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Sticky Buns

These sticky buns are the epitome of comfort. They remind me of grandparents and long lazy days.  Warm and fresh out of the oven they are perfect take me away food for anyone.

Sticky Buns | Kita Roberts

Sometimes I don’t know what to say. I’m good with wit and humor, but when things come down to it, I never seem to have the words to make things better. There’s been a lot going on recently in our world where I just sit back in horror unsure of how to express my sadness. It’s time like those that I find myself in the kitchen baking… I may not be able to speak words that will comfort, but I can show up and share food. My way of showing I care.

Last week I was left speechless and lost several times and found myself returning to the safety of my kitchen to sooth away the fears. I have cooked for a long time and prepared a lot of dishes for this site, and more for my friends. Little had I realized how shielded my tiny kitchen had become for me. How normal and right it felt to be in there stirring and chopping….

These sticky buns are the epitome of comfort. They remind me of grandparents and long lazy days.  Warm and fresh out of the oven they are perfect take me away food for anyone.

Sticky Buns | Kita Roberts

If you’ve tried this Sticky Buns recipe or any other recipe on please don’t forget to rate the recipe and let me know where you found it in the comments below. I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivoreTwitter Facebook.

Selected for you :   Key Lime Coconut Cupcakes

Sticky Buns

Sticky Buns | Kita Roberts

from Baking Illustrated

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 20 minutes


For the dough:

  • 1/2 cup milk
  • 8 tbsp unsalted butter
  • 1/2 cup warm water
  • 1 envelope, 2 1/4 teas instant yeast
  • 2 tsp vanilla extract
  • 1/2 cup sugar
  • 1 large egg, plus 2 egg yolks
  • 1 1/2 tsp salt
  • 4 - 4 1/2 cups flour, plus more for dusting

For the caramel sauce:

  • 2 cups sugar
  • 1 cup water
  • 3/4 cup heavy cream
  • 4 tbsp unsalted butter
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 tbsp corn syrup
  • 3 cups whole pecans, lightly toasted and chopped

For the filling:

  • 4 tbsp butter, cut into 1/4" pieces
  • 3/4 cup packed light brown sugar
  • 1 tsp ground cardamom
  • 1 tsp ground cinnamon
  • 1/4 tsp salt


For the dough:

  1. Heat the milk and butter in a small sauce pan over low heat until butter has just melted. Set aside.
  2. In the bowl of your stand mixer fitted with a paddle attachment, mix together the water, yeast, vanilla, sugar, egg, and egg yolks. Add the salt and the warm milk mixture and mix until just combined. 
  3. Add 2 cups of the flour and combine, 1 minute at medium speed. 
  4. Switch to the dough hook and and add another 2 cups of flour and knead on medium speed until the dough is smooth and is not sticking to the sides, about 10 minutes. Add additional flour, up to 1/4 cup, 1 tbs at a time if needed to bring the dough together. 
  5. On a clean lightly floured work surface, form the dough into a ball. 
  6. Place in a lightly oiled bowl, cover, and let ride in a warm draft free area for 1 1/2 to 2 hours, or until doubled in size.
  7. Butter a 9 x 13" baking dish.

Make the caramel sauce:

  1. Combine the sugar and water in a heavy bottomed saucepan (pour the sugar into the center to avoid it touching the sides). Cover and bring to a boil over high heat. 
  2. Once boiling, uncover and continue to boil until it has become a thick and straw colored syrup, about 7 minutes (300 degrees F on a candy thermometer). 
  3. Reduce the heat to medium and continue to cook until the mixture begins to smoke and has turned golden in color, 1 to 2 minutes longer (350 degrees).
  4. Meanwhile, bring the butter, cream, vanilla, salt, and corn syrup to a simmer in a small saucepan over high heat. Don't let the cream mixture reach a simmer and cook before the syrup has reached it's proper stage.
  5. As soon as the sugar has reached its 350 degree mark, remove it from the heat and carefully pour a quarter of the cream mixture into it. It's going to bubble like crazy. When that subsides, add the remaining cream and whisk until smooth. 
  6. While still hot, pour the caramel sauce into your prepared baking dish. Sprinkle the pecans over the sauce in an even layer. Don't get all brave and stick your finger in. You will regret that. Set aside.

Filling the rolls:

  1. Once the dough has doubled in size, punch it down and turn it out onto a clean lightly floured work surface. 
  2. Roll out the dough into a 16" by 12" rectangle. 
  3. Combine the filling ingredients in a small bowl and sprinkle evenly over the dough, giving yourself a slight border on the finished end. 
  4. Beginning with the long end closest to you, tightly roll the dough. Lightly moisten the edge with water and pinch shut. 
  5. Place seam side down and cut the roll into 12 even pieces. Place cut side up in that caramel filled baking dish you have on stand by. 
  6. Cover with plastic wrap and place in a warm, draft free spot for 1 to 1 1/2 hours longer, until the buns have doubled in size.
  7. Preheat oven to 350 degrees F. 
  8. When the buns have risen, bake for 25 to 30 minutes, or until the center reads 185 - 188 degrees F on an instant read thermometer. Cool pan for 5 minutes before taking on the challenge of finding a dish big enough to flip these out onto. 😉
  9. Carefully, using both hands, flip the buns on to a serving dish. Caramel is going to go every where. Scrape out any remaining caramel and spoon over buns. 
  10. Cool for 10 minutes before serving warm. Worth it.
Selected for you :   Carrot Cake Oatmeal with Crystallized Ginger

Sticky Buns | Kita Roberts



Ina Garten's Sticky Buns Recipe | Kita Roberts

Friday 12th of April 2019

[…] sticky buns recipe sound good to you? Think you’ll bake up a batch? Try all my variations.Simple Sticky BunsBacon Topped Chocolate Stuffed Cinnamon BunsUltimate Cinnamon […]


Sunday 9th of June 2013

If there is one thing that I go weak for it is surely a pan of homemade sticky buns! Just the other day I found a gluten free cinnamon roll in the freezer section. I said to hubby, they look good huh? He was like NO! I am that crazy for sticky buns, or even cinnamon rolls, I would devour a gluten free version....crazy right? Your recipe looks so freaking delicious!!! Hugs, Terra


Sunday 9th of June 2013

I was on your site the same time that this comment popped up. I was trying to think of something thoughtful to say about the new cooking with RR feature but I kept being distracted by those nachos... mmm smoked.

Jennie @themessybakerblog

Friday 7th of June 2013

I show my love through food, too. I always have. Sometimes there are no words to describe such profound sadness. These buns look amazing. The kind that require some major finger licking at the end.

Nutmeg Nanny

Thursday 6th of June 2013

Sticky nuns are a weakness of mine. I love the fresh scent of them baking in my home :)

Emily @ Life on Food

Wednesday 5th of June 2013

Food is the best comfort. These buns remind me of home and family.

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