Sticky Buns Recipe

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When I'm looking to impress, I put together a festive brunch menu with bacon and egg stew, baked donuts, and incredibly delicious sticky buns. These sweet muffins are as good as anything you can get at a bakery!

Every time I run into a bakery, I have to order a sticky bun if I spy one in the display case. This homemade version of the popular breakfast is a surefire way to enjoy all that goodness of sugar and cinnamon in the comfort of your home.

How are sticky buns made?

Sticky buns have three parts; dough, filling and coverage. You will need to start making the dough to give it time to grow. The dough contains butter, milk, sugar and eggs to give it a light, fluffy texture that makes the perfect rolls.

For the filling, mix the cinnamon, granulated sugar, brown sugar and butter in a bowl. After rolling out the dough into a rectangle, cover it with that sweet filling. Roll the dough into a log and cut circles with a sharp knife.

To make that gooey, nutty topping everyone loves, just melt a little butter in a pan and add brown sugar, cream, honey and salt. Bring the topping to a boil, then simmer for a couple of minutes. Pour most of that topping into the bottom of your baking sheet, sprinkle on some walnuts, and lay the rolls on top. After the muffins have risen a bit more, bake until golden. Once they are out of the oven, turn them over. Sprinkle your extra topping on the muffins and you get the most delicious and yummy sticky buns of all time!

Tips for sweet rolls

  • You can make the dough the night before and store it in the fridge.
  • The yeast dough will rise faster on a warm day and slower on a cold day. The rise times in this recipe are approximate. Make sure to keep an eye on the dough to see if it doubles based on your kitchen temperature.
  • You can bake one batch of rolls in a 9 "x 13" pan, or bake two smaller batches in 9 "round trays.
  • To knead the dough, it is easier to use a stand mixer equipped with a hook attachment. You can also knead the dough by hand if you prefer.

Sticky Bun Variations

This is a classic recipe, however you can easily customize it to your liking.

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  • Try adding other spices to the filling, such as ginger, nutmeg, allspice, or ground cloves.
  • You can add 1/2 cup of raisins with the nuts on the top. You can also add raisins to the filling.
  • Feel free to add orange or lemon zest to the topping for a brighter citrus flavor.
  • Not a fan of pecans? You can use other nuts like chopped walnuts or sliced ​​almonds.

How are sticky buns stored?

You can store sticky buns in an airtight container at room temperature for up to 3 days. If you refrigerate the buns, they will stay fresh for a week. You can store these rolls in the freezer for up to 3 months. I recommend heating your rolls in the microwave for about 20 seconds before serving.

This recipe is simply amazing. The dough is light and fluffy, the filling is sweet and delicious, and the topping has just the right amount of sticky caramel. Try this recipe and you can proudly serve these scones to your friends and family.

More breakfast favorites

  • Blueberry Muffins
  • Danish cheese cream
  • Cinnamon Roll French Toast Casserole
  • Breakfast burritos
  • Baked oatmeal

Sticky buns

These sticky buns are light, fluffy yeast rolls filled with cinnamon sugar and topped with a caramel nut glaze. A decadent breakfast or brunch option that will win you great reviews from family and friends!

Preparation time: 30 minutes Cook time: 30 minutes Rising time 2 hours 30 minutes Total time: 3 hours 30 minutes

Servings: 12 Calories: 615kcal


For the mass

  • 1 package 1/4 oz dry active yeast
  • 3/4 cup warm water approximately 100 degrees F
  • 3/4 cup warm milk approximately 100 degrees F
  • 1/4 cup granulated sugar
  • 1/4 cup butter, melted
  • 1 1/2 teaspoons of salt
  • 2 eggs
  • 5-5 1/2 cups all-purpose flour
  • Cooking spray

For filling

  • 1/2 cup butter, softened
  • 1/4 cup granulated sugar
  • 3/4 cup dark brown sugar
  • 2 1/2 teaspoons of cinnamon

For coverage

  • 2 cups walnuts, roughly chopped
  • 1/2 cup of butter
  • 3/4 cup dark brown sugar
  • 3/4 cup heavy cream
  • 1/4 cup of honey
  • 1/4 teaspoon of salt


For the mass

  • Place the water in the bowl of a stand mixer equipped with the paddle attachment. Add the yeast packet and let the yeast dissolve in the water for 1 minute.
  • Add milk, sugar, butter, salt, eggs, and 5 cups of flour to the bowl. Beat for 2-3 minutes or until a smooth dough forms.
  • If the dough is sticky, add more flour, 2 tablespoons at a time, until the desired consistency is reached.
  • Switch to the dough hook and knead the dough for 3-4 minutes or until smooth and elastic.
  • Place the dough in a large bowl covered with spray oil. Cover the dough with plastic wrap and let it sit for an hour, or until it doubles in size.

For filling

  • Place the butter, brown sugar, granulated sugar, and cinnamon in a medium bowl. Stir until well combined.
  • Place the dough on a lightly floured surface. Roll the dough into an 18 "x12" rectangle. Spread the filling mixture evenly throughout the dough.
  • Starting with the long end of the dough, roll tightly, gelatin-style. Pinch the seams to seal the end of the roll.
  • Cut the roll into 12 equal slices.

For coverage

  • Melt the butter in a small skillet over medium heat. Add brown sugar, heavy cream, honey, and salt, then boil. Reduce heat to low and simmer for 2-3 minutes until the glaze is smooth and shiny.
  • Pour 2/3 of the topping mixture into the bottom of a 9 "x13" skillet that has been coated with cooking spray. Reserve the rest of the coverage for later use.
  • Sprinkle the nuts over the sugar mixture, then place the rolls on top.
  • Cover and let the rolls rise until they have doubled, this should take about an hour.
  • Preheat oven to 350 degrees F. Bake the rolls for 30-35 minutes until golden.
  • Let the rolls sit for 5 minutes, then invert the skillet on a serving tray. Heat the reserved topping and drizzle over the top, then serve.


The dough can be prepared the night before. Cover and refrigerate the dough, then let it sit at room temperature for 1-2 hours or until it doubles in size before continuing with the rest of the recipe.


Calories :: 615kcal | Carbohydrates: 88 g | Protein: 9g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 98mg | Sodium: 534 mg | Potassium: 196mg | Fiber: 4g | Sugar: 42g | Vitamin A: 858IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 3 mg

Sticky buns

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