Sticky Buns Recipe

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? 

• Homemade Cinnamon Rolls
• Easy Blueberry Muffins
• Banana Nut Muffins
• French Toast Bake

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5 from 1 vote

Sticky Buns Recipe

This sticky buns recipe simplifies the process while still giving you delicious results! Flaky and soft dough paired with a perfect gooey pecan topping. 

Course Dessert

Cuisine American

Keyword pecan sticky buns, sticky bun recipe, sticky buns recipe

Prep Time 1 hour 15 minutes

Cook Time 30 minutes

Total Time 1 hour 45 minutes

Servings 15 buns

Calories 448kcal

Author Alli

Equipment

• Redmond Real Salt

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

US Customary - Metric

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. 

Nutrition

Calories: 448kcal | Carbohydrates: 61g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 307mg | Potassium: 131mg | Fiber: 2g | Sugar: 34g | Vitamin A: 515IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 2.1mg