Grandma's sticky buns recipe is perfect for any occasion! If you're looking for a wonderful caramel roll recipe for old fashioned caramel sticky buns (no nuts or with nuts), you're going to love this gooey caramel rolls recipe! Old fashioned caramel rolls are flavored with cinnamon and pecans.
Old Fashioned Sticky Buns
Ken surprises me with these caramel sticky buns some mornings when I am not feeling the greatest or am tired. He knows how to bring up my spirits! Some weekend in the future, when you are in the mood for something sweet or in need of comfort food, look to these caramel sticky buns for the answers.
My Grandma's gooey caramel rolls recipe has been in our family for a very long time. Every time I eat one I smile because I absolutely adored her. Unfortunately, she did not live in a time where she got the credit she deserved for being as amazing as she was. Do you know what I mean?
Soft, sticky, sweet, with a touch of salt and the crunch of pecans, these delightful old fashioned sticky buns make a special dessert treat.
This is hands down the best caramel roll recipe ever! Mix up the dough and in hours you’ll have soft, chewy buns packed with cinnamon and brown sugar filling, coated in an ooey-gooey caramel pecan sauce.
Seriously, when it comes to sweet breakfast or brunch pastries, an occasional treat or even holiday breakfast it doesn’t get any better than this!
Pick up one of these old fashioned sticky buns with your fingers and you’ll know this pastry is not misnamed. These buns have the perfect sticky, gooey, caramelized topping that you always hope for and almost never get.
Grandma's sticky buns recipe guarantees tender and soft buns topped with the most glorious caramel. Honestly, is there anything better than sinking your teeth into a warm, gooey cinnamon roll?
YES!
Sinking your teeth into a warm, gooey, sticky bun! Much more satisfying!
Caramel sticky buns are like cinnamon rolls' more delicious cousin, full of buttery cinnamon sugar and topped with homemade caramel and pecans!
Old Fashioned Caramel Rolls
When it comes to making caramel pecan rolls, the preparation of the dough is the most important step. A good dough made with good ingredients will make your rolls just perfect. Everyone will love them.
When I say good ingredients, I mean things like ensuring that your yeast isn't expired. If it is, there won't be the chemical reaction required to raise the dough and your whole attempt will be a disaster.
Speaking of raising the dough, I have to stress another point. It is very important that you let the dough rise twice for the full time written below. It makes the rolls less dense and more airy and lighter. Set your timer for optimum results.
Gooey Caramel Rolls Recipe
When making old fashioned sticky buns, it's good to have a cloth with soap ready. They are so gooey and sticky (and delicious!) that they can create quite the mess.
My son Patrick just loved the sticky mess. He would wait by the oven for the buns to come out and could barely wait for the five to seven minutes so they could rest before eating them.
The caramel would run down his face and he'd be in sheer joy. Sticky goodness all over his fingers, even dripping on his shirt. He was a disaster to look at and I dreaded having to bring him back to cleanliness.
However, Patrick's friend was the total opposite. She would even go so far as to bring gloves with her when I served caramel sticky buns so she wouldn't get covered in caramel. I'd give her a fork and knife to use but sometimes she'd still get it on her.
Her need for freshness was outweighed by her love of old fashioned sticky buns and she'd always come over when I made a fresh batch!
Giant Homemade Caramel Pecan Rolls
This caramel roll recipe turns out best when you make them with a stand or hand mixer.
Back when my Grandma used to make her old fashioned sticky buns, she'd do it by hand and it was so much work. It is possible to do, but I recommend using a mixer if you can.
If you want your rolls to turn out properly, use a sharp knife when cutting them. Put as little pressure on the dough so as not to squish it and make your one inch slices as smoothly as possible. It's amazing the difference it will make with the end result. I think you'll be happy.
What is the difference between a cinnamon roll and a sticky bun?
The main difference between cinnamon rolls and sticky buns is that old fashioned sticky buns feature some caramel and usually pecan nuts, which are placed in the bottom of the pan.
