Sticky Buns

Meet the cinnamon roll’s sweet and gooey cousins: sticky buns! They feature a soft dough filled with a buttery cinnamon-sugar filling and a crunchy caramel-pecan topping. As they bake in the oven, the kitchen fills with the heavenly aroma of caramelized sugars, toasted nuts and warm cinnamon spice. And when served, you’ll be wowed by the glistening glaze that drips over every nook and cranny of their pillowy visage.

First time making sticky buns? With our tips and tricks, you’ll be sure to avoid finding yourself in a “sticky” situation. The process is similar to making cinnamon rolls, and many steps can even be done in advance.

What’s the difference between sticky buns, cinnamon rolls and morning buns?

While sticky buns, cinnamon rolls and morning buns are all tightly spiraled, there are distinct differences between these three baked delights.

• Sticky buns: Sticky buns stand out because of the sticky, caramelized nut topping that glazes them. The dough is similar to cinnamon roll dough (although it’s often a little denser). The cinnamon sugar-filled rolls are baked on top of a sweet nut topping and flipped after baking so the caramel-pecan sauce ends up on top (similar to a pineapple upside-down cake). The reveal makes them well worth the wait.
• Cinnamon rolls: Cinnamon rolls (perhaps the most well-known of the three) have a fluffier yeasted dough. They’re typically topped with vanilla or cream cheese frosting to give them a glazed appearance.
• Morning buns: Morning buns are made with laminated dough like homemade puff pastry, giving them a flaky, buttery taste and croissant-like texture. The rolls are not typically finished with icing or glaze. Instead, they’re often dusted with cinnamon and powdered sugar after baking.

Ingredients for Sticky Buns

• Yeast: Active dry yeast helps the sticky buns rise as they proof and bake in the oven. If you’re new to using yeast, make sure to check the expiration date before you get started.
• Water: Water temperature is key when baking with yeast. Too cold, and the yeast may not properly activate. Too hot, and the yeast will die off before the dough rises. For best results, test the water with an instant-read thermometer to ensure it reaches the yeast manufacturer’s recommended temperature.
• Butter: Butter enriches the sticky bun dough with fat so it becomes soft and tender.
• Salt and sugar: Sugar sweetens the dough and provides a food source for the yeast, allowing fermentation to occur so the buns can rise. Meanwhile, salt balances the dough’s sweetness and enhances the overall flavor.
• Nonfat dry milk powder: This is our secret ingredient! It contains protein and lactose, which help enriched doughs keep a tender crumb as they rise.
• Bread flour: Bread flour contains a higher percentage of protein than other types of flour. That creates a strong gluten network so the dough holds its shape better during baking. As a result, the swirled sticky buns look better and boast a softer texture.
• Caramel-pecan sauce: This sticky caramel sauce is made with brown sugar, butter, corn syrup and pecans. The brown sugar adds a toffee-like flavor, and the corn syrup acts as a stabilizing ingredient. It prevents caramel sauce from crystallizing in the bottom of the pan while the sticky buns bake in the oven.
• Sticky bun filling: Butter, cinnamon and sugar make up the bun’s rich, warming filling. Try using different types of cinnamon in this recipe to see how they affect the buns’ flavor and aroma.

Directions

Step 1: Make the dough

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Dissolve the yeast in water. Add the butter, sugar, milk powder and salt, then beat in 2 cups of flour using a mixer on low speed for three minutes. Stir in enough of the remaining flour to form a soft dough.

Editor’s Tip: Make sure your butter is nice and soft before making the dough. Butter that is too cold will not properly incorporate into the dough. (Don’t worry if you forgot; you can soften butter quickly by grating it with a box grater.)

Step 2: Knead and let the dough rise

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Turn the dough out onto a floured work surface. Knead it until it’s smooth and elastic, six to eight minutes.

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Place the dough in a greased bowl, turning it once to grease the top. Cover the dough and let it rise in a warm place until it has doubled, about one hour.

Editor’s Tip: If you’re not up for a solid arm workout, you can knead dough with a stand mixer. You’ll know if the dough is kneaded the right way if it loses its sticky finish and springs back when pressed with a finger.

Step 3: Make the pecan sauce

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Meanwhile, in a small saucepan, make the sauce by combining the brown sugar, butter and corn syrup. Cook the sauce over medium heat until the sugar is dissolved. Stir in the pecans and pour the mixture into a greased 13×9-inch baking dish.

