homemade sticky buns

One bite of these Sticky Buns from Delish.com and nothing else exists.

Very Sticky Sticky Buns

Cooking spray

c. milk

dry yeast

c. all-purpose flour

brown sugar

kosher salt

baking soda

eggs

c. (1 stick) butter,

cinnamon

nutmeg

c. finely chopped toasted pecans

tbsp. butter

c. (1 stick) melted butter

c. honey

pure vanilla extract

c. chopped toasted pecans

OMG!!!!!....I LOVE these sticky buns. Great recipe, easy to follow. This will be my go to recipe forever!

I made these for mother’s day morning and they were amazing. Everyone loved them!! Recipe was easy to follow!! I halfed the recipe and still ended up with 9 buns. Definitely will make again

I tried making these for Mother's Day and was very disappointed. An hour and a half into this recipe, I could not get the dough to rise.  So I ditched it and made my homemade bread dough.  Used the same yeast for both and my bread recipe turned out fine.  It was quicker to make bread than it was to make this recipe.

So I just made these, it takes HOURS, and I left a mess behind but they're preeeeetty good. Next time I'm adding x2 sticky mix (which's flavour is just perfect) because mine do not look as sticky on the outside as they look on the pics. Still, the bread is fluffy and delicious, this was totally worth the effort. Thank you, Delish! ❤️

https://streaming.hearstdigitalstudios.com/c7f4c302-a905-4db0-b410-d1114d545e4c/video_rover_16x9_1080p_hd_1580329417_48105.mp4

These slow-cooker sticky buns are 100x easier than making sticky buns from scratch. (They're also just as good.)

Slow-Cooker Sticky Buns > Store-Bought Cinnamon Rolls.

Ooey and gooey with a brown sugar pecan topping, these Homemade Sticky Buns are the perfect sweet breakfast treat!

HOMEMADE STICKY BUNS

instant yeast

water

sugar

sour cream

all-purpose flour (divided use)

salt

unsalted butter (softened)

unsalted butter

pecans

pecans (optional)

In a small bowl add yeast, warm water, and a teaspoon of sugar. Set aside for 5-10 minutes.

Cream together sour cream, sugar, salt, and butter. Add eggs and beat until combined.

Add 1 ½ cups flour, and with a dough hook, mix into the butter mixture. Mix until dough forms and pulls away from sides of the bowl.

Pour in yeast mixture. Mix well. Add remaining flour and mix until dough is soft and smooth.

Place dough In a lightly oiled bowl, cover with a clean tea towel, and let rise for one hour or until doubled in size.

While dough rises, melt ¾ cup of butter in a small saucepan. Add ¾ cup brown sugar and cook on medium, stirring constantly, until no more sugar granules are present. Pour mixture into the bottom of a 9x13-inch baking dish.

Sprinkle ½ cup pecans on top. Set aside.

Make filling by mixing together ¾ cup brown sugar, 1 tablespoon cinnamon and chopped pecans if using.

Once dough has doubled in size, roll into a rectangle onto a lightly floured surface until 1/4 inch thick.

Spread softened butter evenly onto dough, leaving about ½ inch of edges without butter. Sprinkle filling mixture evenly onto butter.

Starting with long edges, carefully roll up, pinching seam to seal. Cut into 8-10 pieces, 1 ½  inches thick.

Place into a baking dish, cover with a clean dish towel, and allow to rise again for 30-45 minutes.

Preheat the oven to 350F degrees. Bake buns for 20-25 minutes or until golden brown.

Allow to cool for 5-10 minutes. Don&#39;t let it cool completely. Carefully turn out buns onto a serving dish by turning the baking dish upside down. Let sit a few minutes for all of the topping to drop onto buns.

Remove the baking dish from the buns. Then dig in.

Easy homemade sticky bun recipe makes 12 gooey sticky buns in about an hour!

Easy Sticky Buns

milk

butter

water (105F – 115F)

all-purpose flour

brown sugar (packed)

butter (softened)

butter (melted)

corn syrup

Grease a 9x13-inch metal baking pan; set aside.

In a small saucepan, stir milk, sugar, and butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 F.

Pour the milk mixture into the bowl of a stand mixer.

Add the yeast and warm water.

Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.

With the mixer still going, add remaining flour, 1/2 cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl.

Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.

Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.

Let it rise in a warm place, free from draft, for about 10 minutes.

While dough is rising, prepare the topping.

Whisk melted butter, brown sugar, granulated sugar, corn syrup, and salt together in medium bowl until smooth.

Add water and whisk until combined.

Pour mixture into prepared pan. If necessary, tilt pan to get mixture to cover pan. Sprinkle evenly with pecans, if using. Set aside.

Turn the dough onto a floured surface, and roll into a 12x16-inch rectangle.

Stir filling ingredients together, and spread over dough. Since the filling is a little crumbly, I gently press it into the dough to help it stick.

Roll dough up lengthwise, pinching seam to seal.

Cut into 12 pieces, and place over topping in prepared baking dish. I use a serrated knife to cut the dough.

Cover the baking dish with the dish towel, and let the dough rise for about 15 minutes.

Meanwhile, preheat oven to 350 F.

