Easy sticky buns are made with a quick, made-from-scratch dough so you can have easy homemade sticky buns whenever you want them!
Sweet rolls are a total weakness for me. I love cinnamon rolls, caramel rolls, and sticky buns!
This easy sticky bun recipe starts with an easy homemade dough that’s made in about half the time that it takes to make a traditional roll dough.
So, these sweet rolls can be ready whenever the craving strikes.
How are sticky buns different than cinnamon rolls?
Sticky bun filling uses less cinnamon than cinnamon rolls filling. Also, these buns are baked in a pan with the sticky topping underneath.
Cinnamon rolls are topped with icing or cream cheese frosting.
How to make sticky buns
The process is fairly similar to making cinnamon rolls.
First, make the homemade dough and sticky topping.
Then, homemade dough is rolled out, topped with filling, rolled up, sliced into pieces, and placed on top of a sticky topping.
How to store
They are best eaten when they’re fresh and warm. If you have leftovers, simply cover, and store at room temperature.
Easy Sticky Buns
- 1/3 cup milk low-fat ok
- 3 tablespoons granulated sugar
- 1/3 cup butter
- 3 1/2 teaspoons instant yeast
- 3/4 cup warm water 105F – 115F
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
- 1/4 cup butter softened
- 6 tablespoons butter melted
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- ¼ cup dark corn syrup
- ¼ teaspoon salt
- 2 tablespoons water
- 1 cup coarsely chopped pecans optional
- Grease a 9×13-inch metal baking pan; set aside.
- In a small saucepan, stir milk, sugar, and butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 F.
- Pour the milk mixture into the bowl of a stand mixer.
- Add the yeast and warm water.
- Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
- With the mixer still going, add remaining flour, 1/2 cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl.
- Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
- Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
- Let it rise in a warm place, free from draft, for about 10 minutes.
- While dough is rising, prepare the topping.
- Whisk melted butter, brown sugar, granulated sugar, corn syrup, and salt together in medium bowl until smooth.
- Add water and whisk until combined.
- Pour mixture into prepared pan. If necessary, tilt pan to get mixture to cover pan. Sprinkle evenly with pecans, if using. Set aside.
- Turn the dough onto a floured surface, and roll into a 12×16-inch rectangle.
- Stir filling ingredients together, and spread over dough. Since the filling is a little crumbly, I gently press it into the dough to help it stick.
- Roll dough up lengthwise, pinching seam to seal.
- Cut into 12 pieces, and place over topping in prepared baking dish. I use a serrated knife to cut the dough.
- Cover the baking dish with the dish towel, and let the dough rise for about 15 minutes.
- Meanwhile, preheat oven to 350 F.
- Bake at 20-25 minutes, or until the rolls are golden brown.
- Tent with aluminum foil, and continue to bake for an additional 10-15 minutes, or until baked through.
- Let the sticky buns cool in pan for 5 minutes.
- Place a serving dish over the pan, and carefully invert pan. Be careful as topping will be hot.
- Remove pan, and replace any topping that has fallen off.
- Let buns sit 10-15 minutes before serving.
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Comments & Reviews
Quick, easy, but most of all, delicious. Bread has a nice texture. I make this instead of cinnamon rolls that take 4 hours.
Thank you so much! I’m so glad that you like the sticky buns!
Can you substitute molasses for the dark corn syrup? Thanks!
Hi! I haven’t tried that substitution, but I’ve heard from people who have. They’ve said that it worked well for them.
Cauline Osenbach says
The trick to cutting the dough is to use cinnamon dental floss. Lay floss under bread, bring it up and cross over and pull. Perfectly cut rolls!
Thank you for that tip! I’ve used plain, but cinnamon floss makes even more sense.
Worked well with my bread machine! This is perfect
Thank you, and thank you for sharing that!
Can I use frozen bread dough instead of making my own?
Hi! I haven’t tried using frozen bread dough in this recipe to say for certain.
Ray Charity says
Yes. Frozen dough works just fine.
Wow! These are fantastic! Just what I was hoping they would taste like.
Thank you! I’m glad that you liked the sticky buns!
Doug Bereczki says
Do you by chance know what temperature the buns should be when they are “baked though”?
I haven’t checked the temp with this recipe, but it’s usually 185-190F for sticky buns and cinnamon rolls.
Can you make them ahead of time
Hi! I haven’t tried making this recipe ahead of time to say for certain.
Can I cook the topping and when the buns are done put the topping on them after I remove them from the pan
I haven’t tried that. If you try it, I’d love to hear how that turns out!
My topping came out really hard the 3rd time I made these. II’m not sure what happened, any help or thought on why it would harden after baking would be super helpful
Hi! I’m happy to help you troubleshoot. Did you make any changes to the topping or use a glass baking pan?
What can I substitute for dark brown corn syrup I have pancake syrup
Hi! The best substitute would be light corn syrup if you have that.
DAL Boise says
I’ve made these four times now; make the syrup and the filling first, then the dough since it has such a short rise. We LOVE them and will never need another recipe for sticky buns.
Thank you so much! I’m so glad that you like them!