Sticky Buns With Caramel Glaze – Soft, Gooey, and Irresistible

There’s nothing like pulling a warm pan of sticky buns from the oven and flipping it to reveal a glossy caramel glaze and toasted pecans. These buns are soft, buttery, and just the right amount of sweet. They’re the kind of treat that makes a weekend morning feel special, without being fussy or overly complicated. If you’re new to baking with yeast, don’t worry—this recipe is approachable and forgiving. You’ll end up with bakery-style results that taste even better made at home.

What Makes This Recipe So Good

Sticky buns with caramel glaze – Sticky Buns With Caramel Glaze – Soft, Gooey, and Irresistible There’s nothing like pulling a warm p

• Soft, pillowy dough: Enriched with butter, milk, and eggs for a tender, plush texture.
• Deep caramel flavor: A quick stovetop caramel turns into a glossy glaze when inverted.
• Balanced sweetness: Cinnamon sugar filling with optional nuts or raisins—sweet but not cloying.
• Make-ahead friendly: You can proof overnight in the fridge and bake fresh in the morning.
• Foolproof method: Simple steps with clear timing and cues, perfect for beginners.

Ingredients

Sticky buns with caramel glaze – These buns are soft, buttery, and just the right amount of sweet

• For the dough:
  • 3 1/4 to 3 1/2 cups all-purpose flour, plus extra for dusting
  • 1 cup whole milk, warmed to 105–115°F
  • 1/3 cup granulated sugar
  • 2 1/4 teaspoons instant or active dry yeast (one packet)
  • 1 teaspoon fine sea salt
  • 2 large eggs, room temperature
  • 6 tablespoons unsalted butter, softened
  • Neutral oil or butter for greasing
• For the caramel glaze:
  • 1/2 cup unsalted butter
  • 3/4 cup packed light brown sugar
  • 1/3 cup heavy cream
  • 2 tablespoons light corn syrup or honey
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped pecans or walnuts (optional)
• For the filling:
  • 1/2 cup unsalted butter, very soft
  • 3/4 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • Pinch of salt
  • 1/2 cup raisins or chopped nuts (optional)

Instructions

Sticky buns with caramel glaze – They’re the kind of treat that makes a weekend morning feel special, without being fussy or overly c

1. Activate the yeast: In a large bowl or stand mixer, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy. If it doesn’t foam, the yeast may be inactive or the milk too hot or cold.
2. Make the dough: Add eggs, salt, and 2 1/2 cups of flour. Mix until a shaggy dough forms. Add the softened butter and continue mixing, then add the remaining flour a little at a time until the dough pulls away from the bowl and feels soft and slightly tacky.
3. Knead: Knead on medium speed for 6–8 minutes (or by hand for 10 minutes) until smooth and elastic. The dough should be soft but not sticky. Add a tablespoon of flour at a time if it clings to your hands.
4. First rise: Shape into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes.
5. Make the caramel glaze: In a small saucepan, melt butter over medium heat. Stir in brown sugar, cream, corn syrup, and salt. Bring to a gentle simmer for 2–3 minutes, stirring until smooth. Remove from heat and stir in vanilla. Pour into a greased 9×13-inch pan and sprinkle with nuts if using.
6. Prepare the filling: Mix brown sugar, cinnamon, and a pinch of salt. Keep the softened butter separate.
7. Roll the dough: Turn dough onto a lightly floured surface. Roll into a 12×18-inch rectangle with the long side facing you.
8. Fill and roll: Spread the soft butter over the dough, leaving a 1/2-inch border at the top. Sprinkle evenly with the cinnamon sugar and optional raisins or nuts. Roll up tightly from the long side into a log. Pinch the seam to seal.
9. Slice: Trim the ends if needed. Cut into 12 equal pieces (about 1 1/2 inches each). A sharp knife or unflavored dental floss works well for clean cuts.
10. Second rise: Arrange the slices cut-side up over the caramel in the pan. Cover and let rise until puffy and touching, about 35–50 minutes. For an overnight option, cover and refrigerate up to 12 hours, then bring to room temperature for 45–60 minutes before baking.
11. Bake: Preheat oven to 350°F (175°C). Bake for 25–30 minutes until the tops are golden and the centers read about 190°F. If browning too fast, tent loosely with foil.
12. Invert and glaze: Let the pan cool for 5 minutes. Run a knife around edges, place a rimmed platter or sheet pan on top, and carefully invert. Let the caramel drip over the buns. Spoon any remaining caramel from the pan over spots that need extra gloss.
13. Serve: Cool for 10 minutes before serving. They’re best warm, when the caramel is silky and the centers are tender.

