There’s nothing quite like the irresistible allure of freshly baked Sticky Buns, oozing with caramelized sweetness and crowned with a golden, gooey glaze. Each bite delivers a perfect harmony of soft, pillowy dough and a rich, buttery filling, with a satisfying crunch from toasted pecans.
The aroma alone, warm and cinnamon-spiced, is enough to make your kitchen feel like a cozy bakery. With just over an hour of prep and a bit of patience for the dough to rise, these buns are worth every minute of the 3.5-hour journey to perfection.
These indulgent treats are not just a dessert but a celebration of textures and flavors, from the sticky caramel base to the tender, fluffy layers. Packed with 750 calories per bun, they’re a decadent treat perfect for sharing with loved ones or savoring as a special weekend indulgence. Whether you’re a seasoned baker or a beginner, this recipe promises to fill your home with warmth and your heart with joy. One bite, and you’ll understand why these buns are a timeless favorite.
Ingredients for Sticky Buns
- Buns:
- ▢ 2 ¼ teaspoons (1 packet) active dry yeast
- ▢ 1 cup (236 ml) whole milk
- ▢ ⅓ cup (78 ml) water
- ▢ 5 Tablespoons unsalted butter, melted (not too hot)
- ▢ 1 large egg + 1 large egg yolk (room temperature preferred)
- ▢ ⅓ cup (70 g) granulated sugar
- ▢ 2 teaspoons salt
- ▢ 4 – 5 cups (500-625 g) all-purpose flour (plus additional if needed)
- Sticky Bun Topping:
- ▢ 10 Tablespoons unsalted butter
- ▢ ½ cup (118 ml) heavy cream
- ▢ ⅓ cup (80 ml) pure maple syrup
- ▢ ¾ cup (150 g) dark brown sugar (light brown sugar can be substituted, but dark is recommended)
- ▢ ¼ teaspoon salt
- ▢ 1 teaspoon vanilla extract
- ▢ 1 cup (120 g) coarsely chopped pecans (toast first for extra flavor, optional)
- Filling:
- ▢ ½ cup (100 g) light brown sugar, firmly packed
- ▢ 2 teaspoons ground cinnamon
- ▢ ⅛ teaspoon salt
- ▢ 4 Tablespoons unsalted butter, softened
Step-by-Step Instructions
- Prepare the Dough:
Combine milk and water in a microwave-safe container and heat until it reaches 105-115°F (40-46°C). Stir well to ensure even temperature. Pour into a large bowl or stand mixer bowl, sprinkle yeast and a pinch of sugar over the liquid, and let sit for 5-10 minutes until foamy. If the yeast doesn’t foam, it’s inactive—start over. - Mix Dough Ingredients:
Add sugar, melted butter, eggs, salt, and 2 cups (250 g) of flour to the yeast mixture. Stir until well combined. Gradually add more flour (by hand or with a dough hook on low speed) until the dough is slightly tacky but manageable. Knead for 5-10 minutes until smooth and elastic. - First Rise:
Transfer the dough to a lightly oiled bowl, turning to coat. Cover and let rise in a warm, draft-free place for 1-2 hours, or until doubled in size. - Prepare Topping:
In a saucepan, combine butter, cream, maple syrup, brown sugar, and salt. Heat over medium, stirring often, until melted and bubbling. Let bubble for 5 minutes until slightly thickened. Remove from heat, stir in vanilla, and pour into a buttered 9×13 baking dish. Sprinkle pecans evenly over the mixture. - Prepare Filling:
In a small bowl, whisk together brown sugar, cinnamon, and salt. Ensure the butter is soft enough to spread (microwave briefly if needed). Set aside. - Assemble Sticky Buns:
Once the dough has risen, gently punch it down and roll it into a 10×20” rectangle on a lightly floured surface. Spread softened butter evenly over the dough, leaving a ½” border. Sprinkle the brown sugar mixture evenly over the butter. Roll the dough tightly from the long side and cut into 12 even slices. Place cut-side down in the prepared baking dish, spacing evenly. Cover and let rise for 30 minutes (they’ll increase by about 50%). Preheat the oven to 350°F (175°C). - Bake:
Bake for 30 minutes or until the buns are baked through. Immediately and carefully invert the pan onto a heatproof serving tray (turn away from you to avoid spills). Let cool for 20 minutes before serving.
Perfect Pairings: Serving Suggestions
Sticky buns are a treat on their own, but they shine even brighter with a few thoughtful accompaniments. Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. For breakfast, pair them with a hot cup of coffee or a glass of cold milk to balance the sweetness. If you’re feeling fancy, drizzle a bit of extra maple syrup or caramel sauce over the top for an indulgent finish.
Keep It Fresh: Storage and Reheating Tips
To store leftover sticky buns, place them in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 2 months. To reheat, pop them in the microwave for 15-20 seconds or warm them in a 300°F (150°C) oven for 5-10 minutes until they’re soft and gooey again. Pro tip: Add a splash of water before reheating in the oven to keep them moist.
