Save favorite recipes & more!


The Ultimate Sticky buns recipe - I have worked a very long time as a baker and hands down this is the best recipe I have ever tried.

Best Ever Sticky Buns Recipe (No Machine)

Save Recipe

Hi Bold Bakers!

Breakfast pastries are near and dear to my heart. A few years ago I had a catering business where I mainly served breakfast, so yeah I love making breakfast. I took the opportunity to practice with a lot of doughs and experiment with different breakfast sweets. Best thing was I had a hundred people every morning who loved sweets. My Best-Ever Sticky Buns recipe was born at this same time and now I get to share it with you!

Similar to a lot of my doughs I have made previously, this is a No Knead Dough, which means you don’t need to knead the dough on a machine to develop the gluten. You just need to mix everything by hand in a bowl and then leave to rest. The fermenting period will develop the gluten for you and also the flavor. It really is that simple.

A benefit to this dough is that after only 4 hours of fermenting you are free to use it. If you don’t want to use it yet after the 4 hours you can put it in the fridge for up to 3 days. The extra fermenting and time will give your dough even more flavor.

Are you a breakfast connoisseur like me? If so, I recommend checking out my no knead Cinnamon Rolls, Homemade Croissants and other Bold Baking Breakfast recipes.

Sticky Buns, Sticky Buns recipe,easy Sticky Buns, easy Sticky Bun recipe, how to make Sticky Bun, cinnamon rolls, pecan sticky buns, breakfast pastries, breakfast recipes, brunch recipes, brunch ideas, brunch recipe, pastries, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes, Sticky Buns, Sticky Buns recipe,easy Sticky Buns, easy Sticky Bun recipe, how to make Sticky Bun, cinnamon rolls, pecan sticky buns, breakfast pastries, breakfast recipes, brunch recipes, brunch ideas, brunch recipe, pastries, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes, Sticky Buns, Sticky Buns recipe,easy Sticky Buns, easy Sticky Bun recipe, how to make Sticky Bun, cinnamon rolls, pecan sticky buns, breakfast pastries, breakfast recipes, brunch recipes, brunch ideas, brunch recipe, pastries, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes, Sticky Buns, Sticky Buns recipe,easy Sticky Buns, easy Sticky Bun recipe, how to make Sticky Bun, cinnamon rolls, pecan sticky buns, breakfast pastries, breakfast recipes, brunch recipes, brunch ideas, brunch recipe, pastries, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes,

5.0 from 12 reviews
Best Ever Sticky Buns (No Machine)
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 cups (8oz / 240g) milk
  • 2 teaspoons dried yeast
  • 2 teaspoons salt
  • 2 large eggs, lightly beaten
  • ¼ cup (2 ½ oz/75g) honey
  • ½ cup (4oz/115g) butter, melted
  • 3 ½ cups (18½ oz/525g) all-purpose flour

  • Caramel Topping and filling
  • ¾ cup (6oz/170g) butter, melted, plus more for sides of the pan
  • 1 ¼ cup (7 ½ oz/220g) brown sugar
  • ⅓ cup (4oz/115g) honey
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 ½ cups (4 ½ oz/105g) chopped pecans
Instructions
  1. In a large bowl combine the flour, yeast and salt. Set aside.
  2. In a separate jug, mix together the milk, honey, butter. Pop in the microwave and gently heat for a few seconds until the mix is lukewarm and the butter is melting.
  3. Once the butter has melted quickly whisk in the eggs until combined. You want to make sure the mix isn’t hot otherwise the eggs will cook.
  4. Pour the wet into the dry and mix until it forms a dough and all the flour is mixed in. It only takes a minutes to mix the dough together.
  5. Cover with cling wrap and allow to rest at room temperature until the dough rises for a minimum of 4 hours. After the 4 hours you can place it in the fridge for up to 4 days.
  6. For the filling: Mix together melted butter, brown sugar, honey and cinnamon. Set aside.
  7. Using a 9-inch cake pan, with a spatula spread half the caramel mixture evenly over the bottom and all over the sides Scatter the pecans over the caramel mixture and set aside.
  8. Dust your work surface with flour. Roll out the dough to a ⅛ -inch thick rectangle (around 20 inches long). As you roll out the dough, make sure there is enough flour to prevent it from sticking to the work surface
  9. With the remaining caramel mixture evenly spread it over the rolled out dough leaving 1 inch around the edge of the dough without the filling.
  10. Starting with the long side, roll the dough into a log. Roll it over until its seam is underneath.
  11. Using a serrated knife, cut the log into 2 ½ inch rolls (around 8/9 pieces). Arrange the rolls over the pecans in the prepared pan, so that the swirled cut edge is facing upward.
  12. Cover the tin with plastic wrap and allow to rest for 1 hour. During this time they will rise up to meet the tin and becoming bubbly.
  13. Once proofed, place the rolls on a baking sheet covered with parchment, in case the caramel bubbles over.
  14. Preheat the oven to 350oF (180oC) and bake for roughly 40 minutes, or until golden brown and firm in the center.
  15. While still hot, run a thin spatula around the outer edge of the pan to release the caramel rolls, and invert immediately onto a serving dish. If you let them set too long they will stick to the pan and will be difficult to turn out. Enjoy warm!
Notes
Make the dough in advance and place in the fridge for up to 4 days.

