you make these Sticky Buns, please leave us a comment or a star review.
These Sticky Buns tasted amazing! I made them for a family brunch and everyone loved them.