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Double-Caramel Sticky Buns Recipe

Double-Caramel Sticky Buns Recipe

Have you ever craved a warm, gooey, and utterly delicious treat that just screams comfort? Look no further than double-caramel sticky buns! These delectable pastries are the perfect combination of sweet caramel, soft dough, and a touch of cinnamon. Whether you’re enjoying them for breakfast, brunch, or as an indulgent dessert, these sticky buns are sure to satisfy your sweet tooth.

Why Double-Caramel?

Imagine biting into a sticky bun and experiencing a double dose of caramel goodness. The first layer of caramel oozes into the dough as it bakes, creating a heavenly caramel-infused center. Then, a generous drizzle of caramel sauce is poured over the warm buns, providing an irresistibly sweet and sticky topping. This double-caramel combination takes these sticky buns to a whole new level of decadence.

The Secret to Perfect Dough

Creating a soft and fluffy dough is crucial for achieving the perfect sticky bun texture. The key lies in the yeast. Just like a blossoming flower, yeast needs time to activate and grow. By allowing the dough to rise twice, you’ll end up with light and airy buns that practically melt in your mouth. So, be patient and let the yeast work its magic!

Baking Tips and Tricks

When it comes to baking double-caramel sticky buns, a few tips and tricks can make all the difference. To prevent the buns from sticking to the pan, line it with parchment paper or generously grease it. Additionally, don’t be afraid to generously sprinkle cinnamon and sugar over the caramel layer. This will add a delightful hint of warmth and sweetness to every bite.


Double-caramel sticky buns are the ultimate treat for any caramel lover. With their soft dough, gooey caramel center, and sticky caramel topping, they are a dessert dream come true. Whether you’re enjoying them fresh out of the oven or reheating them later, these sticky buns are guaranteed to bring a smile to your face.


Q: Can I make the dough in advance?

A: Yes, you can prepare the dough ahead of time and store it in the refrigerator overnight. This will allow the flavors to develop and make the buns even more delicious.

Q: Can I freeze the sticky buns?

A: Absolutely! After baking, let the sticky buns cool completely, then wrap them tightly in plastic wrap and place them in the freezer. When you’re ready to enjoy them, simply thaw and warm them up in the oven.

Q: Can I use a different type of caramel?

A: While the recipe calls for traditional caramel sauce, feel free to experiment with different flavors. Salted caramel, butterscotch, or even dulce de leche can add a unique twist to these already scrumptious sticky buns.

Q: Can I add nuts or raisins?

A: Absolutely! If you enjoy the added crunch of nuts or the chewiness of raisins, go ahead and sprinkle them over the caramel layer before rolling up the dough. It’s a fantastic way to customize your sticky buns to your liking.

Q: How long do the sticky buns stay fresh?

A: When stored in an airtight container, these sticky buns can stay fresh for up to 3 days. However, they are best enjoyed when warm and freshly baked.

Q: Can I make mini sticky buns instead?

A: Absolutely! Simply divide the dough into smaller portions and adjust the baking time accordingly. Mini sticky buns are perfect for parties or when you want to enjoy a bite-sized treat.

Q: Can I use a different type of dough?

A: While this recipe calls for a classic sweet dough, you can experiment with different types of dough, such as a brioche or even a flaky puff pastry, to create your own unique twist on the traditional sticky bun.

Q: Can I reheat the sticky buns?

A: Absolutely! To reheat the sticky buns, simply place them in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. This will restore their softness and gooey texture.

Q: Can I make gluten-free sticky buns?

A: Yes, you can! There are many gluten-free flour blends available that can be used as a substitute for regular flour. Simply follow the recipe as usual, but use a gluten-free flour blend instead.

Double Caramel Sticky Buns Recipe compressed image1

Double-Caramel Sticky Buns Recipe

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Total Time 10 hours
Course Breakfast
Cuisine American
Servings 12


  • Ingredients:
  • 4 ounces unsalted butter , creamy and soft, about 70°F (21°C)
  • 6 ounces light brown candi sugar , such as Brewer's Best, or deeply toasted sugar
  • 1/4 ounce ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon (1g) Diamond Crystal kosher salt (or half as much table salt by volume or weight)
  • 16 ounces all-purpose flour , such as Gold Medal, plus more for rolling
  • 3 1/2 ounces plain or lightly toasted sugar
  • 2 teaspoons instant yeast , such as SAF (not rapid-rise)
  • 1 3/4 teaspoons (7g) Diamond Crystal kosher salt (or half as much table salt by volume or weight)
  • 1/4 teaspoon baking soda
  • 4 ounces unsalted butter
  • 4 ounces milk , any percentage will do
  • 8 ounces plain , unsweetened Greek yogurt, any percentage will do
  • 4 ounces toasted pecan halves , roughly chopped (or more to taste)
  • 12 ounces light brown candi sugar , such as Brewer's Best, or deeply toasted sugar
  • 4 ounces heavy cream , plain or toasted
  • 1/4 teaspoon (1g) Diamond Crystal kosher salt (or half as much table salt by volume or weight)


  • Start by combining butter, candi or toasted sugar, cinnamon, nutmeg, and salt in the bowl of a stand mixer fitted with a paddle attachment.
  • Mix on low speed until the mixture is moistened, then increase the speed to medium and beat until the mixture becomes creamy, light in color, and very soft (around 5 minutes).
  • Transfer the mixture to a zip-top bag or disposable pastry bag and set it aside until needed (can be kept at room temperature for up to 24 hours).
  • Wipe the bowl clean with a paper towel, then whisk together flour, sugar, yeast, salt, and baking soda until well combined.
  • Melt butter in a 2-quart saucier over low heat, then stir in milk and yogurt, warming it to about 80°F (27°C).
  • Add the butter and milk mixture to the flour mixture and stir until a very dry and shaggy dough forms.
  • Attach the hook attachment to the stand mixer and knead the dough on low speed for about 20 minutes, or until it becomes silky-smooth and elastic.
  • Cover the bowl with plastic wrap and let the dough rise until it becomes puffy, light, and doubled in size (about 90 minutes at approximately 70°F/21°C). Rest the dough for 15 minutes if it feels dense, firm, or overly resilient.
  • Just before shaping the dough, line a
Keyword Bread, Breakfast & Brunch, Easter, Father's Day, Mother's Day, Recipes By Course, Rolls & Buns, spring, summer, Valentine's Day
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Hi, I am April & Welcome to my food blog!

Thank you for visiting my blog. We share delicious recipes to make your meals nourishing and fun. Experimenting in the kitchen and cooking is my joy!


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