Can I make these sticky buns ahead of time?

Absolutely! Prepare the buns all the way up to slicing and arranging them in the pan. Cover tightly and refrigerate overnight. In the morning, allow the dough to come back to room temp and rise for about an hour before baking.

What if I don’t have a stand mixer?

No worries! Simply knead the dough by hand on a floured countertop. It’s a great arm workout, and you’ll know the dough’s ready when it’s smooth and stretchy.

How do I know if my yeast is active?

The yeast should get bubbly and foamy after a few minutes in warm milk with sugar. If it doesn’t, your yeast may be expired—start fresh so you don’t end up with flat buns.

Can I skip the pecans for a nut-free version?

Of course! The buns are just as fabulous without any nuts, or you can substitute with seeds like pumpkin or sunflower if you still want some crunch.

Sticky Buns Recipe - Evelynseats

Name: Sticky Buns Recipe
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup warm milk; 1 package active dry yeast; 1/2 cup sugar; 6 tablespoons unsalted butter; 1 egg; 2 yolks; 1 teaspoon salt; 1 teaspoon vanilla extract; 4 cups all-purpose flour, plus more for dusting; 3/4 cup packed light brown sugar; 1/2 cup unsalted butter; 1/4 cup honey; 1/2 teaspoon salt; 1 1/2 cups (6 ounces) coarsely chopped pecans; 1/2 cup packed light brown sugar; 2 teaspoons ground cinnamon; 4 tablespoons unsalted butter, melted

If you’re in search of an irresistible, bakery-style treat that practically melts in your mouth, Sticky Buns are the answer! They’re delightfully gooey, soft, loaded with toasted pecans, and have the perfect swirl of brown sugar and cinnamon tucked inside. The best part? These buns are totally doable for a weeknight treat or a lazy Saturday morning project, and the process is much less daunting than you might think. Imagine warm, pillowy rolls coated in buttery caramel, ready to pull apart and devour with a smile. That’s the magic of homemade sticky buns!

Why You’ll Love This Recipe

Impressively Easy for Homemade Pastries: If you’ve ever been intimidated by working with yeast or rolling dough, this recipe will put those worries to rest. There’s no need for fancy equipment, and the steps are straightforward.
Gooey, Seductive Caramel Topping: The combination of golden honey, brown sugar, and butter creates a lush sauce, seeping into every swirl and edge.
Nutty Crunch in Every Bite: Coarsely chopped pecans add satisfying texture, perfectly balanced with the soft dough.
Sweet, Toasted, and Soft: Each bun is meltingly tender, perfectly sweet, with a hint of salt and fragrant vanilla.
Make-Ahead Friendly: Start these the night before or prep them in the morning—flexibility is built right in.

Ingredients You’ll Need

Gather these simple, wholesome ingredients for the best sticky bun experience:

Dough

Warm Milk: Activates the yeast and ensures a soft, tender crumb. Be careful not to overheat—it should feel like a warm bath!
Active Dry Yeast: The secret to fluffy, pillowy rolls. Don’t skip the blooming step, as it ensures your yeast is alive and ready to rise!
Sugar: Adds sweetness and gives the yeast energy to puff up the dough.
Unsalted Butter: Brings richness, flavor, and classic brioche-style texture to the dough.
Egg and Extra Yolks: These guarantee a decadent, tender result. Extra yolks = extra crave-worthiness.
Salt: Enhances flavor and balances sweetness.
Vanilla Extract: Adds warmth and beautiful aroma.
All-Purpose Flour: The sturdy yet delicate base that holds all the flavor together.

Topping

Light Brown Sugar: Combines with butter and honey for that luscious, sticky caramel coating.
Unsalted Butter: For melt-in-your-mouth richness.
Honey: Rounds out the sweetness and adds a beautiful floral note.
Salt: Pinches of salt make the topping taste even more amazing—don’t skip!
Pecans: The nutty crunch brings balance to the stickiness. Coarsely chop for maximum texture.

Filling

Light Brown Sugar: Sweet, molasses-rich flavor is the star of every swirl.
Ground Cinnamon: It wouldn’t be a sticky bun without this warmly spiced note.
Melted Butter: Helps the filling cling and seep into every nook and cranny.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Sticky buns are a canvas! Here are a few ways to mix things up:

Switch Up the Nuts: Try walnuts, almonds, or leave them out completely for a nut-free version.
Extra Spice: Add a pinch of ground ginger or nutmeg with the cinnamon for a bolder flavor.
Orange Zest: Rub some zest into the sugar for a bright, zippy aroma in the filling.
Raisin or Cranberry Burst: Sprinkle dried fruit over your filling if you love a little tart-sweet contrast.
Make it Vegan: Trade the butter for plant-based margarine and use a dairy-free milk—success is still guaranteed!

