Sticky buns are a classic, indulgent pastry made from a yeasted dough rolled with butter, cinnamon and sugar, then baked on top of a rich, caramelized pecan topping. Warm and gooey, they’re perfect with morning coffee, make a memorable brunch centerpiece, and can easily double as a dessert served with vanilla ice cream.
A Pennsylvania Dutch favorite
These sticky buns trace their roots to the baking traditions of Pennsylvania Dutch (German) settlers. Often called “schnecken” (German for “snails”) because of their spiral shape, they combine tender, yeasted dough with a buttery cinnamon-sugar filling and a sticky, nut-studded caramel topping.
If a cinnamon roll and pecan pie had a child, this would be it: soft swirls of dough with a deeply caramelized pecan topping. I like to make them for holiday mornings but they’re equally welcome alongside savory dishes at brunch.
Recipe ingredients
Below are the components for the dough, the topping, and the filling. Quantities are listed in the detailed ingredient section further down.
- Dough. This dough uses all-purpose flour, granulated sugar, salt, instant yeast, whole milk, unsalted butter and eggs. Instant yeast is convenient because it can be mixed with the dry ingredients. If you only have active dry yeast, proof it in the warm milk and butter first to confirm it’s active.
- Topping. Chopped pecans are traditional, though walnuts or a mix of pecans and walnuts work well. The sticky topping is made from butter, dark corn syrup (or a substitute like honey or maple syrup), brown sugar, a pinch of salt and a little water.
- Filling. The filling is simple: softened butter spread over the rolled dough, then packed brown sugar and ground cinnamon.
See the ingredient list below for exact amounts and details.
How to make sticky buns
Follow these steps to create soft, flavorful sticky buns. Each numbered paragraph corresponds to a step in the full instructions below.
- Mix the dry ingredients, warm the milk and butter to about 110°F, then combine with the egg and the dry mix to form a shaggy dough.
- Knead the dough until smooth and elastic, then place it in an oiled bowl to rise in a warm spot until doubled in size (about 2 hours).
- While the dough proofs, prepare the pecan topping: spread chopped pecans in a greased 9×13-inch pan, simmer butter with corn syrup, brown sugar, salt and water, then pour the hot mixture over the pecans.
- Roll the risen dough into a 12×20-inch rectangle, spread the softened butter, sprinkle the brown sugar and cinnamon, then roll tightly into a log and cut into 12 pieces.
- Arrange the rolls over the pecan-caramel layer and let them rise again until puffy, then bake at 350°F until set and golden. After a brief cooling period, invert the pan so the sticky pecan topping becomes the glossy top of the buns.
- Knead the dough on a floured surface for about 5–8 minutes until smooth; if using a stand mixer, knead about 5 minutes on low speed. Place in an oiled bowl, cover, and let rise until doubled.
- Grease a 9×13-inch baking dish and spread the chopped pecans in an even layer.
- In a small saucepan, combine butter, corn syrup, brown sugar, salt and water. Bring to a simmer, stir until combined, then pour over the pecans.
- Punch down the risen dough and roll it into a 12×20-inch rectangle. Spread the softened butter evenly, then sprinkle the brown sugar and cinnamon and gently press it into the dough.
- Roll the dough lengthwise into a tight cylinder about 20 inches long, trim the ends if desired, and cut into 12 equal pieces. Place the rolls, cut side up, into the prepared pan on top of the pecan mixture.
- Cover the pan and let the rolls rise in a warm spot until nearly doubled (30–60 minutes). For make-ahead convenience, cover and refrigerate overnight, then bake the next day.
- Preheat the oven to 350°F and bake for 25–30 minutes, or until a thermometer inserted into the center reads about 190°F. If they brown too quickly, tent with foil during the last minutes of baking.
- Let the baked pan cool on a wire rack for about 5 minutes so the topping sets slightly.
- Carefully invert the pan onto a platter or parchment-lined sheet so the pecan caramel becomes the top. Serve warm.
Top tips
- Warm proofing. If your kitchen is cool, proofing will take longer. Use a proofing mat set to about 78–80°F, place the dough near a sunny window, or use an oven with the light on to create a gentle, warm environment.
- Use a thermometer. An instant-read thermometer helps ensure the warmed milk reaches about 110°F and the finished rolls reach roughly 190°F for best texture and doneness.
- Make ahead. For holidays, prepare the rolls, place them in the baking dish, cover tightly with plastic wrap and refrigerate overnight or up to 48 hours. Bake straight from the fridge for fresh, deeply flavored buns thanks to slow fermentation.
