These easy sticky buns start with frozen bread dough, making them a shortcut to a warm, gooey, cinnamon-sugar treat that tastes like it came from a bakery. The dough is thawed, rolled, filled, and baked in a buttery brown sugar-pecan glaze that caramelizes into a sticky, irresistible topping. It’s a simple, forgiving recipe that gives you all the satisfaction of homemade sticky buns with a fraction of the effort.
Ingredients
- 1 loaf (1 lb / 454 g) frozen bread dough, thawed
- 1/4 cup (57 g) unsalted butter, melted
- 1/2 cup (100 g) granulated sugar
- 1 tbsp (8 g) ground cinnamon
- 1/2 cup (115 g) unsalted butter, softened (for the glaze)
- 1 cup (220 g) packed brown sugar
- 1/4 cup (60 ml) light corn syrup or honey
- 1 cup (120 g) pecan halves or chopped pecans
Instructions
- Thaw the dough: Place the frozen bread dough in a lightly greased bowl, cover with plastic wrap, and let it thaw in the refrigerator overnight, or at room temperature for 4–5 hours, until it’s soft and pliable but not sticky.
- Prepare the glaze: In a small saucepan over medium heat, melt the 1/2 cup softened butter with the brown sugar and corn syrup. Stir constantly until the sugar dissolves and the mixture is smooth, about 2–3 minutes. Pour the glaze into a 9×13-inch baking pan, spreading it evenly. Sprinkle the pecans over the glaze.
- Roll the dough: On a lightly floured surface, roll the thawed dough into a 12×8-inch rectangle (about 1/4-inch thick). Brush the surface with the melted butter.
- Add the filling: In a small bowl, mix the granulated sugar and cinnamon. Sprinkle this mixture evenly over the buttered dough, leaving a 1/2-inch border on one long edge.
- Shape the buns: Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife or dental floss, cut the log into 12 equal slices (about 1-inch thick).
- Arrange and rise: Place the slices cut-side down in the prepared pan over the glaze. Cover loosely with plastic wrap or a clean kitchen towel. Let rise in a warm, draft-free place for 45–60 minutes, or until the buns have doubled in size and look puffy.
- Preheat and bake: Preheat your oven to 350°F (175°C). Bake the buns for 20–25 minutes, until they are golden brown and the glaze is bubbling. If you insert an instant-read thermometer into the center of a bun, it should read at least 190°F (88°C) to ensure the dough is fully baked.
- Cool and invert: Remove the pan from the oven and let it cool on a wire rack for 5 minutes. Place a large serving platter or cutting board over the pan, then carefully invert the buns onto the platter. Scrape any remaining glaze from the pan over the buns. Serve warm.
Tips
- Thawing shortcut: If you’re short on time, thaw the dough in the microwave using the defrost setting, checking every 30 seconds until it’s soft but not warm. Be careful not to cook the dough.
- Sticky glaze: If the glaze hardens before you invert the buns, warm the pan briefly over low heat for 1–2 minutes, or place it in a 300°F (150°C) oven for 5 minutes, to loosen it.
- Cutting cleanly: Use unflavored dental floss to slice the dough log: slide the floss under the log, cross the ends over the top, and pull. This prevents squishing the dough.
- Don’t over-rise: If the buns rise too long, they may collapse in the oven. Keep an eye on them—they should double but not triple in size.
Serving Suggestions
Serve these sticky buns warm, straight from the pan, as a decadent weekend breakfast or brunch centerpiece. They pair beautifully with a hot cup of coffee, black tea, or a glass of cold milk. For a more indulgent treat, top each bun with a dollop of vanilla ice cream or a drizzle of cream cheese glaze.
Variations
- Apple-Cinnamon: Add 1 cup (about 150 g) finely diced peeled apple to the cinnamon-sugar filling for extra moisture and flavor.
- Chocolate-Walnut: Substitute the pecans with walnuts and add 1/2 cup (90 g) semisweet chocolate chips to the filling.
- Maple-Pecan: Replace the corn syrup with maple syrup in the glaze and add 1/2 tsp maple extract for a deeper maple flavor.
- No-Nut: Omit the pecans entirely for a classic, nut-free sticky bun.
Storage and Reheating
Store leftover sticky buns in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To freeze, wrap individual buns tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Reheat refrigerated or thawed buns in a 350°F (175°C) oven for 5–7 minutes, or in the microwave for 20–30 seconds per bun, until warm and gooey. If reheating from frozen, bake at 350°F (175°C) for 10–12 minutes.
Frequently Asked Questions
Can I use frozen dinner roll dough instead of bread dough? Yes, you can use a 1-lb package of frozen dinner roll dough (usually 12 rolls). Thaw and proceed with the recipe, but skip the rolling step—simply flatten each roll slightly and fill with the cinnamon sugar, then place in the pan. The bake time may be slightly shorter, so check at 18 minutes.
Why did my sticky buns come out dry? Overbaking is the most common cause. Check the buns at 20 minutes and remove them as soon as they’re golden brown. Also, ensure the glaze is fully covering the bottom of the pan—if it’s too thin, some buns may not absorb enough moisture.
Can I make these the night before? Yes, you can assemble the buns in the pan, cover, and refrigerate overnight. In the morning, let them sit at room temperature for 30–45 minutes while the oven preheats, then bake as directed. You may need to add 5 minutes to the bake time.
What if I don’t have corn syrup? Substitute honey, maple syrup, or golden syrup in equal measure. The glaze will have a slightly different flavor but will still be sticky and delicious.
How do I get the buns to release cleanly from the pan? Make sure you let the buns cool for exactly 5 minutes—not longer—after baking. If they cool too long, the glaze sets and sticks. If they’re too hot, the glaze is too runny and will slide off. Also, run a knife around the edges of the pan before inverting.
Can I use whole wheat bread dough? Yes, whole wheat dough works well, but it may produce a denser bun. You may need to add 1–2 minutes to the bake time.
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