As I said, the difference here is in the topping. Both sweet rolls are filled with a butter, brown sugar and cinnamon filling, but cinnamon rolls are generally topped with a cream cheese or vanilla icing glaze. Sticky buns are traditionally topped with caramel and pecans or other nuts.
Speaking of caramel and brown sugar, if you love them as much as I do, you absolutely need to check out this link to brown sugar desserts. There are so many mouth-watering sweets to be found on that list that you won't know where to start...now back to the recipe on hand.
The cinnamon roll part is placed on top of the caramel sauce and chopped nuts. After baking, the pan is inverted and the caramel and nuts then form a sticky "sauce" on the top of the bun.
Also, with cinnamon rolls, the topping is added after the rolls have been baked. With old fashioned sticky buns, the topping is added to the bottom of the baking dish, then the rolls are baked on top of that. You invert the pan after baking to give them that glorious topping.
Caramel Sticky Buns
The key to making caramel sticky buns (otherwise known as old fashioned sticky buns) is to make sure they rest for five to seven minutes before you flip them over onto a wire rack.
If you flip them over as soon as you take them out of the oven, all of the hot caramel will run off the buns. If you leave them too long in the pan then they'll stick to the bottom and you won't be able to get them out.
The five to seven minute window allows the sticky buns to maintain the proper consistency. Remember, that if you use option two (see below) then your buns will be even gooier and oh so delicious!
As I get older, I find that I'm satisfied with option one (see below) because I have to watch my sugar intake and whatnot. Kids, I find, prefer the second method because it's so much sweeter and they don't care about the calories!
Old Fashioned Sticky Buns No Nuts
Caramel sticky buns don't have to be made with nuts if you prefer that. As long as you cover the bottom of the pan with the caramel mixture, you're sure to end up with a great sticky bun.
Ken's family has a wonderful old fashioned sticky buns no nuts recipe if you'd like to try something different. It's called Homemade Sticky Cinnamon Buns and it's been handed down for generations.
From one mother to her daughter and so on, throughout the years, this caramel roll recipe has evolved into something that I would call almost perfection. I'd love to hear what you think.
Ingredients in Grandma's Old Fashioned Caramel Sticky Buns
Buns
- flour
- sugar
- active, dry yeast
- salt
- milk
- water
- butter
- egg
Caramel Sauce for Cinnamon Rolls Without Cream
Caramel
- brown sugar
- light corn syrup
- butter
- pecans, walnuts or your favorite variety
Optional Filling
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup brown sugar
- 2-3 tablespoons butter
How to Make Grandma's Sticky Buns Recipe
In a large bowl, using a stand or handheld mixer, combine 1 ½ cups flour, sugar, yeast and salt.
Set aside.
In a small saucepan combine milk, water and butter.
Heat gradually until butter melts and mixture is warm.
Slowly add milk mixture to your large bowl with the flour mixture in it.
Beat until smooth.
Add the egg and enough flour to make a thick batter, about 3 cups.
Beat until smooth.
Next, prepare your work surface with flour and place the batter on top of the flour.
Knead in the remaining flour until an elastic dough forms.
You may not need all of the flour.
Place the dough inside a well greased bowl and paint melted butter all over the top.
Cover with a clean, damp towel and let the dough rise until it has almost doubled in size, about one hour.
Punch in the middle of the dough at about the 40 minute mark. This will remove some of the air that has built up in the dough.
Preheat your oven to 350 degrees,
When you are getting ready to bake your dough, prepare a medium-sized bowl with brown sugar, corn syrup and butter.
Using a handheld mixer blend until smooth.
Old Fashioned Caramel Roll Recipe
Grease a 13x9 inch pan with butter and a nine-inch round or square pan as well. (You can also use two nine-inch square or round pans as well.)
Pour caramel topping inside your prepared pan and make sure the bottom of the pan is covered.
Sprinkle with pecans, as many as you want. We always make sure the bottom is basically covered in pecans. If you want to omit the pecans, this is the point.
Again, punch in the center of your dough and divide the dough up into three pieces.
At your workstation flour your surface and roll out the dough until it is about 20 inches by 10 inches. A little more or a little less will not matter.
