Warm sticky buns with a glossy caramel glaze can turn any slow morning into something special. These are soft, buttery, and just sweet enough, with a tender swirl of cinnamon and a golden, gooey topping. The dough is simple to work with, and the caramel layer bakes right into the buns, so every bite has that rich, toffee-like flavor.

If you’re new to yeasted dough, don’t worry—this method is straightforward and forgiving. Once you make them, you’ll keep this recipe in your regular rotation.

Why This Recipe Works

• Enriched dough equals softness: Milk, butter, and eggs make the dough pillowy and rich, so the buns bake up soft and stay that way.
• Simple caramel, big flavor: Brown sugar and butter melt together in the pan to create a caramel glaze, no candy thermometer required.
• Roll-and-rise method: Shaping the buns tightly prevents gaps and helps the swirls bake evenly.
• High-moisture dough: A slightly stickier dough leads to a tender crumb after baking.
• Warm spices: Cinnamon and a pinch of nutmeg or cardamom add depth without overpowering the caramel.

Ingredients

• All-purpose flour (about 4 to 4 1/2 cups)
• Whole milk (1 cup), warmed
• Active dry yeast (2 1/4 teaspoons, one packet) or instant yeast
• Granulated sugar (1/4 cup for dough)
• Brown sugar (1 cup for filling + 1 cup for caramel)
• Unsalted butter (10 tablespoons for dough/filling + 8 tablespoons for caramel)
• Eggs (2 large)
• Salt (1 1/4 teaspoons)
• Cinnamon (2 tablespoons)
• Vanilla extract (1 teaspoon)
• Heavy cream (1/3 cup, for caramel)
• Pecans or walnuts (optional, 1 cup chopped)
• Nutmeg or cardamom (optional, a pinch)

Instructions

1. Warm the milk: Heat the milk until it’s warm to the touch, not hot—about 105–110°F. Stir in the yeast and a pinch of sugar.Let it sit for 5–10 minutes until foamy.
2. Make the dough: In a large bowl, whisk the flour (start with 4 cups), granulated sugar, and salt. Add the foamy yeast mixture, eggs, melted butter (6 tablespoons, cooled), and vanilla. Mix until a shaggy dough forms.
3. Knead: Knead by hand on a lightly floured surface or with a mixer using the dough hook for 6–8 minutes.The dough should be soft and slightly tacky but pull away from the bowl. Add up to 1/2 cup more flour if very sticky.
4. First rise: Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot until doubled, 60–90 minutes.
5. Prep the caramel glaze: In a saucepan, melt 8 tablespoons butter with 1 cup brown sugar and a pinch of salt over medium heat. Stir until smooth and glossy, then whisk in the heavy cream.Simmer 1 minute. Pour into a 9×13-inch baking pan. Sprinkle nuts over the caramel if using.
6. Make the filling: Mix 1 cup brown sugar, 2 tablespoons cinnamon, and a pinch of nutmeg or cardamom.Melt the remaining 4 tablespoons butter for brushing.
7. Roll the dough: Turn out the risen dough and roll it into a 12×18-inch rectangle. Brush with melted butter, leaving a small border. Sprinkle the cinnamon-sugar mix evenly.
8. Shape and slice: Starting from a long edge, roll the dough tightly into a log.Trim the ends. Slice into 12 equal pieces using a sharp knife or dental floss for cleaner cuts.
9. Second rise: Arrange the buns cut-side up on the caramel in the pan. Cover and let rise until puffy and nearly doubled, about 30–45 minutes.
10. Bake: Preheat the oven to 350°F (175°C).Bake 25–30 minutes, until the tops are golden and the centers register about 190°F. If browning too fast, tent with foil for the last 10 minutes.
11. Invert and cool slightly: Let the pan rest 5 minutes, then carefully invert onto a serving platter so the caramel flows over the buns. Cool 10–15 minutes before serving.
12. Finish and serve: Sprinkle flaky salt or extra nuts if you like.Serve warm.

Keeping It Fresh

Sticky buns taste best the day they’re baked, but you can keep them soft. Store leftovers in an airtight container at room temperature for up to 2 days. Rewarm in a low oven or microwave in short bursts until just warm.