How to Make Sticky Buns

Step 1: Bloom the Yeast

Warm your milk (it should never be hotter than 110°F—think warm, not hot), then stir in the yeast and half the sugar. Let this sit for 8-10 minutes, and as soon as it turns foamy, you’re ready to dive in.

Step 2: Make the Dough

Melt butter and whisk in egg, yolks, vanilla, and the rest of the sugar until smooth. Pour the yeast mixture and the butter mixture into a mixing bowl. Add half the flour, stir, then mix in the rest.

If you’re using a stand mixer, swap to a dough hook and let it knead for about 5 minutes. Prefer hands-on? Knead on a floured surface for 2-3 minutes, just until the dough gets elastic and “bounces back.”

Step 3: First Rise

Transfer the dough to a buttered glass bowl, cover, and let it rise for about 2 hours. It should double in volume and feel stretchy to the touch.

Step 4: Make the Caramel Topping

In a small pot, combine brown sugar, honey, butter, and a pinch of salt. Warm over low heat, stirring until everything melts together. Pour this glorious sauce into a buttered 9×13 baking dish, then scatter pecans generously over the top. Set aside.

Step 5: Shape and Fill

Now for the fun part! Roll the risen dough out on a floured counter to about a 12×18-inch rectangle. Brush generously with melted butter, then sprinkle with brown sugar mixed with cinnamon. Roll up tightly from the long side, then slice into 12 even pieces.

Step 6: Arrange and Bake

Nestle your buns (swirl side up!) into the pan over the caramel and pecans. Let them rest while the oven preheats to 375°F—just enough time for one last, quick puff. Bake for about 35 minutes, until deeply golden and the kitchen smells like heaven.

Step 7: Flip and Serve

Cool just a smidge, then carefully invert onto a platter so the gooey caramel and pecans are on top. Dig in while warm!

Pro Tips for Making the Recipe

Keep Your Milk Lukewarm: If it’s too hot, you’ll kill your yeast, and sad buns are no fun.
Room Temp Ingredients: Butter and eggs blend more smoothly and make for softer dough.
Never Skimp on Rising Time: Letting the dough double ensures fluffy, sky-high buns.
Use a Serrated Knife for Slicing: To keep your swirls perfect, slice gently—don’t squish!
Invert While Warm: Flipping the buns while they’re still hot ensures the caramel runs beautifully over every roll.

How to Serve

Sticky buns are the cinnamon roll’s fancier, gooier cousin! Serve them warm, straight out of the oven, with plenty of napkins on hand. They pair perfectly with hot coffee, strong tea, or a tall glass of cold milk. For brunch, add some fresh fruit on the side, or serve with crispy bacon if you love a sweet-and-salty combo. Honestly, there’s no wrong way—just grab one and enjoy!

Make Ahead and Storage

Storing Leftovers

If (and that’s a big if!) you have any buns left, keep them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them, but allow to come to room temp before rewarming for best texture.

Freezing

Sticky buns freeze fabulously. Wrap tightly in foil (either as a full batch or as individual rolls) and freeze for up to 2 months. Thaw overnight before reheating.

Reheating

Warm buns gently in a 300°F oven or in the microwave for 15-20 seconds each. A quick brush of melted butter before reheating revives their ultra-soft texture.

FAQs

Can I make these sticky buns ahead of time?

Absolutely! Prepare the buns all the way up to slicing and arranging them in the pan. Cover tightly and refrigerate overnight. In the morning, allow the dough to come back to room temp and rise for about an hour before baking.
What if I don’t have a stand mixer?

No worries! Simply knead the dough by hand on a floured countertop. It’s a great arm workout, and you’ll know the dough’s ready when it’s smooth and stretchy.
How do I know if my yeast is active?

The yeast should get bubbly and foamy after a few minutes in warm milk with sugar. If it doesn’t, your yeast may be expired—start fresh so you don’t end up with flat buns.
Can I skip the pecans for a nut-free version?

Of course! The buns are just as fabulous without any nuts, or you can substitute with seeds like pumpkin or sunflower if you still want some crunch.

Final Thoughts

There’s something truly joyful about baking sticky buns from scratch—the aroma, the anticipation, that first decadent bite of caramel and warm bread. Whether you’re making them for a special breakfast, brunch with friends, or just because you want to spoil yourself, you’ll be amazed at how easy and rewarding these sticky buns are. Don’t hesitate to try your own spin—half the fun is making the recipe your own. Happy baking!

Why You’ll Love This Recipe