Sticky Buns are a delicious treat made with yeasted dough, rolled with cinnamon and sugar, and baked with caramelized pecans. These buns are so good with a cup of coffee in the morning, but can also be enjoyed for dessert with a scoop of vanilla ice cream.
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A Penn Dutch favorite
These incredibly delicious sticky buns hail from the Pennsylvania Dutch (German) settlers who brought their baking traditions to the US in the 18th and 19th centuries. Known also as “schnecken”, which is German for snails, these sweet rolled treats are perfect for breakfast, brunch, an afternoon snack, or even dessert.
The way I like to describe sticky buns is if a cinnamon roll and a pecan pie had a baby, it would be the sticky bun!
I love to make these for holiday mornings, but they’re also great for brunch alongside savory dishes like a potato frittata.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Dough. The homemade sticky bun dough combines all-purpose flour, granulated sugar, fine sea salt, instant yeast, whole milk, unsalted butter, and eggs. I always recommend instant yeast because it doesn’t require proofing in a warm liquid and can be added to the dry ingredients right away. If you want to use active yeast, be sure to add it to the warm milk and butter first to check for bubbling, which indicates the yeast is alive.
- Topping. I’m using pecans, but you could easily use walnuts or a combination of the two. The remaining ingredients for the topping include unsalted butter, dark corn syrup, brown sugar (light or dark), sea salt, and water. If you don’t want to use corn syrup, honey or maple syrup can be subbed.
- Filling. The sticky bun filling is a combo of butter, light or dark brown sugar, and ground cinnamon.
See the recipe card for full information on ingredients and quantities.
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How to make sticky buns
Each number corresponds to the numbered written steps below.
- In a large bowl combine the flour, sugar, salt, and instant yeast. In a heatproof measuring cup, warm the butter and milk in a microwave for 45 seconds or until the temp reaches 110°F, then pour the mixture into the dry ingredients along with the egg.
- Mix with a spatula until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for 5-8 minutes, or until a smooth ball forms. If the dough is too sticky, add 1/4 cup of flour and knead again. Note: For a stand mixer, knead on low to medium speed for 5 minutes. Level 3 on Kitchenaid mixers.
- Place the dough ball in an oiled bowl and cover with plastic wrap. Place in a warm spot for 2 hours or until the dough doubles in size.
- Grease a 9×13-inch baking dish and spread the chopped pecans into an even layer.
- In a saucepot over medium heat, melt the butter and the corn syrup, brown sugar, salt, and water and bring to a simmer.
- Once simmering and fully combined, remove the pot from the heat and pour the mixture over the pecans in the pan, and set aside.
- Once the dough has doubled in size, transfer it to a floured surface and punch it down.
- Roll the dough into a 12×20-inch rectangle.
- Spread the softened room temperature butter onto the dough and sprinkle the brown sugar and cinnamon on top. Use your hands to gently press the cinnamon and sugar into the dough.
- Tightly roll the dough into a 20-inch long cylinder.
- Use a sharp knife to remove 1-inch off each end, then slice the cylinder into 12 equal-sized pieces. You can bake the ends separately or discard them.
- Place the rolls into the dish with the pecans, ensuring they’re evenly spaced, then cover with plastic and place in a warm area to rise for 30-60 minutes or until the rolls double in size. Alternatively, right after covering with plastic, place the rolls into the fridge, and bake the next day.
- Preheat the oven to 350°F and set the rack to the middle level. Bake the rolls for 25-30 minutes or until the internal temp reaches 190°F when checked with an instant read thermometer. If you find the rolls browning too quickly, lightly cover with foil for the remaining baking time. Place on a wire rack to cool for 5 minutes.
- Invert the rolls onto a parchment paper-lined baking sheet or platter.
- Remove the pan and serve the sticky buns right away. Enjoy!
Top tips
- Cold kitchen proofing. It can take a lot longer for sticky bun dough, pizza dough, or really any type of yeasted dough to proof in cooler temps. To help with this I love to use a baking pad set to 78-80°F to create a warm spot for proofing.
- Temperature accuracy. To ensure your liquid temperature is 110°F, and later on that your buns at 190°F, I suggest using an instant read thermometer. This handy tool takes the guesswork out of baking!
- Make ahead. When holidays like Easter, Christmas, or Thanksgiving roll around, I love nothing more than making sticky buns or chocolate chip scones, which can be made ahead and placed in the fridge. If you plan to make the sticky bun rolls ahead of time, cover them with plastic right after you place the cut buns onto the pecan mixture, and place in the fridge. The rolls will proof slowly overnight as they sit in the fridge.
More baked goodies
If you’re looking for more awesome baked goods that can pull double duty as breakfast and dessert, give these recipes a try.
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Sticky Buns Recipe
Sticky Buns are the Penn Dutch treat that combines yeasted dough rolled with cinnamon and sugar, and baked with caramelized pecans. They're perfect for breakfast with coffee, but can easily pull double duty as dessert!
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 SAF instant yeast
- 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
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Instructions
For the dough
- In a large bowl combine the flour, sugar, salt, and instant yeast.
- Add the butter and milk to a heatproof measuring cup and microwave for 45 seconds or until the temp reaches 110°F. Pour the milk mixture into the dry ingredients along with the egg and mix with a spatula until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for 5-8 minutes or until a smooth ball forms. If the dough is too sticky, add a 1/4 cup of flour and knead again. Place the dough into an oiled bowl and cover with plastic wrap. Let the dough sit in a warm spot for 2 hours or until it doubles size.
For the topping
- Meanwhile, prepare the topping. Grease a 9×13-inch baking dish or pan. Spread the chopped pecans out into an even layer in the bottom of the pan. In a saucepot over medium heat, melt the butter and add the corn syrup, brown sugar, salt, and water. Once simmering and combined remove the pot from the heat and pour it over the pecans in the pan. Set aside.
Make the rolls and filling
- Move the dough to a floured surface and punch it down. Roll it out to a 12×20-inch rectangle.
- Spread the softened room temp butter onto the dough and sprinkle the brown sugar and cinnamon on top. With your hands or a spatula, lightly press the sugar and cinnamon into the dough so that it sticks for rolling. Tightly roll the dough into a 20-inch long cylinder. With a sharp knife, cut 1-inch off each end then cut the cylinder into 12 equal sized pieces. The ends can be baked in another dish or discarded.
- Place the rolls equally spaced into the dish. You might need an extra small round baking dish for 3 of the rolls. Cover with plastic wrap, place in a warm area, and let rise for 30-60 minutes or until the rolls double in size. Note: If you want to bake the next day, place in the fridge covered tightly with plastic wrap right after adding the rolls to the baking dish.
- Preheat oven to 350°F and set the rack to the middle level. Bake the rolls for 25-30 minutes or until the internal temp of the rolls reach 190°F when checked with an instant read thermometer. If the rolls brown too quickly, lightly cover with foil for remaining baking time. When the rolls finish baking, set the baking dish on a wire rack to cool for 5 minutes then invert the pan onto a large platter so that the bottom shows as the top. Serve right away. Enjoy!
Notes
- Yeast. I always recommend working with instant yeast (SAF brand is what I use) because you don’t need to proof it in a warm liquid and it can be mixed with dry ingredients and salt right away. This is the yeast that most bakeries and pizzerias use for its consistency and long shelf life especially when stored in the freezer. If using active yeast, add it to the warm milk and butter first, and check for bubbles to make sure it’s alive. Once it bubbles mix it in with the dry ingredients and form your dough.
- Stand Mixer. For a stand mixer, knead for 5 minutes on low speed (Kitchenaid level 3) .
- Cold kitchen proofing. My favorite baking tool to use during the winter months is a baking heat pad set to 78-80°F. Other warm spots that will work are sunny windows or placing it into an oven with the light turned on. Alternatively, you can boil a cup of water in the microwave, turn off the microwave leaving the cup inside, and immediately add the baking dish and close the door. No matter which way you choose, make sure to check for when the dough doubles in size.
- Cutting the buns. Use a thin sharp knife or unflavored dental floss to make cutting easier.
- Number of buns. For larger sticky buns, cut into 9 pieces, or for smaller buns, cut into 12 or even 15 equal sized pieces.
- Overnight and bake next day. If you want to make ahead simply cut the rolls and add them to the baking dish. Cover and place in the fridge overnight or up to 2 days. Remove from the fridge, preheat your oven, and bake. They will taste better too, since the cold fermentation process will create more flavor.
- Leftovers. Store in an airtight container in the fridge for up to 5 days. The buns can be reheated in the oven for 5-7 minutes at 350°F or in the microwave for 15-20 seconds.
Nutrition information is automatically calculated, so should only be used as an approximation.
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