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Now that the chilly weather is here, I wanted a caramel cozy recipe and these sticky buns fit the bill. This old-fashioned sticky buns recipe comes complete with a decadent caramel glaze and chopped pecans. Made completely from scratch with a make-ahead option, these are a wonderful choice for holiday brunches, weekend breakfasts, or an extra-special dessert. I started making homemade cinnamon rolls and needed to practice self-restraint every time I tried to master them at home.

STICKY BUNS RECIPE PRE-NOTES- Before you get the whole way down to the bottom and start reading the recipe, let’s give it a quick overview so you know what you’ll be doing:

  1. Make the Dough – This is an enriched dough with butter and egg, which means that it’s silky smooth and a dream to work with. It also means that the fat keeps it from rising quickly, which is why the rise times you’ll see below are slightly longer than other recipes you may have made with instant yeast. I also use bread flour in this recipe, as all-purpose flour created way too much “fluff” in the buns; a denser version is what I was after and the bread flour delivered.

  2. Allow the Dough to Rise – The dough needs to double in size and this can take upwards of 2 hours (see above as to why!).

  3. Make the Caramel Glaze – While the dough is rising, get the caramel glaze ready to go by creaming together butter, granulated sugar, white sugar, and corn syrup until light and fluffy. If you’re planning to use pecans, you can get them chopped up now, as well.

  4. Roll and Shape the Dough – Next, we’ll roll out the dough into a rectangle, sprinkle it with an obscene amount of cinnamon-sugar (yes, use it all!), roll it up, and cut it into rolls.

  5. Get Everything in a Pan – Spread the caramel glaze in your pan, sprinkle with pecans, then place the rolls on top, evenly spaced out.

  6. Rise #2! – Time to let those rolls puff up and smash into each other.

  7. Bake – Total bake time takes around 30 to 40 minutes (mine usually clock in right at the 35-minute mark), then let them cool in the pan for 5 minutes.Flip! – Take that pan and flip it over, either onto a serving platter or another pan (a rimmed half sheet pan is perfect). Scoop up any caramel glaze that runs off and plop it back on the top of the sticky buns. Allow them to cool a bit, then dig in while still warm or let them cool to room temperature.



6½ tablespoon granulated sugar 5½ tablespoons unsalted butter (at room temperature) 1 teaspoon salt 1 egg (slightly beaten) 1 teaspoon vanilla extract 3½ cups bread flour 2 teaspoons instant yeast 1 cup + 2 tablespoons whole milk (at room temperature)


6½ tablespoons granulated sugar 1½ tablespoons ground cinnamon


1 cup unsalted butter (at room temperature) ½ cup granulated sugar ½ cup light brown sugar ½ teaspoon salt ½ cup light corn syrup 1 teaspoon vanilla extract ½ cup coarsely chopped pecans


Cream together the sugar, butter, and salt on medium-high speed in an electric mixer with a paddle attachment. Whip in the egg and vanilla extract until smooth. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Let the dough rise at room temperature for approximately 2 hours, or until the dough doubles in size.

Meanwhile, make the Caramel Glaze: In the bowl of an electric mixer, combine the butter, granulated sugar, brown sugar, and salt, and cream together for 2 minute