Sticky buns are the breakfast treat that made the Sticky Buns Cafe in Lake George, New York, a beloved stop for locals and visitors alike. These soft, yeasted rolls are baked with a gooey caramel and pecan topping that soaks into every bite, creating a perfect balance of sweet, buttery, and nutty flavors. This recipe recreates that classic cafe experience at home, with a straightforward dough and a caramel sauce that turns irresistibly sticky as the buns bake.
Ingredients
- For the dough: 4 cups (500 g) all-purpose flour, plus more for dusting
- 1/4 cup (50 g) granulated sugar
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1 tsp salt
- 1 cup (240 ml) whole milk, warmed to 110°F (43°C)
- 1/4 cup (60 g) unsalted butter, melted
- 2 large eggs, room temperature
- For the filling: 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) brown sugar, packed
- 2 tbsp ground cinnamon
- For the sticky topping: 1/2 cup (115 g) unsalted butter
- 1 cup (200 g) brown sugar, packed
- 1/4 cup (60 ml) honey or light corn syrup
- 2 tbsp water
- 1 1/2 cups (180 g) pecan halves
Instructions
- Make the dough: In a large bowl, whisk together 2 cups (250 g) of the flour, sugar, yeast, and salt. Add the warm milk, melted butter, and eggs. Beat with a wooden spoon or electric mixer until smooth. Gradually add the remaining 2 cups (250 g) flour, stirring until a soft dough forms.
- Knead the dough on a floured surface for 6–8 minutes, until smooth and elastic. Place in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 hour, or until doubled in size.
- While the dough rises, prepare the sticky topping: In a small saucepan, melt the 1/2 cup butter over medium heat. Stir in the brown sugar, honey, and water. Cook, stirring constantly, until the sugar dissolves and the mixture is smooth (about 2 minutes). Pour this mixture into a greased 9×13-inch baking pan. Sprinkle the pecans evenly over the top.
- Make the filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until well combined.
- Punch down the risen dough. On a lightly floured surface, roll it into a 12×18-inch rectangle. Spread the filling evenly over the dough, leaving a 1-inch border on one long side.
- Roll the dough tightly from the long side into a log. Pinch the seam to seal. Cut into 12 equal slices (about 1 1/2 inches thick).
- Place the slices cut-side down in the prepared pan over the pecan mixture. Cover loosely with plastic wrap and let rise for 30–45 minutes, until puffy.
- Preheat the oven to 350°F (175°C). Bake the buns for 25–30 minutes, until golden brown and the internal temperature reaches 190°F (88°C) in the center of a roll (this ensures the dough is fully baked).
- Remove the pan from the oven and let cool for 5 minutes. Place a large serving platter over the pan and carefully invert the buns, so the sticky topping and pecans are on top. Serve warm.
Tips
- Yeast check: If your yeast doesn’t foam after 5 minutes in warm milk with a pinch of sugar, it’s dead—start over with fresh yeast.
- Sticky topping: Don’t skimp on the butter and brown sugar; the sauce needs to be generous to create that signature gooey layer.
- Cutting the rolls: Use unflavored dental floss or a sharp serrated knife to slice the log without squishing the dough.
- Make-ahead: After assembling, cover the pan and refrigerate overnight. In the morning, let sit at room temperature for 30 minutes before baking.
Serving Suggestions
Serve sticky buns warm, straight from the oven, as a breakfast or brunch centerpiece. Pair with a cup of strong coffee or black tea to balance the sweetness. For an extra indulgent touch, drizzle with a simple powdered sugar glaze (1 cup powdered sugar + 2–3 tbsp milk) or a scoop of vanilla ice cream for dessert.
Variations
- Nut-free: Replace pecans with raisins or dried cranberries, or simply omit them.
- Citrus twist: Add 1 tbsp orange zest to the filling for a bright, aromatic flavor.
- Chocolate sticky buns: Sprinkle 1/2 cup (90 g) mini chocolate chips over the filling before rolling.
- Maple pecan: Substitute maple syrup for the honey in the topping for a New England twist.
Storage and Reheating
Store leftover sticky buns in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, microwave individual buns for 20–30 seconds, or warm the whole pan in a 300°F (150°C) oven for 10–15 minutes. If the topping has hardened, brush with a little warm water before reheating to restore stickiness. For longer storage, freeze un-baked assembled buns (before the final rise) for up to 2 months; thaw overnight in the refrigerator, then let rise and bake as directed.
Frequently Asked Questions
Can I use bread flour instead of all-purpose? Yes, bread flour will yield a chewier texture, but the buns will be slightly less tender. Use the same amount.
Why did my sticky buns come out dry? Overbaking is the most common cause. Start checking at 25 minutes; the buns should be golden and the center should feel set but springy. Also, ensure you use enough butter in the topping—it keeps them moist.
Can I make these without a stand mixer? Absolutely. Mix the dough by hand with a wooden spoon, then knead on a floured surface. It takes a bit more effort, but the result is the same.
How do I know the dough has risen enough? The dough should double in volume and hold a slight indentation when pressed with a finger. If it springs back immediately, let it rise longer.
Can I use instant yeast instead of active dry? Yes, use the same amount and skip the proofing step—mix it directly with the flour. You may need to reduce the rise time slightly.
What if I don’t have honey or corn syrup? You can use maple syrup or golden syrup in the topping, though the flavor will change slightly. The buns will still be deliciously sticky.
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