Homemade Sticky Buns

The difference between a cinnamon roll and a sticky bun is what’s waiting at the bottom of the pan. Here it’s a simple caramel of butter, brown sugar, and pecans spread underneath the rolls, which bakes into a gooey, nutty glaze. When you invert the pan, that caramel becomes a glistening, sticky top that runs down the sides.

The dough does its rising in a bread machine, so the only real work is shaping. Roll it into a rectangle, brush it with soft butter, and sprinkle on cinnamon and brown sugar, plus nuts and raisins if you like. Roll it into a log and slice into thick rounds.

A couple of pointers keep them tender and gooey. The buttermilk in the dough adds a subtle tang and a soft crumb that plain water can’t. Don’t roll the dough too thin, or you lose the soft, pillowy spiral. And the moment they come out of the oven, flip the pan onto a plate while the caramel is still hot and pourable; wait too long and it sets and sticks fast. Let the buns cool just slightly before pulling them apart.

Kitchen Tips

• Invert the pan right out of the oven while the caramel is hot and loose. Let it cool and the sticky topping welds to the pan.
• Don’t roll the dough too thin. A thicker rectangle gives soft, plush spirals instead of dense, tight ones.
• Use dental floss or a sharp serrated knife to cut clean rounds without squashing the log.
• Let them rise until puffy before baking. Underproofed buns bake up dense.

Variations

• Skip the caramel and ice the rolled buns for classic cinnamon rolls instead.
• Swap pecans for walnuts, or leave the nuts out.
• Add a handful of raisins or dried cranberries to the filling.