If you’ve ever wanted a bakery-style sticky bun that tastes like it came straight from a Southern kitchen . . . . soft, fluffy dough, buttery cinnamon filling, and a gooey pecan caramel topping, Jamie’s famous recipe is the one. These are the kind of sticky buns that stop conversation at the table. The kind that make people close their eyes on the first bite.

The dough is tender and enriched, the filling is perfectly balanced with cinnamon and butter, and the pecan topping creates that signature sticky, glossy finish. They take time, but every minute is worth it.

Before You Get Started

A few notes that make a big difference in the final texture:

• Use room-temperature ingredients — especially the butter.
• Don’t rush the rise. This dough loves warmth and time.
• Dental floss > knives for clean, perfect cuts.
• The dough WILL look like it’s falling apart when you add the butter, don’t panic. It comes together beautifully.

What You Need to Make Jamie’s Famous Sticky Buns

For the Dough

• All-purpose flour
• Warm water
• Eggs
• Honey or sugar
• Salted butter
• Salt
• Yeast
• Cinnamon
• Vanilla extract
• Butter extract

For the Filling

• Cinnamon
• Brown sugar
• Softened butter
• Vanilla extract
• Butter extract
• Chopped pecans

For the Pecan Sticky Topping

• Brown sugar
• Light corn syrup
• Butter
• Cinnamon
• Chopped pecans

How to Make Sticky Buns (Jamie’s Famous Recipe)

Make the Dough

Combine the dough ingredients except for the butter in a stand mixer. Mix to hydrate the flour, then increase the speed to knead until soft and elastic. Add the butter and continue mixing, it will look messy at first but will quickly turn smooth. Let the dough rise until doubled and pillowy.

Prepare the Filling

Beat together the cinnamon, sugar, butter, vanilla, and butter extract until it forms a fluffy spread. Set aside.

Make the Pecan Topping

Mix brown sugar, corn syrup, butter, and cinnamon until creamy. Spread into the bottom of a 9×13 dish and cover with chopped pecans. This creates the caramel base the buns bake into.

Assemble the Sticky Buns

Roll the dough into a large rectangle, spread with filling, and sprinkle with pecans. Roll tightly into a log and pinch to seal. Use dental floss to cut even slices.

Second Rise

Place the buns on top of the pecan topping and let rise again until doubled. This can take 1–2 hours depending on your kitchen temperature.

Bake

Bake until golden, soft, and cooked in the center. Allow to rest briefly.

Flip & Serve

Invert onto a tray so the hot caramel pecan topping runs down the buns. Serve warm and enjoy the gooey perfection.

Pro Tip

For extra gooey sticky buns, add a tablespoon of heavy cream to the caramel mixture before spreading it into the pan. It keeps the topping soft and glossy long after baking.

Commonly Asked Questions

Can I make these sticky buns ahead of time?

Yes! Assemble them fully, cover tightly, and refrigerate overnight. Let them come to room temperature in the morning before baking.

Why does my dough look like it’s falling apart when I add the butter?

This is totally normal. The fat temporarily disrupts the gluten structure, but after another minute or two, the dough becomes smooth and elastic again.

Can I freeze sticky buns?

You can freeze them baked or unbaked. Freeze baked buns without flipping; warm in the oven before serving. For unbaked, freeze after shaping, thaw overnight, rise, and bake.

What nuts can I use besides pecans?

Walnuts work beautifully. You can also skip nuts completely for a cinnamon-caramel version.

How do I know the buns are fully baked?

Check the center buns, they should be lightly golden and feel set, not doughy. An instant-read thermometer will show about 190°F.