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Sticky buns are a delicious treat featuring soft, fluffy rolls coated in a sticky caramel and pecan topping. Here’s a classic recipe for homemade sticky buns:


For the dough:

  • 1 package (2 1/4 teaspoons) active dry yeast
  • 1/4 cup warm water (about 110°F or 45°C)
  • 1 cup warm milk (about 110°F or 45°C)
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 1 teaspoon salt
  • 2 large eggs
  • 4 to 4 1/2 cups all-purpose flour

For the sticky topping:

  • 1 cup packed brown sugar
  • 1/2 cup unsalted butter
  • 1/4 cup light corn syrup
  • 1 cup chopped pecans or walnuts

For the filling:

  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup unsalted butter, softened


  1. In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until foamy.
  2. In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, sugar, melted butter, salt, eggs, and 2 cups of flour. Mix well.
  3. Add the yeast mixture to the bowl and mix until combined.
  4. Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms.
  5. Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Alternatively, use a dough hook attachment on your stand mixer to knead the dough.
  6. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place until doubled in size, about 1-1.5 hours.
  7. While the dough is rising, prepare the sticky topping. In a saucepan, melt the butter and brown sugar together over medium heat until smooth. Stir in the corn syrup and pour the mixture into a greased 9×13-inch baking pan. Sprinkle the chopped pecans evenly over the caramel mixture.
  8. In a small bowl, mix together the granulated sugar and cinnamon for the filling.
  9. Punch down the risen dough and roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
  10. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top.
  11. Starting from one long edge, tightly roll up the dough into a log and pinch the seam to seal.
  12. Cut the rolled dough into 12 equal pieces using a sharp knife or a piece of unflavored dental floss.
  13. Place the rolls cut side down in the prepared baking pan on top of the sticky topping.
  14. Cover the rolls with a kitchen towel and let them rise again for about 30-45 minutes until puffy.
  15. Preheat your oven to 350°F (175°C). Bake the sticky buns for 25-30 minutes or until golden brown and cooked through.
  16. Remove the pan from the oven and immediately invert it onto a serving platter or baking sheet (be careful as the caramel topping will be hot).
  17. Allow the sticky buns to cool slightly before serving. Enjoy them warm, and don’t forget to pull them apart to get all that delicious sticky goodness!

These homemade sticky buns are sure to delight your family and friends with their irresistible caramel-pecan topping and soft, cinnamon-infused rolls. They are perfect for breakfast, brunch, or a special treat any time of day!

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By uvu44

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