Perfect for Sunday brunch.
Buttery, pillowy rolls topped with sticky brown sugar goodness. Sticky Buns make for a perfect sweet treat or Sunday morning breakfast.
Gramma’s Easy Sticky Buns
This is my Gramma’s Sticky Buns recipe & it’s incredibly nostalgic!!! It’s a quick sweet roll dough with a butter and brown sugar topping. Slightly different than the giant ones you might see in a pastry case, these have a bit of a sturdier topping instead of a gooey one, but that is what I have grown to love in a sticky bun.
The best part is there isn’t a terribly long wait time between making the dough and starting to bake. I always think of these in the fall time when the temperature starts to drop but honestly they make for a great sweet addition to a breakfast spread or when you feel like being in the kitchen and baking but don’t want to go overboard.
I hope you enjoy these as much as my family and I do!
What Are Sticky Buns
In some ways, sticky buns are similar to cinnamon rolls. They are definitely soft and sweet, but less sweet than a traditional cinnamon roll with frosting.
This recipe uses active dry yeast so it is a yeast-leavened pastry. Many traditional recipes do have you roll out the dough, sprinkle with toppings, roll up, and cut into slices (like a cinnamon roll). But with this recipe we do spoonfuls of dough to create the bun shape, saving a ton of time but still creating a similar pastry.
Ingredients
You probably have most of these ingredients on hand. I like to buy the 3 packs of active dry yeast to keep in my baking cabinet!
Sweet Dough Ingredients
- whole milk
- active dry yeast
- granulated white sugar
- all-purpose flour
- kosher salt – always Diamond Crystal in my recipe!
- unsalted butter
- egg
Brown Sugar Topping Ingredients
- light brown sugar
- unsalted butter
- honey
- kosher salt
How to Make Sticky Buns
- Make the Dough: Warm the milk until it’s just warm to the touch (about 100°F), then whisk it with the yeast. Stir in 1 cup of flour, the sugar, and salt, and mix until combined. Beat for about 3 minutes, then add the butter, egg, and remaining flour. Mix again until smooth and no dry streaks remain.
- Prepare the Topping: In a small saucepan, melt the butter over medium-low heat. Stir in the brown sugar and honey until the mixture is smooth and glossy. Pour the sauce into the bottom of a 9×13 baking dish.
- Assemble: Drop spoonfuls of the dough evenly over the topping layer, covering the bottom of the dish. Loosely cover and let the dough rest at room temperature for 30 minutes.
- Bake: Preheat the oven to 375°F. Bake the buns uncovered for 18-20 minutes, or until golden brown on top.
- Flip and Serve: Right out of the oven, carefully flip the baking dish onto a rimmed tray or platter so the sauce drips down over the buns. Let them rest for a few minutes, then serve warm and gooey.
Storage Tips
Store tightly wrapped on the counter for 2 days or in the fridge for about 4 days.
Sticky buns are best the day they’re baked, but you can gently reheat leftovers in the oven or microwave to bring back that gooey texture. Heat in short intervals in the microwave, about 15 seconds until warm. You can cover them in a baking dish and reheat in a low oven until fully heated through as well.
Looking for something savory to serve alongside these Sticky Buns for Sunday brunch? This Crustless Broccoli & Cheese Quiche comes together quick! Or another sweet, pastry breakfast idea? These Shortcut Cherry Cheese Danishes are a crowd pleaser.
Sticky Buns
Ingredients
For the Sweet Roll Dough
- ¾ cup whole milk, warm
- 1 package active dry yeast
- ¼ cup granulated white sugar
- 2 cups plus two tablespoons all-purpose flour
- ½ teaspoon kosher salt
- ¼ cup unsalted butter, softened
- 1 egg
For the Brown Sugar Topping
- ¾ cup light brown sugar
- ½ cup unsalted butter
- 1 tablespoon honey
- ½ teaspoon kosher salt
Instructions
- Warm ¾ cup whole milk in the microwave in short intervals until it’s warm, but not hot, about 100°F (comfortably warm to the touch).
- In a mixing bowl, whisk together the warm milk and 1 package of active dry yeast until the yeast dissolves completely.
- Add 1 cup all-purpose flour, ¼ cup granulated sugar, and ½ teaspoon kosher salt. Stir until combined, then beat in a stand mixer fitted with the paddle attachment for about 3 minutes.
- Add ¼ cup very soft unsalted butter, 1 egg, and the remaining 1 cup plus 2 tablespoons all-purpose flour. Beat again until the dough is smooth and no dry streaks remain. Set aside.
- In a small saucepan over medium-low heat, melt ½ cup unsalted butter. Stir in ¾ cup light brown sugar, 1 tablespoon honey, and ½ teaspoon kosher salt until smooth and combined.
- Pour the mixture evenly into the bottom of a 9×13 baking dish.
- Drop spoonfuls of the dough evenly over the sauce mixture layer, covering the bottom of the pan.
- Cover the dish loosely and let rest at room temperature for 30 minutes.
- Preheat the oven to 375°F. Uncover and bake for 18-20 minutes or until the tops are golden brown.
- Remove from the oven and immediately invert the dish onto a rimmed baking sheet or serving platter so the caramel topping drips down over the rolls. Let sit for 2-3 minutes to allow the topping to fully transfer and then remove the dish.
- Let rest and serve warm!
Frequently Asked Questions
Why do we invert the pan after baking?
We place the sauce on the bottom of the pan. In order to visibly see the delicious rolls and allow the sauce to drip down the rolls, we have to flip them over. You have to do it right after pulling them from the oven or the sauce will stick to the bottom of the dish.
Why does it need to be warm milk?
Warm milk allows the yeast to activate. We only want it warm, not hot.
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