Discover the ultimate indulgence with these decadent Cinnamon Sticky Buns, featuring a generous double dose of cinnamon woven into both the tender dough and the luscious filling, all crowned with an irresistibly gooey caramel topping. A truly special treat, perfect for elevating any breakfast or brunch into an extraordinary occasion.

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Irresistible Cinnamon Sticky Buns: Your New Favorite Breakfast Indulgence

There’s nothing quite like the aroma of freshly baked goods wafting through your home, especially when those goods are warm, gooey, homemade cinnamon sticky buns. These aren’t just any sticky buns; they are a celebration of flavor, designed to bring joy and comfort with every bite. Crafted with an unparalleled richness and a delightful warmth, these cinnamon sticky buns have quickly become a beloved family tradition, especially during those cherished moments when loved ones gather.

For me, these particular buns came to life during a special time: my youngest son’s return home from college for the summer. After months away, there’s no better way to welcome him than with a batch of his absolute favorite comfort food. He has always been a connoisseur of classic cinnamon rolls, so I knew a more decadent, caramel-laden sticky bun would be an instant hit. My mission was clear: create a batch of homemade sticky buns that were extra gooey, extra cinnamon-y, and utterly irresistible. The result? A recipe that delivers on all fronts, ensuring everyone gets a taste of pure bliss.

The Secret to the Best Cinnamon Sticky Buns: A Double Dose of Spice

What truly sets these sticky buns apart is their generous infusion of cinnamon. We’re not talking about just a sprinkle here and there; we’re talking about a significant, flavorful presence that permeates every layer. A healthy two tablespoons of aromatic cinnamon are lovingly incorporated directly into the soft, yeasted dough itself, creating a foundation of warm spice from the very first step. This ensures that the distinct, comforting flavor of cinnamon is present even before you reach the filling. Then, of course, there’s the classic cinnamon-sugar swirl, packed with the usual delightful blend that we all know and love. This double dose guarantees an intense, fragrant cinnamon experience that makes these breakfast pastries truly unforgettable.

But the journey to sticky bun perfection doesn’t stop there. To elevate these treats to an even higher level of indulgence, we crown them with a rich, caramelly topping that is simply divine. This golden elixir is a luscious blend of golden honey, deeply flavored brown sugar, and melted butter. To add an extra layer of sophistication and warmth, a drizzle or two of rum is stirred in, enhancing the caramel notes with its subtle depth. This irresistible mixture is then poured into the baking pan before the final proofing of the rolls. As the buns rise and bake, this topping transforms into a thick, shimmering, and incredibly gooey caramel coating that clings to every swirl and cranny, creating that signature sticky bun experience.

Crafting the Perfect Caramel Sticky Buns: Tips for Success

Achieving bakery-quality caramel sticky buns at home is simpler than you might think, especially with a few key techniques. The journey begins with a well-prepared yeast dough. Allowing the dough to rise slowly overnight in the refrigerator is a game-changer. This extended cold fermentation not only deepens the flavor of the dough but also makes it much easier to handle when it’s time to roll it out. When shaping your buns, aim for a consistent thickness in your rectangle of dough to ensure even baking. Don’t be shy with the cinnamon-sugar filling – pressing it gently into the dough with a rolling pin helps it adhere beautifully as you roll. Rolling the dough tightly, like a jelly roll, is crucial for creating those beautiful, defined spirals that hold together perfectly.

The magic truly happens with the caramel topping. Preparing this mixture and spreading it evenly on the bottom of your baking dish before placing the sliced buns is essential. As the buns bake, the yeast helps them rise into this sweet, buttery base, allowing the caramel to seep into every crevice and create that iconic, sticky bottom. Once baked to a golden perfection, the anticipation builds. The moment of truth arrives when you carefully flip the hot baking dish onto a large platter, revealing the glistening, caramelized surface of these magnificent sticky buns. Serve them warm, and watch as they disappear!

Sticky Buns with Loads of Caramel, No Nuts (or With!)

While my mom, a baking purist, would typically add halved pecans or walnuts to both the filling and the topping of her sticky buns, and it’s a suggestion I heartily second for those who enjoy them, my own family presents a slight culinary challenge. With a few nut-phobic palates at my table, the addition of nuts would inevitably lead to one of two scenarios: either the buns would be completely ignored, or a sad little pile of discarded nuts would be left behind on their plates. So, to keep everyone happy (and, let’s be honest, to avoid any extra work!), I chose to go “sans nuts” for this particular batch of nut-free sticky buns. The beauty of this recipe, however, is its flexibility. If you’re a fan of that delightful nutty crunch and earthy flavor, feel free to incorporate 1 to 1 1/2 cups of chopped pecans or walnuts into the caramel topping before adding the buns. They complement the sweet caramel and warm cinnamon beautifully, adding another layer of texture and taste that many adore.

Despite my best intentions to resist the allure of these gooey treats (after all, anything with caramel is my ultimate downfall), I simply had to taste-test a few nibbles – purely for quality control, of course! And let me tell you, every single bite confirmed that these cinnamon sticky buns are absolutely worth the splurge. The soft, buttery dough, the fragrant cinnamon swirl, and that deep, rich, rum-kissed caramel topping create a symphony of flavors and textures that is truly unparalleled. They are an indulgent experience, a heartwarming comfort, and a testament to the simple joys of homemade baking.

