Sticky buns are one of those classic treats that are just so good; no one can resist when given a chance to indulge in the dessert! It has a sweet and sticky top, embedded with tasty chopped pecans, adding another dimension of flavor and texture.
These Old Fashioned Sticky Buns are so insanely delicious, they’re borderline addictive! Sink your teeth into one of these sweet buns, and you’ll be hooked. Just don’t hog them all for yourself, even if you want to!
This Old Fashioned Sticky Bun recipe isn’t difficult to make, though it does have quite a few steps. Don’t worry; with my clear, concise, and easy-to-understand instructions, you’ll make the tastiest sticky buns ever! You’ve got this one in the bag!
Easy Stick Buns!
Let’s be honest; you have most if not all of the ingredients in this recipe on hand right now, which makes this the perfect last-minute dessert option! This recipe is also great if you’re on a budget. These sticky buns are delicious and cost-effective to make!
How To Serve Sticky Buns?
Sticky buns are at their tastiest when served warm, and they go great with just about any beverage, hot or cold. Have one of these delicious buns for breakfast with a cup of coffee or tea; you can also have it with juice or a glass of cold milk.
Our sticky bun recipe yields about 16 servings; this will be enough for a small party or gathering with a few friends and family. Bring these with you on a picnic, munch on them while watching the game, or give them to someone as a gift when visiting.
Electric Mixer– Use an electric stand mixer to combine the ingredients for the dough.
Bowl– You’ll need a medium bowl to rest the dough.
Baking Pan– Use two 9-inch round baking pans to bake the sticky buns.
Rolling Pin– Use this to flatten the dough.
Yeast– I used 2 1/4 teaspoons of SAF instant yeast in the recipe. Use whichever brand is available.
All-Purpose Flour– For this recipe, I used 2 1/2 cups of Bob’s Red Mill AP flour.
Pecan– I used 1 cup of chopped pecans on top of the sticky buns. This ingredient is optional, so if you don’t like pecans or are allergic, feel free to exclude them.
Yeast– If you don’t have any instant yeast, you can use active dry yeast instead, but you will have to activate it in warm water for about 10 minutes before adding the dry ingredients.
Brown Sugar– Use an equal amount of white sugar as a sub for the brown sugar in this recipe.
All The Ingredients
- Cake Mix– Combined with yeast and warm water.
- Instant Yeast– Leavens the dough.
- Warm Water– Gives moisture and activates the yeast.
- Flour– Added to the yeast mixture to form a soft dough.
- Cinnamon-Used to dust the dough for flavor.
- Butter– Softened and spread on top of the dough.
- Sugar– Sprinkled onto the flattened dough.
- Brown Sugar– Combine with syrup and water to make the glaze.
- Light Corn Syrup-Used as a thickening agent in the topping.
- Water– Gives moisture and thinness to the glaze.
- Pecans– Chopped and used to top the sticky buns.
How Did I Make The Sticky Buns?
- I combined the cake mix, yeast, and warm water in the bowl of my stand mixer, then slowly added the flour while mixing until it formed a soft dough.
- I fitted the mixer with the hook attachment and kneaded the dough while adding just enough flour until the dough was tacky and separated from the sides of the bowl. Then I set it aside to cool.
- I placed the cooled dough in a greased mixing bowl, covered it with cling, and allowed it to ferment an hour until it doubled in size. I made the topping while the dough rested.
- I brought the brown sugar, butter, syrup, and water to a light boil for one minute, then divided the mixture between two 9” round pans, and sprinkle pecans on top.
- I punched the dough to release the excess gases and removed it from the bowl.
- I rolled out the dough on a floured surface to 12×15 inches using a flour-coated rolling pin. Then I spread a layer of softened butter on the flattened dough.
- I topped the butter layer with sugar and cinnamon, rolled it starting from the long end, and pinched to seal the ends.
- I was able to cut the roll into 16 equal pieces. I placed 8 pieces in each baking pan, covered with a damp towel, and rested for half an hour until the rolls had puffed up. During this time, I preheated my oven to 375 degrees.
- I bake the rolls for about 20 minutes until they were golden and fragrant. Once I had removed them from the oven, I inverted them onto a plate and set them aside to cool before serving.
Grease The Bowl
Once I had combined all the ingredients to form the dough, I transferred it to a greased bowl covered with plastic and rested it for an hour. Why did I grease the bowl? I did this to prevent the dough from sticking to the container, thus ensuring easy removal.
Cut The Rolls
Once I had applied the filling to the dough, rolled it, and sealed the edges, I used a sharp knife to cut it into 16 equally sized pieces. Instead of using a knife, you can also use floss to cut the rolls. Position the floss beneath the dough, cross both ends around the dough, and pull tightly to cut. Repeat the process until done.
How To Store Sticky Buns?
This delightful sticky bun can be kept at room temperature for up to 2 days in an air-proof storage dish. You can refrigerate them for about a week in the same type of container, or wrap them in plastic, place them in a freezer bag, and freeze for up to 3 months.
Looking for something to satisfy your sugar craving? Your search is over; these yummy sticky buns are just what the doctor ordered! They are easy to make, great if you’re on a budget, and this recipe has a serving size of 16 rolls!
- 2 1/2-3 all-purpose flour
- 1 1/4 cups warm water
- 2 1/4 tsp instant yeast
- 1/2 of a yellow cake mix
- Softened Butter, cinnamon, and sugar (for filling)
- 1/4 cup butter
- 1 cup brown sugar
- 2 tbs ligfht corn syrup
- 1 cup pecans (chopped)
- 1/4 cup water
- Using an electric stand mixer, combine the cake mix, instant yeast, and warm water, then gradually add the flour to the wet mixture until it forms a soft dough.
- Using the dough hook, mix while adding the flour gradually until the dough leaves the bowl's sides and becomes sticky.
- Transfer the dough to a greased bowl and cover with plastic wrap, and let it rest for an hour or until it is twice the original size. Ensure that the dough is cool before resting.
- As the dough is resting, make the topping. In a small saucepan, bring all the glaze ingredients to a gentle boil (except the pecans) for about a minute.
- Portion the glaze equally between (2) 9-inch baking pans and sprinkle with pecans, set aside to cool.
- Once the dough has doubled in size, gently punch to release the air, transfer to a floured surface, and roll out the dough into a 12x15 rectangle.
- Using a brush, gently spread the softened butter on the dough's surface and sprinkle with cinnamon and sugar.
- Starting from the long end, roll into a log, and pinch the edges to seal the edges.
- Using a sharp knife, slice the roll into16 equally sized pieces and transfer 8 rolls into each prepared pan, cover with a damp towel, and proof for 30 minutes or until bloated.
- Preheat the oven to 375°F or 190°C. Once the rolls have been proofed, bake for 18-20 minutes or until golden brown. Remove from the oven and inverse onto a plate.
- Serve warm.