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.
Nutrition
Did You Make This Recipe?
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Originally published 7/9/18.
Reader Interactions
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Comments & Reviews
Kathy says
Best. Ever. So, so good
Kate says
Thank you so much! I’m really happy that you liked the sticky buns. =) Thanks for commenting!
Ariel says
Hey Kate, I am going to make these for Thanksgiving. I was considering making today, ahead of time. Just the dough. Is that doable? Or will the dough rise too much or something bad with happen with the gluten? Please let me know, it would be so helpful. I will be sure to give you credit for your recipe to my guests. :)
Kate says
Hi! It is. If you want to make the dough ahead of time, decrease the yeast to 2 1/4 teaspoons (a standard packet) and that will help the dough to avoid over-rising. Hope that helps, and have a happy Thanksgiving! =)
Ariel says
Thanks. How much time will that buy me before I put in oven?
What if I make the original recipe, very early Thanksgiving morning (like 6am) but am not putting it in the oven until 5pm. Will it be Ok to stick to original recipe and let the uncooked, formed rolls sit in the fridge?
Kate says
I would still decrease it to 2 1/4 teaspoons (a packet) if it’s going to be in the fridge that long. That’s the amount that I use when I make overnight cinnamon rolls and let the dough rise for about the same length of time. Then, just take the rolls out with enough time to let the dough come up to temperature and rise for the final 15 minute rise before baking. Happy Thanksgiving!
Tabetha says
Can you use non instant yeast? If so how do you tweek recipie
Kate says
You can! After step 4, you’ll just let the yeast sit for 5-10 minutes or until it’s foamy.
Shanelle perez says
Best sticky bun recipe I have ever had, all my friends and family are obsessed! I even used all Vegan ingredients and it turned out perfect! THANK YOU SO MUCH FOR SHARING THIS RECIPE WITH THE WORLD!
Kate says
Thank you so much! I’m so happy to hear that! Thanks for taking the time to comment. =)
Kelsey says
I HAD to leave a comment because these blew me away! Pretty simple and so completely worth the time it took (it always takes me longer than the suggested time to bake something). I will for sure be making these again and again for a special morning treat. Will also be trying your cinnamon rolls since it’s the same dough process! Thanks for sharing this. I’m seriously way to impressed with myself.
Kate says
Thank you! I’m so glad that you liked them! And I hope you enjoy the cinnamon rolls, too. Thanks for commenting!
Jacqui Foglio says
can these be made without a stand mixer/ dough hook?
Kate says
Yes, you can mix the dough by hand. You’ll need to add a little extra kneading time, but, otherwise, it should be fine.
Ashley says
These are our go to special breakfast for Christmas and Birthdays now! Such a great recipe!
Kate says
Thank you so much! I love to hear things like this! =)
JI says
These are absolutely delicious! I made them today and am enjoying one now. The best I have ever made or maybe even had. I followed the recipe and they are perfect. Thanks
Kate says
Thank you so much! I’m so glad that you are enjoying them. =) Thank you for taking the time to come back and comment!
Kathy Salas says
I can’t wait to try it. It sounds so easy..
Kate says
Thank you! I hope you enjoy them! =)
Debbie says
My mother said these were the best she had ever had
Debbie says
My mother said these were the best she had ever had
Kate says
Yay!! I’m so glad that she liked them! That’s a huge compliment, and I appreciate you taking the time to come back and comment.
Tammy Craft says
Just made them and am eating one now while it’s still warm. So good!! Thank you for the recipe!
Kate says
Thank you so much! Enjoy! I love eating homemade sticky buns warm! =) Thank you for coming back to comment!
Sara Landis says
I made these for my father after he waited 25 years to eat sticky buns again. He had told us every year about his hunting trips to Montana where a kind woman at the lodge would make sticky buns with and without nuts for all the hunters when they returned from the woods. He never got to go back to that place when his children were born and the sticky buns became a nostalgic representation of his love for that place. I decided this year that I would take on the challenge and surprise him with sticky buns on Christmas morning. I used your recipe and created a youtube video of how I made them. When my father ate those sticky buns he was so happy he started to cry. Thank you for sharing this amazing recipe and helping me bring that happiness back into my father’s life.
Kate says
How sweet! I love to hear things like this! That sounds like a lovely Christmas morning surprise. Thank you so much for coming back and sharing this story with me. =)
Jordan says
These look amazing! I am going to try them this weekend for a friend’s baby shower. Do you think I can make the dough the night before and leave it in the fridge overnight to save time in the morning? Thanks!
Kate says
Thank you! I haven’t tried that, but I think you may want to reduce the yeast a little. I increased the yeast for a faster rise, but if they’re sitting in the fridge overnight, you won’t need that much. I hope that helps! =)
Linda says
This recipe is so good that I had to come back to leave another comment. I’ve become famous among my family and friends for my fantastic sticky buns, and everyone has requested that I make them for Thanksgiving.
Kate says
Thank you! I’m so glad that you like the sticky buns! Hope you have a great Thanksgiving! =)
Bonnie Nicholas says
Excellent recipe. The only thing I would recommend is that the filling should be made and set aside before starting the dough. Since making both the topping and the filling were steps after making the dough, my dough sat for much longer than ten minutes on its first rise.
Kate says
Thank you! I appreciate your feedback! It helps to hear things like that so that I can adjust a recipe if necessary. Thanks again! =)
Linda says
Great sticky buns! The recipe was easy to follow and the sticky buns were delicious. Thanks!
Kate says
Thank you! I’m so glad you liked them. Thank you for coming back to comment! =)
Diane says
I made these for a camping trip for a bunch of friends. I actually tripled the recipe. Made one with walnuts, one with raisins and one plain. I made them ahead of time and froze them. Came out beautiful. We all loved them. Now I was asked to baked for a bazaar at our church so am making two dozen which I will wrap as half dozens for sale. Also making a dozen for a friend who had ask for them and a dozen for my husband. So this batch will make 4 dozen. This will be my recipe for now on. The best I have ever had. Thank you.
Kate says
Yay!! I’m so glad! I love to hear things like this, so thank you for coming back to comment! =)
Codie says
How did you freeze these? I need to make a couple dozen ahead of time for a family trip over thanksgiving. Did you freeze before or after baking? And if after how did you reheat them?
Mary says
Delicious! They really are easy, I will make these again soon.
Kate says
Good! I’m glad that you liked them and that they were easy to make. Thank you for coming back to comment. =)
Stacy says
Delicious! This is a great recipe. Thank you!
Kate says
Thank you so much! I’m glad you enjoyed the sticky buns! =) Thanks for coming back to comment!
TAIRA SCHOONOVER says
If I don’t have a mixer with a dough hook ,what can I do to mix it ?
Kate says
You can mix it by hand. It will take longer to mix that way, but it will still work just fine. If you have any other questions, please feel free to ask!
TAIRA SCHOONOVER says
These were awesome, great job ? , if I wanted to cut back on the sugar ,what should I do to change up the recipe without ruining it .
Kate says
Thank you! I’m glad you liked them! Are you looking to cut sugar from the dough, filling, or topping?