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cinnamon rolls
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5 from 1 vote

Sticky Buns - Cinnamon Buns

These cinnamon rolls have a scrumptious sweet and sticky caramel topping. Add some pecans and it is transformed into a pecan cluster on a cinnamon roll.
Prep Time15 mins
Cook Time40 mins
rising time is 80 minutes1 hr 20 mins
Total Time2 hrs 15 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: cinnamon bun - sticky bun
Servings: 18
Calories: 317kcal


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  • baking pans size 9 x 13 and 9 x 9


Sticky Bun Dough

Sticky Buns

  • 4 Tbsp butter
  • 1 ¾ cup brown sugar packed, divided into ⅔ cup, ⅓ cup, and ¾ cup
  • 1 Tbsp cinnamon Vietnamese
  • ¾ cup heavy cream divided into 1/2 cup and 1/4 cup
  • 1 ½ cup pecans optional I use halves**


Sticky Bun Dough

  • Mix all the dry ingredients together.
  • Mix wet ingredients together and add to dry.
  • Use a stand mixer with the dough hook attachment to mix the dough. Mix on medium for 2 minutes. The dough will start out sticky and become smooth and not sticky but still soft. You may need to add an additional 1-2 ounces of water. If you add additional water mix on low for 1-2 minutes until the water is incorporated, then increase the speed to medium and mix another minute.
    bread dough in mixer
  • Put the dough in a lightly greased bowl large enough for the dough to double in size. Cover the bowl with plastic wrap to prevent a skin from forming on the dough. It will take about an hour for the dough to double in size.
    white bread dough in bowl

Sticky Buns

  • prepare the 9 x 13-inch pan by adding ½ cup heavy cream and ⅔ cup brown sugar to the bottom of the pan. The 9 x 9-inch pan add ¼ cup heavy cream and ⅓ cup brown sugar. Thoroughly mix the cream and brown sugar with a spoon or whisk.
    heavy cream and brown sugar in baking pan
  • Sprinkle the optional 1 cup of pecans on top of the cream brown sugar in the larger pan and 1/2 cup in the smaller pan. May add less or more as desired.
    pecans in heavy cream and brown sugar
  • Once the dough had doubled in size lightly flour your work surface and put the dough on the work surface. No need to deflate prior to rolling out.
  • Roll the dough into a rectangle roughly 16 x 21 inches.
    cinnamon rolls dough rolled out
  • Spread the dough with the 4 Tbsp soft butter.
  • Spread 3/4 of a cup of brown sugar on the dough.
  • Sprinkle with the cinnamon and roll the dough into a 21 inch log.
    cinnamon bun dough with brown sugar and cinnamon
  • Cut the log into approximately 18 or 19 one inch thick cinnamon rolls.
    unbaked cinnamon rolls
  • Place 12 rolls in the large pan on top of the heavy cream mixture. Place the rest of the rolls in the smaller pan.
    cinnamon rolls in pan
  • Preheat oven to 375 degrees.
  • Cover pans with plastic wrap and let the rolls rise until almost doubled in size. Rolls will be barely just touching each other. This takes 20 to 30 minutes
    unbaked cinnamon rolls in pan
  • Bake for 10 minutes at 375°, then reduce the heat to 350° and bake another 30 minutes or until the rolls are browned on top and the cream on the bottom has a caramel color.
  • Delicious warm or room temperature. Once cool enough to handle remove from the baking dish and turn upside down. Scrape out any extra topping left in the pan onto the rolls.
  • Rolls can be stored at room temperature for 24 hours or refrigerated for 5 days, or frozen for 2 months.
    cinnamon rolls
  • Reheat refrigerated rolls in an oven or toaster oven at 400 degrees for 5 - 7 minutes.


*The amount of water you need will vary.  How you measure the flour is one factor.  If you are a scoop, tap, and level off person you may need  as much as 1 3/4 cups of water.  
If you want to weigh the flour you will need 21 ounces for this recipe. 
See the video for how I measure my flour.  I call it the aerate, sprinkle, and level method.  
The climate also affects how much water you need.  In the winter the flour is dryer and needs more water to make a soft non-sticky dough.  In summer the flour absorbs moisture/humidity and you will use less water. 
**can substitute walnuts for the pecans. 
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Serving: 1roll | Calories: 317kcal | Carbohydrates: 44g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 298mg | Potassium: 123mg | Fiber: 2g | Sugar: 21g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg