Sticky Buns with Caramel

These sticky buns are my favorite weekend treat when I want something comforting and homemade. The rich caramel and tender dough come together beautifully for a sweet snack or a special breakfast that fills the kitchen with irresistible aromas.

I first made these on a lazy Saturday and they quickly became a staple whenever friends are over or when I want to impress without fuss.

Ingredients

• All-purpose flour: provides the sturdy but soft structure necessary for fluffy buns. Choose a fresh bag to ensure the best rise
• Active dry yeast: helps the dough rise nicely. Make sure it is fresh and not expired for best results
• Granulated sugar: sweetens the dough just enough without overpowering
• Salt: balances flavors and enhances the yeast action
• Warm milk: activates the yeast and contributes to tenderness. Test the temperature carefully to be warm but not hot
• Unsalted butter: adds richness to the dough and filling. Use good quality for deeper flavor
• One large egg: binds the dough and adds moisture
• Brown sugar: in the caramel and filling offers a deep molasses flavor and contributes chewiness
• Heavy cream: smooths and enriches the caramel
• Corn syrup: keeps the caramel glossy and smooth, preventing crystallization
• Vanilla extract: rounds out the caramel with aromatic sweetness
• Ground cinnamon and nutmeg: bring classic spice notes that are warm and comforting
• Toasted pecans: provide crunch and nuttiness, select fresh pecans or swap for walnuts if preferred

Instructions

Prepare the Dough Foundation:

In a large mixing bowl whisk together flour yeast sugar and salt. Create a well in the center. Pour in the warm milk melted butter and egg. Using a wooden spoon or stand mixer with dough hook mix everything until a soft dough forms. The dough will feel slightly sticky but that is perfect for tender sticky buns.

Knead to Perfection:

Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. If using a stand mixer knead for 5 to 6 minutes. The dough is ready when it springs back lightly when poked and feels silky under your hands. This kneading develops the gluten that makes the buns light.

First Rise Magic:

Place the dough in a greased bowl. Cover with a damp towel and set in a warm spot to rise for about one hour. It should double in size. In cooler months place near warmth like on top of the refrigerator or inside an oven with just the light on.

Create the Caramel Base:

While the dough rises melt butter in a small saucepan over medium heat. Stir in brown sugar heavy cream corn syrup vanilla and salt. Cook for 2 to 3 minutes until smooth and bubbling. Pour this caramel into a greased 9 by 13 inch baking dish. Sprinkle toasted pecans evenly on top if using for extra texture.

Roll and Fill:

Punch down the risen dough and roll it into a 12 by 18 inch rectangle on a floured surface. Spread softened butter evenly over the dough leaving a ½ inch border on all sides. Combine brown sugar cinnamon and nutmeg then sprinkle this mixture evenly over the butter. The smell here is absolutely heavenly.

Shape the Buns:

Starting from the long edge roll the dough tightly into a log. Use unflavored dental floss or a sharp knife to cut the roll into 12 equal pieces. Arrange the pieces cut side down over the caramel base in the prepared baking dish.

Second Rise and Bake:

Cover the buns loosely with plastic wrap and let them rise for 45 to 60 minutes until puffy. During the last 15 minutes of rising preheat the oven to 350 degrees Fahrenheit. Bake the buns for 25 to 30 minutes until golden brown and an internal temperature of about 190 degrees is reached.

The Grand Finale:

Remove the buns from the oven and let them cool for exactly 2 minutes. Run a knife around the edges carefully and immediately invert the pan onto a large serving platter. Let the pan sit for 30 seconds before lifting so all the caramel can drizzle down the buns creating the perfect sticky top.

My favorite part has to be that gooey caramel base which makes every bite sticky and sweet. I still remember the first time I flipped the pan and that cascade of caramel surprised everyone at the table. It always feels like a celebration.

Storage Tips

Store any leftover sticky buns in an airtight container at room temperature for up to two days. They are best eaten fresh but can last a little longer wrapped well in the fridge. To reheat warm gently in a low oven or microwave to bring back softness. If freezing wrap each bun individually and freeze for up to one month. Thaw overnight in the fridge before reheating.

Ingredient Swaps

Whole wheat pastry flour can replace half the all-purpose flour for added nutrition and a nuttier flavor. Coconut oil is a good substitute for butter if you want a dairy-free version but expect subtle changes in texture and flavor. Pecans can be swapped with walnuts or omitted if nuts are a problem.

Serving Ideas

Serve sticky buns warm with a drizzle of cream or a cup of coffee for an indulgent breakfast or brunch. They also work wonderfully as a dessert with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh fruit on the side adds a bright contrast to the richness.

These sticky buns bring the perfect balance of sweet caramel and tender dough that will brighten any morning.

Frequently Asked Recipe Questions

→ What type of flour works best for the dough?

All-purpose flour is ideal for a tender yet structured dough, but substituting half with whole wheat pastry flour adds a nuttier flavor and extra nutrition without compromising softness.

→ Can I make these buns dairy-free?

Yes, replacing the butter with coconut oil throughout both dough and caramel components creates a dairy-free version while maintaining rich flavor and moist texture.

→ What is the purpose of letting the dough rise twice?

The first rise develops gluten and flavor, allowing the dough to double in size. The second rise, after shaping, ensures the buns become light and fluffy when baked, giving them a delicate texture inside.

→ Is it necessary to use pecans in the caramel base?

Pecans add crunch and a toasty flavor that complements the caramel, but they can be replaced with walnuts or omitted completely for nut allergies without affecting the overall texture much.

→ How can I tell when the buns are perfectly baked?

Bake until golden brown on top and the internal temperature reads 190°F. The buns should spring back lightly when gently pressed, indicating a soft crumb inside.

→ Why is it recommended to invert the buns right after baking?

Flipping the pan immediately lets the warm caramel drip down over the buns, coating them with a glossy, sticky glaze that enhances both flavor and appearance.