More Sweet Bread Recipes from My Twelve Loaves Friends:

As part of our wonderful “Twelve Loaves” baking community, we love to explore and share a diverse range of bread recipes each month. This month, our theme is “A Little Something Sweet,” and these Cinnamon Sticky Buns are my contribution to a collection of truly inspiring sweet bread creations. It’s a fantastic way to discover new favorites and expand your baking repertoire. Check out these other delightful sweet bread recipes from my talented friends:

Blueberry Cheese Danish from Kudos Kitchen By Renee
Cinnamon Mocha Swirl Bread from blackberry eating in late september
Cinnamon Sticky Buns from That Skinny Chick Can Bake (That’s this one!)
Gluten-Free Strawberry Lemonade Muffins from Rhubarb and Honey
Hawaiian Style Sweet Rolls from Karen’s Kitchen Stories
Nocatole {Calabrian sweet fritters} from Cake Duchess
Saffron bread with raisins from TheBreadSheBakes.com
Salted Chocolate and Marzipan Babka from Culinary Adventures with Camilla
S’mores Monkey Bread from The Redhead Baker
Sweet Molasses Brown Bread from Hostess At Heart

If you’d like to bake along with us this month and share your own delightful “A Little Something Sweet” Bread creation, don’t forget to use the hashtag #TwelveLoaves! We love seeing your delicious creations and sharing in the joy of baking.

The Recipe:

Cinnamon Sticky Buns

Prep Time
30 minutes

Cook Time
30 minutes

Total Time
1 hour

Yield
12 buns

Decadent, gooey caramel sticky buns made with a honey, brown sugar, and butter topping, and a double dose of cinnamon in the dough and filling. Adapted from The New Basics Cookbook.

Ingredients

1 cup warm milk (105 to 115 degrees F)
1 package active dry yeast (I use Red Star brand)
1/2 cup brown sugar
1/2 cup unsalted butter, at room temperature
5 cups all-purpose flour (may add 1/2 cup more if needed)
2 large eggs
2 tablespoons ground cinnamon (for the dough)
1 teaspoon salt

Filling

3 tablespoons light brown sugar
3 tablespoons granulated sugar
2 teaspoons ground cinnamon

Topping

1 cup packed light brown sugar
1/2 cup honey
1 cup unsalted butter, melted
2 tablespoons dark rum (optional, but highly recommended)

Instructions

*Note: This recipe requires an overnight chill for the dough, so plan to start it one day before serving.

Prepare the Dough: In the bowl of a stand mixer, pour the warm milk (ensure it’s between 105-115°F to activate the yeast). Stir in the active dry yeast and 1/2 cup brown sugar. Let this mixture stand for 5 minutes until frothy, indicating the yeast is active.
Using the paddle attachment, beat in 5 cups of flour, all the softened butter, the eggs, 2 tablespoons of cinnamon, and the salt until well blended and a shaggy dough forms. Gradually mix in enough additional flour (up to 1/2 cup more) to achieve a soft, slightly tacky dough that pulls away from the sides of the bowl.
Replace the paddle attachment with the dough hook. Knead the dough on medium-low speed until it is smooth and elastic, approximately 8-10 minutes. Place the kneaded dough in a large bowl that has been lightly buttered, turning the dough to ensure it’s coated. Cover the bowl tightly with plastic wrap and refrigerate overnight (8-12 hours) for a slow rise and enhanced flavor.
Make the Filling: In a small bowl, thoroughly mix together the 3 tablespoons brown sugar, 3 tablespoons granulated sugar, and 2 teaspoons ground cinnamon. Set this mixture aside.
Prepare the Topping: In another small bowl, whisk together the 1 cup packed light brown sugar, 1/2 cup honey, and 1 cup melted butter until smooth. Stir in the 2 tablespoons of rum, if using. Set this luscious caramel topping aside.
Assemble the Rolls: On a lightly floured surface, gently punch down the chilled dough to release air. Roll the dough into a large rectangle, approximately 18×12 inches and about 1/3-inch thick.
Evenly sprinkle the prepared cinnamon-sugar filling over the entire surface of the rolled dough. Use a rolling pin to gently press the filling into the dough, ensuring it adheres well.
Starting from one of the long edges, carefully roll up the dough as tightly as possible, creating a “jelly roll” shape. Lightly butter the sides of a 13 x 9-inch baking pan.
Spread the caramel topping evenly over the bottom of the prepared baking pan. Using a sharp knife or unflavored dental floss, cut the dough log crosswise into 12 even slices (about 1.5 inches thick). Arrange the slices evenly over the topping in the baking pan.
Cover the baking pan loosely with plastic wrap or a clean kitchen towel and let the buns rise in a warm, draft-free place until doubled in size, which typically takes about 1 hour.
Bake: Preheat your oven to 350°F (175°C) during the last 15-20 minutes of the second rise.
Bake the buns for 25 to 30 minutes, or until they are golden brown on top and the caramel is bubbling.
Serve: Remove the pan from the oven and let it cool on a wire rack for 10 minutes. This cooling period allows the caramel to set slightly. Carefully place a large serving platter or baking sheet over the baking pan and, using oven mitts, swiftly flip the buns onto the platter. The gooey topping will now be on top! Serve immediately while warm and utterly delicious.

Notes

Total time listed in the recipe card does not include the essential overnight proofing and chilling period for the dough, which significantly enhances flavor and texture. Ensure you account for the dough chilling overnight.

Optional Addition: For those who love a nutty crunch, feel free to add 1 to 1 1/2 cups of chopped pecans or walnuts to the caramel topping before spreading it in the pan. They pair wonderfully with the sweet caramel and warm cinnamon!

Nutrition Information:

Yield:

Serving Size:

1 bun

Amount Per Serving:
Calories: 577Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 94mgSodium: 390mgCarbohydrates: 82gFiber: 2gSugar: 40gProtein: 8g

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