 

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

19 Images
Submit Your Photos
Marisol
L.hg17
smatin685
Shaybarda
Lolly
Frey
Casielle-ART
Casielle-ART
Frey
AnnaPaola
Giuliana Venter
Kerjm53
Kristine Mercado
Lass73
Laura Hertaeg
Annabelle Importante Bandong
vch718
Pixielou
Sizzle
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

137 Comments

  1. Sam on July 14, 2017 at 7:32 pm

    Hi Gemma,

    I have a few questions. I made the dough late so I’m planning on waiting for the 4 hours and then bring it to the fridge so I can bake them tomorrow. How many time should I wait once I take it out from the fridge before I make the rolls ? Also, I felt my dough was too wet so I added more flour to it. Is that ok or will it ruin the recipe ? I add enough to look as the one from the video.

    Last one, if I make again this dough but turns to be as late as today can I put it right away in the fridge ? will it still ferment there ?

    I’m very excited about this since I LOVE sticky buns 💕

    • Profile photo of Gemma Stafford Gemma Stafford on July 15, 2017 at 2:52 am

      Hi Sam,
      Good questions.
      1. Next time you make this do not add all of the liquid in one go, add 3/4 at once, then the remainder until the dough comes together in a nice clean ball.
      2. the extra flour will not do any harm in this recipe, as it went in right away.
      3. You can form the dough as you take it from the fridge, if it resists, cover it and allow to rest for a few minutes, then go again.
      4. Yes, you can proof a dough slowly in the fridge overnight. If you have even 1/2 hour standing time at room temperature it will get it going!
      I am happy to have you baking with us, well done you!
      Gemma 🙂

  2. darrell mcmullen on July 4, 2017 at 5:06 pm

    I cannot print recx. on best sticky buns can you e. mail me

    • Profile photo of Gemma Stafford Gemma Stafford on July 5, 2017 at 1:06 am

      Hi Darrell,
      Yes, I have emailed the recipe to you. You can copy and paste it to an application, such as word, in order to print it. I am not sure why it is not printing directly from the website.
      Thank you for being with us,
      Gemma 🙂

  3. Eugene on July 4, 2017 at 10:23 am

    Hi Gemma,
    I’m so looking forward to making these for a coming family gathering. I wonder if it would be ok to bake the buns in the morning, keep them in the pan covered with tinfoil and then reheat them in the oven right before serving?

    And please accept the best regards from a Russian bolder baker )

    • Profile photo of Gemma Stafford Gemma Stafford on July 5, 2017 at 1:45 am

      Hi Eugene,
      That will be a perfect solution. Just warm them through, uncovered, in a hot oven. We love these in my family!
      Have a lovely catch up with your family,
      Gemma 🙂

  4. Profile photo of asterixa asterixa on July 3, 2017 at 11:28 pm

    hi gemma!

    i really do want to make this but i am not a fan of cinnamon so can i just leave it out? and pecans are hard to find here in my country, so can i leave it out too? or can i substitute it with something else? if yes, what are ur suggestions?

    • Profile photo of Gemma Stafford Gemma Stafford on July 4, 2017 at 3:01 am

      hi there,
      This is a useful recipe, it is endlessly variable. Yo can use apple, with butter and brown sugar, or dried fruits, or what you use in other recipes too. You can also make a savory version with butter, herbs, cheese etc. there is no end to this!
      Do try it, it is worth a shot. Do not over wet this dough, just enough water to bring it together, then proceed,
      Gemma 🙂

  5. Profile photo of Lovely Queen Lovely Queen on May 11, 2017 at 7:33 am

    Hi Gemma, i really want to make this sticky buns complete with pecans but unfortunately that stuff is so expensive here, can i replace it with peanuts? Thanks before

    • Profile photo of Gemma Stafford Gemma Stafford on May 12, 2017 at 2:16 am

      Hi there,
      Yes, pecans can be an expensive ingredient where they are not grown. You can of course vary this, I would chop the peanuts a little, as they are a slightly harder nut. Walnuts will match the texture better, and are so good too!
      Gemma 🙂

      • Profile photo of Lovely Queen Lovely Queen on May 12, 2017 at 4:36 am

        Thank you!

