cinnamon sticky buns recipe

Written ByJenny Smyth Posted on
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The Best cinnamon sticky buns recipe

I’m so excited to share my favorite cinnamon sticky buns recipe with you. This sweet and gooey pastry is a staple in our household, and I’m sure it will become one in yours too.

The combination of the soft, fluffy dough and the sweet, sticky cinnamon filling is simply irresistible. I’ve been making these buns for years, and they’re always a hit with my family and friends.

Whether we’re celebrating a special occasion or just need a comforting treat, these buns are always a good idea. They’re also surprisingly easy to make, which is a bonus when you’re short on time or want to impress your loved ones with a homemade dessert.

I’ve tried many different recipes over the years, but this one remains my go-to for its simplicity and delicious results. The key to these buns is the technique used to create the sticky topping – it’s all about layering the dough and cinnamon sugar just so, so that the sweetness and texture are perfectly balanced.

My kids love helping me make these buns, and they’re always eager to be the first to try one fresh out of the oven. It’s a great way to spend quality time together as a family, and we always have so much fun making and sharing these treats with each other.

Cinnamon Sticky Buns

4.8 from 1692 votes

Soft, fluffy yeast rolls swirled with cinnamon sugar and topped with a gooey caramel pecan sauce. These sticky buns are baked until golden and served warm for a decadent breakfast or dessert.

Prep Time2 hours 30 mins
Cook Time25 mins
Resting Time0 mins
Total Time2 hours 55 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Dough

3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1 tsp salt
1/2 cup whole milk, warmed to 110°F
1/4 cup water, warmed to 110°F
1/4 cup unsalted butter, melted
1 large egg, room temperature

For the Filling

1/2 cup unsalted butter, softened
1 cup packed brown sugar
2 tbsp ground cinnamon

For the Topping

1/2 cup unsalted butter
1 cup packed brown sugar
1/4 cup honey
2 tbsp heavy cream
1 cup pecan halves

👨‍🍳Directions

1In a large bowl, whisk together 2 cups flour, sugar, yeast, and salt.
2Add warm milk, warm water, melted butter, and egg; stir until a shaggy dough forms.
3Gradually add remaining flour, 1/4 cup at a time, until dough pulls away from the sides and feels soft but not sticky.
4Turn dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic.
5Place in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour until doubled in size.
6While dough rises, make the topping: in a small saucepan over medium heat, melt butter, brown sugar, honey, and heavy cream, stirring constantly until smooth.
7Pour mixture into the bottom of a greased 9×13-inch baking dish and sprinkle pecans evenly over the top.
8For the filling, mix softened butter, brown sugar, and cinnamon in a small bowl until a thick paste forms.
9Punch down the risen dough and roll it out on a floured surface into a 12×18-inch rectangle.
10Spread the cinnamon filling evenly over the dough, leaving a 1/2-inch border on the long edge.
11Starting from the long side, tightly roll the dough into a log and pinch the seam to seal.
12Cut the log into 12 equal slices, about 1.
5 inches thick, using a sharp knife or dental floss.
13Arrange the slices cut-side up over the pecan topping in the baking dish, spacing them slightly apart.
14Cover the dish with plastic wrap and let the buns rise for 30 minutes until puffy and touching each other.
15Preheat oven to 350°F during the last 10 minutes of rising.
16Bake the buns for 22 to 25 minutes until golden brown on top and the caramel is bubbling around the edges.
17Let cool in the pan for 5 minutes, then invert onto a serving platter so the sticky topping is facing up.

🔧Equipment

Large mixing bowl
Stand mixer with dough hook (optional)
9×13-inch baking dish
Rolling pin
Plastic wrap
Small saucepan

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 55mg🧂Sodium: 280mg🌾Total Carbs: 58g🥦Dietary Fiber: 2g🍬Sugars: 32g🥩Protein: 6g

📝Notes

For best results, use room temperature ingredients. Let buns cool slightly before inverting to prevent the caramel from sliding off. Store leftovers in an airtight container for up to 2 days.

These cinnamon sticky buns are perfect for any occasion – whether you’re celebrating a birthday or just need a comforting treat after a long day. They’re also great for family gatherings, as everyone loves getting their hands on one (or two!)

fresh from the oven. When storing leftovers, be sure to keep them in an airtight container at room temperature for up to three days or freeze them for up to two months.

To reheat, simply place them on a baking sheet lined with parchment paper and bake at 350°F (175°C) for about 5-7 minutes until warm and fragrant.

❓ Frequently Asked Questions About Cinnamon Sticky Buns

Q: What type of flour should I use for this recipe?

I recommend using all-purpose flour for this recipe, as it will give you the best results in terms of texture and flavor.

Q: Can I use brown sugar instead of white sugar?

While you can use brown sugar in place of white sugar, keep in mind that it will give your buns a slightly different flavor profile.

Q: How do I get the dough to rise properly?

Making sure your yeast is active and giving your dough enough time to rise are key factors in getting your dough to rise properly.

Q: Can I make these buns ahead of time?

You can make the dough ahead of time and store it in the refrigerator overnight, but be sure to let it come to room temperature before rolling it out.

Q: Why do my buns turn out so dense?

Dense buns can be caused by overmixing the dough or not letting it rise enough – try adjusting your technique accordingly for better results.

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