Recipe By Chef John
Published Mar 10th
Prep 30m Cook 35m Additional 2h Ready In 2h 65m
Servings 12 sticky buns Calories 448.5

The first recipe I made for my family after my first semester of culinary school was sticky buns. Ever since then, they’ve had a special place in my heart. It’s been my experience with baking that the harder a dough is to work with, the better it comes out and this is no exception–the contrast between this beautifully tender, airy dough and the sweet, crunchy, sticky topping is just otherworldly.

Recipe Ingredients

  • ⅓ cup warm water
  • ⅓ cup warm milk
  • 2 teaspoons active dry yeast
  • 2 tablespoons white sugar
  • 1 large egg, beaten
  • 6 tablespoons unsalted butter, melted
  • 4 cups all-purpose flour, or more as needed
  • 1 ½ teaspoons fine salt
  • ½ cup packed light brown sugar
  • ¼ cup white sugar
  • 1 pinch salt
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons water
  • 1 cup chopped toasted pecans
  • ¾ cup packed light brown sugar
  • 1 teaspoon ground cinnamon

Cooking Directions

  1. 1 Combine warm water and milk in a mixing bowl and sprinkle yeast over. Let sit until frothy, about 10 minutes.
  2. 2 Add sugar, egg, and melted butter for dough to the yeast mixture. Mix with a whisk before adding 75% of the flour with the salt. Mix, adding more flour, until a very soft and sticky dough is formed. Let knead in the mixer for about 5 minutes. Cover and let rise in a warm spot until doubled in size, about 1 hour.
  3. 3 While dough is rising, preheat the oven to 375 degrees F (190 degrees C). Generously butter a 9x13-inch metal baking pan.
  4. 4 Combine brown sugar, white sugar, salt, melted butter, and water for topping in a bowl. Mix thoroughly until smooth. Pour into the prepared pan and spread evenly to cover the bottom. Scatter pecans evenly over the top. Set aside until needed.
  5. 5 Combine brown sugar and cinnamon in a bowl for filling; mix until thoroughly combined. Set aside until needed.
  6. 6 Transfer dough onto a lightly floured surface. Lightly flour your hands and press and stretch the dough to form a 18x15-inch rectangle. Sprinkle cinnamon-sugar mixture evenly over the dough to the edges, leaving a 2-inch border along the edges. Lightly press the sugar mixture into the dough with your hands.
  7. 7 Roll the dough into a cylinder with lightly floured hands starting with the edge closest to you; try not to roll too tightly. Finish shaping the cylinder as uniformly as possible, seam-side down. Lightly score the roll with the edge of a knife to indicate 12 equal portions.
  8. 8 Slide a piece of string or floss under the dough, lining it up at the first knife mark. Cross the ends of the string over the top and pull in opposite directions to cut through the dough. Continue with remaining dough.
  9. 9 Transfer buns into the pan with topping, making 3 rows of 4 buns. If one side of a bun has more dough than another, place with the doughier side up in the pan. Tent the pan loosely with foil and let rise until buns have almost doubled in size, 45 minutes to 1 hour. Save foil in case you need it towards the end of baking time.
  10. 10 Bake in the preheated oven until an instant-read thermometer inserted into the center of a bun reaches 200 degrees F (93 degrees C), about 35 minutes. If the tops are getting too browned, loosely tent the pan with foil for the last 5 to 10 minutes of baking time.
  11. 11 Remove from the oven onto a wire rack and let cool for 5 minutes. Turn pan over carefully onto a serving platter. Use a spoon to transfer any sticky topping that has remained in the pan. Let cool and serve warm or at room temperature.

Nutrition Facts

  • Calories 448.5
  • Carbohydrate 63 g
  • Cholesterol 47.1 mg
  • Fat 19.8 g
  • Fiber 2.3 g
  • Protein 6.6 g
  • Saturated Fat 8.3 g
  • Sodium 324.7 mg
  • Sugar 29.7 g

Chef's Notes

I have used a glass pan for the topping, but try to use metal, because it seems to work a little better. You can use walnuts, or any other nut that you want for the topping; I think the sweeter, richer pecans work better here.


  1. I wish I had a picture of them post flip.. but this was an AMAZING bun recipe! They were so tender and delicious. Highly recommend.
  2. Sorry Chef John but wasn't crazy about the buns; hubby asked me to go back to the old recipe: his Grandma's. Dough 100 %, sweetness 100%, ease of making and baking, 100%...taste far too bland. But I love 99% of the recipes from you!!
  3. Love this one! It seemed too sticky but it works out just fine.Ive made this twice,second time I halved the dough.One half as recipe directs.The second half,I put butter,garlic powder and parsley flakes for the saucy bottom that becomes the top when flipped.Chedder cheese rolled inside.Awesomeness!Similar to the famous restaurant’s Cheddar Buscuit..Yummy!
  4. Excellent. Chef John recipes are always easy to understand and follow. Not having a Stand Mixer- made the dough with a wooden spoon and it still turned out great.
  5. YUM! Not being able to leave home due to the corona virus, I decided to spend the day baking. I was low on flour so I halved the recipe. I replaced the pecans with raisins and maraschino cherries that I chopped as that was what I had on hand. I used an 8" square glass - Read more ...
  6. I had to make it twice, because the first time I used almond flour instead of regular all purpose flour. The second time I made then I used wheat flour because all the All Purpose Flour was sold out everywhere. But in the end. The sticky buns can out victorious. I just substitute somethings because - Read more ...
  7. Nice sticky buns. I haven't baked in a while, and this was a good recipe with which to bake again. The dough is very nice; a little tacky, but easily worked with. I used the bread machine to make the dough as I'm a walk away type of baker. The most difficult part of this - Read more ...
  8. This is a fantastic recipe. I followed the recipe as closely as I could and I’m pretty sure I didn’t do it as well as it could have been done and the results were phenomenal nonetheless. I may have heated the milk and water a little too much in the beginning of the process and - Read more ...
  9. Did not have pecans and admittedly forgot to butter my glass baking dish, but otherwise these came out deliciously! These are sweet and fluffy and I cannot wait to make it again.
  10. These were absolutely amazing! I've never had a sticky bun with such a soft and delicate dough, but it made all the difference! I only had to bake them for about 25 minutes as they were already at 200F. Thank you for another amazingly delicious recipe, Chef John! As my husband said: Chef John did - Read more ...

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