Soft, Gooey, and Irresistible!
There’s nothing quite like the aroma of homemade sticky buns filling your kitchen. These sweet, gooey, and nutty delights are the perfect treat for breakfast, brunch, or dessert. Whether you’re baking for a weekend indulgence, a holiday gathering, or just to satisfy your sweet tooth, this foolproof sticky buns recipe will become a favorite in your home.
This recipe is ideal for beginner and seasoned bakers alike. The soft, buttery dough combined with a rich caramelized pecan topping makes every bite pure bliss. Plus, I’ll share helpful tips, storage suggestions, and variations so you can customize these buns to your taste.
Why You’ll Love This Recipe
- Perfect Texture: Soft and pillowy dough with a caramelized topping.
- Make-Ahead Friendly: Prepare the dough the night before for an easy morning bake.
- Customizable: Adjust the filling, nuts, or even add a drizzle of glaze.
- Crowd-Pleasing: These buns are always a hit at gatherings.
Ingredients You’ll Need
For the Dough:
- 1 cup whole milk
- 6 tablespoons unsalted butter
- 1/2 cup sugar
- 2 eggs
- 4 1/2 – 4 3/4 cups bread flour or all-purpose flour
- 1 teaspoon sea salt
- 2 1/4 teaspoons instant yeast
For the Topping:
- 8 tablespoons unsalted butter, melted
- 1 cup light brown sugar
- 1/2 cup light corn syrup
- 2 tablespoons heavy whipping cream
- 3/4 cup – 2 cups chopped pecans
For the Filling:
- 6 tablespoons unsalted butter, softened
- 3/4 cup light brown sugar
- 1 tablespoon cinnamon
Kitchen Equipment You’ll Need
- Stand mixer with a dough hook attachment
- 9×13-inch baking pan
- Rolling pin
- Mixing bowls
- Measuring cups and spoons
- Small saucepan
- Sharp knife or dough scraper
Step-by-Step Instructions
1. Prepare the Dough
- Warm the Milk and Butter: In a small saucepan over low heat, combine the milk and butter. Warm it to about 110°F. Be careful not to overheat.
- Mix the Wet Ingredients: In a stand mixer bowl, whisk together the eggs and sugar.
- Combine: Slowly add the warmed milk-butter mixture and whisk until fully incorporated.
- Add Dry Ingredients: Attach the dough hook and add 4 1/2 cups of flour, yeast, and salt. (Ensure the yeast and salt don’t touch directly.)
- Knead: Mix on low speed for 5 minutes until the dough is smooth and elastic.
- Rest: Let the dough rest for 10 minutes, then knead for another 5 minutes. If too wet, add remaining flour gradually.
2. First Rise
- Transfer to a Greased Bowl: Cover with plastic wrap and let it rise in a warm place for 45-60 minutes until doubled in size.
3. Prepare the Topping
- In a small saucepan over medium heat, combine butter, brown sugar, and corn syrup. Cook until bubbling.
- Remove from heat, stir in heavy cream, and pour into a greased 9×13 baking pan.
- Sprinkle chopped pecans over the caramel mixture.
4. Assemble the Rolls
- Roll Out the Dough: Once doubled, punch it down and transfer to a floured surface. Roll into an 18-inch rectangle.
- Spread the Filling: Brush softened butter over the dough. Mix brown sugar and cinnamon, then sprinkle evenly.
- Roll and Slice: Roll the dough tightly and cut into 12 equal pieces.
- Place in Pan: Arrange rolls over the pecan mixture in the baking dish.
5. Second Rise
- Cover and let rise again for 20-45 minutes until puffy.
6. Bake
- Preheat oven to 350°F.
- Bake for 24-30 minutes. Check at 15 minutes and cover with foil if browning too quickly.
- The rolls are done when their internal temperature reaches 190°F.
7. Flip and Serve
- Let the rolls cool for 5 minutes.
- Carefully invert onto a serving platter so the sticky topping is on top.
- Serve warm and enjoy!
Tips for the Best Sticky Buns
- Use Bread Flour: It gives a chewier, more structured dough.
- Don’t Overheat the Milk: Too hot can kill the yeast, preventing rising.
- Overnight Option: Prepare the rolls, cover, and refrigerate overnight. In the morning, let them sit at room temperature for 30-45 minutes before baking.
- Nut Alternatives: Swap pecans for walnuts or almonds, or omit them for a nut-free version.
- Extra Sticky? Drizzle with more caramel sauce after baking.
How to Store and Reheat
Storing:
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to a week.
Reheating:
- Microwave for 15-20 seconds.
- Warm in the oven at 300°F for 5-10 minutes.
Freezing:
- Wrap baked buns tightly and freeze for up to 3 months.
- Thaw overnight in the fridge and reheat as above.
Perfect Pairings
- Coffee or Tea: The rich flavors balance well with a cup of black coffee or chai tea.
- Fresh Fruit: A side of berries or citrus cuts through the sweetness.
- Whipped Cream or Ice Cream: A scoop of vanilla ice cream makes these buns an indulgent dessert.
FAQ
Can I Make These Without a Stand Mixer?
Yes! Mix by hand and knead for 10-12 minutes until the dough is smooth and elastic.
Can I Use Active Dry Yeast Instead of Instant Yeast?
Yes, but activate it first. Dissolve in warm milk with 1 teaspoon sugar and let sit for 5 minutes before adding.
Why Are My Rolls Not Rising?
Your yeast might be expired, or the kitchen is too cold. Place the dough in a warm (but not hot) environment.
Can I Make These Vegan?
Yes! Use plant-based butter, non-dairy milk, and a flax egg substitute (1 tbsp flaxseed + 3 tbsp water = 1 egg).
Final Thoughts & Call to Action
These homemade sticky buns are truly irresistible—soft, gooey, and bursting with caramelized goodness. Whether you’re baking them for a special occasion or just because, they are sure to become a household favorite.
If you loved this recipe, share it with friends and family! Don’t forget to subscribe to my blog for more delicious recipes and baking tips.
Happy baking!