This sticky buns recipe simplifies the process while still giving you amazingly delicious results! Flaky and soft dough paired with a perfect gooey pecan topping.
Oh, you guys!!! This recipe is one of my favorites and I’m so excited to finally share it with you! I wanted to develop a sticky bun recipe that wasn’t 10,000 steps so I did everything I could to simplify and make these easy sticky buns from scratch.
There are still a few steps because it is a yeast bread, but don’t let that intimidate you. These pecan sticky buns really aren’t difficult. They just take patience!
For these pictures, I wanted the buns to be raise over the top of the pan to make them look more dramatic. Don’t try that at home. Ha!! You really do need a 9×13 so that the sticky buns have room to expand and raise.
Otherwise, the goo will ooze over the edge of the pan, leak into the bottom of your oven, and start smoking and set off your fire alarms. I mean, not that I’d know that experience or anything.
Ahem.
Anyways. Don’t be like me, listen to my advice and use a 9×13 pan. Ha!
I did keep an extra step at the end of this sticky buns recipe but don’t fret. It’s worth it! I like to add the pecans at the end because they stay more crispy and then you can drizzle even more goo over the top!
This is also great when you are serving people who may not want pecans with their sticky buns, you can let everyone garnish their own sticky bun!
Important question: is a sticky bun recipe a breakfast recipe? Or a dessert recipe? Nevermind, don’t answer that. I’m eating these bad boys for breakfast.
Looking for more amazing breakfast bread recipes?
Sticky Buns Recipe
Equipment
Ingredients
For the Buns
- 4 cups flour all purpose
- 1 teaspoon salt
- 1 tablespoon yeast
- 2 teaspoons sugar
- 1 egg
- 2 tablespoons butter melted
- 3/4 cup milk
- 1 cup water
Filling for the Buns
- 1 cup brown sugar
- 2 tablespoons cinnamon
- 1 pinch salt
- 1/2 cup butter softened
Sticky Bun Goo and Topping
- 1 cup brown sugar
- 9 tablespoons butter
- 4 tablespoons honey
- 1 pinch salt
- 2 tablespoons cream
- 1 teaspoon vanilla extract
- 1 cup pecans chopped
Instructions
For the Goo and Topping
- Melt brown sugar, butter, honey, and salt together until sugar is dissolved.
- Add cream and vanilla and stir to combine.
- Pour 3/4 of the mixture into the bottom of a 9x13 baking dish. Save remaining goo for later.
For the Buns
- Mix 3 cups of the flour with the rest of the dry ingredients together in large bowl and create a well in the center.
- Add the egg, butter, milk, and water to the dry ingredients. Mix until combined.
- Add the remaining cup of flour and mix until combined.
- Cover and let the dough rise for 30 minutes.
- On a floured surface, turn out the dough and knead until it comes together and is smooth, about 6-8 minutes by hand or 4 minutes in a stand mixer.
To Assemble the Buns
- Combine the brown sugar, cinnamon, and salt.
- Roll out dough into a rectangle, about 1/4 inch thick.
- Spread softened butter evenly over the top of the dough.
- Sprinkle the cinnamon sugar mixture over the top of the dough and spread it out evenly. Press lightly to adhere to the cinnamon sugar mixture to the butter.
- Roll the rectangle up tightly (you will be rolling the long side) so that you have a long rolled log.
- Cut the log into 15 even rolls. This is most easily done by dividing the dough into 3 pieces and then each of the 3 pieces into 5 pieces.
- Place the cut buns in the 9x13 pan into the goo, evenly spaced in the pan.
- Cover rolls and let rest until doubled about 45 minutes.
- Bake at 350ºF for 30-35 minutes or until the rolls are golden brown and cooked through.
- Remove from oven and turn out onto a cutting board. The goo that was on the bottom will now be on top.
- Combine remaining goo and pecans. Spread evenly over the top of the buns.
Anonymous says
How do you recommend making ahead??
Alli says
You can make these the night before and then turn them out the next day!
Mary says
Is the milk and water at room temperature when adding to the dry ingredients ?
Thank you!
Alli says
Hi Mary! Yes, room temp or slightly warm is fine.
Kelly says
How would you reccomend freezing? Do I make the gooey topping and add later?
Alli says
Hi Kelly, Yes that is what I would recommend. I’d make the actual buns, flash freeze, and then transfer to a zipper bag. Then when you ready to bake you can make the topping.
Anonymous says
These are amazing. So delicious.
Alli says
So glad you like them!
Kathryn says
Do you proof the yeast or just put into dry ingredient mixture?
Alli says
I don’t proof the yeast, I just add it to the dry mixture.
Alli says
So gooey and delicious!
Jenny says
Not sure when you say cream as ingredient, what kind of Cream do I need? Trying to get ingredients together to make this recipe sticky buns. Than you
Alli says
Hi Jenny! Heavy cream is what I use.
Andrea says
Made these this morning. Amaaaaaaaaaazing. And amazingly addictive.
Alli says
So glad you liked them, Andrea!!