Breads/ Breakfast/ Dessert

Ooey-Gooey Sticky Buns

Y’all are gonna need to grab your fat pants for this one. I’ll wait.

Ooey-Gooey Sticky Buns | The Foodwright

Ooey-Gooey Sticky Buns | The Foodwright

Alright, pants on? Let’s talk. These are the best dang sticky buns you’ll ever meet. Ooey, gooey, sticky, fluffy, nutty, and perfect.

But first – do you know what sticky buns are? I thought it was sorta univeral knowledge until I told my husband that I made them and he was like, what’s a sticky bun?! So. Sticky buns are essentially just cinnamon rolls covered in a honey-brown-sugar-caramelly sauce (some people call it goo, but I find that horribly unappetizing) and toasted pecans. SWOON.

Ooey-Gooey Sticky Buns | The Foodwright

^^ Stacking sticky buns (say that three times fast) was definitely not the greatest idea I’ve ever had (hello: hot, heavy, and messy) but it makes for a good picture, right? Right. ^^

Ooey-Gooey Sticky Buns | The Foodwright

Here’s the breakdown:

  • A buttery, fluffy dough – requires two rises, totalling about 3-4 hours. Once in a ball, and once as rolls. As long as your yeast is active, it should really be foolproof. Be sure to use half and half or whole milk as the liquid – dairy with a lower fat content won’t give you the fluffy roll that you want. We want the fluffiest rolls possible.
  • Soft unsalted butter, cinnamon, and brown sugar – rubbed on top of the dough. You could throw in some pecans in the middle along with the sugar and cinnamon, but I personally prefer them to be kept outside.
  • GOO/caramel/crack sauce – ohhhh my WOOOORD. It’s completely divine. It tastes like butterscotch with a touch of honey. Cowboy, take me away.

You can totally prep these up until the baking step (I explain further in the directions) and refrigerate them overnight to make breakfast in the morning a breeze! I got you. These rolls would kinda be PERFECT (in my always unbiased opinion) for Easter brunch…so just keep that idea circulating in your head. ?

Ooey-Gooey Sticky Buns | The Foodwright

Ooey-Gooey Sticky Buns | The Foodwright

{inspired by Bon Appetit’s Ultimate Sticky Buns}

Ooey-Gooey Sticky Buns
Serves: 12-15 rolls
  • For the dough:
  • 1¼ c whole milk
  • ½ c sugar
  • 1 T active dry yeast
  • 1 t fine sea salt
  • ¼ c unsalted butter, softened and cut into chunks
  • 1 egg
  • 3½ - 4 c flour
  • For the filling:
  • 2 T unsalted butter, softened
  • ½ c light brown sugar, packed
  • ½ t cinnamon
  • For the sauce:
  • ¾ c chopped, toasted pecans
  • 10 T unsalted butter
  • 1 c light brown sugar, packed
  • 1 c heavy cream
  • ¼ c honey
  • ¼ t fine sea salt
  1. In a large saucepan on medium heat, pour in the milk and heat until hot, but not simmering or boiling. In a bowl fitted for a stand mixer, pour in milk, followed by the sugar and yeast. Whisk together and let sit for 10 minutes to get foamy.
  2. Whisk in the salt and egg. Add the butter, and then slowly incorporate 3½ cups of flour into the bowl, mixing with a dough hook attachment. Knead for 3-5 minutes. The dough should be tacky, but not seriously messy or sticky. Mix in a little more flour if you feel it needs it.
  3. Shape into a ball and place into a large, clean, well greased bowl in a warm area for 1½ hours, or until doubled in size.
  4. While the dough is rising, prepare the sauce. In a large saucepan on medium high heat, combine the butter, brown sugar, heavy cream, honey, and sea salt. Whisking constantly, bring to a boil and let bubble for 6-8 minutes, until the sugar has been dissolved and the sauce is thickened. Turn the heat off and continue to stir. The bubbles will die down and you should be left with a thick, glossy sauce.
  5. Pour one cup of the sauce into the bottom of a lightly greased 9x13 pan, and spread around to ensure there's an even layer. Sprinkle half of the toasted pecans over the sauce in the bottom of the pan.
  6. After the dough has risen, roll out on a clean, floured surface into a large rectangle about ¼-1/2 inch thick. Brush the softened butter over the dough, followed by the cinnamon and brown sugar.
  7. Carefully roll up the dough, keeping it pretty tight, and cut into rolls with either a very sharp knife or dental floss.
  8. Place the rolls (you should have about 12) on the bottom of the pan, right on top of the sauce and pecans, spacing them out evenly, being sure they each have room to rise. Let rise for another 1½ hours or until doubled in size. At this step, you could also let them rise overnight in the refrigerator and then bake them in the morning.
  9. Bake in a preheated oven at 350 degrees for about 15-20 minutes, until golden brown and cooked through.
  10. Pour the remaining goo and pecans on top of the warm rolls and serve!

xo, Lucia

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  • Reply
    Alexa []
    March 15, 2016 at 4:43 pm

    I cannot handle your photos. Seriously, girl. You are KILLING it!!

    • Reply
      March 16, 2016 at 11:03 am

      Ahhh thank you so so so much, girl! That means a lot to me 🙂

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