Sticky Buns
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Wake up to gloriously gooey, cinnamon-scented sticky buns. They take a bit of patience while the dough rises, but they are well worth the wait!
Photo by Brent Hofacker
Sinfully sweet and gloriously gooey, sticky buns are fluffy yeast rolls with a caramel pecan filling and topping. The spirals of dough are baked in a pan with extra filling underneath, so when the buns are inverted after baking, the caramel bottom becomes a syrupy, nutty topping that drips down the sides. You can make these buns with any bread dough enriched with butter and eggs. This sticky bun recipe, tweaked just a bit from one of my favorite baking books, The New Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoë François, is made with brioche dough.
Heads up: While the dough is a cinch to make and requires only 30 seconds of kneading, it requires two separate rises, as well as at least 3 hours in the fridge. To have fresh baked sticky buns in the morning, make the dough a day or two before.
Table of Contents
“I have been making pecan cinnamon rolls for the better part of five years—this is hands down the best recipe I have used!”
What You’ll Need To Make Sticky Buns
- Unsalted butter: Used in both the dough and filling to add richness and flavor, and for greasing the pan to prevent sticking.
- Warm water: Adds moisture to the dough.
- Granulated sugar: Sweetens the dough and helps with the browning and texture.
- Rapid-rise/instant yeast: Enables the dough to rise quickly and efficiently.
- Eggs: Add richness, structure, and moisture to the dough.
- All-purpose flour: The main structure for the dough.
- Light brown sugar: Sweetens the filling and glaze, adding moisture and a molasses flavor.
- Honey: Sweetens the filling and glaze, adding a distinct floral note.
- Cinnamon and ground nutmeg: Spices that add warmth and depth to the filling.
- Pecans: Add a nutty crunch and flavor contrast to the sticky buns.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make the Dough
In a large bowl, combine the melted butter, warm water, sugar, salt and yeast.
Whisk to combine, then add the eggs and egg yolk.
Whisk until evenly combined.
Add the flour all at once.
Stir with a wooden spoon until the mixture is uniform; it will be wet, lumpy, and a bit elastic (it will firm up in the fridge and smooth out when you knead it). Cover loosely with plastic wrap (make sure the entire bowl is covered but don’t seal it airtight) and let sit at room temperature for 2 hours, then refrigerate for at least 3 hours or up to 3 days.
Step 2: Toast the Pecans
Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil.
Arrange the pecans on the prepared baking sheet. Bake for 7 to 10 minutes, until fragrant and toasted. Transfer the pecans to a plate to cool. Leave the foil on the baking sheet; you’ll use it again. (Shut off the oven.)
Step 3: Make the Caramel Filling
In a medium bowl, combine the butter, brown sugar, honey, cinnamon, nutmeg, and salt.
Whisk until thickened and all of the butter is absorbed.
Step 4: Assemble the Sticky Buns
Grease a 9-inch square cake pan with butter, then spread half the caramel mixture (about ⅞ cup) evenly over the bottom. Scatter half (1 cup) of the pecans over the caramel mixture and set aside. Transfer the remaining pecans to a cutting board and chop finely (these will go into the filling).
Remove the dough from the refrigerator and place on a lightly floured work surface. Dust the dough with flour and knead, sprinkling more flour as necessary so the dough doesn’t stick, for about 30 seconds.
Roll out the dough to an 1⁄8-inch-thick rectangle, about 14×12 inches, adding more flour under and over the dough, as needed, to prevent it from sticking.
Using an offset spatula, spread the remaining caramel mixture evenly over the rolled-out dough, leaving a ½-inch border. Sprinkle the finely chopped pecans evenly over top.
Starting with the long side, roll the dough into a log.
Pinch the seam closed and press the ends in so the log is an even thickness throughout.
Using a sharp serrated knife, cut the log into 8 equal pieces.
Arrange over the pecans and caramel in the prepared pan, so that the swirled cut edge is facing upward. Allow to rest for 1 hour on the counter, loosely covered with plastic wrap. They will rise just a bit. (Alternatively, place the pan in the refrigerator overnight and let sit out at room temperature for 1 hour before baking the next day.)
Step 5: Bake the Sticky Buns
Preheat the oven to 350°F. Place the cake pan on the foil-lined baking sheet, in case the caramel bubbles over, and bake for 40 to 45 minutes, or until golden brown and well set in the center (a toothpick or cake tester inserted into the center shouldn’t have any wet bits of dough on it).
While still very hot, run a knife around the outer edge of the pan to release the caramel rolls, and invert immediately onto a large serving dish or sheet pan lined with parchment paper. The warm topping will drip down the sides. (If you let the buns sit too long, they will stick to the pan and be difficult to turn out.) Let the buns cool slightly and serve warm.
Frequently Asked Questions
Yes, you can assemble the buns in the morning or the night before you plan to serve them; they need only a final 1-hour rise at room temperature before baking. The buns are best served fresh, so bake right before serving.
Simply double all of the ingredients and bake the rolls in a 9×13-inch pan. The baking time should be about the same.
