Caramel Sticky Buns are the perfect treat for the Holidays and every winter snowy morning. Soft, delicious, and super easy to make!
These caramel sticky buns are soft, fluffy, and they suck up all of that delicious caramel. What I love about these rolls is that you can have them for breakfast, dessert, and well dinner too. I love these with a cup of coffee early in the morning. I’ve made plenty of rolls in the past, in fact, I make rolls from scratch every Christmas morning, but these are without a doubt my absolute favorite.
What I love about these rolls is how they suck up the caramel. Love it. The dough is super easy to work with and the caramel is very easy to make.
You can make these with walnuts or pecans and serve this with some vanilla ice cream. Although, I don’t think it needs anything. I like them plain and warm.
Tips for the perfect Caramel Sticky Buns
- Let the dough rise for a minimum of two hours.
- Cover the dough while it rises and place it in a warm place. I like to place it in the microwave, with the microwave turned off.
- The dough shouldn’t be dry nor too sticky. It should be slightly tacky.
Sticky buns soaked in caramel.
More Desserts
Caramel Sticky Buns
Ingredients
Dough
- 4 1/2 cups all-purpose flour
- 2 tsp dry active yeast
- 1/4 cup granulated sugar
- 1 cup whole milk
- 2 eggs
- 1/2 cup softened unsalted butter cut into pieces
- 1 tsp vanilla extract
- pinch of salt
Filling
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1 tsp cinnamon
Caramel
- 4 tbsp unsalted butter
- 1 1/4 cup brown sugar
- 1/4 cup maple syrup
- pinch of salt
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Instructions
- To make the dough, warm the milk to about 95 F. Pour the warm milk into a stand mixer and stir in the sugar and yeast. Let it sit for about 5 minutes.
- Grease a large bowl and set aside.
- Add the flour, eggs, vanilla extract, butter, and salt to the yeast mixture and mix until it forms a ball of dough.
- Transfer the dough to a lightly flowered surface and knead for a couple seconds.
- Place the dough in the greased bowl, cover, and place somewhere warm for 2 hours or until it doubles in size.
- To make the Caramel, place the butter, brown sugar, maple syrup, salt, and vanilla extract into a saucepan and cook for 3-4 minutes or until smooth and thick. Set aside.
- Place the risen dough onto a lightly floured surface and roll into a 12x18 rectangle using a rolling pin.
- To make the filling, combine the brown sugar and cinnamon.
- Spread 1/2 cup softened butter all over the dough and sprinkle all of the filling mixture on top.
- Tightly roll the dough into an 18-inch log and slice into 12 even rolls using dental floss.
- Pour the caramel into a 9x13 greased baking dish and place the 12 rolls on top of the caramel. Cover the rolls and let them rise someplace warm for 45 minutes or until they double in size.
- Preheat the oven to 375 degrees F.
- Place the rolls in the oven for 25-30 minutes or until done.
- Invert the baking dish onto a larger serving platter and serve warm.
Notes
- Use dental floss to slice the dough into rolls.
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