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Quick and Easy Sticky Caramel Buns

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: BEC

Quick and Easy Sticky Caramel Buns Recipe Quick and Easy Sticky Caramel Buns Recipe

These soft, tender buns, bathed in golden syrup and crowned with pecans, are leavened with baking powder - not yeast. They go from "What's for breakfast?" to "YUM" in under 45 minutes!

This recipe is a favorite at our Baking Education Center.

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directions on our blog

At a glance

Prep
Bake
Total
Yield
16 buns

Ingredients

Choose your measure:

Topping

  • 1/2 cup brown sugar
  • 1/4 cup butter, melted
  • 2 tablespoons dark corn syrup or maple syrup
  • 3/4 cup coarsely chopped pecans or walnuts, optional

Dough

Filling

  • 1/2 cup brown sugar

Instructions

  1. Preheat the oven to 400°F. Lightly grease a 9" x 9" cake pan. If you don't have a 9" x 9" pan, substitute a 7" x 11", or 9" round cake pan. If you choose the 9" round pan, make sure it's at least 2" deep; if it's not, place the pan on a parchment- or foil-lined baking sheet, to catch any potential spills.
  2. To make the topping: Combine the melted butter and brown sugar, stirring to combine.
  3. Stir in the syrup.
  4. Pour the topping into the prepared pan, spreading it to the edges. Sprinkle the nuts (if you're using them) atop the topping. Set the pan aside.
  5. To make the dough: Stir together the flour, sugar, baking powder, baking soda, and salt. Note: If you're using buttermilk powder in place of buttermilk, add it here.
  6. Pour the lukewarm buttermilk (or lukewarm water, if you're using buttermilk powder), sweet dough flavor or vanilla, and melted butter into the bowl with the dry ingredients.
  7. Stir to combine. The dough will be quite sticky.
  8. Transfer the dough to a well-floured surface, and pat/roll it into a 9" x 12" rectangle.
  9. Brush the dough with water, and sprinkle with the 1/2 cup brown sugar, leaving a bare edge on one of the longer sides.
  10. Roll the dough into a log, starting with the filled longer edge. Pinch the seam closed as well as you can; it'll be a bit messy, with sugar spilling out. That's OK.
  11. Using dental floss or a serrated knife, cut the log into 16 slices.
  12. Lay the slices in the prepared pan, atop the topping.
  13. Bake the buns for 26 to 28 minutes, until they're golden brown.
  14. Remove from the oven, and immediately invert the pan onto a serving plate. Let it sit for about 15 seconds, then remove the pan, scraping out any nuts or syrup that are stuck in the pan, and spreading it back onto the buns.
  15. Serve immediately. Or cool, wrap airtight, and store for a couple of days at room temperature. Reheat briefly before serving.