Mix It Up: Recipe Variations
Customize your sticky buns to suit your taste! Swap the pecans for walnuts or omit nuts entirely if you prefer. For a fruity twist, add a layer of thinly sliced apples or raisins to the filling. If you’re a fan of chocolate, sprinkle mini chocolate chips over the brown sugar mixture before rolling. You can also experiment with different syrups, like honey or golden syrup, for a unique flavor profile.
Time-Saving Hacks for Busy Bakers
Short on time? Use a bread machine to mix and knead the dough, or opt for pre-made dough from the store. To speed up the rising process, place the dough in a slightly warmed oven (turned off) or near a warm appliance. If you’re prepping ahead, make the dough the night before and let it rise slowly in the fridge overnight. Just bring it to room temperature before rolling and baking.
Essential Equipment for Sticky Bun Success
Having the right tools makes all the difference. A stand mixer with a dough hook attachment will save you time and effort when kneading the dough. A rolling pin ensures an even rectangle for rolling, and a sharp knife or bench scraper helps cut clean slices. Don’t forget a 9×13 baking dish for the perfect bake and a heatproof serving tray for easy flipping. A kitchen thermometer is also handy to check the milk temperature for activating the yeast.
Sticky Buns
Ingredients
Buns
- 2 ¼ teaspoons active dry yeast 1 packet
- 1 cup whole milk 236 ml
- ⅓ cup water 78 ml
- 5 Tablespoons unsalted butter melted (but not too hot)
- 1 large egg + 1 large egg yolk room temperature preferred
- ⅓ cup granulated sugar 70 g
- 2 teaspoons salt
- 4 – 5 cups all-purpose plain flour 500-625 g, plus additional if needed
Sticky Bun Topping:
- 10 Tablespoons unsalted butter
- ½ cup heavy cream 118 ml
- ⅓ cup pure maple syrup 80 ml
- ¾ cup dark brown sugar 150 g, may substitute light brown sugar, but I recommend dark
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup coarsely chopped pecans 120 g, if desired toast first for extra flavor
Filling:
- ½ cup light brown sugar 100 g, firmly packed
- 2 teaspoons ground cinnamon
- ⅛ teaspoon salt
- 4 Tablespoons unsalted butter softened
Instructions
- Combine milk and water and heat in the microwave until it reaches a temperature between 105-115F (40-46C). Be sure to stir before checking the temperature as sometimes the microwave heats unevenly.
- Pour warmed milk/water into a large bowl or the bowl of a stand mixer and sprinkle yeast and a pinch (about 1 teaspoon) of granulated sugar over the yeast. Stir and allow to sit for about 5-10 minutes or until yeast is foamy (if your yeast does not foam it is likely dead and you will need to start over).
- Once yeast is foamy, add ⅓ cup sugar, melted butter, eggs, salt, and 2 cups (250g) of flour. Stir well until ingredients are well-combined.
- Gradually add additional flour (this can be done by hand or with stand mixer and dough hook attachment on low-speed) until dough clings to itself and pulls away from the sides of the bowl. Dough should be slightly tacky to the touch, but not so sticky that it can’t be handled. If making by hand, transfer to a clean, lightly floured surface and knead for 5-10 minutes until dough is smooth and elastic (or about 5 minutes with dough hook on low speed in stand mixer).
- Transfer to a lightly oiled bowl, turn the dough to coat with oil, cover bowl, and allow it to rise in a warm, draft-free place until doubled in size (about 1-2 hours).
- Once dough has nearly finished rising, prepare your glaze and filling.
- Combine butter, cream, syrup, brown sugar, and salt in a medium-sized saucepan over medium heat. Stir often until butter is melted and mixture is bubbling. Allow mixture to bubble for 5 minutes until slightly thickened. Remove from heat and stir in vanilla extract. Pour into lightly buttered 9×13 baking dish . Sprinkle pecans evenly over syrup mixture. Set aside and prepare filling.
- Prepare topping by whisking together brown sugar, cinnamon, and salt in a small dish. Your butter will need to be soft enough to easily spread, so pop it in the microwave for a few seconds if it’s still firm at room temperature. Set these aside as well.
- Once dough has risen, gently punch down and transfer to a lightly floured surface. Roll with a rolling pin into a 10×20” rectangle. Spread softened butter evenly over the surface, leaving about ½” of the perimeter untouched, and sprinkle the butter evenly with brown sugar mixture. Starting with one 20” long side, roll dough into a tight roll. Cut into 12 even slices and place cut-side down into prepared baking dish over the syrup/pecans, spacing evenly. Cover with a clean towel and allow to rise again for 30 minutes (they’ll increase in size about 50%). Meanwhile, preheat your oven to 350F (175C).
- Once sticky buns have risen again and oven is preheated, remove towel and bake on 350F (175C) for 30 minutes or until buns are baked through. After baking, immediately and carefully invert onto a heatproof serving tray (turn the pan away from you when inverting rather than toward yourself, in case you drop it or spill any topping you won’t get it on yourself). Allow to cool for 20 minutes then serve and enjoy.