        One more thing, can i add fresh milk for the topping?

        • Profile photo of Gemma Stafford Gemma Stafford on May 14, 2017 at 3:34 am

          Hi there,
          If you mean as a glaze, yes!
          thank you for being with us,
          Gemma 🙂

          • Profile photo of Lovely Queen Lovely Queen on May 16, 2017 at 11:33 pm

            Hi Gemma, I have another problem

            Can we bake this on portable oven?

            Thank you ^^/



          • Profile photo of Gemma Stafford Gemma Stafford on May 19, 2017 at 3:39 pm

            Hi,

            Yes you can. it should bake up well.

            Happy Baking!
            Gemma.



  6. Lian Arguin-Laverdière on May 8, 2017 at 11:55 am

    Can pizza dough work?

    • Profile photo of Gemma Stafford Gemma Stafford on May 8, 2017 at 12:14 pm

      Hi Lian,
      The pizza dough recipe is a basic white bread recipe, and will work for a dinner roll, loaf etc. It is best to ferment this after proving, for 8 hours at least.
      The sticky bun recipe is an enriched dough, this is what makes it cake like. The ingredients are different, and the recipe works as it is. I am not clear about what it is you wish to do!
      Gemma 🙂

      • Lian Arguin-Laverdière on May 8, 2017 at 12:26 pm

        Because, my friend bought an already made pizza dough and I kinda don’t know what to do with it. Can you give me idea? When I looked at the ingredient list, there wasn’t milk. Thank you

        • Lian Arguin-Laverdière on May 8, 2017 at 12:32 pm

          Will it be alright if I make a dessert pizza, even if there isn’t milk in the dough?

        • Profile photo of Gemma Stafford Gemma Stafford on May 8, 2017 at 1:18 pm

          Ah! now I know where you are coming from!
          You want to make a sweet dessert from this dough. You could make this with a chocolate spread, with fruits, with toasted nuts etc.
          You could make it into a monkey bread, I have a couple of these recipes here, that would be a good use for it!
          Gemma 🙂

  7. Velly on May 5, 2017 at 12:15 am

    Hi Gemma!

    First, I have to say you have great channel and contents! Really clear instructions with beautiful presentation. I also really appreciate that you provide metric measurements!
    Btw, I really want to make this sticky buns, but I wonder if it’s okay to leave the dough with raw eggs at room temperature for 4 hours. I know your recipe said so, but I live in tropic climate, which means my room temperature is humid at about 30-35°C. Eggs here are not pasteurized either. Should I let it rise at room temp for shorter time then continue in the fridge or just follow your original recipe for 4 hours?
    Thanks.
    Velly from Indonesia

    • Profile photo of Gemma Stafford Gemma Stafford on May 5, 2017 at 3:13 am

      Hi Velly,
      If eggs are good to start with they will not go bad in four hours!
      However, if this is of concern to you, you can ferment the dough for a shorter time at room temperature, about two hours, and then for a longer time in the fridge. Keep the overall time the same,
      Gemma 🙂

      • Velly on May 5, 2017 at 3:42 am

        Wow! Thanks for the quick reply. I was browsing your website and found cinnamon roll recipe that use only 2 hour room temperature rise. I just realized though, both recipes use 3.5 Cups of all-purpose flour, but the gram measurements are different. This recipe use 525 gram, while cinnamon roll use 470 gram. I’ll probably just use the lower quantity and add as needed to achieve the right consistency. I’ll make this soon and update with the results.

