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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.


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:

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.

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!).

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.

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.

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

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