sticky buns recipe — These classic, gooey sticky buns turn breakfast into a celebration. Soft, buttery dough swirled with cinnamon and sugar bakes atop a sticky pecan-and-raisin caramel in the pan, then inverts into a glossy, irresistible breakfast centerpiece. Perfect for holidays or weekend brunch, this homemade sticky buns recipe balances tender dough with crunchy pecans and warm cinnamon flavor.
Prep Time: 30 mins • Cook Time: 30 mins • Additional Time: 40 mins (rises) • Total Time: 1 hr 40 mins • Servings: 12 (Yield: 24 sticky buns)
Ingredients
- 2 (0.25 oz) packages active dry yeast
- 1/2 cup warm water (110°F / 45°C)
- 5 1/2 cups unbleached all-purpose flour, divided
- 1 1/4 cups buttermilk, room temperature
- 2 large eggs
- 3/4 cup white sugar, divided
- 1/4 cup butter, softened
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2 tablespoons butter, softened (for filling)
- 2 teaspoons ground cinnamon
- 1/2 cup butter, melted (for pans)
- 1/2 cup packed brown sugar (for pans)
- 2/3 cup chopped pecans
- 1/3 cup raisins
Directions
Step 1
Dissolve yeast: In a large bowl, stir yeast into warm water and let stand until creamy and foamy, about 10 minutes.
Step 2
Make dough: Add 2 1/2 cups flour, buttermilk, eggs, 1/4 cup white sugar, 1/4 cup softened butter, baking powder, and salt to the yeast mixture. Stir to combine.
Step 3
Finish dough: Stir in remaining 3 cups flour, 1/2 cup at a time, beating after each addition. Dough should be soft and slightly sticky. Turn onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Step 4
Shape rolls: Divide dough in half. Roll each portion into a 12×7-inch rectangle. Spread each rectangle with 1 tablespoon softened butter; sprinkle with 1/4 cup white sugar and 1 teaspoon cinnamon. Roll up from a wide side; pinch seams to seal. Cut each log into 12 equal slices.
Step 5
Prepare pans: Coat two 9-inch round cake pans with 1/4 cup melted butter each; sprinkle 1/4 cup brown sugar in each pan. Distribute 1/3 of the pecans and 1/6 of the raisins into each pan (reserve remaining if desired).
Step 6
Arrange & rise: Arrange 12 dough slices in each prepared pan, leaving a small gap between pieces. Cover and let rise in a warm, draft-free place until doubled, 30–60 minutes.
Step 7
Bake: Preheat oven to 375°F (190°C). Bake buns until golden brown, about 30 minutes.
Step 8
Invert & serve: Remove from oven; invert pans onto serving plates, lift pans to release sticky buns, and serve warm so caramel and pecans crown the rolls.
Cook’s Note
For extra goo, microwave any leftover sticky buns individually for 8–12 seconds. You can swap pecans for walnuts, or omit raisins for plain sticky buns. If dough is too sticky while rolling, chill 10 minutes to firm it up.
Nutrition Facts (per serving)
Calories 484 • Total Fat 19g • Saturated Fat 9g • Cholesterol 68mg • Sodium 605mg • Total Carbohydrate 70g • Dietary Fiber 3g • Total Sugars 24g • Protein 9g