Easy Sticky Buns with Caramel — The easiest stickiest buns ever! Ready in 30 minutes and made with store-bought biscuit dough to save time. Drenched in salted caramel sauce for maximum stickiness!
Shortcut Pillsbury Sticky Buns
Sticky, sweet, gooey, messy. And so fast and easy!
These are the easiest sticky buns you’ll ever make because there’s a shortcut. I really like shortcuts. Especially when I’m having people over for brunch, and I want to focus on the people. Not on bread dough.
I have many scratch cinnamon roll recipes, and some that are even ready in one hour, but sometimes shortcuts save my sanity.
The caramel sticky buns are made with a tube of refrigerated Pillsbury Biscuit Dough (or alternatively you can use Crescent Roll Dough), a quick little brown sugar-butter sauce, and store-bought salted caramel caramel.
The little bit of cinnamon gives some depth and extra flavor to the otherwise buttery dough. It’s amazing how well biscuit dough stands in as great cinnamon roll dough.
They’re super soft, gooey, and the caramel flavor is rich and abundant.
Between the homemade buttery dark brown sugar mixture that caramelizes in the oven and the salted caramel, they’re a caramel lover’s dream.
Ingredients in Caramel Sticky Buns
To make these easy stick buns with Pillsbury biscuit dough, you’ll need:
- Unsalted butter
- Dark brown sugar
- Pillsbury biscuit dough
- Salted caramel sauce
- Ground cinnamon
Dark brown sugar is richer and more caramely than light brown because they’re twice the amount of molasses, but light brown can be used.
How to Make Sticky Buns
Whether you call them caramel rolls or sticky buns, the process is the same. Here’s an overview of how the recipe is prepared:
- To make the caramel for the caramel rolls, whisk together melted butter with dark brown sugar and a pinch of salt.
- Pour the sauce into the bottom of a pie dish. It looks like a lot, and it is, but I hate sticky buns that aren’t super sticky, well-coated, and extra juicy.
- Open the can of biscuits. Make one long row of biscuits, gently pressing the seams together.
- Drizzle with caramel sauce, sprinkle with cinnamon, and roll up the dough starting with a long side.
- Bake for about 20 minutes. The caramel sauce in the bottom of the pan should be a little bubbly and will have thickened up some.
Can This Recipe Be Made in Advance?
Absolutely! I made these the night before the brunch I was having and allowed the buns cool overnight in the pan before inverting it the next morning. Overnight lots of the sauce absorbed into the buns.
I chose to invert the pan so the sauce would be on top, but you can spoon it out of the pie dish and drizzle it back over the buns.
Tips for Making Sticky Buns with Biscuit Dough
Caramel sauce: If you want to make your own salted caramel sauce, go for it. However, I was all about the ready from start-to-finish in less than 30 minutes aspect.
Slicing the sticky rolls: To slice the dough log into segments, I use unwaxed dental floss. It’s truly the best for making clean cuts without squishing and compressing the log.
I used to think it really didn’t matter much and would use a knife until I had crushed one too many logs.
Biscuit dough: If you can’t find biscuit dough in your area, crescent roll dough may be substituted.
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Salted Caramel Sticky Buns
- ½ cup unsalted butter, melted
- ½ cup dark brown sugar, light may be substituted
- ½ teaspoon salt, or to taste
- one can Pillsbury Biscuit Dough
- about 6 ounces salted caramel sauce (I used just over half of a 10-ounce jar of Trader Joe’s; or make it here] or [here
- 1 to 2 tablespoons cinnamon, or to taste
- Preheat oven to 350F. Spray a 9-inch pie dish with cooking spray, set aside.
- In a medium microwave-safe bowl, melt the butter, about 1 minute on high power.
- Whisk in the dark brown sugar until smooth.
- Whisk in the salt.
- Pour mixture into pie dish; set aside.
- Open can of biscuits and make one long, gently pressing the seams together with your fingertips. The row doesn’t have to be perfect, and the less you handle the dough, the better. It gets very limp, soft, and mushy quickly.
- Evenly drizzle with caramel sauce (eyeball it).
- Evenly sprinkle with cinnamon, to taste (eyeball it).
- Starting with a long side, roll up the dough into a tightly bound log,
- To slice the dough log into segments, I use unwaxed dental floss. It’s truly the best for making clean cuts without squishing and compressing the log; use a knife if necessary. I made 9 rolls.
- Transfer dough segments to pie dish, evenly spaced.
- Bake for about 20 minutes, or until the portion of buns that aren’t covered in sauce is set and firm to the touch. The caramel sauce in the bottom of the pan will be a little bubbly and will have thickened up some. I allowed the buns to cool overnight in the pan before inverting the next morning. Overnight, lots of the sauce absorbed into the buns. I chose to invert them so the sauce would be on top, but it’s not necessary and you can spoon it out of the pie dish and drizzle it over the buns. Fresh is always best (although I did make them the night before and they were just fine), but buns will keep airtight at room temp for up to 4 days; reheat gently in micro for a few seconds if desired.
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Cinnamon Roll Recipes:
One-Hour Homemade Cinnamon Rolls with Cream Cheese Frosting — It’s possible to make soft, light, fluffy cinnamon rolls from scratch in 1 hour
Overnight Buttermilk Soft and Fluffy Cinnamon Rolls — Favorite cinnamon roll recipe with a make-ahead/overnight option. The rolls taste close to Cinnabon and are covered in frosting!
This post is brought to you by Pillsbury. Recipe, photography, and opinions expressed are my own.