For longer storage, freeze the baked buns (already glazed) tightly wrapped for up to 2 months.

Reheat from frozen in a 300°F oven, covered with foil, for 15–20 minutes. You can also make the unbaked rolls, place them in the pan over the caramel, cover well, and refrigerate overnight. In the morning, let them sit at room temperature 45–60 minutes, then bake.

Why This is Good for You

• Mental comfort matters: Sharing warm, homemade pastries brings people together and supports emotional well-being.
• Balanced indulgence: A small portion paired with protein (like yogurt or eggs) can make a satisfying breakfast without a sugar crash.
• Nuts add nutrients: Pecans or walnuts contribute healthy fats, fiber, and minerals that round out the treat.
• Homemade control: You choose the ingredients—quality butter, less sugar if desired, or whole wheat blends for fiber.

What Not to Do

• Don’t overheat the milk: Too-hot milk kills yeast.Aim for warm, not hot.
• Don’t add too much flour: A stiff dough bakes up dry. Keep it slightly tacky for soft buns.
• Don’t skip the second rise: Underproofed buns won’t be fluffy and can push the caramel out unevenly.
• Don’t wait too long to invert: If the caramel cools fully in the pan, it can stick. Flip after about 5 minutes.
• Don’t slice with a dull knife: You’ll squash the spirals.Dental floss or a sharp knife keeps the layers clean.

Variations You Can Try

• Orange-cardamom: Add 1 tablespoon orange zest to the dough and 1/2 teaspoon cardamom to the filling.
• Maple pecan: Replace half the brown sugar in the caramel with maple syrup and top with toasted pecans.
• Salted caramel: Add 1/2 teaspoon flaky sea salt to the caramel and another pinch on top after baking.
• Apple-cinnamon: Scatter finely diced, sautéed apples over the filling before rolling.
• Chocolate swirl: Sprinkle mini chocolate chips over the filling for a gooey, mocha-like twist.
• Whole wheat blend: Use 1 cup white whole wheat flour in place of 1 cup all-purpose. Add an extra tablespoon of milk if needed.

FAQ

Can I use instant yeast instead of active dry?

Yes. Use the same amount.

Mix instant yeast directly with the dry ingredients, then add the warm milk and other wet ingredients. Rise times may be slightly shorter.

How do I know when the dough has been kneaded enough?

The dough should feel smooth and elastic, and it will pass a simple windowpane test: stretch a small piece thinly—if it doesn’t tear right away and you can see light through it, you’re there. It should still feel a bit tacky.

My caramel crystallized.

What went wrong?

If the sugar and butter weren’t fully combined or the heat was too high, the mixture can turn grainy. Gently rewarm and whisk until smooth. Adding the cream and a teaspoon of corn syrup or honey can help stabilize it.

Can I prepare these the night before?

Absolutely.

Assemble the buns in the pan over the caramel, cover tightly, and refrigerate. Let them sit at room temperature 45–60 minutes in the morning, then bake as directed.

What if I don’t have heavy cream?

You can use half-and-half, though the caramel will be slightly less rich. In a pinch, use whole milk and add an extra tablespoon of butter.

How do I keep the centers from popping up?

Roll the dough tightly, place the cut sides snugly in the pan, and don’t underproof.

If a bun is doming while baking, press it down gently right after it comes out of the oven.

Can I make them without nuts?

Yes. They’re great nut-free. You can add raisins or leave them plain.

If skipping nuts, consider a pinch of flaky salt on top to balance the sweetness.

How sweet are these buns?

They’re sweet but not cloying. For lighter sweetness, reduce the filling sugar by 2–3 tablespoons or use a sprinkle of nuts to add balance.

Final Thoughts

These Sticky Buns With Caramel Glaze are all about warmth, comfort, and simple technique. With a soft dough, a no-fuss caramel, and a few smart steps, you get bakery-level results at home.

Serve them warm, share them generously, and don’t be surprised when they disappear fast. Keep this base recipe handy, then play with flavors to make it your own.