Step 4: Fill the dough with the buttery filling

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Punch down the dough and turn it out onto a floured surface. Roll it into a 16×10-inch rectangle. In a small bowl, make the filling by beating together the butter, sugar and cinnamon. Spread the mixture to within 3/4 inch of the edges of the dough rectangle.

Step 5: Roll and slice the dough

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Roll up the dough, jelly-roll style, starting with a long side. Pinch the seam to seal it.

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Cut the roll into 12 slices, and place each slice cut side down over the pecan sauce in the prepared pan. Cover the rolls with a kitchen towel and let them rise in a warm place until they’ve doubled in size, about 45 minutes.

Editor’s Tip: One of our top tips for making cinnamon rolls is to loop a piece of dental floss around the roll to create clean slices. It cuts through the dough without squashing down your artfully crafted spirals.

Step 6: Bake the buns until they’re golden

Preheat the oven to 375°F. Bake the sticky buns until they’re golden brown, 20 to 25 minutes. Allow them to cool for three minutes before inverting the pan onto a serving platter.

Editor’s Tip: Be careful when flipping over the sticky buns. Hot caramel sauce can burn! Wear oven mitts, use a tight grip and choose a proper-sized serving platter that will fit all the buns.

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Recipe Variations

• Make sticky buns with different nuts: Pecans are traditional, but you can make sticky buns with chopped walnuts, pistachios or almonds.
• Add citrus or other spices: You can tweak the flavor profile of these gooey sticky buns by adding a touch of orange zest to the dough. You can also flavor the filling with warm baking spices like ground ginger, nutmeg, allspice or cloves.
• Use a bread machine: To prepare the sticky bun dough in a bread machine, reduce the water temperature to between 70° and 80°. Place the yeast, water, butter, sugar, milk powder, salt and 3 cups of the bread flour in the bread machine (in the order suggested by the manufacturer). Select the dough setting and allow the dough to mix. After five minutes of mixing, check the dough and add 1 to 2 tablespoons of water or flour as needed to reach the desired consistency. When the cycle is complete, turn the dough onto a floured surface and punch it down. Prepare the sticky buns as directed.

How to Store Sticky Buns

Sticky buns are best stored at room temperature, since refrigeration can cause them to dry out faster. Let the buns cool completely before transferring them to an airtight container.

How long do sticky buns last?

Sticky buns will last two to three days when stored at room temperature. They’ll last slightly longer in the refrigerator, but will not stay as moist.

How do you reheat sticky buns?

Warm sticky buns in a 350° oven until heated through. Alternatively, you can warm the buns on a microwave-safe plate in 30-second intervals at 50% power until they’re heated through.

Can you make sticky buns ahead of time?

Like our favorite overnight cinnamon rolls, you can make and assemble the sticky buns a day ahead of time. Once the rolls are cut and arranged in the baking pan, cover the pan tightly with plastic wrap and store it in the refrigerator overnight. The fridge’s cool temperature will slow down the fermentation process (known as dough retarding) and allow you to bake the rolls at a later time. When you’re ready to bake them, preheat the oven and let the rolls sit at room temperature for 30 minutes. Then, bake them as directed.

Sticky Buns Tips

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Can you use all-purpose flour for these sticky buns?

All-purpose flour will work in this sticky bun recipe, but we highly recommend using bread flour. Bread flour provides the best rise, structure and texture for sticky buns, while all-purpose flour buns won’t be quite as soft. No matter the flour you choose, remember that flour does expire, so make sure to check the expiration date to ensure best results.

Why didn’t my sticky buns rise?

A few factors can impact the rise of baked goods. For starters, you should always test yeast to ensure it hasn’t expired. Expired yeast will not rise like fresh yeast. The kitchen’s temperature and humidity level can also impact the rise of yeasted baked goods. These factors can affect how long bread takes to rise, so you may need to adjust the proofing time.

What else can you serve with sticky buns?

This sticky bun recipe can be paired with a variety of brunch and make-ahead breakfast recipes. Serve them with something savory, like an egg casserole or a classic quiche Lorraine. For a simple approach, plate the sticky buns with a side of baked bacon or a layered fresh fruit salad.