Caramel Sticky Buns

These old fashioned Caramel Sticky Buns are deliciously sweet, tender and a great option for holiday brunches or a special weekend breakfast! Soft and chewy with tons of cinnamon and plenty of gooey caramel sauce!

I have a confession. I have a terrible weakness for anything in cinnamon roll or sticky bun form. I am particularly addicted to my grandma’s recipe for Caramel Sticky Buns!

I remember as a kid, every time my grandma would come to visit us we would look forward to her making her delicious caramel sticky buns. These buns are cinnamon rolls on steroids. The buns are loaded with a delicious cinnamon sugar filling which I adore. However, they don’t stop there.

Nope, the best part is that buttery, brown sugar sauce that caramelizes as the buns bake. When the sticky buns come out of the oven they are inverted onto a serving platter and you are left with the most glorious gooey topping. There’s a reason why I only indulge in these delicious caramel sticky buns on special occasions and it’s name is butter and sugar. If only we could indulge in one every morning.

Sticky buns are notorious for containing a large amount of butter and sugar, after all that’s what makes them so gooey and delicious. Since I love them so much I knew I had to find a way to slim them down, but still keep all the flavor. While these are by no means a healthy breakfast, I can tell you that they are far more “healthy” than some other versions I’ve found.

I plan on making these amazingly delicious caramel sticky buns at least once more this holiday season and I’m excited that I can now reach for that second sticky bun thanks to this healthier version of my grandma’s recipe!

5 from 1 vote

Caramel Sticky Buns

By Danae

Prep: 3 hours hrs 20 minutes mins

Cook: 25 minutes mins

Total: 3 hours hrs 45 minutes mins

Servings: 12 Sticky Buns

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Ingredients 

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For the Dough

• ▢ 1 1/8 teaspoon instant dry yeast
• ▢ 1 tablespoon granulated sugar
• ▢ 2 tablespoons warm water
• ▢ 1 teaspoon kosher salt
• ▢ 2 tablespoons granulated sugar
• ▢ 1 cup hot water
• ▢ 3 tablespoons unsalted butter melted
• ▢ 2 tablespoons egg lightly beaten
• ▢ 1 1/3 cups whole wheat pastry flour
• ▢ 2 cups all purpose flour

For the Caramel Sauce

• ▢ 1/4 cup unsalted butter melted
• ▢ 3/4 cup light or dark brown sugar
• ▢ 1 1/2 tablespoons whipping cream

For the Filling

• ▢ 3 tablespoons unsalted butter melted
• ▢ 1/4 cup granulated sugar
• ▢ 2 tablespoons cinnamon

Instructions 

• For the Dough
• Dissolve yeast and 1 tablespoon of sugar in 2 tablespoons of warm water and let stand 5 min. In the bowl of a stand mixer, dissolve salt and 2 tablespoons of sugar in 1 cup of hot water then whisk in the melted I Can't Believe It's Not Butter.
• Attach the dough hook to the stand mixer then add in the 2 tablespoons of beaten egg, 1 1/3 cups of whole wheat pastry flour, and the yeast mixture, then beat until smooth.
• Add one cup of the all purpose flour and beat again.
• Add remaining flour and continue mixing until the dough comes together.
• Place the dough in greased bowl, turning it to coat all sides, then cover with plastic wrap and let rest for 2 hours.
• To Make the Caramel Sauce
• In a large saucepan, melt the I Can't Believe It's Not Butter.
• Add in the brown sugar and evaporated milk then bring it to a simmer.
• Pour sauce into a 9x12” pan or baking dish.
• Assembling the Sticky Buns
• Remove the dough from the bowl and roll it out into 12x18 rectangle on a floured surface.
• Spread the top of the dough with the 3 tablespoons of melted I Can't Believe It's Not Butter for the filling.
• Mix together the 1/4 cup granulated sugar and 2 tablespoons of cinnamon, then sprinkle evenly over the dough.
• Tightly roll the dough from the long side like you would a jelly roll.
• Slice the rolled dough into 1 inch slices.
• Place the slices cut side up into the 9x12 baking dish.
• Cover the baking dish with plastic wrap and let the dough rise until it has doubled, about 1 hour.
• Bake at 375 degrees for 20-25 min, until golden.
• Remove from oven and immediately invert onto a serving platter or cookie sheet.
• Cool slightly before serving.

Tried this? Leave a comment below!