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
Douglas Schadek says
I’ve made yesterday, and i was exacly like this picture… As i used to eat from GoodWill 22 years ago.
Perfeito. Fiz e ficou exatamente igual eu comia nos EUA há 22 anos.
Angele Cayen says
Hello I’m wanting to try your sticky bun recipe but I only have clear corn syrup is that ok to use
Hi! Light and dark corn syrup are function interchangeably in a recipe.
Can these be made ahead of time? Like maybe a day ahead?
Hi! I created the recipe with speed in mind, and the recipe uses more yeast to help rise within a shorter period of time. If you wanted to try to make them ahead, I’d recommend chilling the dough and reducing the amount of yeast. Hope that helps you get started!
Jen Conway says
I love to bake and have tried several recipes for sticky buns and cinnamon rolls and this is by far the BEST and easiest recipe I’ve tried. The rolls were soft and super yummy. This will be my go to receipe from now on!
Thank you so much! I’m so glad that you liked the sticky buns!
What if you don’t have a stand mixer?
You can mix the dough by hand. You’ll just need to add additional time for kneading.
Cari-lynn McSorley says
I should preface my comment by saying “I’m a complete moron when it comes to cooking, baking, generally anything in the kitchen”. This was easy to follow and was flexible enough to change a few things (didn’t have corn syrup- used maple syrup, ran out of butter 3/4 of the way used margarine). Love love the result ❤️. Made it the night before and heated it in the morning, it was gooey enough that it didn’t dry out. Highly recommend, especially if you’re not strong in the kitchen (clearly great for those that are too 😉).
Yay!! I’m so glad to hear that!
Do you think I can make the dough using the dough setting on my bread
Machine? The problem is my dough setting takes 2 hours, but your recipe has a much shorter initial rise.
Hi! Unfortunately, I don’t have a bread machine to test that out. I would guess, however, that you would need to adjust the amount of yeast for a longer rising cycle.
Oh my! So quick and easy compared to what I’ve been using. For the filling though it’s easier for me to brush the butter on the dough then sprinkle the brown sugar mixture. I do love the taste of honey on mine so I added some in the topping. This is going to be my go to recipe from now on.
I’m glad that you liked them!
Elizabeth Tomory says
These are easy to make and delicious. I added a little vanilla bean paste to the topping. I made them for Thanksgiving breakfast and everyone loved them. Thank you for this delicious recipe.
Thank you so much!
Easy and delicious!! I’ve tried a lot of recipes and this one comes out perfectly every time!
I also use maple syrup, my family loves them. I used two 9” cake pans so I could take half to my daughter’s family and half to my son’s.
Is it possible to freeze them before baking them then bake them from a frozen state?
Hi! I’m glad that you like them! I haven’t tried freezing the rolls before baking to say for certain.
This is a great recipe. I have made these buns several times and this is the only recipe I will
use in the future.
Thank you! I’m glad you like it!
Jill R. says
Oh my goodness. This is so yummy. I will have to say the easiest sweet roll recipe I’ve ever made. The dough made them light and fluffy. I was out of corn syrup and I replaced it with almost 1/4 cup of molasses. I can’t say enough good things about this recipe. This will be my go to sweet roll.
Thank you so much!! And thank you for commenting!
Vickie Woo says
What if you don’t have a stand mixer? Can I use a hand mixer initially and then switch to using my hands?
You can mix entirely by hand, or you could start off with a hand mixer and then switch to hand mixing (to avoid burning out your hand mixer). If you mix by hand, you’ll just need to add a couple of minutes on for the kneading time.
These were so easy and fun to make and turned out wonderfully! Have been intimidated using yeast, but this was so easy, I’m now willing to try other yeast dough recipes! Thank you!!
Yay!! I’m so glad that it worked well for you!
I’ve made the “long form” version of sticky buns in the past, but no more! These were far easier and tastier! I did find that I needed to add more flour than the recipe called for in order to get the dough to pull away from the bowl. But if you’ve worked with dough before, it’s no problem to adjust.
Chris Glen says
I made this twice. It was that good. The second time I added maple syrup half and half corn syrup. I could taste the difference. So yummy!
If I don’t have a metal pan, can I use a glass one?
You can! When using glass in place of metal, it’s usually necessary to decrease the oven temperature by 25 degrees Fahrenheit.
This is the easiest and most delicious recipe! I lost a 50-year old recipe of my mother’s sticky buns, and this could possibly be it! Only modification – and from an earlier comment, (because I don’t have corn syrup on hand, I used real maple syrup). They soo good. My husband said, “these are actually perfect!”
Yay!! I’m so glad that you and your husband like them! I love the way food can bring back memories like that!
These are absolutely delicious! And very easy to make. I love a lot of “gooey” so I increase the topping. I make 1 1/2 the topping recipe. (I also am a fan of using dental floss to “cut” the rolls…works great!!) I am wondering if it would be OK to make them the night before and put them in the refrigerator before the last rise so that I can bake them the following morning? I was thinking I would need to take them out of the fridge an hour or more before wanting to bake them. Have you tried this with any success?
Thank you so much! I haven’t tried that, but I think it would work. If you try it, I’d love to hear how it works out!
I just finished off the last sticky bun after about a week. Very good! I am a fan of Wegmans bakery, so I was looking for at least that quality. Your recipe was in some ways better than that. Your dough came out better than theirs. What I think what I was missing was a maple syrup kind of taste. Could I replace or0 reduce the corn syrup by2/3rds or more and a maple syrup? I think that addition would knock this sticky bun out of the ballpark for me!
I don’t see any reason why you couldn’t sub maple syrup for part of the corn syrup. If you try it, I’d love to hear how it works out!
Can you use active dry yeast instead?
You can use an equal amount of active dry yeast. Then, just let it sit for 5-10 minutes after step 4 to let it proof (get foamy) before continuing.
I only have 3 teaspoons of yeast on hand. Will that work?
That should be fine. You may find that you need to slightly increase the rising time, but, otherwise, it should be fine.
Bonnie C. says
I always go for the center of a cinnamon roll, but each Sticky bun in this recipe is almost like a cinnamon roll center! Soooooo delicious! This was my first time making sticky buns; I’ve been waiting to find a recipe that would be close to what my mother used to make, and this hit the mark! Thank you!
Yay!! I’m so glad that you liked them! =)
This is the BEST recipe for sticky buns!! I also use your recipe to make homemade cinnamon rolls just omit the topping ingredients and add a little heavy cream to the filling ingredients, frost them when warm with either cream cheese or penuche frosting. I’ve been baking for almost 40 years and this is better than my old family recipe!
Thank you so much!! That’s a huge compliment!
Denise Mocharnuk says
I had my own sweet dough recipe own I’ve used for years however I incorporated the filling and topping here and it was excellent. I rolled out 1/3 dough at a time and spread it first with softened butter before adding the cinnamon and brown sugar mixture. Divided the topping between 3 9 inch cake pans. Excellent result ty
I’m so glad that it worked out well for you!