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Pecan Sticky Buns | All Images © Beyond the Butter, LLC

Homemade Sticky Buns from Scratch

  • Author: Jennifer
  • Prep Time: 1 hour, 50 minutes (includes 1 hour, 30 minutes rise times)
  • Cook Time: 20 minutes
  • Total Time: 2 hour, 10 minutes
  • Yield: 12 sticky buns 1x
  • Category: Breakfast Sweets
  • Method: Baking
  • Cuisine: Breakfast Sweets

Description

This Homemade Sticky Buns from Scratch recipe combines a simple dough that’s slathered in a buttery cinnamon sugar, and topped with a gooey caramelized pecan topping. They will melt in your mouth the minute you take that first bite! So, grab your 13′ x 9″ pan and let’s get baking! | Makes 12 sticky buns


Scale

Ingredients

homemade sticky buns

cinnamon sugar filling

  • 1/4 cup Granulated Sugar
  • 12 tablespoons Ground Cinnamon
  • 3 tablespoons Unsalted Butter, melted

caramelized pecan topping

  • 1/4 cup Unsalted Butter
  • 1/2 cup Dark Brown Sugar
  • 1/2 cup Light Corn Syrup
  • 1 teaspoon Cinnamon
  • 1/2 cup Chopped Pecans

Instructions

homemade sticky buns

  1. In a small bowl, dissolve the active dry yeast in the warm water for about 5-10 minutes. Set to the side.
  2. Using your stand mixer fitted with the paddle attachment, combine the egg, granulated sugar, unsalted butter, and salt until combined. Add in the dissolved yeast mixture, buttermilk, and 2 cups of the all-purpose flour until well blended.
  3. Switch out the paddle attachment for the hook attachment and continue to add in the remaining 2 1/2-3 cups of all-purpose flour until a soft dough forms.
  4. Place the soft dough onto a clean, lightly floured surface and knead for about 5-7 minutes or until the dough is nice and smooth.
  5. When ready, place the dough into a greased bowl, making sure all sides of the dough are coated. Cover loosely with a clean kitchen towel and set in a warm, draft free spot of your kitchen for an hour, or until the dough has doubled in size. You can also adjust the oven rack to the middle to third mark, then preheat your oven to lowest temperature. Turn off the oven once preheated, place your bowl of dough in the oven with a medium-size bowl of boiling water on the rack below with the door closed. After 1 hour, open the door and remove the dough (and the bowl of water). 

cinnamon sugar filling

  1. In a small bowl, whisk together the granulated sugar and cinnamon until well blended. Set to the side. In a small microwaveable bowl, melt the butter in the microwave and set to the side. 

caramelized pecan topping

  1. Generously spray the 13″ x 9″ pan and set to the side.
  2. In a medium-size saucepan, melt the unsalted butter, dark brown sugar, light corn syrup, and cinnamon over low heat until the mixture is well combined.
  3. Pour the mixture into the prepared pan, then sprinkle the chopped pecans over top. Set to the side.

assembling the sticky buns

  1. Remove the kitchen towel from over top of the bowl with the dough, and (this is the most satisfying part) punch it down once with your fist. Then place the dough on to a clean, lightly floured surface.
  2. Using a rolling pin, roll the dough out into an 18” x 12” rectangle. Then, using a pastry brush, brush on the melted butter, leaving about 1/2” of space from the edge. Sprinkle the cinnamon sugar mixture over top.
  3. Starting with the long side, roll up the dough like you would for a jelly roll, pinching the seams to seal. 
  4. Cut the roll into approximately 12 equal sizes and place into the pan cut side down on top of the caramelized pecan topping, leaving about a 1″ space in between each roll. Cover loosely with a clean kitchen towel and set in a warm spot for about 1 hour, or until the sticky buns have doubled in size.
  5. When ready, adjust your oven to the 2nd level mark, and pre-heat your oven to 375ºF. Then bake for 20-25 minutes or until golden brown.
  6. Allow the sticky buns to cool for 5-10 minutes before turning the pan over onto a large serving plate or jelly roll pan.

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