Salted Caramel Sticky Buns
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
5 mins
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Additional Time
5 mins
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Total Time
30 mins
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Servings
1 9-inch pie dish, 9 small rolls
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Calories
167 kcal
Salted Caramel Sticky Buns
These are the easiest sticky buns you’ll ever make because they’re made with a shortcut: refrigerated Biscuit Roll Dough. The buns are super soft, gooey, and the caramel flavor is rich and abundant. Between the homemade buttery dark brown sugar mixture that caramelizes in the oven and the salted caramel, they’re a caramel lover’s dream. As the buns cool and rest, some of the saucy mixture re-absorbs and making them the night before and cooling until morning is okay. I inverted the pan, but it’s not necessary. Either way, spoon the sauce pooled in the bottom of the pan back over the top of the rolls to make sure they’re well-coated and nice and sticky.
Ingredients
- ½ cup unsalted butter melted
- ½ cup dark brown sugar light may be substituted
- ½ teaspoon salt or to taste
- one can Pillsbury Biscuit Dough
- about 6 ounces salted caramel sauce (I used just over half of a 10-ounce jar of Trader Joe’s; or make it here] or [here
- 1 to 2 tablespoons cinnamon or to taste
Instructions
- Preheat oven to 350F. Spray a 9-inch pie dish with cooking spray, set aside.
- In a medium microwave-safe bowl, melt the butter, about 1 minute on high power.
- Whisk in the dark brown sugar until smooth.
- Whisk in the salt.
- Pour mixture into pie dish; set aside.
- Open can of biscuits and make one long, gently pressing the seams together with your fingertips. The row doesn’t have to be perfect, and the less you handle the dough, the better. It gets very limp, soft, and mushy quickly.
- Evenly drizzle with caramel sauce (eyeball it).
- Evenly sprinkle with cinnamon, to taste (eyeball it).
- Starting with a long side, roll up the dough into a tightly bound log,
- To slice the dough log into segments, I use unwaxed dental floss. It’s truly the best for making clean cuts without squishing and compressing the log; use a knife if necessary. I made 9 rolls.
- Transfer dough segments to pie dish, evenly spaced.
- Bake for about 20 minutes, or until the portion of buns that aren’t covered in sauce is set and firm to the touch. The caramel sauce in the bottom of the pan will be a little bubbly and will have thickened up some. I allowed the buns to cool overnight in the pan before inverting the next morning. Overnight, lots of the sauce absorbed into the buns. I chose to invert them so the sauce would be on top, but it’s not necessary and you can spoon it out of the pie dish and drizzle it over the buns. Fresh is always best (although I did make them the night before and they were just fine), but buns will keep airtight at room temp for up to 4 days; reheat gently in micro for a few seconds if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 19-inch pie dish, 9 small rolls
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 167kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 27mg | 9% |
| Sodium | 176mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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