Easy sticky buns are made with a quick, made-from-scratch dough so you can have gooey 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 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.
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.
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.
Step 4: Add the yeast and warm water.
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.
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
Step 11: Turn the dough onto a lightly floured surface, and roll into a 12×16-inch rectangle.
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.
Step 14: Cut into 12 pieces, and place over topping in prepared baking dish. I use a serrated knife to cut the dough.
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.
Step 18: Let the sticky buns cool in pan for 5 minutes.
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.
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.
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.
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.
Easy Sticky Buns
Ingredients
DOUGH
- 1/3 cup milk
- 3 tablespoons granulated sugar
- 1/3 cup butter
- 3 ½ teaspoons instant yeast
- 3/4 cup warm water 105F – 115F
- 3 cups all-purpose flour
- 1/2 teaspoon salt
FILLING
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
- 1/4 cup butter softened
TOPPING
- 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
Instructions
- 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.
Video
Notes
-
- 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.
- 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.
- Nutritional values are estimates.Â
Nutrition
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Originally published 7/9/18.
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Comments & Reviews
Shelby says
These look so good! Do you have any suggestions for high elevation bakers?
Kate says
Thanks! King Arthur Flour has a great, comprehensive guide on high altitude baking that I think would be helpful – https://www.kingarthurbaking.com/learn/resources/high-altitude-baking.
Terri says
Oh my gosh, these are so good!!
Kate says
Thank you!