Yes, after the 3-hour rise in the refrigerator, freeze the dough in an airtight container for up to 2 weeks. When ready to bake, thaw the dough in the refrigerator for 24 hours before using, then proceed with assembling the sticky buns.
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Sticky Buns
Wake up to gloriously gooey, cinnamon-scented sticky buns. They take a bit of patience while the dough rises, but they are well worth the wait!
Ingredients
For the Dough
- 1 stick (½ cup) unsalted butter, melted and slightly cooled, plus more for greasing the pan
- ½ cup warm water (see note)
- ¼ cup granulated sugar
- 1⅛ teaspoons salt
- 1 teaspoon rapid-rise/instant yeast
- 2 large eggs
- 1 egg yolk
- 2¾ cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for kneading and rolling
For the Filling
- 1½ sticks (¾ cup) unsalted butter, melted, plus more for greasing the pan
- 1¼ cups (packed) light brown sugar
- ⅓ cup honey
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 cups whole pecans, divided
Instructions
- Make the Dough: In a large bowl, whisk together the melted butter, warm water, sugar, salt and yeast. Add the eggs and egg yolk and whisk until evenly combined. Add the flour all at once and stir with a wooden spoon until the mixture is uniform; it will be wet, lumpy, and a bit elastic (it will firm up in the fridge and smooth out when you knead it). Cover loosely with plastic wrap (make sure the entire bowl is covered but don't seal it airtight) and let sit at room temperature for 2 hours, then refrigerate for at least 3 hours or up to 3 days.
- Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil.
- Arrange the pecans on the prepared baking sheet. Bake for 7 to 10 minutes, until fragrant and toasted. Transfer the pecans to a plate to cool. Leave the foil on the baking sheet; you'll use it again. (Shut off the oven.)
- Make the caramel filling: In a medium bowl, whisk together the butter, brown sugar, honey, cinnamon, nutmeg, and salt. Mix until thickened and all of the butter is absorbed.
- Grease a 9-inch square cake pan with butter, then spread half the caramel mixture (about ⅞ cup) evenly over the bottom. Scatter half (1 cup) of the pecans over the caramel mixture and set aside. Transfer the remaining pecans to a cutting board and chop finely (these will go into the filling).
- Assemble the Sticky Buns: Remove the dough from the refrigerator. Dust a clean work surface generously with flour. Scrape the dough out of the bowl and place on the work surface. Dust the dough with flour and knead, sprinkling more flour as necessary so the dough doesn't stick, for about 30 seconds.
- Roll out the dough to an 1⁄8-inch-thick rectangle, about 14x12 inches, adding more flour under and over the dough, as needed, to prevent it from sticking.
- Using an offset spatula, spread the remaining caramel mixture evenly over the rolled-out dough, leaving a ½-inch border. Sprinkle the finely chopped pecans evenly over top. Starting with the long side, roll the dough into a log and pinch the seam closed. Press the ends in so the log is an even thickness throughout.
- Using a sharp serrated knife, cut the log into 8 equal pieces and arrange over the pecans and caramel in the prepared pan, so that the swirled cut edge is facing upward. Allow to rest for 1 hour on the counter, loosely covered with plastic wrap. They will rise just a bit. (Alternatively, place the pan in the refrigerator overnight and let sit out at room temperature for 1 hour before baking the next day.)
- Preheat the oven to 350°F.
- Place the cake pan on the foil-lined baking sheet, in case the caramel bubbles over, and bake for 40 to 45 minutes, or until golden brown and well set in the center (a toothpick or cake tester inserted into the center shouldn't have any wet bits of dough on it). While still very hot, run a knife around the outer edge of the pan to release the caramel rolls, and invert immediately onto a large serving dish or sheet pan lined with parchment paper. The warm topping will drip down the sides. (If you let the buns sit too long, they will stick to the pan and be difficult to turn out.) Let the buns cool slightly and serve warm.
- If you have leftover rolls, transfer them to a clean plate (the caramel underneath will cause them to stick), cover tightly with foil, and store at room temperature for up to 2 days. Reheat the sticky buns, covered with foil, in a 350°F oven until warmed through.
- Freezer-Friendly Instructions: After the 3-hour rise in the refrigerator, freeze the dough in an airtight container for up to 2 weeks. When ready to bake, thaw the dough in the refrigerator for 24 hours before using, then proceed with assembling the sticky buns.
- Note: Warm water helps activate the yeast. The temperature should be about 110°F, but it doesn't need to be exact so no need to use a thermometer; just try to get it to about the temperature of bath water.
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Nutrition Information
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- Per serving (8 servings)
- Serving size: 1 sticky bun
- Calories: 761
- Fat: 49 g
- Saturated fat: 20 g
- Carbohydrates: 77 g
- Sugar: 41 g
- Fiber: 4 g
- Protein: 9 g
- Sodium: 375 mg
- Cholesterol: 141 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Any adjustments for glass pans? I know I should not put it on the cookie sheet? Or should I? Temperature adjustment?
Hi Gina, Glass will work — just keep an eye on it and reduce the heat by 25°F if it looks like the buns are starting to brown around the edges. And I’d still use the cookie sheet, but place it on the rack under the rack that the baking dish is on. Hope you enjoy!