Name: Best-Ever Sticky Buns
Prep time: 40 min
Cook time: 22 min
Total time: 9 h 50 min
Cuisine: American
Ingredients: 1 (8‑oz.) container sour cream; 6 tablespoons salted butter, plus more for greasing the pan; 1 teaspoon salt; 1/3 cup plus 1 teaspoon granulated sugar, divided; 1/3 cup warm water (100 °F to 110 °F); 1 (¼‑oz.) package active dry yeast; 2 large eggs, beaten; 3¾ to 4½ cups bread flour, divided, plus more for dusting; 1 cup packed dark brown sugar; 2 teaspoons ground cinnamon; ½ cup packed dark brown sugar (for the topping); 6 tablespoons salted butter, melted (for the topping); ¼ cup granulated sugar (for the topping); ¼ cup light corn syrup (for the topping); 2 tablespoons heavy cream (for the topping); ¼ teaspoon salt (for the topping); 1 cup toasted pecans, coarsely chopped

Jump to Recipe·Print Recipe

Short description

These sticky buns are everything I want in a breakfast treat: soft, gooey, and absolutely indulgent. The sour cream dough creates a tender, melt-in-your-mouth base, while the caramel topping and pecans provide the perfect crunch and sweetness. With a little planning, I can make them ahead and enjoy fresh, warm buns first thing in the morning.

Best-Ever Sticky Buns

Why You’ll Love This Recipe

I love how the sour cream in the dough keeps the buns incredibly moist, making them so tender and flavorful. The combination of cinnamon, brown sugar, and gooey caramel topping creates a mouthwatering experience that’s impossible to resist. I also love how this recipe can be prepared the night before, allowing me to bake these warm buns without any stress in the morning.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 1 (8‑oz.) container sour cream
• 6 tablespoons salted butter, plus more for greasing the pan
• 1 teaspoon salt
• 1/3 cup plus 1 teaspoon granulated sugar, divided
• 1/3 cup warm water (100 °F to 110 °F)
• 1 (¼‑oz.) package active dry yeast
• 2 large eggs, beaten
• 3¾ to 4½ cups bread flour, divided, plus more for dusting
• 1 cup packed dark brown sugar
• 2 teaspoons ground cinnamon
• ½ cup packed dark brown sugar (for the topping)
• 6 tablespoons salted butter, melted (for the topping)
• ¼ cup granulated sugar (for the topping)
• ¼ cup light corn syrup (for the topping)
• 2 tablespoons heavy cream (for the topping)
• ¼ teaspoon salt (for the topping)
• 1 cup toasted pecans, coarsely chopped

directions

First, I melt the sour cream, butter, salt, and 1/3 cup sugar over medium-low heat until the butter melts. I then allow it to cool to about 100–110 °F.
I stir the warm water, yeast, and the remaining teaspoon of sugar in a bowl, letting it foam for about 5 minutes.
Once the yeast is foamy, I mix the sour-cream mixture, yeast mixture, and eggs in a standing mixer. Gradually, I add the flour until a soft dough forms.
I knead the dough on a floured surface for about 10 minutes, adding up to ¾ cup more flour if needed, until it’s smooth and tacky. Afterward, I coat it with butter, cover it, and let it chill in the fridge for at least 8 hours or overnight.
The next morning, I roll the dough out into a 16×20-inch rectangle on a floured surface.
I mix the brown sugar and cinnamon, then sprinkle the mixture evenly over the dough, leaving about a 1-inch border.
I roll the dough up jelly-roll style, trim the ends, and cut it into 12 slices using dental floss.
I prepare the topping by whisking together the brown sugar, melted butter, granulated sugar, corn syrup, heavy cream, and salt. I pour this mixture into a greased pan, sprinkle the pecans evenly on top, and place the rolls cut-side down over the pecans.
I cover the pan and let the rolls rise in a warm place until doubled in size, about 45 to 60 minutes.
I preheat the oven to 375°F, remove the cover, and bake the rolls for about 20–22 minutes until they’re golden.
After baking, I let the buns cool in the pan for about 5 minutes before inverting them onto a serving plate so the topping becomes the top. Then, I serve them warm.

Servings and timing

This recipe serves 12 people.
It takes about 40 minutes of active time, with at least 8 hours of chilling time, for a total of around 9 hours 50 minutes.

Variations

I like to mix things up by:

Substituting walnuts or omitting the nuts entirely for a simpler version.
Adding raisins or chopped apples for a fruity twist.
Drizzling extra heavy cream or maple syrup over the topping for added richness.

storage/reheating

If I have leftovers, I store them in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate them for up to 4 days. To reheat, I pop an individual bun in the microwave for about 10 seconds to warm it up and make it soft again.

FAQs

What type of flour should I use for the dough?

I recommend using bread flour because it gives the buns a lovely chewy texture. All-purpose flour works too, but the buns won’t have quite the same texture.

Can I prepare the rolls ahead and bake later?

Yes, I like to chill the dough overnight, shape the rolls, and then refrigerate them. The next morning, I let them rise and bake them fresh.

Is it okay to freeze before baking?

Definitely! I freeze the shaped rolls before the second rise. I just thaw them overnight in the refrigerator and let them rise before baking.

How do I prevent over-browning when baking?

If I notice the buns browning too quickly, I cover the pan loosely with foil for the last few minutes of baking to prevent them from getting too dark.

Can I make nut-free versions for nut allergies?

Yes! I simply omit the pecans or replace them with seeds like pumpkin or sunflower. You can still enjoy the sweet, gooey topping without the nuts.

Conclusion

I absolutely love how these sticky buns turn out every time—fluffy, sticky, and deliciously indulgent. With the option to make them ahead, they’re perfect for a relaxed breakfast or a special occasion. These buns have a way of making any morning feel like a celebration.