Scratch-Made Sticky Buns with Gooey Caramel Glaze

These Homemade Sticky Buns from Scratch feature a soft, yeasted dough spread with buttery cinnamon sugar and finished with a warm, gooey caramelized pecan topping. The combination of tender rolls and sticky, nutty glaze makes them irresistible the moment you take your first bite.

How to Make the Best Homemade Sticky Buns from Scratch

This recipe breaks down into three components: the yeasted dough, the cinnamon-sugar filling, and the caramelized pecan topping. Each part is straightforward, and the steps produce bakery-style sticky buns you can make at home.

The Dough

Ingredients: active dry yeast, warm water, unsalted butter, an egg, granulated sugar, buttermilk, salt, and all-purpose flour

The dough is a classic enriched, yeasted dough. It comes together quickly in a mixer, but requires two rise periods — each about an hour, or until the dough has doubled. Waiting is part of the process, and the result is worth the patience: a tender, flaky roll with great flavor.

Cinnamon Sugar Mixture

Ingredients: unsalted butter, granulated sugar, cinnamon

The filling is simple: melted butter brushed over the rolled dough, then a generous sprinkle of cinnamon sugar. You can buy cinnamon sugar or blend granulated sugar with ground cinnamon at home. Keep extra on hand for other baking projects.

Caramelized Pecan Topping

Ingredients: unsalted butter, dark brown sugar (or light brown), light corn syrup, cinnamon, chopped pecans

The topping is made on the stovetop over low heat until smooth and glossy. Pour it into a prepared 13″ x 9″ pan, sprinkle with chopped pecans, then arrange the cut rolls on top before the second rise and baking. After baking, invert the pan so the caramel and nuts top the buns.

Easy Homemade Sticky Buns – VIDEO

Helpful Tips for Making Pecan Sticky Buns

• Use a 13″ x 9″ pan for baking the sticky buns; a metal pan gives the best even browning.
• A stand mixer is recommended because you’ll switch between the paddle and dough hook attachments.
• Knead the dough 5–7 minutes on a lightly floured surface until smooth and elastic.
• There are two rise periods: one after making the dough and a second after assembling the buns. Both are about 1 hour or until doubled.
• Bake at 375°F for 20–25 minutes, until golden brown on top.
• Spray the pan with a flour-based baking spray or grease well so the caramel topping releases cleanly when inverted.
• If your kitchen is cool, proof the dough in the oven with a bowl of boiling water on a lower rack to create a warm, humid environment.
• After baking, allow the pan to cool briefly (5–10 minutes) before inverting onto a serving platter so the topping stays glossy and intact.
• Swap pecans for walnuts or add raisins if desired.
• Best served the same day. Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat before serving.

Enjoy these Other Beyond the Butter Breakfast Sweets!

• Chocolate Chip Sour Cream Coffee Cake
• Easy Homemade Donuts from Scratch
• Apple Coffee Cake
• 5 Ingredient Butterscotch Bundt Rolls
• Bakery Style Lemon Blueberry Muffins — a reader favorite

Homemade Sticky Buns from Scratch

Author: Jennifer

Prep: 1 hr 50 mins

Cook: 20 mins

Total: 2 hrs 10 mins

Servings: 12

This recipe combines a simple yeasted dough spread with buttery cinnamon sugar and finished with a gooey caramelized pecan glaze. Makes 12 sticky buns.

Ingredients

Homemade sticky buns

• 2 1/4 tsp active dry yeast (1 packet)
• 1/2 cup warm water
• 1 large egg, room temperature
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, room temperature
• 1 tsp salt
• 1 cup buttermilk
• 4 1/2 – 5 cups all-purpose flour (start with 2 cups, then add 2 1/2–3 cups)

Cinnamon sugar filling

• 1/4 cup granulated sugar
• 1–2 tbsp ground cinnamon
• 3 tbsp unsalted butter, melted

Caramelized pecan topping

• 1/4 cup unsalted butter
• 1/2 cup dark brown sugar (or light)
• 1/2 cup light corn syrup
• 1 tsp cinnamon
• 1/2 cup chopped pecans

Instructions

Homemade sticky buns

• Dissolve the yeast in warm water for 5–10 minutes and set aside.
• In a stand mixer with the paddle attachment, combine the egg, granulated sugar, 1/4 cup butter, and salt. Add the dissolved yeast, buttermilk, and 2 cups flour and blend until combined.
• Switch to the dough hook and add the remaining 2 1/2–3 cups flour until a soft dough forms.
• Turn dough onto a lightly floured surface and knead 5–7 minutes until smooth.
• Place dough in a greased bowl, turn to coat, cover, and let rise in a warm, draft-free place for about 1 hour or until doubled.

Cinnamon sugar filling

• Whisk granulated sugar and cinnamon together. Melt 3 tbsp butter and set aside to brush on the dough before sprinkling the cinnamon sugar.

Caramelized pecan topping

• Generously grease or spray a 13″ x 9″ pan.
• In a saucepan over low heat, melt 1/4 cup butter with brown sugar, corn syrup, and cinnamon until combined.
• Pour the topping into the prepared pan and sprinkle with chopped pecans. Set aside.

Assembling the sticky buns

• Punch down the risen dough and roll it into an 18″ x 12″ rectangle.
• Brush melted butter over the dough, leaving a 1/2″ border, then sprinkle with the cinnamon sugar.
• Roll the dough tightly from the long side and pinch to seal. Cut into about 12 equal pieces.
• Place the rolls cut side down in the pan on top of the caramelized pecan topping, leaving about 1″ between each. Cover and let rise about 1 hour or until doubled.
• Preheat the oven to 375°F. Bake on the center rack for 20–25 minutes until golden brown.
• Let cool 5–10 minutes, then invert the pan onto a serving platter so the caramelized pecans top the buns.

Video

Notes

• Use a 13″ x 9″ pan and grease it well so the caramel topping releases cleanly when inverted.
• A stand mixer with paddle and hook attachments streamlines the process.
• Knead the dough until smooth and elastic; proper kneading improves texture.
• Two rise times are required: after mixing the dough and again after assembling the buns.
• Bake at 375°F for 20–25 minutes and look for a golden brown color.
• Store leftovers in an airtight container in the refrigerator up to 2 days; reheat before serving.

Nutrition

Calories: 629 kcal |
Carbohydrates: 110 g |
Protein: 12 g |
Fat: 16 g

Nutritional values are estimates and will vary by ingredients used.