These Best Ever Sticky Buns are a dreamy blend of gooey caramel, fluffy dough, and warm cinnamon swirls, all without needing a machine. In just 30 minutes of prep, you’ll create a treat that fills your kitchen with the irresistible aroma of baking perfection. Each bite offers a heavenly mix of soft, pillowy layers and a sticky, golden topping that’s impossible to resist.
Ready in just over an hour, these buns are perfect for lazy weekends or impromptu gatherings. The rich, buttery caramel melds with the tender, cinnamon-spiced dough for a dessert that’s both comforting and indulgent. Serve them warm, and watch them disappear—every bite is a little slice of happiness.
Ingredients for the Best Ever Sticky Buns
- For the Dough:
- 1 cup (8oz / 240g) milk (lukewarm)
- 2 teaspoons fast-acting dried yeast or instant yeast
- 2 teaspoons salt
- 2 large eggs, lightly beaten
- ¼ cup (2½ oz/75g) honey
- ½ cup (4oz/115g) butter, melted
- 3½ cups (18½ oz/525g) all-purpose flour
- For the Caramel Topping and Filling:
- ¾ cup (6oz/170g) butter, melted (plus extra for greasing the pan)
- 1¼ cups (7½ oz/220g) brown sugar
- ⅓ cup (4oz/115g) honey
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1½ cups (4½ oz/105g) chopped pecans
Step-by-Step Instructions
- Prepare the Dough: In a large bowl, combine the flour, yeast, and salt. Set aside. In a separate jug, mix the milk, honey, and melted butter. Microwave gently until lukewarm. Whisk in the eggs until combined (ensure the mixture isn’t hot). Pour the wet ingredients into the dry and mix until a dough forms. Cover with cling wrap and let rise at room temperature for at least 4 hours (or refrigerate for up to 4 days).
- Make the Caramel Filling: Mix melted butter, brown sugar, honey, cinnamon, and salt in a bowl. Set aside.
- Prepare the Pan: Grease a 9-inch cake pan with butter. Spread half the caramel mixture evenly over the bottom and sides. Scatter pecans over the caramel and set aside.
- Roll the Dough: Dust your work surface with flour. Roll the dough into a 1/8-inch thick rectangle (about 20 inches long). Spread the remaining caramel mixture over the dough, leaving a 1-inch border.
- Shape the Rolls: Starting with the long side, roll the dough into a log. Cut into 2½-inch pieces (about 8-9 rolls). Arrange the rolls in the prepared pan, cut side up.
- Proof the Rolls: Cover the pan with plastic wrap and let the rolls rise for 1 hour until bubbly and puffed.
- Bake: Preheat the oven to 350°F (180°C). Place the pan on a baking sheet lined with parchment paper (to catch any caramel overflow). Bake for 40 minutes or until golden brown and firm in the center.
- Serve: While still hot, run a spatula around the edges of the pan and invert the rolls onto a serving dish. Enjoy warm!
Perfect Pairings: Serving Suggestions
These sticky buns are a treat on their own, but they shine even brighter with a few thoughtful accompaniments. Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. For breakfast, pair them with a hot cup of coffee or a glass of cold milk to balance the sweetness. A side of fresh fruit like berries or sliced bananas adds a refreshing contrast.
Keep It Fresh: Storage and Reheating Tips
Store leftover sticky buns in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop them in the microwave for 15-20 seconds or warm them in a preheated oven at 300°F (150°C) for 5-10 minutes. For an extra touch, drizzle a bit of warm honey or melted butter over the top before serving.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the pecans for walnuts or almonds for a different crunch. Add a handful of raisins or dried cranberries to the filling for a fruity twist. For a richer flavor, try using maple syrup instead of honey in the caramel mixture. If you’re feeling adventurous, sprinkle a pinch of nutmeg or cardamom into the dough for a warm, spiced aroma.
Time-Saving Hacks
Short on time? Prepare the dough the night before and let it rise in the fridge overnight. This way, you can bake the buns fresh in the morning. If you’re in a rush, skip the second rise and bake the rolls immediately after shaping—they’ll still be delicious, just slightly denser. For a quicker cleanup, line your cake pan with parchment paper before adding the caramel and pecans.
Essential Equipment Guidance
While this recipe requires no special machines, a few tools can make the process smoother. Use a 9-inch cake pan with high sides to prevent the caramel from bubbling over. A serrated knife is ideal for cleanly cutting the dough into rolls. If you don’t have a rolling pin, a wine bottle works just as well for flattening the dough. Finally, keep a thin spatula handy for easily releasing the buns from the pan after baking.
Best Ever Sticky Buns Recipe (No Machine)
Ingredients
Dough
- 1 cup milk 8oz / 240g
- 2 teaspoons Fast acting dried yeast or Instant yeast
- 2 teaspoons salt
- 2 large eggs lightly beaten
- ¼ cup honey 2 ½ oz/75g
- ½ cup butter 4oz/115g, melted
- 3 ½ cups all-purpose flour 18½ oz/525g
Caramel Topping and filling
- ¾ cup butter 6oz/170g, melted, plus more for sides of the pan
- 1 ¼ cup brown sugar 7 ½ oz/220g
- ⅓ cup honey 4oz/115g
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups chopped pecans 4 ½ oz/105g
Instructions
- In a large bowl combine the flour, yeast and salt. Set aside.
- In a separate jug, mix together the milk, honey, butter. Pop in the microwave and gently heat for a few seconds until the mix is lukewarm and the butter is melting.
- Once the butter has melted quickly whisk in the eggs until combined. You want to make sure the mix isn’t hot otherwise the eggs will cook.
- Pour the wet into the dry and mix until it forms a dough and all the flour is mixed in. It only takes a minutes to mix the dough together.
- Cover with cling wrap and allow to rest at room temperature until the dough rises for a minimum of 4 hours. After the 4 hours you can place it in the fridge for up to 4 days.
- For the filling: Mix together melted butter, brown sugar, honey and cinnamon. Set aside.
- Using a 9-inch cake pan, with a spatula spread half the caramel mixture evenly over the bottom and all over the sides Scatter the pecans over the caramel mixture and set aside.
- Dust your work surface with flour. Roll out the dough to a 1/8 -inch thick rectangle (around 20 inches long). As you roll out the dough, make sure there is enough flour to prevent it from sticking to the work surface
- With the remaining caramel mixture evenly spread it over the rolled out dough leaving 1 inch around the edge of the dough without the filling.
- Starting with the long side, roll the dough into a log. Roll it over until its seam is underneath.
- Using a serrated knife, cut the log into 2 ½ inch rolls (around 8/9 pieces). Arrange the rolls over the pecans in the prepared pan, so that the swirled cut edge is facing upward.
- Cover the tin with plastic wrap and allow to rest for 1 hour. During this time they will rise up to meet the tin and becoming bubbly.
- Once proofed, place the rolls on a baking sheet covered with parchment, in case the caramel bubbles over.
- Preheat the oven to 350oF (180oC) and bake for roughly 40 minutes, or until golden brown and firm in the center.
- While still hot, run a thin spatula around the outer edge of the pan to release the caramel rolls, and invert immediately onto a serving dish. If you let them set too long they will stick to the pan and will be difficult to turn out. Enjoy warm!
