There’s nothing quite like the aroma of homemade sticky buns wafting through your kitchen on a lazy weekend morning. These delightful pastries, with their soft, pillowy centers and gloriously sticky caramel topping studded with pecans, are the epitome of breakfast indulgence.
My version of sticky buns strikes the perfect balance between convenience and that made-from-scratch taste we all crave. Ready in just 45 minutes, these treats deliver all the comfort of traditional sticky buns without the hours of waiting. They’re perfect for impromptu brunches or whenever you need a sweet pick-me-up!
Why You’ll Love This
- Quick preparation time – only 45 minutes from start to finish
- Perfectly balanced sweetness with a hint of cinnamon
- Gooey caramel topping that creates that signature “sticky” experience
- Impressive enough for guests but simple enough for a family breakfast
- Customizable with different nuts or spices to suit your taste
Ingredients
- 1 cup milk, warmed to 110°F
- 2¼ teaspoons active dry yeast
- 2 large eggs, room temperature, lightly beaten
- 4½ cups all-purpose flour
- ¼ cup white granulated sugar
- 1 teaspoon salt
- 10 tablespoons unsalted butter, room temperature, cubed
- ½ cup unsalted butter, room temperature
- ¾ cup brown sugar, packed
- 1 tablespoon ground cinnamon
- ½ cup unsalted butter, room temperature
- ¾ cup brown sugar, packed
- ¼ cup maple syrup
- 1 tablespoon heavy cream
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1¼ cups chopped pecans
Instructions
- Warm milk to 110°F in the microwave (about 45 seconds). Sprinkle yeast over warm milk and let it sit for 10 minutes until foamy
- In a large bowl, mix sifted flour with sugar and salt. Work in the cubed butter using your hands or a pastry cutter until butter pieces are pea-sized
- Add beaten eggs and yeast mixture to flour. Using a stand mixer with dough hook, mix on low until combined, then knead on medium for 5 minutes until smooth
- Place dough in a greased bowl. For quick rise, let it rise in a warm oven (preheated to 200°F then turned off) for 1 hour. For overnight, cover and refrigerate
- Beat room temperature butter until smooth, then mix in brown sugar and cinnamon until well combined
- Beat butter and brown sugar for 2 minutes. Add maple syrup, cream, vanilla, salt, cornstarch, and cinnamon. Spread in prepared pan and sprinkle with pecans
- Roll dough into a rectangle ¼-inch thick. Spread with cinnamon filling, roll into a log, and cut into 6 equal pieces
- Place rolls in pan with sticky topping, let rise 20 minutes. Bake at 375°F for 28-30 minutes until golden brown. Cool 10 minutes before flipping
Tips & Variations
- Swap pecans for walnuts or almonds, or omit nuts entirely for an allergy-friendly version
- Add a teaspoon of orange zest to the filling for a bright, citrusy twist
- For extra decadence, drizzle with a simple cream cheese glaze (cream cheese, powdered sugar, vanilla, and milk)
- Use pumpkin pie spice instead of cinnamon during fall months for seasonal flair
- If the caramel hardens too quickly when inverting, place the serving plate in the oven for a minute to warm it up
Serving Suggestions
These sticky buns are absolutely delicious on their own, but they truly shine when served alongside a hot cup of coffee or tea. For a complete brunch spread, pair them with fresh fruit, yogurt, and savory egg dishes like a simple frittata or scrambled eggs.
If serving as dessert, a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream makes these sticky buns even more indulgent.
Notes
- Store leftover sticky buns in an airtight container at room temperature for up to 2 days.
- Reheat individual buns in the microwave for 15-20 seconds to restore their gooey texture.
- The buns are done when they’re golden brown and a toothpick inserted in the center comes out clean.
FAQs
Can I make these sticky buns ahead of time?
Yes! You can prepare them the night before, cover with plastic wrap, and refrigerate. In the morning, let them sit at room temperature for 30 minutes before baking.
Can I freeze sticky buns?
Absolutely. Freeze baked and cooled sticky buns for up to 2 months. Thaw overnight in the refrigerator and warm in the oven at 300°F for 10 minutes before serving.
What if I don’t have maple syrup?
Honey or golden syrup make excellent substitutes for maple syrup in this recipe.
Can I use homemade dough instead of refrigerated crescent rolls?
Yes, you can use your favorite sweet dough recipe instead. Just roll it out to a similar thickness before adding the filling ingredients.
[recipe_card]
