Ultimate Sticky Buns

This hearty sticky buns recipe has been my family's weekend breakfast tradition for years. These aren't just any sticky buns, but truly the ultimate version with a perfect balance of caramel sweetness against tender, pillowy brioche dough.

I first made these sticky buns during a holiday gathering, and they've become the most requested special occasion breakfast in our home. The smell of these baking in the oven brings everyone to the kitchen with anticipation.

Ingredients

For the Brioche Dough

• Bread flour: Provides structure and chewiness to complement the all-purpose flour
• Active dry yeast: Ensures a good rise; be sure to check that expiration date
• Sugar: Feeds the yeast and adds sweetness to the dough
• Kosher salt: Enhances all flavors without making the dough taste salty
• Ice water: Helps control the dough temperature during mixing
• Eggs: Provide richness and color to the brioche
• Butter: Softened and cut into pieces for easier incorporation

For the Filling

• Brown sugar: Creates depth of flavor
• Granulated sugar: Balances the molasses notes
• Cinnamon: Adds warm spice; adjust to your preference
• Toasted nuts: Add essential crunch and nutty flavor

For the Sticky Goo

• Butter: Forms the base of the caramel sauce
• Brown sugar: Provides rich caramel flavor
• Honey: Adds complex sweetness and helps with sticky texture
• Heavy cream: Creates silky richness
• Water: Helps achieve the perfect consistency

Step-by-Step Instructions

Prepare the Brioche Dough

Combine:

Both flours, yeast, sugar, salt, ice water, and 5 eggs in your stand mixer bowl. Beat with a dough hook on low speed for a full 10 minutes. The mixture will seem very dry initially. You may need to scrape down the sides and bottom occasionally. After mixing, the dough will still look somewhat shaggy but should be starting to come together.

Add the Butter

Incorporate:

With the mixer running on low, add butter one piece at a time, allowing each piece to incorporate before adding the next. This process takes about 20 minutes of patience. The transformation is magical as the dough changes from tough to smooth and elastic. Continue kneading until the dough starts slapping the sides of the bowl and forms a ball. If your dough still feels dry after all butter is added, incorporate a touch of water.

First Rise

Shape:

Shape the dough into a neat ball and place in a buttered bowl. Cover with plastic wrap and refrigerate for at least 6 hours or overnight. This slow, cold fermentation develops exceptional flavor.

Shape and Second Rise

Prepare:

Remove the dough from the refrigerator and allow to warm slightly so it can be rolled. Form into a log and divide in half. Roll one half into a 16 x 12-inch rectangle about ¼ inch thick. Sprinkle evenly with filling mixture. Roll into a tight cylinder and trim the ends. Cut into 12 even slices and place cut side down in a 13 x 9 pan prepared with the sticky goo mixture. Cover and allow to rise until doubled in size and puffy, about two hours.

Bake to Perfection

Bake:

Preheat your oven to 350°F. Bake the sticky buns for 35 to 45 minutes until golden brown. Allow to cool in the pan for at least 30 minutes before serving to let the goo set slightly and avoid burning mouths.

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The honey in the sticky goo is my secret ingredient for these buns. I discovered its importance when I ran out once and tried to substitute with more sugar. The texture was completely different. The honey creates that perfect sticky pull when you tear apart the buns that makes everyone go back for seconds.

Make Ahead Options

The beauty of this recipe is how much can be prepared in advance. The brioche dough benefits from its overnight refrigeration, developing more complex flavors as it slowly rises. The sticky goo can also be made a day ahead and stored in the refrigerator. Just give it a good stir before pouring into your baking pan. You can even assemble everything the night before, cover the pan of unbaked buns with plastic wrap, and store in the refrigerator. In the morning, allow the buns to come to room temperature and complete their final rise before baking.

Serving Suggestions

These sticky buns truly shine as the centerpiece of a special breakfast or brunch. I like to pair them with fresh fruit to balance the sweetness and a savory egg dish for contrast. For the ultimate indulgence, serve warm with a scoop of vanilla ice cream for dessert. When hosting guests, I prepare a double batch, as everyone inevitably wants seconds. A pot of strong coffee or hot tea complements the rich sweetness perfectly.

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Troubleshooting Tips

If your dough seems too dry during mixing, Colorado bakers and others in dry climates may need to add an extra tablespoon or two of water. The dough should eventually become smooth and elastic after the butter is incorporated. For the second rise, finding a warm spot is crucial. I often use a sunny windowsill or create a proofing environment by slightly warming my oven then turning it off before placing the dough inside with the door cracked open. If your sticky goo hardens too much upon cooling, warming the buns slightly will return it to that perfect gooey consistency.

Frequently Asked Questions

→ How do I make sticky buns gooey?

A rich caramel syrup made with butter, brown sugar, honey, and cream is key to achieving the gooey texture. Pour this over the buns before baking.

→ Can I prepare the dough ahead of time?

Yes, the brioche dough can be refrigerated overnight, allowing it to rise slowly and develop more flavor.

→ How do I toast the nuts for the filling?

Spread the nuts on a baking sheet and toast them at 350°F for 5-7 minutes until aromatic and lightly browned.

→ How should I store leftovers?

Keep leftover buns covered in the pan or in an airtight container for up to 4 days. Reheat at 325°F for 6-8 minutes tented with foil.

→ Can I freeze the brioche dough or baked buns?

Absolutely. Wrap the dough or baked buns tightly and freeze for up to 2 months. Thaw before using or reheating.

→ What can I use if I don’t have a mixer?

You can knead the dough by hand, but it will take longer and require more effort to fully incorporate the butter and develop the dough's elasticity.