More baked goodies
If you enjoy sticky buns, other versatile treats to consider are apple coffee cake with crumb topping, classic pound cake, or zucchini bread—each works well for breakfast or dessert.
- Apple coffee cake with easy crumb topping
- The best pound cake
- Zucchini bread
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Sticky Buns Recipe
by James Delmage
Sticky buns are a sweet yeasted roll with a gooey pecan and caramel topping. These rolls are tender, flavorful, and ideal for special breakfasts, brunches, or dessert.
Prep: 1 hr
Cook: 30 mins
Proofing time: 3 hrs
Total: 4 hrs 25 mins
Servings: 12
Ingredients
For the dough
- 4 1/2 cups all-purpose flour plus more as needed
- 1/2 cup granulated sugar
- 1/2 teaspoon fine sea salt
- 4 teaspoons instant yeast (SAF or similar)
- 1 1/4 cups whole milk room temperature
- 6 tablespoons unsalted butter room temperature
- 2 large eggs room temperature
For the topping
- 2 cups chopped pecans
- 6 tablespoons unsalted butter
- 1/4 cup dark corn syrup
- 2/3 cup brown sugar dark or light
- 1/4 teaspoon fine sea salt
- 3 tablespoons water
For the filling
- 5 tablespoons unsalted butter room temperature
- 3/4 packed cup brown sugar dark or light
- 1 tablespoon ground cinnamon
Instructions
For the dough
- Combine the flour, granulated sugar, fine sea salt and instant yeast in a large mixing bowl.
- Warm the butter and milk together in a heatproof measuring cup until about 110°F (about 45 seconds in a microwave or gently on the stovetop). Add the warmed mixture and the egg to the dry ingredients and mix with a spatula until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 5–8 minutes until smooth and elastic. If it’s sticky, add up to 1/4 cup more flour as needed. Place the dough in an oiled bowl, cover, and let rise in a warm spot until doubled in size, about 2 hours.
For the topping
- Grease a 9×13-inch baking dish and spread the chopped pecans in an even layer. In a small saucepan over medium heat, melt the butter and stir in the corn syrup, brown sugar, salt and water. Bring to a simmer, remove from heat, and pour the caramel mixture evenly over the pecans. Set aside.
Make the rolls and bake
- Once the dough has risen, punch it down and roll it into a 12×20-inch rectangle on a lightly floured surface.
- Spread the softened room-temperature butter over the dough, then evenly sprinkle the brown sugar and cinnamon. Press the filling lightly so it adheres, then roll the dough tightly into a 20-inch cylinder. Trim 1 inch from each end if desired, then slice the cylinder into 12 equal pieces.
- Place the rolls cut-side up on top of the pecan-caramel layer. Cover with plastic wrap and let rise in a warm spot until the rolls are puffy and nearly doubled, about 30–60 minutes. Alternatively, cover and refrigerate overnight and bake the next day.
- Preheat the oven to 350°F with the rack in the middle. Bake the rolls 25–30 minutes, or until an instant-read thermometer inserted in the center reads about 190°F. If they brown too quickly, tent loosely with foil for the last few minutes.
- Let the pan cool on a wire rack for 5 minutes, then invert the pan onto a platter or parchment-lined sheet so the sticky pecan topping becomes the glossy top. Serve warm.
Notes
- Yeast recommendation. Instant yeast is convenient and reliable; mix it with the dry ingredients directly. If you use active dry yeast, proof it first in the warmed milk and butter and watch for bubbles before mixing.
- Stand mixer option. Knead the dough on low (about a 3 on many mixers) for roughly 5 minutes if using a stand mixer.
- Proofing tips. In cool kitchens, proofing can be slow. Create a warm spot with a proofing mat, oven light, or a closed microwave with a hot cup of water to speed fermentation.
- Cutting the rolls. Use a sharp thin knife or unflavored dental floss to slice the log cleanly without squashing the spirals.
- Adjust size. For larger buns, cut the log into 9 pieces; for smaller buns, cut into 12 or 15 pieces.
- Make ahead and cold proof. Cover the assembled rolls and refrigerate overnight or up to 2 days. Bake directly from the fridge—cold fermentation enhances flavor.
- Storage. Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven at 350°F for 5–7 minutes or briefly in the microwave.
Nutrition information provided by automatic calculators should be treated as approximate.
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