Brush each dough rectangle with approximately two tablespoons melted butter and three tablespoons of brown sugar. You have the option of including more filling in your buns if you desire and I have included the recipe to use if you want to.
Using it makes your buns more sticky and ooey gooey good but I find that as I am getting older it becomes almost too sweet so I just paint on some melted butter and sprinkle some brown sugar and it is enough.
Roll up the dough, from the longer side, as tight as you can get it, into what looks like a jelly-roll.
Pinch the ends together and cut into one inch slices.
Place the slices into your prepared pan.
Cover with your clean, damp towel for another 45-60 minutes and let rest.
The dough should again double in size.
Bake for 20-25 minutes or a beautiful golden brown.
Allow to cool in your pans for at least five minutes and then dump on top of parchment paper to totally cool.
Serve warm. Enjoy!
How Do You Store Leftover Caramel Sticky Buns?
As you would expect, these caramel sticky buns are best served fresh, out of the oven. That being said, they can be stored in an airtight container in your fridge for up to five days.
Warm in your microwave for 20 seconds or so or reheat covered in your oven on 400 degrees for between 15 and 20 minutes, or until heated through.
Can Caramel Sticky Buns be Frozen?
You bet! Baked buns can be frozen for between two and three months in an airtight container. I usually wrap the buns in parchment paper, then in tinfoil and right inside an airtight container.
Thaw the old fashioned sticky buns overnight in your fridge, on your counter or in your microwave until you achieve room temperature before warming them in the oven or microwave.
Grandma's Caramel Sticky Buns Video
Other Delicious Bun Recipes
For those of you who love buns, either sticky or not, I've listed below some other tasty bun recipes you can find on the site. I'd love to hear which one is your favorite!
Grandma's Old Fashioned Caramel Sticky Buns
Equipment
- 13 x 9 inch pan or 2 8 x 8 or 9 x 9 inch cake pans
- handheld or stand mixer
- clean dish towel dampened
Ingredients
Buns
- 4 ½ - 5 ½ cups all purpose flour, divided
- ½ cup sugar
- 2 packages active-dry yeast
- 2 teaspoons salt
- ¾ cup milk
- ½ cup water
- ½ cup butter or 1 stick
- 1 large egg, room temperature, beaten
Caramel
- 1 ½ cups brown sugar, packed
- ¾ cup light corn syrup
- ¾ cup butter, room temperature
- 1 cup pecans or your favorite nuts, chopped more if necessary to cover the bottom of your pan
Regular Filling
- ⅓ cup butter, melted
- ½ cup brown sugar, divided
Optional Filling
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ cup brown sugar, packed
- 2-3 tablespoons butter
Instructions
Make the Buns
- In a large bowl, using a stand or handheld mixer, combine 1 ½ cups flour, sugar, yeast and salt. Set aside.
- In a small saucepan combine milk, water and butter.
- Heat gradually until butter melts and mixture is warm.
- Slowly add milk mixture to your large bowl with the flour mixture in it.
- Beat until smooth.
- Add the egg and enough flour to make a thick batter, about 3 cups.
- Beat until smooth.
- Next, prepare your work surface with flour and place the batter on top of the flour.
- Knead in the remaining flour until an elastic dough forms. You may not need all of the flour.
- Place the dough inside a well greased bowl and paint melted butter all over the top.
- Cover with a clean, damp towel and let the dough rise until it has almost doubled in size, about 1 hour.
- Punch in the middle of the dough at about the 40 minute mark. This will remove some of the air that has built up in the dough.
- When you are getting ready to bake your dough prepare a medium sized bowl with brown sugar, corn syrup and butter.
- Using a handheld mixer blend until smooth.
- Grease a 13x9 inch pan with butter and a 9 inch round or square pan as well, if needed. (You can also use three 9 inch square or round pans as well.)
- Pour caramel topping inside your prepared pan and make sure the bottom of the pan is covered.
- Sprinkle with pecans, as many as you want. We always make sure the bottom is basically covered in pecans. If you choose to omit the pecans this is the time.
- Again, punch in the center of your dough and divide the dough up into 3 even pieces. At your workstation flour your surface and roll out the dough until it is about 20 inches by 10 inches. A little more or a little less will not matter.