        • Profile photo of Gemma Stafford Gemma Stafford on May 6, 2017 at 1:37 am

          Hi Velly,
          I will go back to this, I have edited this recipe before, and for some reason it does not stick, it should be the higher amount!
          Do add the liquids carefully, just enough to bring the dough together in a clean ball. 3/4 in one lot, then the remainder carefully, let me know how you get on,
          Gemma 🙂

          • Velly on May 19, 2017 at 12:41 am

            Hi Gemma,
            I’ve made this recipe twice already. This is truly a wonderful recipe. They taste great and very easy to make. This is my first time making sticky buns and I’ve successfully made them twice!
            I separated about 1/4 of the milk before mixing the whole thing and ended up not using it. During proofing, the dough expands almost three times in volume in just 2 hours. So I put them in the fridge overnight. I shape and bake them the next day. I cold dough was very easy to shape.
            After shaping, I would recommend to bake the dough just as needed. The first time I made this, I bake the whole recipe in one go and find they don’t taste as good the next day (kept in an airtight container, at room temperature). So the second time, after shaping, I only bake 3-4 rolls since I’m only eating for two and keep the rest in the fridge, covered. I baked the remaining buns for the next 3 days and they taste just as good as the first one.
            Thank you for this wonderful recipe!!!



          • Profile photo of Gemma Stafford Gemma Stafford on May 23, 2017 at 7:23 pm

            Hi Kelly,

            Sorry for my late reply. Thanks for the great notes. I hope other bold bakers read it and do the same.

            Thank you for being apart of the community,
            Gemma.



  8. Genie on March 5, 2017 at 6:03 am

    OMG! These were incredible. The dough was a bit wet so added more flour until it looked ‘right’ (maybe 1/4?-ish). This recipe is def a keeper!

    • Profile photo of Gemma Stafford Gemma Stafford on March 6, 2017 at 1:32 am

      Hi Genie,
      Flour in different places takes up moisture in different ways, depending on where, when and how it is milled. Next time just add enough liquid to bring the dough together in a nice clean ball, leaving the bowl clean too. I find adding 3/4 or so in one go, and gradually the remainder works for me. it takes very little to go from just right, to too wet. It is a good recipe though, and really worth getting this perfect for you. Thank you for being with us,
      Gemma 🙂

  9. Zayan B. on January 26, 2017 at 3:37 am

    I am really looking forward to maing this but what if I use self raising flour instead? Or half self raising and half all purpose? Will it make a difference?

    • Profile photo of Gemma Stafford Gemma Stafford on January 27, 2017 at 1:18 am

      Hi there, Whhten you change an ingredient in a recipe you change the result. If I were to change this it would be to use all purpose only. Recipes are really balanced for a reason, it is the science of baking, particularly when you are talking about the leavening agents,
      Gemma 🙂

  10. sophia@2004 on January 26, 2017 at 12:28 am

    i am only 13 and i love your recipes!!!!!
    i want to be a pastry chef when i grow up!!!!
    YOU ARE MY INSPIRATION !!!!!!!!!!
    xoxo
    -SOPHIA-

    • Profile photo of Gemma Stafford Gemma Stafford on January 27, 2017 at 1:50 am

      Hi there Sophia,
      Thank you for your kind words, I am really happy to have you with us.
      There is lots more to come too, so stay tuned,
      Gemma 🙂

  11. Vernetta on January 7, 2017 at 10:01 am

    I don’t have any honey, can I use sugar instead?

    • Profile photo of Gemma Stafford Gemma Stafford on January 9, 2017 at 2:14 am

      Hi Vernetta,
      Yes, you can do this, it will be fine,
      Gemma 🙂

  12. Hannah on December 31, 2016 at 12:44 pm

    Hi Gemma

    Can I leave the pecans out becuase I do not have any

    • Profile photo of Gemma Stafford Gemma Stafford on January 2, 2017 at 4:29 am

      Yes, I often make this with just what I have to hand. Happy New Year,
      Gemma 🙂

  13. Sara on December 21, 2016 at 7:13 pm

    Hi Gemma!

    This looks so yummy! I have made your other no knead doughs and placed it the fridge overnight to proof.. however I seem to always get condensation occurring on the cling wrap that covers the proofing bowl (which then falls on the dough).
    Is there a way to prevent this? Is it bad that some water gets on the dough?
    Can I do a different filling e.g. custard?

    Thanks so much Gemma! Love your recipes!

    Sara

    • Profile photo of Gemma Stafford Gemma Stafford on December 22, 2016 at 1:11 am

      Hi Sara,
      I am wondering if youe liquids are a bit too warm! Blood temperature is sufficient, and this will not cause your mix to be warm enough to sweat!
      The moisture is coming from steam, somehow, it really should not be happening! So, check the liquid temprature with your finger, it should be difficult to feel it, either hot or cold, that is blood temperature, and best for the activation of the yeast.
      Gemma 🙂

Leave a Comment





Rate this recipe:  

Pin It on Pinterest

Share This