Originating from Germany, sticky buns have been tickling our taste buds since the middle ages, and so, to celebrate National Sticky Bun Day, we’ve got a tasty recipe for you to follow at home.


1 cup milk
2 teaspoons salt
2 teaspoons dried yeast
2 large eggs, beaten
3 1/2 cups flour
1/2 cup butter, softened
1/4 cup honey

Caramel topping

1 1/2 cup pecans, chopped
3/4 cup butter, melted
1/2 teaspoon salt
1 1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup honey


In a large mixing bowl, combine the yeast, flour, and salt, and set aside for later. In another bowl or jug, mix together the honey, butter, and milk before putting it in the microwave and heating it gently for a few seconds until the butter is melting and the mix is lukewarm.

When the butter has melted, add the eggs and whisk quickly until combined. Make sure the mixture isn’t hot or the eggs will cook. Pour the egg mix into the dry ingredients you combined earlier and mix until you are left with a dough. Wrap the dough in cling film and leave it to rest at room temperature for the dough to rise (about 4 hours).

To make the filling, combine the brown sugar, melted butter, cinnamon, and honey and then set aside. In a cake pan, spread half of the caramel mixture using a spatula evenly over the bottom and then scatter the chopped pecans over the top.

Roll out your dough on a floured surface to a rectangle that is about 1/2- inch thick and 20 inches long. Using the remaining caramel mixture, spread it out evenly over the dough leaving a 1 inch space around the edge. Starting with the longer side, roll the dough into a log and make sure the seam is underneath the log to prevent it from unrolling. Using a knife, carefully slice the log into 2 1/2 inch thick portions and then turn them over so the swirled sides are facing up and the caramel pecans are stuck to the bottom. Cling film the tin and leave to rest for 1 hour; they should rise to meet the tin.

Now, preheat your oven to 180 degrees C (350 degrees F) and place your rolls on a baking tray lined with parchment paper. Bake them for approximately 40 minutes or until golden brown. Remove them from the oven and quickly, using a spatula, release the rolls from the tin and invert them immediately into a serving dish. Serve warm.

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