- You have the option of including more filling in your buns if you desire and I have included the recipe to use if you want to. You really should try Option 2 at least once!
Option 1
- Brush each dough rectangle with approximately 2 tablespoons melted butter and 3 tablespoons of brown sugar.
Option 2
- In a small bowl combine brown sugar, cinnamon and nutmeg. Paint the butter on and sprinkle brown sugar mixture all over.
- Using it makes your buns more sticky and ooey gooey good. The more brown sugar, the stickier the buns will be.
Roll them Up
- Roll up the dough, from the longer side, as tight as you can get it, into like a jelly roll.
- Pinch the ends together and cut into 1 inch slices.
- Place the slices into your prepared pan.
- Cover again with your clean, damp towel for another 45-60 minutes. The dough should again double in size.
- Preheat your oven to 350 degrees,
- Bake for 20-25 minutes or a beautiful golden brown.
- Allow to cool in your pans for at least 5 minutes and then flip upside down on top of parchment paper until it is cool enough to handle. This ensures that the caramel topping won't run off the buns.
- Serve warm. Enjoy!
Notes
Nutrition
Rose says
ooey gooey yummy,but then we quadrupled the brown sugar and butter!
Karin and Ken says
We have doubled it but quadrupling could be absolutely wonderful! So happy you’re enjoying this recipe! All the best. Karin
Janet Sannipoli says
I made this this morning for our Easter breakfast and they were absolutely delicious! I was a little concerned at first because my first rise wasn't great, but my second Rise took care of it. Sweet, gooey, and delicious! Definitely a hit with the family. Saving the recipe for sure. Won't make them often, but will definitely make them again! Special occasion food for us.😁
Karin and Ken says
So glad you all enjoyed them! We made them yesterday too! Thank you for letting me know. They’re delicious. Take care and enjoy your day! Karin
Gwyn says
I have never commented on any of the thousands of recipes I have gotten from different sites. BUT, this recipe is outstanding. The first bite took me back to childhood (and i am 62) watching grandma making sticky buns, and the ingredients running everywhere. We all couldn't wait for them to be done! Thank you so much for this wonderful recipe and those special memories.
Karin and Ken says
I’m so grateful for your kind words. You just made my year. This recipe means the world to me and I feel the exact same way. I remember watching them bake. We kept checking for them to be done. We were so excited to watch my grandma flip them over. She told us every time we had to wait for them to cool enough to eat. She made them every time we visited her. She was the most amazing woman I ever met for so many reasons and I’ll always miss her. Thank you for taking the time to comment. I too have enjoyed this trip down memory lane. Thank you. I’m so happy you enjoyed this recipe. All the best. Karin
Tonya says
I am baking these in a 9x13 pan. I have an excessive amount of sauce. The first time it literally went all over my counter when I turned them. The other day I turned them onto a cookie sheet. Sauce filled the pan. Am I doing something wrong or is there really this much sauce? My family has determined this the best recipe by the way:)
Karin and Ken says
These are absolutely wonderful in my opinion too. I apologize for the delay in my response I’m battling pneumonia. Im sorry you’re having trouble and the mess! I apologize for that too. I’m wondering if you’re allowing them to rise for too long? Are the individual “balls” full of pockets of air? Are you allowing them to rise inside your off oven? Or where? That is the only thing I can think of. Hopefully that helps. Please let me know. I’d appreciate it. All the best. Karin
Marcey Hilt says
You picture for "cover with a damp towel, looks like you have the dough on top of the towel, that can't be right??? I am used to just putting the towel on top, so the dough doesn't dry out. Can you clarify?
Karin and Ken says
Cover with a damp towel. Definitely. I’ve never noticed that before. Thank you for asking the question. These are delicious. Enjoy! All the best. Karin
Harold W. says
This recipe looks awesome and I can't wait to try it, but I'm confused about step 18 which says "Again, punch in the center of your dough and divide the dough up into 3 even pieces. "
My question is, why 3 pieces? The subsequent steps only tell you what to do with one of them, and for that one, you are to do a 10"x20" roll and cut them into 1" rolls which should therefore make about 20 rolls, which isn't consistent with the photo that shows 12 rolls. I must be missing something.
