This copycat recipe recreates the iconic Little Debbie Sticky Buns—soft, sweet cinnamon rolls coated in a gooey, caramel-like glaze. Unlike the packaged version, these are made from scratch with a tender enriched dough and a buttery brown sugar topping that stays sticky and delicious. Perfect for breakfast, brunch, or dessert, this homemade version tastes even better than the original and fills your kitchen with the aroma of cinnamon and caramel.
Ingredients
- For the dough: 3 ½ cups (440 g) all-purpose flour, plus more for rolling
- ¼ cup (50 g) granulated sugar
- 1 packet (2 ¼ tsp / 7 g) active dry yeast
- 1 tsp salt
- ½ cup (120 ml) whole milk, warmed to 110°F (43°C)
- ¼ cup (60 ml) water, warmed to 110°F (43°C)
- 2 large eggs, at room temperature
- 4 tbsp (57 g) unsalted butter, melted and cooled
- For the filling: ¼ cup (57 g) unsalted butter, softened
- ½ cup (100 g) packed brown sugar
- 1 tbsp ground cinnamon
- For the sticky glaze: ½ cup (115 g) unsalted butter
- 1 cup (200 g) packed brown sugar
- ¼ cup (60 ml) heavy cream
- 2 tbsp light corn syrup (or honey)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Make the dough: In a small bowl, combine the warm milk, warm water, and yeast. Let sit for 5–10 minutes until frothy. In a large mixing bowl, whisk together 3 cups (375 g) of the flour, sugar, and salt. Add the yeast mixture, eggs, and melted butter. Stir until a soft dough forms.
- Knead: Turn the dough onto a floured surface and knead for 8–10 minutes, adding the remaining ½ cup (65 g) flour as needed, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Prepare the glaze: While the dough rises, make the sticky glaze. In a small saucepan over medium heat, melt the butter. Add the brown sugar, heavy cream, corn syrup, and salt. Stir until smooth and bubbly, about 3–4 minutes. Remove from heat and stir in vanilla. Pour the glaze into a 9×13-inch baking pan, spreading it evenly.
- Roll and fill: Punch down the risen dough. On a floured surface, roll it into a 12×18-inch rectangle. Spread the softened butter over the dough. Mix the brown sugar and cinnamon together and sprinkle evenly over the butter.
- Cut and arrange: Starting from a long edge, roll the dough tightly into a log. Cut into 12 equal slices (about 1 ½ inches each). Place the slices cut-side down over the glaze in the pan. Cover loosely with plastic wrap and let rise for 30 minutes, or until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the sticky buns for 25–30 minutes, until golden brown and the internal temperature reaches 190°F (88°C) in the center (if using a thermometer). The glaze will bubble around the edges.
- Cool and invert: Let the pan cool on a wire rack for 5 minutes. Place a large serving platter over the pan and carefully invert the sticky buns onto the platter. Scrape any remaining glaze from the pan over the buns. Serve warm.
Tips
- Yeast freshness: If your yeast doesn’t foam after 10 minutes, it’s dead—start over with fresh yeast. This ensures a light, airy dough.
- Sticky glaze: Don’t skip the corn syrup; it prevents the glaze from crystallizing and keeps it glossy. Honey works as a substitute but will change the flavor slightly.
- Cutting cleanly: Use unflavored dental floss or a sharp serrated knife to cut the rolls without squishing them. Wipe the knife between cuts for neat slices.
- Make-ahead: Assemble the rolls in the pan, cover, and refrigerate overnight. The next morning, let them sit at room temperature for 30 minutes before baking.
Serving Suggestions
Serve these sticky buns warm, straight from the oven, when the glaze is at its gooey best. Pair with a hot cup of coffee, black tea, or a glass of cold milk. For a brunch spread, add fresh fruit, scrambled eggs, and crispy bacon. They also make a decadent dessert with a scoop of vanilla ice cream.
Variations
- Nutty sticky buns: Sprinkle ½ cup (60 g) chopped pecans or walnuts over the glaze before placing the rolls on top.
- Apple cinnamon: Add 1 cup (150 g) finely diced apple (tossed with 1 tbsp flour) over the cinnamon filling before rolling.
- Maple glaze: Replace the corn syrup with maple syrup and add ½ tsp maple extract for a deeper maple flavor.
- Whole wheat: Substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
Storage and Reheating
Store leftover sticky buns in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, microwave individual buns for 20–30 seconds, or warm the whole pan in a 300°F (150°C) oven for 10 minutes. If the glaze has hardened, brush with a little milk or cream before reheating to restore stickiness. You can also freeze unbaked rolls (after the second rise) for up to 2 months; thaw overnight in the fridge, then bake as directed, adding 5 minutes to the baking time.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, use the same amount (2 ¼ tsp). Instant yeast doesn’t need to be dissolved in liquid first; mix it directly into the flour. You can skip the proofing step, but you may need to reduce the rise time slightly.
Why did my sticky buns come out dry? Overbaking is the most common cause. Start checking at 25 minutes—the tops should be golden brown, and the center should feel set. Also, make sure you measure the flour correctly (spoon into the cup and level) to avoid adding too much.
Can I make these without eggs? Yes, replace each egg with ¼ cup (60 g) unsweetened applesauce or a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water). The texture will be slightly denser, but they’ll still be delicious.
How do I keep the glaze from sticking to the pan? Generously grease the pan with butter or nonstick spray before pouring in the glaze. Also, don’t let the buns cool completely in the pan—invert them after just 5 minutes, or the glaze will harden and stick.
Can I double the recipe? Absolutely. Use two 9×13-inch pans and bake them side by side. You may need to rotate the pans halfway through baking for even browning.
What if I don’t have a stand mixer? You can knead by hand—it will take about 10 minutes. The dough should be smooth and slightly tacky but not sticky. If it’s too sticky, add a little more flour, a tablespoon at a time.
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