How to Store

• Room temperature: Keep covered for up to 2 days. Warm individual buns in the microwave for 10–15 seconds to refresh.
• Refrigerator: Store up to 4–5 days, tightly covered. Reheat at 300°F for 8–10 minutes or until soft.
• Freezer: Wrap baked, cooled buns individually and freeze up to 2 months. Thaw overnight in the fridge, then warm in a 300°F oven for 10–12 minutes.
• Make-ahead dough: After shaping in the pan, cover and refrigerate overnight. Bring to room temperature before baking as noted above.

Why This is Good for You

• Mindful indulgence: A homemade treat lets you control portion size and ingredients—no artificial flavorings needed.
• Quality fats and proteins: Butter, milk, and eggs add richness and a bit of staying power, so you feel satisfied.
• Comfort and connection: Baking can reduce stress, and sharing a warm pan of buns creates a cozy moment with family or friends.
• Customizable sweetness: You can reduce sugar slightly or choose nuts for extra texture and nutrients.

What Not to Do

• Don’t overheat the milk: Too hot will kill the yeast. Aim for warm, not hot—about 105–115°F.
• Don’t rush the rise: Under-proofed dough stays dense and tough. Wait until it’s visibly puffy and doubled.
• Don’t skip the cooling window: Invert after 5 minutes, not immediately and not too late. Too soon and caramel runs off; too late and it sticks.
• Don’t over-flour the dough: Extra flour makes dry buns. Keep the dough soft and slightly tacky.
• Don’t walk away from the caramel: It can scorch quickly. Keep the heat moderate and stir.

Variations You Can Try

• Maple pecan: Swap half the brown sugar in the caramel with pure maple syrup and use pecans.
• Cardamom orange: Add 1 teaspoon ground cardamom to the filling and zest of one orange to the dough.
• Salted caramel: Finish the inverted buns with flaky sea salt for contrast.
• Apple cinnamon: Scatter finely diced, sautéed apples over the filling before rolling.
• Chocolate hazelnut: Spread a thin layer of chocolate-hazelnut spread with chopped toasted hazelnuts instead of cinnamon sugar.
• Raisin rum: Soak raisins in a splash of rum or apple juice, drain well, and use in the filling.

FAQ

Can I use bread flour instead of all-purpose?

Yes, but the buns will be slightly chewier. If you use bread flour, add the last 1/4 cup gradually, as it absorbs more liquid. Knead just until smooth to avoid toughness.

What if I only have active dry yeast?

That’s fine. Bloom it in the warm milk with the sugar for about 5–10 minutes until foamy, then proceed. Rise times may be a bit longer than with instant yeast.

How do I keep the centers from popping up while baking?

Make sure the rolls are snug in the pan and proofed until puffy. If needed, gently press the centers down right before baking. Proper proofing prevents mushrooming.

My caramel crystallized. What went wrong?

Sugar can crystallize if it’s overheated or not fully dissolved. Keep the heat moderate, stir until smooth, and add a spoonful of corn syrup or honey, which helps prevent crystals.

Can I make these without nuts?

Absolutely. Skip the nuts and the buns will still be delicious. You can add raisins or keep them plain.

How do I reheat without drying them out?

Cover loosely with foil and warm at 300°F for about 8–10 minutes. For a quick option, microwave one bun for 10–15 seconds.

Can I prepare the dough by hand?

Yes. Stir with a wooden spoon until a rough dough forms, then knead on a lightly floured surface for about 10 minutes until smooth and elastic.

What pan works best?

A metal 9×13-inch pan gives even browning and flips cleanly. A sturdy ceramic dish also works, but baking time may be a few minutes longer.

Wrapping Up

Sticky buns with caramel glaze are pure comfort: soft spirals, warm cinnamon, and a shiny caramel topping that makes every bite special. With a simple dough, a quick caramel, and clear timing, you’ll get reliable results every time. Bake them for brunch, holidays, or any morning that needs a little glow. Once you’ve mastered the base recipe, the variations make it fun to mix things up. Warm plates, extra napkins, and happy faces—those are guaranteed.