Karin and Ken says
I apologize for the confusion. Roll out the other two pieces of dough and do the same to them. Slice them as well. Up to 1 1/2 inches will work too. You may need another pan but I just put any extras I end up with in the same pan to bake. I always use the same exact pan. I hope this helps. Please let me know what you think if you try this recipe. It is a personal favorite. All the best. Karin
Clarisa says
Hi there so you say to use the 9x13 and a round pan but I only see instructions for the 9x13. Is the round pan for the 2 other pieces for that is not used?
Melissa Benton says
I made them and took them to a card game. So delicious. Everyone went crazy for them. My nephew said name your price for a batch. Of course I didn’t charge him. Thank you.
Karin and Ken says
I’m so happy you enjoyed this recipe! Thank you for taking the time to let me know you made my day! All the best. Karin
Patrick says
Just made these today and where they took me almost 4 hours in total to make, they are worth it. I keep my house cooler so I worried when my dough didn’t rise very well that my yeast was dead, but they did their thing in the oven!
Karin and Ken says
I’m so glad to hear it! The oven is a lifesaver for me too. I’m so happy to hear you’re enjoying them. You made my day. Thank you for taking the time to let me know. All the best. Karin
Julie D says
Firstly, congratulations on becoming Grandparents!!
Husband was not satisfied with other caramel sticky roll recipes that I've made. He now says your recipe is very similar to the rolls his Grandmother used to make--it's a keeper!
Thank you!
Karin and Ken says
Thank you! It’s amazing and exhausting! We’re loving it. I’m so glad you’re enjoying this recipe. It’s been a favorite for years! I can’t thank you enough for your kind words! Hopefully you find some other recipes on this site that you enjoy just as much. All the best. Karin
Shari B says
Can the dough be made ahead of time, sit overnight and bake in the AM? I want to make these but won't have 4 hours morning of. Thoughts?
Karin and Ken says
I hope this helps and I’d appreciate you letting me know how everything turns out. You can make these ahead I believe and you have two options. Option 1 is after the second proof (dough rising) place in fridge. Then let sit for 30 mins on counter to come to room temperature while oven preheats before putting them inside oven to bake. Option 2 is to let them rise, cook them 1/2 way and then put them in the fridge once cool or even the freezer. Finish cooking them in the morning after bringing to room temperature for 30 minutes on counter too. I’ve been told both methods work. All the best. Karin
Anonymous says
The BEST EVER, NO LIE!!!
Karin and Ken says
Well thank you for your kind words! We love them too! Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin
Adrienne Johnson says
I’ve made these a few times and absolutely love that recipe. My only issue is the never seem to brown in the middle. The edges get golden brown but the middle buns are pale. Is it because the buns need more space? I roll them into small - medium sized buns so each row is 4 buns across
Enid says
We loved them Theyre so good we ate them all No leftovers at all You won’t either theyre so hard to stop eating I can’t wait to make them again Thank you for sharing this recipe we will make it forever ❤️
Karin and Ken says
You made my day. I love this recipe too and we will also make it forever! Thank you for taking the time to let me know. All the best. Karin
Donna says
My question , do you not cook the topping before putting in the pan ?
Karin and Ken says
No just blend together and spread on bottom of pan cover as best you can. Add pecans if desired and then your rolled and cut dough. I can’t wait to hear what you think of these buns. We love them. All the best. Karin
Gail says
Where’s the ingredients I don’t see them
Karin and Ken says
I’m sorry you’re having trouble. There is a big blue button at the top of the recipe that says jump to recipe that will take you right above it or scroll to bottom and you’ll see everything there! Hope that helps. Enjoy your day. Karin
Tess says
Loved these. Talk about delicious. So hard to stop eating them. Thank you for this recipe! ❤️❤️❤️
Karin and Ken says
You’re most welcome! Glad you enjoyed them! I wish I could make them more often than I do. All the best. Karin
marnie says
Wonderfully delicious, i just put everything in my thermy (asides from the caramel etc) Proofed as instructed (no need for lukewarm water machine heats up in dough function so yeast is activated). After one proof i rolled accordingly and popped in fridge, i. the morning i rested for 30 mins and popped in oven, perfect thank you!
