Sticky buns are the ultimate treat any time of the year but especially during the holidays as a Christmas brunch or dessert. They’re just like soft and fluffy Cinnamon Rolls but are baked in an incredible, rich, and decadent brown sugar and pecan caramel sauce.
The cinnamon sugar and warm butter caramel fills your home with the most irresistible smell that it’s worth making these just for the smell alone. There is some waiting time involved as the dough rises but other than that these are super easy to whip up! When it’s cold and dark outside there’s no better treat to keep you cozy and lift your spirits.
What you’ll need to make this recipe
Sugar – I use granulated white sugar to make the dough and light or dark brown sugar to make the caramel sauce and cinnamon filling. It adds a rich flavor and dark brown caramel color.
Milk – make sure you use whole milk for a rich, soft, and fluffy dough it also adds extra flavor that you won’t get with low-fat milk.
Cinnamon – a super important ingredient that gives the stick buns their iconic flavor!
Honey – this is used to make the sticky and delicious sauce, you can also use corn syrup or maple syrup instead if you prefer.
How to make Sticky Buns
1. Warm the milk and add some of the sugar and yeast, cover and set aside until it’s foaming.
2. Add the melted butter, eggs, vanilla, and sugar to a bowl.
3. Add the egg and yeast mixtures to a stand mixer and add in half of the flour until combined. Add the rest of the flour and mix until a dough is formed. Knead for a few minutes until smooth and elastic.
4. Add the dough to a buttered bowl and leave in a warm place until doubled in size.
5. Add the brown sugar, honey and butter to a saucepan and heat until melted.
6. Pour into a baking dish and add the chopped pecans
7. Once risen roll out the dough into a rectangle shape and brush with butter.
8. Mix the cinnamon and sugar together and sprinkle over the dough.
9. Roll the dough into a log then cut into rolls. Place them into the baking dish on top of the caramel, pecan sauce.
10. Bake for 35 minutes or until golden, allow to cool slightly then serve.
Pro tips for making this recipe
- The zest of an orange in the dough adds a nice depth of flavor.
- You can use either dark or light brown sugar for the filling and topping.
- If you don’t have pecans walnuts will also work.
- Use floss to cut the dough into buns for clean edges.
- Make sure to butter both the bowl the dough rises in and the baking dish the buns bake in to stop them sticking.
- Make the caramel sauce while the dough rises to save time. It can also be made in advance and placed in the fridge.
- After baking for 15 minutes cover them with foil to stop the buns from browning too much.
- Allow the buns to cool slightly before serving.
- Why not serve them with a dollop of whipped cream for an over the top indulgent treat.
- These are perfect served for breakfast, as a snack, or dessert.
Frequently Asked Questions
Are sticky buns the same as cinnamon rolls?
Cinnamon rolls and sticky buns are made using the same dough and the same cinnamon sugar filling. Cinnamon rolls are baked then drizzled with a white sugar glaze, sticky buns on the other hand are baked in a brown sugar and pecan caramel sauce which creates their sticky goodness.
Can they be prepared in advance?
Place the assembled rolls in the fridge (covered) overnight. The next day, bring them out of the fridge and allow them to warm on the counter while your oven heats up.
Should they be refrigerated?
If you are preparing the sticky buns in advance then you’ll need to refrigerate them. After baking there’s no need, they’ll keep well in a cool dry place.
How long do they last?
Baked sticky buns will keep well for up to 5 days in a sealed container or they can be frozen. Freeze in suitable containers or trays then thaw completely before serving or reheating.
If you love this recipe try these out!
If you’ve tried this Sticky Buns recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Sticky Buns
Ingredients
Dough:
- 1 cup warm milk 110°F (240mL)
- 1 1/4 ounce package active dry yeast ( 2 + 1/2 tsp)
- 1/2 cup sugar (100g)
- 6 tablespoons unsalted butter melted plus more for the pan (85g)
- 1 egg
- 2 yolks
- 1 teaspoon salt
- 1 tsp vanilla (5ml)
- 4 cups all-purpose flour plus more for dusting counter (480g)
Topping:
- 3/4 cup firmly packed light brown sugar (150g)
- ½ cup unsalted butter (113g)
- ¼ cup honey (60ml)
- ½ tsp salt
- 1 1/2 cups 6 ounces coarsely chopped pecans
Filling:
- 1/2 cup firmly packed light brown sugar (100g)
- 2 tsp ground cinnamon
- 4 tablespoons unsalted butter melted (70g)
Instructions
- Warm the milk to 110°F then mix in half the sugar and the yeast. Cover and set aside for 5-7 minutes or until foaming.
- While the yeast wakes up, melt butter in a bowl then whisk in the egg, yolks, yanilla, and remaining sugar then set aside.
- Add the both mixtures to the bowl of your stand mixer and whisk together then add half the flour and mix until combined. Add the remaining flour and mix on medium speed using a dough hook for about 5 minutes or until the dough comes together. Transfer dough to a floured surface and knead until it’s smooth and elastic. Dough should bounce back when pressed. This is a sticky dough but you can add a bit of flour if it seems wet.
- Place dough in a lightly buttered bowl then cover with plastic and place in a warm place to rise. Dough will take about two hours to double in size.
- While the dough rises, make the topping by combining the brown sugar, honey, butter and salt in a small pot. Place over low heat and stir until butter and sugar have melted. Pour into a 9x13 pan that you’ve lightly buttered and top with roughly chopped pecans then set aside.
- Preheat oven to 375°F. Once the dough has risen transfer it onto a floured surface (I like to use a pastry mat) then gently spread it out into a rectangular shape that’s roughly 12x18 inches. Roll as needed to spread and level the dough.
- In a medium bowl combine brown sugar, and cinnamon then whisk together. Brush with 4 tbsp melted butter then sprinkle the cinnamon sugar evenly over the top. You can use your hand to smooth the sugar out into an even layer if needed.
- Gently roll the long edge of the dough into a tight roll. Cut into 12-13 even pieces then place into your prepared baking dish. See notes for cutting tips. Bake for about 35 minutes or until golden. Cover with foil after 15 minutes to prevent the tops from taking on too much color.
- Allow to cool for a few minutes then run a knife along the edge and invert onto a serving dish and serve warm.
Notes
- The zest of an orange in the dough adds a nice depth of flavor.
- You can use either dark or light brown sugar for the filling and topping.
- If you don't have pecan walnuts will also work.
- Use floss to cut the dough into buns for clean edges.
- Make sure to butter both the bowl the dough rises in and the baking dish the buns bake in to stop them sticking.
- Make the caramel sauce while the dough rises to save time. It can also be made in advance and placed in the fridge.
- After baking for 15 minutes cover them with foil to stop the buns from browning too much.
- Allow the buns to cool slightly before serving.
- Why not serve them with a dollop of whipped cream for an over the top indulgent treat.
- These are perfect serve for breakfast, as a snack, or dessert.
