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
Did You Make This Recipe?
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Originally published 7/9/18.
Reader Interactions
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Comments & Reviews
Anne Gabris says
These were so delicious, and I will definitely make them again. When I made these, I put on cream cheese frosting, and I think it really worked.
Kate says
Thank you!
Lisa says
Hi Kate!
Happy Easter…..
I don’t know if you’ll see my question today-in case you do though,here it is:
Can I make this recipe this afternoon, and serve it at church in the morning around 10:00 am?
I know you made the recipe w/ speed in mind. So am I better off getting up early in the morning to serve the morning they’re made?
Thanks so much! I love your website & recipes. I’m a former professional chef,but my area is cooking NOT baking (science has never been my thing 😂). I think your background & experience is PERFECT for a website like yours. Grateful for all your knowledge & sharing your expertise & recipes!
Lisa
Kate says
Hi Lisa! Happy Easter to you, too! Thank you so much for your kind words!
Do you have a way to rewarm the sticky buns before serving? If you have an oven available that you can rewarm them in before serving, that would be ideal. To rewarm them, just cover the pan tightly with foil, and place in a preheated 350F oven. They should be warmed through in about 5-10 minutes. That would be my suggestion if you make them this afternoon. I hope that that helps!
Stacy Bennett says
My husband loves sticky buns and I will try to make them just for my husband thank you for the recipe.
Kate says
You’re very welcome!
Ken says
The recipe is wonderful and easy to make. I would suggest getting the topping and filling done before you make the dough. A 10 minute rise comes up pretty quickly when you’re trying to prepare the others.
Kate says
Thank you!
Lindsay says
Hi! Is it possible to make these without a dough hook? Could I hand mix and then knead, and if so, how long do I mix and then hand knead? I am very inexperienced with baking so I don’t know if this is possible or not. Any help would be appreciated, thank you!
Kate says
Hi! Yes, you can mix and knead the dough by hand. It’s usually about 2-3 minutes extra kneading time when working with the dough by hand. However, it’s more important to go by feel. The dough should feel smooth and elastic once you’ve kneaded it. It will still be slightly sticky to the touch, and that means that the dough will feel a little sticky. If you pinch it, though, the dough shouldn’t come off on your hands. I hope that helps! Also, if you have any other questions, please feel free to ask!
Lindsay says
Hi Kate,
Thank you so much for the detailed reply, your description is immensely helpful! I plan to make these in the next couple of days and will report back on how I do :)
Kate says
You’re very welcome! If you have any other questions, please feel free to ask! =)
Lindsay says
Update: I made the sticky buns today and they are AMAZING. These are so much better than cinnamon rolls. I had zero experience making a yeast dough but the directions and photographs were simple and easy to follow, so if you are an inexperienced baker, don’t fear, these are totally doable. This is a definite keeper of a recipe! Thanks Kate!
Georgina says
The recipe was fantastic!!! The dough was so beautiful to work with and the rolls came out wonderfully light and delicious.
The only issue I ran into was that mine stuck in the pan… maybe I just need to cook them for a minute or two less?? They were still divinely delicious, even if they weren’t pretty. This will go into our regular rotation.
Kate says
Thank you! You could try that. The other thing that you could try is lining the pan with parchment paper. Then, you should be able to just peel the parchment paper off when you invert the pan.
Laura says
I love this recipe and have made it many times. I am wondering how it will work with gluten free flour. Has anybody tried it?
Kate says
I’m not sure that I’ve heard from anyone who has used gluten free flour in this recipe. If you give it a try, I’d love to hear how it turns out!
Suzanne says
Can you make the night before and cook in the morning?
Kate says
Hi! I haven’t made this recipe the night before, and I’m not sure how the topping will work out after being in the fridge overnight. However, if you try it, I would recommend reducing the amount of yeast in the recipe to 2 and 1/4 teaspoons (a standard yeast packet). When I make overnight cinnamon rolls, that’s the amount of yeast that I use, and it works out well.
Kate H. says
This is now my go to recipe for sticky buns. I absolutely love the topping and the dough is very easy to work with. I would give them 10 stars if possible!
Kate says
Thank you so much!
Ruth says
Quick, easy, but most of all, delicious. Bread has a nice texture. I make this instead of cinnamon rolls that take 4 hours.
Kate says
Thank you so much! I’m so glad that you like the sticky buns!
Peggy says
Can you substitute molasses for the dark corn syrup? Thanks!
Kate says
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!
Kate says
Thank you for that tip! I’ve used plain, but cinnamon floss makes even more sense.
Gg says
Worked well with my bread machine! This is perfect
Kate says
Thank you, and thank you for sharing that!
Laura says
Can I use frozen bread dough instead of making my own?
Kate says
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.
Kate says
Thank you!
Carolyn says
Wow! These are fantastic! Just what I was hoping they would taste like.
Kate says
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”?
Kate says
I haven’t checked the temp with this recipe, but it’s usually 185-190F for sticky buns and cinnamon rolls.
Tracey says
Can you make them ahead of time
Kate says
Hi! I haven’t tried making this recipe ahead of time to say for certain.
Sandra says
Can I cook the topping and when the buns are done put the topping on them after I remove them from the pan
Kate says
I haven’t tried that. If you try it, I’d love to hear how that turns out!
Jessica says
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
Kate says
Hi! I’m happy to help you troubleshoot. Did you make any changes to the topping or use a glass baking pan?
Christine says
What can I substitute for dark brown corn syrup I have pancake syrup
Kate says
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.
Brava!!!
Kate says
Thank you so much! I’m so glad that you like them!