Bake at 20-25 minutes, or until the rolls are golden brown.

Tent with aluminum foil, and continue to bake for an additional 10-15 minutes, or until baked through.

Let the sticky buns cool in pan for 5 minutes.

Place a serving dish over the pan, and carefully invert pan. Be careful as topping will be hot.

Remove pan, and replace any topping that has fallen off.

Let buns sit 10-15 minutes before serving.

Hi Kate!
Happy Easter…..
I don’t know if you’ll see my question today-in case you do though,here it is:

Can I make this recipe this afternoon, and serve it at church in the morning around 10:00 am?

I know you made the recipe w/ speed in mind.  So am I better off getting up early in the morning to serve the morning they’re made?

Thanks so much! I love your website &amp; recipes.  I’m a former professional chef,but my area is cooking NOT baking (science has never been my thing 😂).  I think your background &amp; experience is PERFECT for a website like yours.  Grateful for all your knowledge &amp; sharing your expertise &amp; recipes!

Lisa

The recipe is wonderful and easy to make. I would suggest getting the topping and filling done before you make the dough. A 10 minute rise comes up pretty quickly when you’re trying to prepare the others.

Update: I made the sticky buns today and they are AMAZING. These are so much better than cinnamon rolls. I had zero experience making a yeast dough but the directions and photographs were simple and easy to follow, so if you are an inexperienced baker, don't fear, these are totally doable. This is a definite keeper of a recipe! Thanks Kate!

Hi Kate, 
Thank you so much for the detailed reply, your description is immensely helpful! I plan to make these in the next couple of days and will report back on how I do :)

The recipe was fantastic!!! The dough was so beautiful to work with and the rolls came out wonderfully light and delicious. 
The only issue I ran into was that mine stuck in the pan… maybe I just need to cook them for a minute or two less?? They were still divinely delicious, even if they weren’t pretty. This will go into our regular rotation.

I love this recipe and have made it many times.  I am wondering how it will work with gluten free flour.  Has anybody tried it?

This is now my go to recipe for sticky buns.  I absolutely love the topping and the dough is very easy to work with.  I would give them 10 stars if possible!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661266584/iQEcdjxtl.mp4

Step-by-step video showing how to make homemade sticky buns

Easy sticky bun recipe

This sticky buns recipe uses rich brioche dough and a homemade honey–brown sugar caramel to create classic, bakery-style sticky buns made completely from scratch. Soft, buttery, and perfect for Christmas breakfast, holiday brunch, or feeding a crowd.

Sticky Buns Recipe

480 g all-purpose flour

tsp active dry yeast

tbsp 25 g sugar

160 ml warm water (about 110°F / 43°C)

tbsp 155 g salted butter, room temperature, cut into pieces

150 g light brown sugar

100 g pecan halves, toasted and chopped (optional)

168 g salted butter

345 g light brown sugar

110 g honey

160 g heavy cream

tsp salt

Bloom the yeast by warming the water to about 110°F, warm to the touch but not hot. Stir in the sugar until dissolved, sprinkle the yeast over the top, and let sit for 5–10 minutes until foamy and bubbly. If the mixture does not foam, discard and start over with fresh yeast.

In a large mixing bowl or stand mixer fitted with a dough hook, combine the flour and salt. Add the yeast mixture and eggs, mixing on low speed until the dough begins to come together.

Increase to medium speed and knead for about 5 minutes, until the dough becomes smooth and elastic.

Add the butter gradually, a few pieces at a time, mixing until each addition is fully incorporated before adding more. Continue mixing until the dough is silky and smooth, about 10–12 minutes total.

Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 1½–2 hours.

Gently deflate the dough, cover again, and refrigerate overnight for best flavor and easier handling.

Make the caramel goo by melting the butter in a saucepan over medium heat. Stir in the brown sugar, honey, and salt, and cook, stirring constantly, until the mixture begins to bubble and the sugar is fully dissolved.

Remove the saucepan from the heat and carefully whisk in the heavy cream until smooth. Set aside to cool slightly.

Butter a 9x13-inch baking pan and spread the caramel goo evenly across the bottom. Sprinkle the chopped pecans evenly over the goo if using.

On a lightly floured surface, roll out half of the chilled dough into a rectangle about 12x16 inches.

In a small bowl, mix together the brown sugar and cinnamon, then sprinkle the mixture evenly over the rolled dough.

Roll the dough up tightly from the long side and pinch the seam to seal.

Slice the roll into 8 equal pieces and arrange them cut-side up in the prepared pan.

Cover the pan and let the buns rise until puffy and nearly doubled in size, about 1 hour.

Preheat the oven to 350°F (175°C).

Brush the tops of the buns with egg wash.

Bake for 35–40 minutes, until the buns are deep golden brown and the caramel is bubbling.

Let the buns cool in the pan for 5–10 minutes, then carefully invert onto a serving platter so the caramel runs over the top.

Serve warm.

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Top 4 homemade sticky buns recipes from across the web

The most viewed homemade sticky buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Very Sticky Sticky Buns

HOMEMADE STICKY BUNS

Easy Sticky Buns

Sticky Buns Recipe

The most viewed homemade sticky buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine