Homemade Sticky Buns
Ooey and gooey with a brown sugar pecan topping, these Homemade Sticky Buns are the perfect sweet breakfast treat!
A TASTY BREAKFAST ROLL
I normally prefer savory breakfasts but if there are homemade sticky buns on offer, I will never turn one down! With a delicious sweet center and a caramel pecan topping, it really doesn’t get any more indulgent than these. You can’t go wrong with a soft and tender sticky bun that is loaded with flavor. I promise they are far easier to make than you might realize. If you want a special homemade breakfast (or even dessert!), then I highly encourage you to make a batch of this Homemade Sticky Bun recipe.

FREQUENTLY ASKED QUESTIONS:
Proofing yeast (or blooming yeast) refers to the process of rehydrating the yeast in warm water. Usually sugar is added to give something for the yeast to “feed” on since yeast loves the sweet stuff. It also is a great way to make sure the yeast is alive and active. If the yeast doesn’t get foamy or “bloom” then the yeast is no longer alive and active and should not be used.
In this recipe, we are using INSTANT yeast and normally you do not have to proof instant yeast as it can be added directly to the dry ingredients. However, I tend to use instant active yeast from a large jar that I keep on hand and so I want to make sure the instant yeast is still active before I use it. Also, in this recipe it gives the yeast a little extra boost in activation.
Chopped walnuts work great with this recipe too. Or if you are not a fan of nuts in general, you can completely omit them from the recipe.
Absolutely not! Our Grandmas made sticky buns for many years without mixers. All you need is a bowl, a wooden spoon and some good arm strength to replace the mixer.
In the stand mixer it should be kneaded until it starts pulling away from the sides. If you are kneading by hand it will take about 5-10 minutes. You will want the dough to be smooth, elastic and free of lumps.
A warm draft-free place is the best place for dough to rise. I like to put it in my oven with the light on. Believe it or not, the light gives off just enough heat to make the dough rise perfectly.
Of course. Just leave out the additional salt that is in the recipe.
Homemade Sticky Buns can be stored covered with plastic wrap or in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. These sticky buns also freeze beautifully. Wrap the cooled buns (along with the baking pan) with plastic wrap and foil. Or you can wrap the buns up individually then place in a freezer bag. These should keep in the freezer for up to 2 months. Let defrost at room temperature.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- instant yeast
- warm water
- granulated sugar
- sour cream
- all-purpose flour
- salt
- butter
- eggs
- brown sugar
- pecans
- cinnamon

HOW TO MAKE HOMEMADE STICKY BUNS:
In a small bowl, add yeast, warm water, and the teaspoon of sugar. Set aside for 5-10 minutes.

Cream together sour cream, sugar, salt, and butter.

Add eggs and beat until combined.

Add 1 ½ cups flour, and with a dough hook, mix with liquid mixture. Mix until dough forms and pulls away from sides of the bowl.

Pour in yeast mixture. Mix well. Add remaining flour and mix until dough is soft and smooth.

Place dough In a lightly oiled bowl, cover with a clean tea towel and let rise for one hour, until doubled in size. See my notes above about how to use your oven for this step.

While dough rises, melt ¾ cup of butter in a small saucepan. Add ¾ cup brown sugar and cook on medium, stirring constantly, until no more sugar granules are present. Pour mixture into the bottom of a 9×13-inch baking dish.

Sprinkle ½ cup pecans on top. Set aside.

Make filling by mixing together ¾ cup brown sugar, 1 tablespoon cinnamon and chopped pecans (optional).

Once dough has doubled in size, roll into a rectangle onto a lightly floured surface until 1/4 inch thick. Spread softened butter evenly onto dough, leaving about 1/2 inch of edges without butter. Sprinkle filling mixture evenly onto butter. Starting with long edges, carefully roll up, pinching seam to seal. Cut into 8-10 pieces, 1 ½ inches thick. Place into a baking dish and allow to rise again for 30-45 minutes (covering with a clean cloth).

Preheat the oven to 350F degrees. Bake buns in the middle rack for about 20-25 minutes, until golden brown.

Allow to cool for 5-10 minutes. Don’t let it cool completely. Carefully turn out buns onto a serving dish by turning the baking dish upside down. Let sit a few minutes for all of the topping to drop onto buns.

Remove pan from Sticky Buns.

Enjoy!

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Homemade Sticky Buns
Ingredients
Dough:
- 2 ¼ teaspoon instant yeast
- ½ cup warm water
- 1 teaspoon granulated sugar
- ½ cup sour cream
- 3 ⅓ cups all-purpose flour divided use
- ½ teaspoon salt
- ¼ cup granulated sugar
- ¼ cup unsalted butter softened
- 2 eggs
Topping:
- ¾ cup brown sugar
- ¾ cup unsalted butter
- ½ cup chopped pecans
Filling:
- ¾ cup brown sugar
- 1 tablespoon cinnamon
- ¼ – ⅓ cup chopped pecans optional
- ⅓ cup unsalted butter softened
Instructions
- In a small bowl add yeast, warm water, and a teaspoon of sugar. Set aside for 5-10 minutes.
- Cream together sour cream, sugar, salt, and butter. Add eggs and beat until combined.
- Add 1 ½ cups flour, and with a dough hook, mix into the butter mixture. Mix until dough forms and pulls away from sides of the bowl.
- Pour in yeast mixture. Mix well. Add remaining flour and mix until dough is soft and smooth.
- Place dough In a lightly oiled bowl, cover with a clean tea towel, and let rise for one hour or until doubled in size.
- While dough rises, melt ¾ cup of butter in a small saucepan. Add ¾ cup brown sugar and cook on medium, stirring constantly, until no more sugar granules are present. Pour mixture into the bottom of a 9×13-inch baking dish.
- Sprinkle ½ cup pecans on top. Set aside.
- Make filling by mixing together ¾ cup brown sugar, 1 tablespoon cinnamon and chopped pecans if using.
- Once dough has doubled in size, roll into a rectangle onto a lightly floured surface until 1/4 inch thick.
- Spread softened butter evenly onto dough, leaving about ½ inch of edges without butter. Sprinkle filling mixture evenly onto butter.
- Starting with long edges, carefully roll up, pinching seam to seal. Cut into 8-10 pieces, 1 ½ inches thick.
- Place into a baking dish, cover with a clean dish towel, and allow to rise again for 30-45 minutes.
- Preheat the oven to 350F degrees. Bake buns for 20-25 minutes or until golden brown.
- Allow to cool for 5-10 minutes. Don't let it cool completely. Carefully turn out buns onto a serving dish by turning the baking dish upside down. Let sit a few minutes for all of the topping to drop onto buns.
- Remove the baking dish from the buns. Then dig in.
Notes
- Pecans are optional in the filling.
- The pecans are a great topping as well, but if you do not like them you can use chopped walnuts or omit nuts all together.
- These can be frozen, see my tips above.
- You do not need a stand mixer to make this you can use a wooden spoon and a bowl.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.