Sticky Buns Recipe
This sticky buns recipe uses rich brioche dough and a homemade honey–brown sugar caramel to create classic, bakery-style sticky buns made completely from scratch. Soft, buttery, and perfect for Christmas breakfast, holiday brunch, or feeding a crowd.
Author: Kendra Boettner
Equipment
- 1 stand mixer with dough hook
- 1 large mixing bowl (if mixing by hand or for transferring dough)
- Measuring Cups and Spoons
- 1 Digital Thermometer (for checking water temperature)
- 1 Rubber Spatula
- 1 Small saucepan (heavy-bottomed preferred)
- 1 whisk
- 1 9x13-inch metal baking pan
- 1 Rolling Pin
- 1 Sharp knife or bench scraper
- 1 Pastry Brush (for egg wash)
- 1 Plastic Wrap or Clean Kitchen Towel
- 1 Cooling Rack
- 1 Large serving platter (for inverting sticky buns)
Ingredients
For the Dough
- 4 cups 480 g all-purpose flour
- 4 teaspoon active dry yeast
- 2 tablespoon 25 g sugar
- 1 tablespoon salt
- ⅔ cup 160 ml warm water (about 110°F / 43°C)
- 5 large eggs
- 11 tablespoon 155 g salted butter, room temperature, cut into pieces
For the Sticky Buns
- ¾ cup 150 g light brown sugar
- 1 tablespoon ground cinnamon
- 1 cup 100 g pecan halves, toasted and chopped (optional)
For the Goo
- ¾ cup 168 g salted butter
- 1 ½ cups 345 g light brown sugar
- ⅓ cup 110 g honey
- ⅔ cup 160 g heavy cream
- ¼ teaspoon salt
For the Egg Wash
- 1 large egg
Instructions
- Bloom the yeast by warming the water to about 110°F, warm to the touch but not hot. Stir in the sugar until dissolved, sprinkle the yeast over the top, and let sit for 5–10 minutes until foamy and bubbly. If the mixture does not foam, discard and start over with fresh yeast.4 teaspoon active dry yeast, 2 tablespoon 25 g sugar, ⅔ cup 160 ml warm water (about 110°F / 43°C)
- In a large mixing bowl or stand mixer fitted with a dough hook, combine the flour and salt. Add the yeast mixture and eggs, mixing on low speed until the dough begins to come together.4 cups 480 g all-purpose flour, 1 tablespoon salt, 5 large eggs
- Increase to medium speed and knead for about 5 minutes, until the dough becomes smooth and elastic.
- Add the butter gradually, a few pieces at a time, mixing until each addition is fully incorporated before adding more. Continue mixing until the dough is silky and smooth, about 10–12 minutes total.11 tablespoon 155 g salted butter, room temperature, cut into pieces
- Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 1½–2 hours.
- Gently deflate the dough, cover again, and refrigerate overnight for best flavor and easier handling.
- Make the caramel goo by melting the butter in a saucepan over medium heat. Stir in the brown sugar, honey, and salt, and cook, stirring constantly, until the mixture begins to bubble and the sugar is fully dissolved.¾ cup 150 g light brown sugar, ¾ cup 168 g salted butter, ⅓ cup 110 g honey, ¼ teaspoon salt
- Remove the saucepan from the heat and carefully whisk in the heavy cream until smooth. Set aside to cool slightly.⅔ cup 160 g heavy cream
- Butter a 9x13-inch baking pan and spread the caramel goo evenly across the bottom. Sprinkle the chopped pecans evenly over the goo if using.1 cup 100 g pecan halves, toasted and chopped (optional)
- On a lightly floured surface, roll out half of the chilled dough into a rectangle about 12x16 inches.
- In a small bowl, mix together the brown sugar and cinnamon, then sprinkle the mixture evenly over the rolled dough.1 tablespoon ground cinnamon, 1 ½ cups 345 g light brown sugar
- Roll the dough up tightly from the long side and pinch the seam to seal.
- Slice the roll into 8 equal pieces and arrange them cut-side up in the prepared pan.
- Cover the pan and let the buns rise until puffy and nearly doubled in size, about 1 hour.
- Preheat the oven to 350°F (175°C).
- Brush the tops of the buns with egg wash.1 large egg
- Bake for 35–40 minutes, until the buns are deep golden brown and the caramel is bubbling.
- Let the buns cool in the pan for 5–10 minutes, then carefully invert onto a serving platter so the caramel runs over the top.
- Serve warm.
Notes
This sticky buns recipe is written for home bakers who want classic, bakery-style results without shortcuts. The dough is a rich brioche, which means it will feel softer and more delicate than basic bread dough. That is normal and exactly what creates the tender, pull-apart texture in the finished buns. Resist the urge to add extra flour, especially before chilling. The overnight rest is what makes this dough easy to handle and full of flavor.
Caramel can feel intimidating, but this recipe is designed to be approachable. Cooking the sugar, butter, and honey gently before baking ensures the caramel stays smooth and glossy instead of grainy or burnt. Stir constantly, keep the heat moderate, and trust that the texture will continue to improve as it cools and bakes.
These sticky buns are ideal for Christmas breakfast, holiday brunch, or any time you need sweet breakfast rolls for a crowd. One of the best parts of this recipe is that most of the work happens ahead of time, making mornings calm and unhurried. If you are baking for guests or family, prepare the dough the day before and enjoy the process instead of rushing.
Sticky buns should always be inverted while warm. Caramel flows when warm and sticks when cold. Waiting too long can cause the goo to cling to the pan instead of coating the buns. If a little caramel stays behind, simply spoon it over the top. Nothing goes to waste.
For make-ahead baking, these buns freeze beautifully after baking. Cool completely, wrap well, and freeze for up to one month. Reheat gently, covered, until warmed through and gooey again. This makes them a dependable option for holidays, brunch gatherings, and feeding a crowd with confidence.
Above all, this is a from-scratch sticky buns recipe meant to be enjoyed, not stressed over. Baking is a skill that grows with practice, and every batch teaches you something new. Take your time, trust the process, and enjoy serving something truly special to the people around your table.
Nutrition
Calories: 1022kcalCarbohydrates: 125gProtein: 15gFat: 54gSaturated Fat: 27gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 232mgSodium: 1279mgPotassium: 302mgFiber: 4gSugar: 76gVitamin A: 1494IUVitamin C: 0.4mgCalcium: 124mgIron: 2mg
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