Sticky Cinnamon Buns

Gooey Cinnamon Rolls Recipe

This gooey cinnamon rolls recipe makes the best sticky cinnamon buns that are topped with a sticky glaze, they’re delicious, and indulgent and make the perfect addition to any breakfast, brunch, or dessert menu. Enjoy these homemade sticky cinnamon buns fresh out of your oven, warm, sticky, and super gooey.

The recipe for these sticky gooey cinnamon rolls is a twist on our old-fashioned cinnamon buns. These sticky buns are sweet, chewy, and soft, with a tasty cinnamon filling and sticky sweet crunchy pecan gooey caramel glaze that is made with butter and brown sugar.

Overnight Sticky Buns

You can use this recipe to make overnight sticky buns, simply prepare the cinnamon rolls or just the dough ahead of time and bake them fresh the next day for breakfast or brunch.

Whether you’re preparing these cinnamon caramel sticky buns for a party or weekend dessert, warm gooey pecan sticky buns dripping are always a winner and crowd-pleaser.

Your family and friends will love the taste of these sweet yeast cinnamon rolls filled with a buttery cinnamon filling and sticky sweet pecan glaze, and you will love that these easy sticky buns are quick and simple to prepare.

Old Fashioned Sticky Buns

Pecan sticky rolls are a family favorite in our home. These homemade sticky buns are a must-have for potlucks, parties, or holiday tables. They’re old-fashioned, so if you’re looking for old-fashioned sticky buns, these are perfect.

If you want to make just sticky cinnamon buns without pecans and just with a sticky topping then all you have to do is omit the pecans from the recipe.

Let’s make these gooey cinnamon rolls!

Gooey Sticky Cinnamon Buns

Ingredients For Gooey Cinnamon Rolls:

  • 4 cups all-purpose flour (480 grams)
  • 2 tablespoons water, (30 grams), lukewarm 113°F /45°C
  • 2 teaspoons instant yeast (6 grams)
  • 1 1/4 teaspoon salt (8 grams)
  • 5 tablespoons granulated sugar (60 grams)
  • 2/3 cup milk (160 grams)
  • 2 large eggs (100 grams), beaten
  • 5 tablespoons unsalted butter (60 grams)

Sticky Glaze Ingredients:

  • 1 cup brown sugar (200 grams)
  • 3/4 cup unsalted butter (150 grams)
  • 1/4 cup honey or corn syrup
  • 3/4 cup chopped pecans (85 grams) optional

Ingredients For Cinnamon Filling:

  • 1/3 cup unsalted butter, (150 grams), melted
  • 1 cup brown sugar (200 grams)
  • 3 teaspoon cinnamon powder (8 grams)

How To Make Gooey Cinnamon Rolls?

  • Prepare the dough: Add the yeast and warm water into a small bowl and stir. The yeast will begin to foam and bloom within 5 minutes.
  • Add the flour, salt, sugar, yeast, eggs, and milk into a mixing bowl of a stand mixer with the hook attachment.
  • Mix the dough for 5 minutes on a slow speed, then increase the speed to medium, and continue to mix until the dough is fully developed about 4-5 minutes. The dough should be elastic and smooth.
  • With the mixer running on a slow speed, add the butter one tablespoon at a time. Increase the mixer speed and mix until the butter is combined about 3 minutes.
  • Form the dough into a ball and place it into a greased bowl. Cover with a damp cloth for 1 1/2-2 hours or until it doubles in volume.
  • Prepare the sticky glaze: Line the bottom and sides of a 9×13-inch rectangular pan with parchment paper. Set aside.
  • Add the butter, brown sugar, and honey or corn syrup into a medium size pot. Heat the mixture on low heat stirring until the butter and sugar are melted.
  • Pour the sticky glaze mixture into the lined baking pan, then sprinkle the chopped pecans throughout the top of the glaze.
  • Prepare the cinnamon filling: Melt the butter in the microwave or in a small pot over low heat. Mix together the brown sugar and cinnamon in a separate bowl and set aside.
  • Make the cinnamon rolls – Once the dough has doubled in size, punch it down, then turn it over onto a floured working surface.
  • Using a rolling pin, roll out the into an 18×14-inch rectangle.
  • Brush the melted butter over the top of the dough. Leave a 1/2 border from the top unbuttered, this will help seal the seam at the ends of the roll.
  • Evenly sprinkle the brown sugar mixture over the butter.
  • Starting with the dough edge closest to you, tightly roll the dough into a log, when you reach the end, pinch the seams to seal.
  • Using a dough scraper or knife, cut the rolls into 16 pieces.
  • Place the cut side down of the rolls on top of the glaze in the prepared baking pan.
  • Cover the pan with a plastic or cloth and allow it to proof for 1 hour or until it doubles in volume.
  • Preheat the oven to 375°F /190°C prior to the dough being fully proofed.
  • Remove the plastic from the top of the cinnamon rolls and bake in the preheated oven for 20-25 minutes or until golden brown in color.
  • Once baked, remove the sticky buns from the oven and let them cool in the pan for 2 minutes, then carefully turn them over onto a serving plate.
  • Serve warm and Enjoy your gooey cinnamon buns with sticky pecan glaze.
Sticky Cinnamon Buns