Karin and Ken says
As always you’re most welcome! I try my best. Glad you enjoyed these as much as we all do! You made my day! 💕 Thank you and take care. Karin
Bonnie Dietrich says
Can you use margarine instead of butter in this recipe
Karin and Ken says
Definitely! Enjoy! Karin
Amanda B says
these are absolutely delicious
Karin and Ken says
Well I can't thank you enough for taking the time to let me know how much you enjoyed them! You made my day! I love this recipe. Take care and all the best. Karin
Brenda says
Love these caramel rolls!! I Made the dough in my bread machine and they turned out so…good!!!
Karin and Ken says
Thank you for the suggestion. How’d you do it? I’m going to try that myself. Take care and all the best. Karin
Bonnie says
I I absolutely love this recipe! It’s one of my go to favorites on holidays or church dinners and people are always asking for the recipe. Or really for me to make them again because they don’t want to put in the work. Haha It is a lot of work, but definitely worth it.
Karin and Ken says
I could not agree more! Glad you enjoy them as much as we do! All the best. Karin
Jan says
I am confused
I am confused, your instructions say to divide the dough into 3 sections. Does that mean you get three jelly rolls to cut?
Karin and Ken says
I apologize for the confusion. Basically yes. Divide dough into 3 pieces and decide how much filling you want to use. Roll each up. Continue with recipe. Does that help you? I’m at a family event. Please email me back if you have any more questions. This recipe is delicious and definitely worth the effort. Take care. I can’t wait to hear what you think! All the best. Karin
Betsy says
Don't you put the yeast in warm water and let it wake up for a bit? I've always thought that you had to do that.
Karin and Ken says
Always depends on the kind of yeast you’re using. I used to think the exact same thing! Enjoy your day. Karin
Michelle Schafer says
Can you hack these buns and just use like a Pillsbury dinner roll type breading?
Karin and Ken says
I’ve never tried to but now I’m going to have to! Hope it works! Thank you for the idea. Enjoy your day. Karin
devyn johnson says
hello! instead of letting these proof for an hour, can i put them in the fridge overnight and bake in the morning?
Karin and Ken says
I am afraid that will not work. I wish I had better news. Hopefully you can still find a way to make these buns. They're delicious. All the best. Karin
Betsy says
Hi Devyn: When I made these years ago (lost the recipe) what I would do is to let them rise, cook them 1/2 way and then put them in the fridge or freezer. I'd finish cooking them in the morning or whenever I wanted a warm sticky bun. This may work for you.
Karin and Ken says
Thank you! 💕 Better late than never. Enjoy your day! Karin
marnie says
Yes you can, but proof once then prepare as instructed and second proof in fridge and let sit for 30 mins before putting them in ovenxx
Karin and Ken says
I can’t thank you enough! I’m truly grateful. Glad to have you with me on my food journey! Enjoy your day! Karin
Richard jackson says
This recipe I the same as I remember my mother made, I have her recipe and have NEVER tried it until today. It all worked as you said/show here on this web page. I only saw one difference in today’s and what I remember is the Carmel. Sauce was sticky , I do not remember moms being sticky. What did I do/ not do??? Less corn syrup or more, less brown sugar or more less melted butter or more. HELP
Karin and Ken says
I apologize for not getting back to you sooner. I have been busy making sticky buns and although I have had a blast I think it will be a while before I make them again! 😉 Maybe consider trying this Homemade Sticky Cinnamon Buns. They are definitely stickier than these. In the meantime, I am going to try making these caramel sticky buns a few more times. Take care. Talk soon! Karin
olive says
These are so good. I couldnt believe it but we ate them all. My husband wanted to lick the pan. Thank you for this and all of your recipes. Delicious.
Karin and Ken says
I'm so glad you enjoyed them as much as we do! They're delicous! Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin