Easy sticky buns are made with a quick, made-from-scratch dough so you can have gooey homemade sticky buns whenever you want them!

Homemade sticky buns on a parchment lined baking sheet.

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 rise time that it takes to make a traditional roll dough.

And the buns are so decadent! This gooey sticky bun recipe makes soft buns topped with a rich caramel glaze and crunchy pecans.

Since these sweet rolls are so quick, they can be ready whenever the craving strikes! So the recipe is equally perfect as a holiday breakfast or a weekend treat.

Ingredients for homemade sticky bun recipe in dishes.

Ingredient notes and substitutions

Milk: I usually use 2% milk in this recipe. Using whole milk will give you slightly softer, richer sticky buns.
Butter: I use salted butter. If you would like to use unsalted butter, increase the salt by 1/4 teaspoon in the dough and add couple of pinches of extra salt to the filling and topping.
Yeast: If you would like to use active dry yeast, let the yeast sit for 5-10 minutes in step 4 before continuing. If the yeast doesn’t foam, throw out the mixture and start again.
Water: It’s important that the water be at the correct temperature. If it’s too hot, it will kill the yeast. If it’s too cool, it will slow the rising time.
Flour: It’s key to properly measure the flour. Weighing the flour is the most accurate way to measure it. If you would like to measure by volume, sift or stir the flour, lightly spoon into the measuring cup, and level without packing it.
Corn syrup: I used maple syrup in place of the corn syrup in my maple sticky buns. I’ve heard from people who have used molasses.

How to make sticky buns

Here you’ll find step-by-step photos showing how to make old fashioned sticky buns. The full recipe with ingredients is given below.

Sticky bun dough

Step 1: Grease a 9×13-inch metal baking pan; set aside.

Melted butter sugar and milk in a small saucepan.

Step 2: 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.

Step 3: Pour the milk mixture into the bowl of a stand mixer.

Melted butter mixture and yeast mixture in a silver mixing bowl.

Step 4: Add the yeast and warm water.

Shaggy sticky bun dough in a silver mixing bowl.

Step 5: 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.

Ball of sticky bun dough in a silver mixing bowl.

Step 6: Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.

Step 7: Let the dough rise in a warm place, free from draft, for about 10 minutes. While dough is rising, prepare the topping.

Topping

Step 8: Whisk melted butter, brown sugar, granulated sugar, corn syrup, and salt together in medium bowl until smooth.

Step 9: Add water and whisk until combined.

Step 10: Pour mixture into prepared pan. If necessary, tilt pan to get mixture to cover pan. Sprinkle evenly with pecans, if using. Set aside.

Filling and shaping

Sticky bun dough rolled into a rectangle.

Step 11: Turn the dough onto a lightly floured surface, and roll into a 12×16-inch rectangle.

Sticky bun filling sprinkled over sticky bun dough.

Step 12: 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.

Step 13: Roll dough up lengthwise, pinching seam to seal.

Filled sticky bun dough rolled up and cut into pieces.

Step 14: Cut into 12 pieces, and place over topping in prepared baking dish. I use a serrated knife to cut the dough.

Cut pieces of sticky bun dough on top of sticky bun topping in a metal pan.

Step 15: Cover the baking dish with the dish towel, and let the dough rise for about 15 minutes. Meanwhile, preheat oven to 350 F.

Baking and finishing

Step 16: Bake at 20-25 minutes, or until the rolls are golden brown.

Step 17: Tent with aluminum foil, and continue to bake for an additional 10-15 minutes, or until baked through.

Baked sticky buns in a metal baking pan.

Step 18: Let the sticky buns cool in pan for 5 minutes.

Inverted sticky buns on a parchment lined baking sheet.

Step 19: Place a serving dish over the pan, and carefully invert pan. Be careful as topping will be hot.

Step 20: Remove pan, and replace any topping that has fallen off. Let buns sit 10-15 minutes before serving.

Close up photo of homemade sticky buns on a parchment lined baking tray.

Recipe Tips!

Rising: Since the rising time is so short, it’s important that the rising spot be warm and draft-free. If your kitchen is cool, you can create a just such a spot by turning your oven on to 350F for exactly 60 seconds. Then, turn the oven off. This will give you a nice place for the dough to rise.
Cutting the sticky bun dough: I use a sharp serrated knife to cut through the dough without smashing it. You can also use plain (unflavored) dental floss to cut the dough.

Two homemade sticky buns on a white plate with a silver fork.

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 filled with more cinnamon-sugar mixture and are topped with icing or cream cheese frosting.

Two sticky buns on a white plate with one sticky bun cut in half.

Storage

Sticky buns are best eaten when they’re fresh and warm. If you have leftovers, simply cover, and store in an airtight container at room temperature.

More sweet roll recipes

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Ingredient notes and substitutions