These Homemade Sticky Buns from Scratch start with a tender, yeast-leavened dough rolled with melted butter and cinnamon sugar, then baked atop a warm, gooey caramel-pecan topping. The result is soft, buttery buns with a sticky, nutty glaze that melt in your mouth the moment you take a bite.
How to Make the Best Homemade Sticky Buns from Scratch
This recipe is divided into three straightforward parts: the dough, the cinnamon-sugar filling, and the caramelized pecan topping. With a little planning for the two rise times, these sticky buns are very achievable and incredibly rewarding.
The Dough
Ingredients: active dry yeast, warm water, unsalted butter, an egg, granulated sugar, buttermilk, salt, and all-purpose flour.
The dough is a classic yeast dough that comes together quickly in a mixer. Expect two rises, each about an hour or until doubled. Knead the dough until smooth, then let it rest in a greased bowl until it has doubled in size. The extra time is worth it—these buns have a soft, tender crumb when made correctly.
Cinnamon Sugar Mixture
Ingredients: unsalted butter, granulated sugar, cinnamon.
The filling is simple: melted butter brushed onto the rolled dough, followed by a generous dusting of cinnamon sugar. You can buy cinnamon sugar or make your own by mixing granulated sugar with ground cinnamon. I like to make a larger batch and keep it on hand for other baking recipes.
Caramelized Pecan Topping
Ingredients: unsalted butter, dark or light brown sugar, light corn syrup, cinnamon, and chopped pecans.
The topping is prepared on the stovetop by melting butter with brown sugar, corn syrup, and a touch of cinnamon. Pour this warm mixture into a prepared 13″ x 9″ pan, sprinkle with chopped pecans, and arrange the cut rolls on top before the second rise. After baking, invert the pan so the caramelized nuts become the glossy topping.
Helpful Tips for Making Pecan Sticky Buns
- Use a 13″ x 9″ pan for the correct fit and depth for the caramel topping and the rolls.
- A stand mixer with both paddle and dough hook makes the process easiest, though a handheld mixer and some elbow grease will also work.
- Knead the dough about 5–7 minutes on a lightly floured surface until smooth and elastic.
- There are two rise periods: once after mixing the dough and again after assembling the rolls. Each rise is typically about one hour or until doubled.
- Bake at 375°F for 20–25 minutes or until the tops are golden brown.
- Grease the pan well with a flour-based baking spray or butter to ensure a clean release when you invert the pan.
- Proof the dough in a warm, draft-free spot. If your kitchen is cool, place the dough in the oven with the oven briefly preheated then turned off and a bowl of boiling water underneath for a gentle proofing environment.
- You can substitute walnuts for pecans or add raisins to the filling if you prefer.
- Sticky buns are best served the same day. Store leftovers in an airtight container in the refrigerator for up to 1–2 days and reheat before serving.
Enjoy these Other Breakfast Sweets
- Chocolate Chip Sour Cream Coffee Cake
- Easy Homemade Donuts from Scratch
- Apple Coffee Cake
- 5 Ingredient Butterscotch Bundt Rolls
- Bakery Style Lemon Blueberry Muffins
Homemade Sticky Buns from Scratch
Ingredients
Homemade sticky buns
- 2 1/4 tsp Active Dry Yeast (1 packet)
- 1/2 cup Warm Water
- 1 Large Egg, room temperature
- 1/2 cup Granulated Sugar
- 1/4 cup Unsalted Butter, room temperature
- 1 tsp Salt
- 1 cup Buttermilk
- 4 1/2 – 5 cups All-Purpose Flour (start with 2 cups, then add 2 1/2–3 cups)
Cinnamon sugar filling
- 1/4 cup Granulated Sugar
- 1–2 tbsp Ground Cinnamon
- 3 tbsp Unsalted Butter, melted
Caramelized pecan topping
- 1/4 cup Unsalted Butter
- 1/2 cup Dark Brown Sugar (or light brown sugar)
- 1/2 cup Light Corn Syrup
- 1 tsp Cinnamon
- 1/2 cup Chopped Pecans
Instructions
Make the dough
- Dissolve the yeast in warm water and let sit 5–10 minutes.
- In a stand mixer fitted with the paddle, combine egg, granulated sugar, butter, and salt. Add the yeast mixture, buttermilk, and 2 cups flour; mix until combined.
- Switch to the dough hook and add the remaining 2 1/2–3 cups flour until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead 5–7 minutes until smooth.
- Place dough in a greased bowl, coat the surface with a bit of oil or butter, cover, and let rise in a warm spot for about 1 hour or until doubled.
Prepare the filling
- Whisk together granulated sugar and cinnamon. Melt the 3 tbsp butter and set aside for brushing.
Make the caramelized pecan topping
- Grease a 13″ x 9″ pan generously. In a saucepan over low heat, melt 1/4 cup butter with brown sugar, corn syrup, and 1 tsp cinnamon until combined.
- Pour the caramel mixture into the prepared pan and sprinkle the chopped pecans evenly over the top. Set aside.
Assemble and bake
- Punch down the risen dough and roll it into an 18″ x 12″ rectangle on a lightly floured surface.
- Brush the melted butter over the dough, leaving a 1/2″ border, then sprinkle the cinnamon sugar evenly.
- Roll the dough tightly from the long side like a jelly roll, pinch the seam to seal, and cut into about 12 equal pieces.
- Place rolls cut-side down into the prepared pan on top of the caramel-pecan mixture, leaving about 1″ between each. Cover loosely and let rise in a warm spot for about 1 hour or until doubled.
- Preheat oven to 375°F (middle-upper rack) and bake 20–25 minutes until golden brown.
- Allow the buns to cool 5–10 minutes, then invert the pan onto a serving plate so the caramel and pecans are on top.
Notes
- Use a 13″ x 9″ pan for best results.
- A stand mixer with paddle and hook attachments saves time, but the recipe can be done by hand.
- If your kitchen is cool, proof dough in the oven with a bowl of hot water to create a warm, humid environment.
- Swap pecans for walnuts or add raisins to the filling if desired.
- Store any leftovers in an airtight container in the refrigerator for 1–2 days and warm before serving.
Nutrition
Calories: 629 kcal | Carbohydrates: 110 g | Protein: 12 g | Fat: 16 g | Sugar: 34 g. (Estimated; will vary by ingredients and portion size.)
