Filled with warm cinnamon, these homemade sticky buns are soft cinnamon rolls with a gooey caramel topping and nutty pecans. I love this quick-rising sticky buns recipe on cozy fall mornings, and it’s perfect for holiday brunches.
If you’re looking for another delicious cinnamon rolls recipe to make this season, try my pumpkin cinnamon rolls and festive orange rolls next.
I’m thrilled with how these easy sticky buns turned out! Sticky buns are a version of classic homemade cinnamon rolls filled with crunchy pecans and drenched in sticky caramel sauce. They’re baked on top of the caramel, then flipped so the caramel layer becomes a sticky-sweet topping. Filled with rich flavors and nutty crunch, they’re one of my latest obsessions. I can’t wait to make these for Christmas brunch this year!
Easy Sticky Buns Recipe- What to Expect
- Golden-baked. After they’re inverted, the tops of the cinnamon rolls are caramelized and gooey, while the well-baked bottoms have golden edges.
- 1-hour rise. This stick buns recipe uses instant yeast. They need only a single rise, that takes about an hour. Perfect for easy baking!
- Nutty pecan filling. Sticky buns have a classic filling of cinnamon sugar, with the addition of chopped pecans for crunch
Ingredient Notes
In addition to the important ingredients below, you’ll need a few baking staples to make these easy homemade sticky buns from scratch. Scroll down to the recipe card for the printable recipe with amounts.
- Brown Sugar – I tested this recipe with light and dark brown sugar in the stick topping and cinnamon filling. Both work similarly, but the flavor of the dark brown sugar was richer.
- Corn Syrup – Corn syrup prevents sugar crystals from forming in the caramel topping. This helps the caramel stay softer for longer. It also makes the caramel smooth and creamy, and not grainy.
- Pecans – Feel free to substitute walnuts or almonds. You can leave the nuts out to make nut-free sticky buns.
- Cinnamon – You could also use ground nutmeg, cardamom, or pumpkin pie spice.
- Whole Milk – The fat content in whole milk is best for baking exceptionally soft cinnamon rolls and sticky buns. However, you’ll get similar results if you use 2% milk.
- All-Purpose Flour – Be sure to measure the flour correctly using the spoon and level method if you don’t have a kitchen scale. Spoon the flour into your cup measure and level off the top using the back of a knife. This avoids overmeasuring, which can make the rolls dry.
- Instant Yeast – Like my 1-hour cinnamon rolls, this sticky buns recipe uses instant yeast to shorten the rising time to about an hour. You don’t need to activate instant yeast beforehand; it can go straight into the bowl with the rest of the dough ingredients.
How to Make Sticky Buns, Step-By-Step
Sticky buns are baked with a caramel layer underneath. Like a pineapple upside-down cake, after baking, you’ll flip the rolls out so the sticky caramel becomes a gooey topping.
- Prepare the caramel layer. Cream butter and sugar together, then mix in the corn syrup and vanilla. Lastly, fold in the chopped pecans. Spread the mixture into the bottom of a well-greased 9×13” baking pan.
- Make the cinnamon filling. In a new bowl, combine the butter, brown sugar, and cinnamon. Stir until it thickens into a paste, and set this aside while you prepare the dough.
Prepare the Dough
The cinnamon roll dough comes together with the following quick steps:
- Dissolve sugar in warm milk. Heat the milk to 110-120ºF and whisk in the sugar until it’s completely dissolved.
- Mix the dough ingredients. In your mixer’s bowl, whisk the flour with baking powder, baking soda, salt, and yeast. Beat in melted butter and a lightly beaten egg. Using the dough hook, knead the dough on low speed for 2 minutes. Then, slowly stream in the milk and sugar mixture from earlier.
- Beat the dough. Mix the dough on medium speed for 5 minutes. It’s ready once it starts to pull away from the sides of the bowl. The dough should be springy and tacky, but not sticky.
