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.
Audra says
Fabulous recipe! 👌 👏 The sauce was fantastic and the Buns were perfectly soft! Thanks, Erren!
Erren Hart says
Hi Audra, Thank you so much for your kind words! I’m delighted to hear that you enjoyed the recipe and found the sauce and buns to your liking. It’s always wonderful to receive positive feedback from those who try out the dishes. If you have any more recipes you’d like to explore or questions about this one, don’t hesitate to reach out. Happy baking and enjoy those tasty buns!
Franklin D. Pierce says
Let me talk to ya!! This recipe was really something I wanted to forget. I was on the toilet for three days afterwards. Serious stomach cramps. No work. Unpaid. Really screwed up my regimen and the financial flow of my household. Really, not good. Use your head, everybody.
Erren Hart says
I’m genuinely sorry to hear about your unfortunate experience, but with all due respect, a recipe cannot make you sick. It’s essential to consider multiple factors when reacting to a new recipe. Firstly, always ensure that all ingredients used are fresh and stored properly. Improper storage or expired ingredients can sometimes lead to foodborne illnesses.
Secondly, it’s vital to follow the recipe’s instructions carefully, especially when it comes to baking times and temperatures. Undercooked food can pose health risks. Lastly, personal sensitivities or allergies can play a role. Make sure to be aware of any ingredients that may not sit well with your digestive system.
I genuinely hope you feel better soon and appreciate the feedback. If you ever decide to give the recipe another shot, I’d recommend double-checking all ingredients and steps for safety. Wishing you all the best.
Kelly McKenzie says
I made these to take to the Farmers Market! I love the sauce!! Thanks for sharing this recipe!! 💕
Erren Hart says
I’m so glad you liked the recipe! Your kind words are truly appreciated!
Susan says
Really yummy! Next time I will make extra filling and extra goo! So good!
Erren Hart says
That sounds amazing! Your feedback is much appreciated, and I’m so glad you enjoyed it!
David Grindel says
You said sticky .. but not “yank out my fillings sticky” ? I’ve
been looking for a good sticky bun recipe. Can’t wait to
try it out. How well to they freeze ? It’s just the two of
us now, all the kids are moved out.
Thanks,
Dave
Erren Hart says
Thanks for your comment, Dave! These sticky buns are definitely sticky, but they shouldn’t be “yank out my fillings” sticky. I hope you enjoy making and eating them! As for freezing, I’ve had success freezing the baked sticky buns for up to a month. Just make sure to let them cool completely before wrapping them tightly in plastic wrap and then aluminum foil. When you’re ready to eat them, let them thaw at room temperature or reheat them in the oven or microwave. Enjoy!
Wendy Tow says
Hi there, what can I use to replace the whipping cream? I never have whipping cream or half and half. Thank you. So looking forward to trying these!
Erren Hart says
Hi Wendy, you can use milk too. I hope you enjoy the recipe!
Wilma says
Wow, this sticky buns recipe is absolutely incredible! The buns were soft and gooey, and the sticky topping was perfectly sweet and sticky. The step-by-step instructions were easy to follow and made the recipe a breeze to put together. I especially appreciated the use of brown sugar and cinnamon, which gave the buns a warm, comforting, irresistible flavor. I made these for breakfast and they were devoured in no time – I can’t wait to make them again! Thank you for sharing this amazing recipe; it’s a favorite in my recipe book.
Erren Hart says
Hi Wilma, Thank you for trying the sticky buns recipe and for your positive feedback! I’m thrilled to hear that the buns turned out perfectly sweet and gooey, and that the recipe was easy to follow. It’s always great to hear that a recipe is a hit, and I hope you continue to enjoy making these sticky buns in the future!
Sadie says
The metric measure of 875 g flour seems to be incorrect. According to King Arthur Flour and several other websites, 1 cup of all-purpose flour weighs 120 g, therefore 3 – 4 cups of flour would weigh 360 g – 480 g, not 875 g.
Erren Hart says
Hi Sadie, it looks like the 3-4 in the measurements instead of an exact number threw off the conversion. Thanks so much for letting me know. I have adjusted the recipe card.