Homemade Sticky Buns

Name: Homemade Sticky Buns
Prep time: 25 min
Cook time: 24 min
Total time: 154 min
Ingredients: 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; ¾ cup brown sugar; ¾ cup unsalted butter; ½ cup chopped pecans; ¾ cup brown sugar; 1 tablespoon cinnamon; ¼ - ⅓ cup chopped pecans (optional); ⅓ cup unsalted butter (softened)

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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.

Homemade Sticky Bun with dripping sauce on white plate.

FREQUENTLY ASKED QUESTIONS:

What does it mean to “proof” yeast?

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.

Do I have to proof instant yeast?

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.

I don’t like pecans, can I use anything else?

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.

Do I have to have a stand mixer to make this?

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.

How long should the dough be kneaded?

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.

Where is the best place to let the dough rise?

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.

Can I use salted butter instead of unsalted?

Of course. Just leave out the additional salt that is in the recipe.

How do I store leftovers?

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.

Pinterest image of close up side view of one Homemade Sticky Bun.

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

Ingredients needed: instant yeast, water, granulated sugar, sour cream, all-purpose flour, salt, butter, eggs, brown sugar, pecans and 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.

Sugar, butter and sour cream in bowl of stand mixer.

Add eggs and beat until combined.

Eggs added to bowl of stand mixer with beaten butter mixture.

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.

Eggs mixed into butter mixture in bowl of stand mixer.

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

Yeast mixture being added to butter and sour cream mixture in bowl of stand mixer.

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.

Dough ball in white bowl getting ready for rise.

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.

Topping mixture being poured into 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).

Filling ingredients mixed together in white bowl.

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.

Finished baked Homemade Sticky Buns in baking pan.

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.