This recipe for Classic Sticky Buns is the perfect recipe – soft, gooey, and truly addictive!
Homemade Sticky Buns
Who doesn’t love a warm, gooey Sticky Bun?
I mean why have basic cinnamon bun when you can have a caramel glazed sticky bun? There’s just no comparison and making it homemade – there’s just nothing better!
Why This Recipe Works
- Adding the cream to the topping keeps the sauce from hardening.
- Using brown sugar instead of white keeps the sauce from being too sweet and creates a lovely caramel flavor.
I adore a sticky bun! Just writing this post and looking at the photos makes me want to run to my kitchen and start another batch!
I make these for my son whenever I want to spoil him with an extra special breakfast! There’s nothing better than an ooey-gooey warm sticky bun!
What is the difference between sticky buns and cinnamon rolls?
A sticky bun is actually a cinnamon bun that’s baked with a caramel type sauce in the pan so when you flip the pan over you get buns covered in a layer of sweet, indulgent sauce.
How do you make sticky buns from scratch?
- Prepare a yeast dough and allow to rise until double in size.
- Roll out the dough into a rectangle, brush with butter, and cover with cinnamon and sugar.
- Roll and cut into buns.
- Make the sticky bun sauce and add to a pan. Place the buns in the sauce and allow to rise a second time.
- Bake and turn out onto a tray and serve sticky side up.
Overnight Sticky Buns
If you want to serve your sticky buns in the morning, you can prepare them the day before.
Just prepare the buns to the point of cutting the dough and putting them in the pan. Then cover them and place them in the fridge overnight.
The next morning you can take the buns from the fridge and place in a cold oven. Set the oven temperature and bake for 40 – 45 minutes.
By the time the oven gets to baking temperature, the buns will have risen the right amount.
Tips For Perfect Sticky Buns
- Adding the cream to the topping keeps the sauce from hardening and allows you to have a couple the next day.
- When making any kind of yeast dough, be sure the water you use is warm. If the water is too hot it will kill the yeast – too cold and the yeast won’t activate. To test, run the water over a finger – if it feels nice and warm – it’s usually good.
- Use Room-Temperature Ingredients. Yeast warm environments, so using eggs and butter at room temperature will keep the dough at the optimal temperature for yeast to thrive.
- Don’t overwork the dough. You’ll know the dough is properly mixed it’s pulling away from the sides of the bowl and its tacky, but not sticky.
- Use a clean, oiled bowl for rising. Oiling the bowl makes it easier to remove after rising and also allows the dough to rise higher as it won’t be sticking to the sides.
More Great Buns & Rolls
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Let’s Make Classic Sticky Buns
Ingredients
For the dough:
- 1¼ cups hot milk about 110F/ 43C
- ¼ cup warm water
- 1 packet instant dry yeast
- ¼ cup sugar
- 1 large egg at room temperature
- ¼ cup butter melted
- 3 to 4 cups all-purpose/plain flour
- 1 teaspoon salt
For the filling:
- 4 tablespoons melted butter plus more for pan
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 2 tablespoons ground cinnamon
For the topping:
- ½ cup butter
- 1 cup packed light brown sugar
- ½ cup golden syrup or maple syrup
- 2 tablespoons whipping cream
Instructions
- In a small bowl, dissolve yeast in warm water and set aside.
- In a large bowl mix milk, sugar, melted butter, salt and egg.
- Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle.
- Knead dough on lightly floured surface for 5 to 10 minutes. Place in an oiled bowl, cover and let rise until doubled in size, usually 2 – 3 hours.
- To prepare the topping, add the butter, brown sugar and golden syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling.
- Remove from heat, add the cream, mix well to combine. Pour into a greased 9-x-13-inch pan and set aside.
- In a small bowl prepare the filling by mixing together the butter, sugar brown sugar and cinnamon.
- Punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread the filling over the rolled dough and then beginning at the 15-inch side, roll up the dough and pinch edge together to seal. Cut into 10 – 12 slices.
- Place the sliced buns into the pan with the sauce (about 2 inches apart) and let rise until they have doubled (about 45 minutes to an hour).
- Pre-heat oven to 350f/175c
- Bake for 20 – 30 minutes or until golden brown. Let cool in the pan for 5 minutes before carefully flipping onto a serving tray and serve warm, sticky-side-up.
YJ says
Hi what is the weight of one cooked bun? One serving?
Erren Hart says
I’m sorry I don’t have those sorts of measurements on hand. Please see my Nutritional Data Disclaimer in the recipe card for more details on the Nutritional information provided.
Christina says
My boyfriend and I were in a long distance relationship when we first started dating. Whenever I flew down to visit him, his mom always made these sticky buns and we would all enjoy them with coffee or chai’s in the mornings. These are some of my favorite memories. When we were finally able to close the gap and he moved in with me, I asked his mom for her recipe and this was the one she sent. I now make them every week on Friday night so we can have fresh ones together in the morning.
This recipe is absolutely perfect. They’re fun to make, the dough is always wonderfully poofy, they freeze awesome so he and I can enjoy them throughout the week. I can’t say enough good things about them!
Erren Hart says
Wow Christina, thank you so much for sharing! My husband and I were also in a long distance relationship for a while before we moved in together (and never looked back). I am really touched to play such a role in your experience. Thank you for sharing! I wish the two of you the same happiness, my husband and I have had for nearly 20 years now. 🙂
Meagan Scheuerman says
This is our new family tradition – I’ve been making this recipe for several holiday seasons now (I’m talking Christmas, Easter, End of summer… any excuse) and it comes out perfect every time. Thank you so much for bringing such joy to us!
Erren's Kitchen says
Hi Meagan, this is so wonderful to hear that I’ve helped create a family tradition, I am honored! It is so lovely of you to say this 🙂
Lisa M says
Excellent recipe! I wasn’t sure I could pull it off but it worked. I don’t make a ton of bread but it came together easily. I did use a little more than 4 cups of flour. I invested in the lyles syrup and it was delicious.
Erren's Kitchen says
I love to hear this Lisa, I’m so glad it worked out for you, thank you for the feedback 🙂
Megan D Borjon says
what can substitute for the whipping cream
Erren Hart says
Hi Megan, You can any cream, half and half or even milk.
Liza Dela Cruz Salagsag says
Soo Perfect recipe
Erren's Kitchen says
Thank you Liza 🙂
Ruth says
Turned out so good everyone loved tgem
Erren's Kitchen says
Thank you 🙂
Barb Berno says
I messed up so many pans I’d sticky buns, until I found this recipe! Easy to follow, written for a home cook and delicious!!
Erren's Kitchen says
I love to hear this Barb, thank you 🙂
Athena Engel says
I don’t have golden syrup or maple syrup. I do have corn syrup, Kari’s dark corn syrup, and honey. Would any of these work? I REALLY want to try this recipe but am quarantined and can’t leave my house.
Erren's Kitchen says
Hi Athena, I would try and use the honey to glaze them, I think this would give the best taste. I’m sorry I can’t be of any more help 🙂
Donna Vassalotti says
I’ve been trying sticky bun recipes for a while now. This one is by far the best. Thanks!
Erren's Kitchen says
Thank you Donna, I’m glad you liked the recipe 🙂