Go Back
–+ servings
Sticky Buns Recipe

Sticky Buns

iamwinfred
These soft, pillowy yeast rolls are swirled with cinnamon sugar and baked on top of a bubbling brown sugar and pecan caramel, then flipped upside down so all that gooey goodness ends up on top. They're the cousin of classic cinnamon rolls, but instead of a cream cheese glaze, they bake face down in a sticky pecan caramel that becomes the best part of the whole pan.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 buns
Calories 420 kcal

Equipment

  • Stand mixer with a dough hook or clean hands and patience
  • Large mixing bowl
  • 9x13 inch metal baking pan
  • Rolling Pin
  • Sharp serrated knife or unflavored dental floss for slicing the log
  • Small saucepan for the caramel
  • Kitchen scale (optional) helpful for even rolls
  • Plastic wrap or a clean kitchen towel for proofing

Ingredients
  

For the Dough

  • whole milk warm to 110°F
  • granulated sugar divided
  • active dry yeast 1 packet
  • unsalted butter melted
  • large eggs room temperature
  • all purpose flour
  • salt

For the Cinnamon Sugar Filling

  • unsalted butter softened
  • light brown sugar
  • ground cinnamon
  • salt a pinch

For the Caramel Pecan Topping

  • unsalted butter
  • light brown sugar
  • pure maple syrup or corn syrup
  • heavy cream
  • salt a pinch
  • pecan halves chopped

For Serving

  • crispy bacon or breakfast sausage optional serving suggestion
  • fruit salad with berries and citrus optional serving suggestion
  • scrambled eggs optional serving suggestion
  • fresh orange juice or coffee optional serving suggestion

Instructions
 

  • Warm the milk to about 110°F, pour into the stand mixer bowl, and sprinkle the yeast and a pinch of sugar over the top. Let sit 5 to 10 minutes until foamy.
  • Add the remaining sugar, melted butter, and eggs, then whisk gently. Attach the dough hook, add flour and salt, and mix on low until a shaggy dough forms.
  • Knead for 6 to 8 minutes until smooth, elastic, and pulling away from the bowl. The dough should feel slightly tacky, not sticky.
  • Shape the dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm, draft-free spot for about 1 hour, until doubled in size.
  • Melt the butter, brown sugar, maple syrup, and salt in a small saucepan over medium heat. Stir until smooth, remove from heat, and stir in the heavy cream.
  • Pour the caramel evenly into a prepared 9x13 inch pan and scatter the chopped pecans over the top in an even layer. Set aside.
  • Punch down the risen dough, turn out onto a lightly floured surface, and roll into a large rectangle, roughly 16 by 12 inches.
  • Spread softened butter evenly over the dough, then sprinkle the brown sugar, cinnamon, and a pinch of salt on top, pressing gently so it sticks.
  • Starting from the long edge, roll the dough tightly into a log. Slice into 12 even rolls using a sharp serrated knife or unflavored dental floss.
  • Arrange the rolls cut side up on top of the caramel and pecans in the pan, leaving a little space between each one for the second rise.
  • Cover the pan loosely with plastic wrap or a towel and let the rolls rise in a warm spot for 30 to 45 minutes, until puffy and touching. Alternatively, refrigerate overnight and bake fresh in the morning.
  • Preheat oven to 350°F. Bake for 25 to 30 minutes, until the tops are golden brown and the caramel is bubbling at the edges. Tent with foil if browning too quickly.
  • Remove from the oven and rest for 5 minutes, no longer. Place a large serving platter over the pan and carefully invert it. Let the pan sit inverted for a minute before lifting away, then scrape any extra caramel and pecans onto the buns. Serve warm.

Notes

  • Check your milk temperature with a thermometer if you have one. Too hot and it kills the yeast, too cool and the dough won't rise properly.
  • Don't skip the 5-minute resting time before flipping the pan, but don't let it rest too long either, or the caramel hardens and sticks.
  • Use room temperature eggs and butter so they incorporate smoothly into the dough.
  • Roll the dough log tightly to avoid gaps that cause the rolls to unravel while baking.
  • If your kitchen is cold, turn your oven on for a minute, then turn it off and use it as a warm spot for the dough to rise.
  • Make ahead: shape the rolls the night before and refrigerate covered, then bake fresh in the morning. Let the pan sit at room temperature for about 20 minutes before baking.
  • Freezer friendly: freeze baked, cooled buns in an airtight container for up to 2 months. You can also freeze shaped, unbaked rolls and bake straight from frozen with extra time.
  • Variations: swap pecans for walnuts, add orange zest and juice, add espresso powder to the caramel, or leave out nuts entirely for a nut-free version.
  • Storage: store at room temperature in an airtight container for up to 2 days, or refrigerate covered for up to 1 week.
  • Reheat: microwave individual buns for 20 to 30 seconds, or warm a full pan loosely covered in foil in a 300°F oven for about 10 minutes.

Nutrition

Serving: 1BunCalories: 420kcalCarbohydrates: 54gProtein: 6gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 28gVitamin A: 10IUCalcium: 6mgIron: 10mg
Keyword caramel pecan rolls, cinnamon rolls, make ahead breakfast, sticky buns, yeast rolls
Tried this recipe?Let us know how it was!