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5.0 from 312 votes

Easy Sticky Buns

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

Prep Time
20 mins
Cook Time
20 mins
Additional Time
25 mins
Total Time
1 hr 15 mins
Servings: 12 sticky buns
Calories: 466 kcal
Course: Breakfast
Cuisine: American

Ingredients

DOUGH
  • 1/3 cup milk
  • 3 tablespoons granulated sugar
  • 1/3 cup butter
  • 3 ½ teaspoons instant yeast
  • 3/4 cup warm water 105F – 115F
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
FILLING
  • 3/4 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1/4 cup butter softened
TOPPING
  • 6 tablespoons butter melted
  • ½ cup brown sugar packed
  • ¼ cup granulated sugar
  • ¼ cup dark corn syrup
  • ¼ teaspoon salt
  • 2 tablespoons water
  • 1 cup coarsely chopped pecans optional

Instructions

    Cup of Yum
  1. Grease a 9x13-inch metal baking pan; set aside.
  2. 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.
  3. Pour the milk mixture into the bowl of a stand mixer.
  4. Add the yeast and warm water.
  5. Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
  6. 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.
  7. 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.
  8. Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
  9. Let it rise in a warm place, free from draft, for about 10 minutes.
  10. While dough is rising, prepare the topping.
  11. Whisk melted butter, brown sugar, granulated sugar, corn syrup, and salt together in medium bowl until smooth.
  12. Add water and whisk until combined.
  13. Pour mixture into prepared pan. If necessary, tilt pan to get mixture to cover pan. Sprinkle evenly with pecans, if using. Set aside.
  14. Turn the dough onto a floured surface, and roll into a 12x16-inch rectangle.
  15. 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.
  16. Roll dough up lengthwise, pinching seam to seal.
  17. Cut into 12 pieces, and place over topping in prepared baking dish. I use a serrated knife to cut the dough.
  18. Cover the baking dish with the dish towel, and let the dough rise for about 15 minutes.
  19. Meanwhile, preheat oven to 350 F.
  20. Bake at 20-25 minutes, or until the rolls are golden brown.
  21. Tent with aluminum foil, and continue to bake for an additional 10-15 minutes, or until baked through.
  22. Let the sticky buns cool in pan for 5 minutes.
  23. Place a serving dish over the pan, and carefully invert pan. Be careful as topping will be hot.
  24. Remove pan, and replace any topping that has fallen off.
  25. Let buns sit 10-15 minutes before serving.

Notes

  • Milk: I usually use 2% milk in this recipe. Using whole milk will give you slightly softer, richer sticky buns.
  • Milk: I usually use 2% milk in this recipe. Using whole milk will give you slightly softer, richer sticky buns.
  • Butter: I use salted butter. If you would like to use unsalted butter, increase the salt by 1/4 teaspoon in the dough and add couple of pinches of extra salt to the filling and topping.
  • Butter: I use salted butter. If you would like to use unsalted butter, increase the salt by 1/4 teaspoon in the dough and add couple of pinches of extra salt to the filling and topping.
  • Yeast: If you would like to use active dry yeast, let the yeast sit for 5-10 minutes in step 4 before continuing. If the yeast doesn't foam, throw out the mixture and start again.
  • Yeast: If you would like to use active dry yeast, let the yeast sit for 5-10 minutes in step 4 before continuing. If the yeast doesn't foam, throw out the mixture and start again.
  • Water: It's important that the water be at the correct temperature. If it's too hot, it will kill the yeast. If it's too cool, it will slow the rising time.
  • Water: It's important that the water be at the correct temperature. If it's too hot, it will kill the yeast. If it's too cool, it will slow the rising time.
  • Flour: It's key to properly measure the flour. Weighing the flour is the most accurate way to measure it. If you would like to measure by volume, sift or stir the flour, lightly spoon into the measuring cup, and level without packing. Corn syrup: I used maple syrup in place of the corn syrup in my maple sticky buns. I've heard from people who have used molasses. Nutritional values are estimates. 
  • Flour: It's key to properly measure the flour. Weighing the flour is the most accurate way to measure it. If you would like to measure by volume, sift or stir the flour, lightly spoon into the measuring cup, and level without packing.
  • Corn syrup: I used maple syrup in place of the corn syrup in my maple sticky buns. I've heard from people who have used molasses.
  • Nutritional values are estimates. 

Nutrition Information

Serving 1sticky bun Calories 466kcal (23%) Carbohydrates 66g (22%) Protein 5g (10%) Fat 21g (32%) Saturated Fat 9g (45%) Cholesterol 38mg (13%) Sodium 297mg (12%) Potassium 144mg (4%) Fiber 2g (8%) Sugar 39g (78%) Vitamin A 470IU (9%) Vitamin C 0.1mg (0%) Calcium 51mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 12sticky buns

Amount Per Serving

Calories 466

% Daily Value*

Serving 1sticky bun
Calories 466kcal 23%
Carbohydrates 66g 22%
Protein 5g 10%
Fat 21g 32%
Saturated Fat 9g 45%
Cholesterol 38mg 13%
Sodium 297mg 12%
Potassium 144mg 3%
Fiber 2g 8%
Sugar 39g 78%
Vitamin A 470IU 9%
Vitamin C 0.1mg 0%
Calcium 51mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.