- Knead by hand. Turn your dough out onto a floured work surface and knead gently for 5 more minutes, until it’s smooth and stretchy.
- Roll out the dough. Press and then roll the dough out into a thin 12×18” rectangle. It should be about ¼” thick.
- Fill the dough. Spread the prepared cinnamon filling over the dough rectangle. Next, sprinkle chopped pecans in an even layer on top of the filling.
Julianne’s Dough Tips
- Cut the dough while it’s flat. I prefer to cut the flat dough using a knife or pizza cutter and roll the buns individually. This prevents the dough from squishing too much.
- For an alternative way to fill the rolls, you can spread the butter on its own over the flattened dough. You can then mix the brown sugar and cinnamon and sprinkle it over the butter layer. Mixing the cinnamon sugar first makes it easier to spread more evenly throughout the rolls.
- Avoid tears in the dough. If the dough starts to tear when you press it into a rectangle, knead the dough for an extra minute or two.
- Adjust the texture of the dough. If the dough feels a bit sticky when mixing, add extra flour, 1 tablespoon at a time, until the dough is only slightly sticky and forms a large ball. Don’t add too much flour, however, or the dough will be too dry and fall apart when you knead it.
Shape and Bake the Buns
- Shape the rolls. Using a pizza cutter or a sharp knife, slice the dough lengthwise into 12 equal, 1 ½” strips. Afterward, roll the strips into a pinwheel around the cinnamon pecan filling, and seal the roll closed. Another way to do this is to roll the long edge of the dough rectangle into a long log and use a sharp knife or floss to cut the log into rolls. Whichever you prefer!
- Assemble and rise. Arrange the rolls on top of the caramel layer in your prepared baking pan. Cover the pan with plastic wrap, and leave the buns somewhere warm to rise for 60-80 minutes. The rolls should have doubled in size.
- Bake. Lastly, remove the plastic covering and bake the sticky buns in a 375ºF oven for 22-25 minutes. These buns are done when they’ve filled the pan, with browned tops and caramel bubbling at the edges. After baking, let the rolls rest for 15 minutes.
How to Remove Sticky Buns From the Pan
- Invert the buns onto a sheet pan. Place a sheet of parchment over the sticky buns. Then, place a baking sheet face down over the parchment paper. Mind the hot sticky buns as you invert the baking pan onto the baking sheet, and carefully release the buns from the pan.
- Serve. Enjoy these sticky buns warm or at room temperature. They’ll become stickier the longer they rest.
Baking in Different Pans
In addition to a 9×13” baking pan, I tested these sticky buns in the following pan types:
- 9” round pan. For the rolls to fit in the smaller pan, cut the dough into 2 ¼” strips to make 8 rolls instead of 12. The baking time increased to about 46 minutes.
- Ceramic baking pan. Ceramic dishes require longer baking times. As a result, the caramel topping may not be quite as gooey.
How to Store Sticky Buns
- Keep them airtight. Cool the sticky buns completely and then cover them with plastic wrap or transfer the rolls to an airtight container. They’ll last at room temperature for up to 3 days.
- Refrigerate. Store the sticky buns airtight and refrigerate them for up to 5 days. I like to warm the rolls in the microwave or let them sit out at room temperature before serving.
More Cozy Breakfast Recipes
Sticky Buns
- Prep Time: 120 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 sticky buns
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
These homemade sticky buns are filled with warm cinnamon and nutty pecans, with a gooey caramel topping. They’re quick to rise and perfect for holiday brunches!
Ingredients
For the Topping:
- 1 cup (226g) unsalted butter, softened to room temperature
- ¾ cup (147 grams) light or dark brown sugar, tightly packed
- ½ cup (118ml) light corn syrup
- 1 teaspoon (5ml) vanilla extract
- ½ cup (60g) chopped pecans
For The Filling:
- ½ cup (113g) unsalted butter, softened to room temperature
- ⅔ cup (130 grams) light or dark brown sugar, packed
- 2 tablespoons (13 grams) ground cinnamon
- 1 cup (120 grams) chopped pecans
For The Rolls:
- 1 cup (236ml) whole milk
- ¼ cup (48 grams) granulated sugar
- 4 cups (480 grams) all-purpose flour, plus more for dusting a surface
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 packet (2 ¼ teaspoons) instant yeast
- ½ cup (113 grams) unsalted butter, melted and cooled
- 1 large egg, lightly beaten
Instructions
For the Topping:
- Use an electric mixer to cream the butter and brown sugar together until fluffy in a medium mixing bowl. Add the corn syrup and vanilla extract and continue mixing until combined. Fold in the chopped pecans.
- Spoon the mixture into a greased or non-stick 9×13 baking pan, and spread it out evenly. Set aside.
For the Filling:
- In a separate medium bowl, add the butter, brown sugar, and cinnamon, and stir until the mixture resembles a thick paste. Set the filling aside.
For the Rolls:
- Heat the milk in a microwave-safe bowl or measuring cup in the microwave for 60-90 seconds or until the temperature reaches 110-120°F. Whisk in the sugar until it has dissolved. Put the milk to the side.
- Combine the flour, baking powder, baking soda, salt, and yeast in the bowl of a stand mixer, and whisk. Add the melted butter and egg.
- Attach the bowl and a dough hook to the stand mixer and mix at low speed (2 on a KitchenAid) for 2 minutes. Pour the milk and sugar mixture into the stand mixer with a slow and steady stream.
- Once all of the milk has been added, increase the speed of the mixer to medium (5 or 6 on a KitchenAid) and let it work the dough for 5 minutes or until the dough starts to pull away from the sides of the bowl and it springs back when poked. The dough should be slightly tacky, but not sticky.
- Place the dough on a well-floured surface and knead gently for about 5 minutes or until the dough can be stretched thinly without tearing.
- Press the dough into a large rectangle with your hands, then use a floured rolling pin to roll the dough into a 12×18 rectangle that’s about ¼ inch thick.
- Spread the cinnamon filling on the rolled-out dough, then sprinkle the chopped pecan pieces evenly over top.
- Use a pizza cutter or a large, straight-edge knife to slice the dough along the long edge into 12 equal strips about 1.5 inches wide each. Roll each strip and press the end into the roll to close it off. Alternatively, you can tightly roll up the long edge into one big log, then use a sharp knife or floss to cut the log into 12 equal rolls. Feel free to trim off the edges to make them a little bit straighter on the edges of those rolls.
- Place the rolls in the prepared 9×13 baking pan, cover the pan with plastic wrap, and store somewhere warm for 60-80 minutes or until the rolls have doubled in size.
- Preheat the oven to 375°F. Remove the plastic wrap from the rolls, and bake for 22-25 minutes, or until the rolls are browned on top, the sticky topping is bubbling around the edges, and they have filled the pan completely. Let the rolls rest for 15 minutes.
- Place a piece of parchment paper over the sticky buns, then place a large baking sheet or cutting board (large enough to cover all of the sticky buns). Invert the pan so the sticky rolls are not on top of the baking sheet, and carefully release the 9×13 baking pan. Be careful, the pan and rolls will still be hot.
- Serve hot or at room temperature. The longer they rest, the stickier the topping will get.
Notes
- Counter Storage: Let the sticky buns cool to room temperature. Cover with plastic wrap or in an airtight container on the counter for up to 3 days.
- Fridge: Store in an airtight container, and place in the refrigerator for up to 5 days. Warm in the microwave or bring to room temperature before serving for the best results.
Nutrition
- Serving Size: 1
- Calories: 678
- Sugar: 39.5 g
- Sodium: 178.5 mg
- Fat: 41.4 g
- Carbohydrates: 74 g
- Fiber: 3.3 g
- Protein: 7.4 g
- Cholesterol: 97.3 mg