Gooey Cinnamon Rolls Recipe

This gooey cinnamon rolls recipe makes the best sticky cinnamon buns that are topped with a sticky glaze, they’re delicious, and indulgent and make the perfect addition to any breakfast, brunch, or dessert menu. Enjoy these homemade sticky cinnamon buns fresh out of your oven, warm, sticky, and super gooey.
Prep Time 30 mins
Cook Time 25 mins
Resting Plus Final Proof 2 hrs 30 mins
Total Time 3 hrs 25 mins
Course Dessert
Cuisine American
Servings 18 rolls
Calories 260 kcal

Ingredients
  

CINNAMON BUN DOUGH

  • 4 cups all-purpose flour 480 grams
  • 2 tablespoons water (30 grams), lukewarm 113°F /45°C
  • 2 teaspoons instant yeast 6 grams
  • 1 1/4 teaspoon salt 8 grams
  • 5 tablespoons granulated sugar 60 grams
  • 2/3 cup milk 160 grams
  • 2 large eggs 100 grams, beaten
  • 5 tablespoons unsalted butter 60 grams

STICKY GLAZE

  • 1 cup brown sugar 200 grams
  • 3/4 cup unsalted butter 150 grams
  • 1/4 cup honey or corn syrup
  • 3/4 cup chopped pecans 85 grams optional

CINNAMON FILLING

  • 1/3 cup unsalted butter (150 grams), melted
  • 1 cup brown sugar 200 grams
  • 3 teaspoon cinnamon powder 8 grams

Instructions
 

  • Prepare the dough: Add the yeast and warm water into a small bowl and stir. The yeast will begin to foam and bloom within 5 minutes.
  • Add the flour, salt, sugar, yeast, eggs, and milk into a mixing bowl of a stand mixer with the hook attachment.
  • Mix the dough for 5 minutes on a slow speed, then increase the speed to medium, and continue to mix until the dough is fully developed about 4-5 minutes. The dough should be elastic and smooth.
  • With the mixer running on a slow speed, add the butter one tablespoon at a time. Increase the mixer speed and mix until the butter is combined about 3 minutes.
  • Form the dough into a ball and place it into a greased bowl. Cover with a damp cloth for 1 1/2-2 hours or until it doubles in volume.
  • Prepare the sticky glaze: Line the bottom and sides of a 9×13-inch rectangular pan with parchment paper. Set aside.
  • Add the butter, brown sugar, and honey or corn syrup into a medium size pot. Heat the mixture on low heat stirring until the butter and sugar are melted.
  • Pour the sticky glaze mixture into the lined baking pan, then sprinkle the chopped pecans throughout the top of the glaze.
  • Prepare the cinnamon filling: Melt the butter in the microwave or in a small pot over low heat. Mix together the brown sugar and cinnamon in a separate bowl and set aside.
  • Make the cinnamon rolls – Once the dough has doubled in size, punch it down, then turn it over onto a floured working surface.
  • Using a rolling pin, roll out the into an 18×14-inch rectangle.
  • Brush the melted butter over the top of the dough. Leave a 1/2 border from the top unbuttered, this will help seal the seam at the ends of the roll.
  • Evenly sprinkle the brown sugar mixture over the butter.
  • Starting with the dough edge closest to you, tightly roll the dough into a log, when you reach the end, pinch the seams to seal.
  • Using a dough scraper or knife, cut the rolls into 16 pieces.
  • Place the cut side down of the rolls on top of the glaze in the prepared baking pan.
  • Cover the pan with a plastic or cloth and allow it to proof for 1 hour or until it doubles in volume.
  • Preheat the oven to 375°F /190°C prior to the dough being fully proofed.
  • Remove the plastic from the top of the cinnamon rolls and bake in the preheated oven for 20-25 minutes or until golden brown in color.
  • Once baked, remove the sticky buns from the oven and let them cool in the pan for 2 minutes, then carefully turn them over onto a serving plate.
  • Serve warm and Enjoy your gooey cinnamon buns with sticky pecan glaze.

Notes

For the sticky glaze, if you don’t have any honey or corn syrup on hand, you can replace them with one-quarter cup of unsalted butter.
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