Caramel apple sticky buns are the kind of breakfast that pulls everyone into the kitchen before they’re even fully awake. They start with soft sticky bun dough, a quick melted caramel, and a pile of tart apples and toasted pecans rolled into every swirl. You bake them, drizzle caramel icing over the top while they’re hot, and suddenly it’s autumn on a plate.
Why These Caramel Apple Sticky Buns Work
- Soft, gooey centers with a glossy caramel finish
- Tart Granny Smith apples keep them from tasting too sweet
- Roll them up the night before and bake fresh in the morning
- They taste like a caramel apple you get to eat for breakfast
Apples, pecans, and caramel are a classic fall trio, and they belong together in a warm roll. Nothing here is fussy. A few simple steps, and your whole house ends up smelling like cinnamon and baked apples.
Spread the caramel icing on while the buns are still hot, so it melts down into every crevice.
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Why You’ll Love These Caramel Apple Sticky Buns
- These caramel apple sticky buns turn out soft and gooey, with caramel icing that soaks in and stays glossy.
- Tart apples and toasted pecans balance the sweetness, so each bite is rich without being cloying.
- You can slice and pan the rolls the night before, then bake them when you wake up.
Ingredient Notes
Here’s a quick look at what goes into these caramel apple sticky buns. These are just notes on the main players, so you know what each one does. You’ll find the exact measurements in the recipe card at the bottom of the post.
- Sticky bun dough: use your favorite. A from-scratch batch or a good store-bought dough both work fine.
- Caramels and light cream: melt together into a quick, pourable caramel for the filling. Any soft caramel candy will do.
- Granny Smith apples: peel, core, and dice them small so they soften as the buns bake. Their tartness is what balances all that caramel.
- Pecans: chopped, for crunch and a buttery, toasty flavor. Walnuts swap in nicely.
- Cinnamon: warms the whole thing up and ties the apple and caramel together.
- Confectioner’s sugar, butter, and more caramels: these cook down into the thick caramel icing for the top.
For equipment, a 9 by 9 square pan gives you tall, soft buns that bake evenly and stay close together. A small saucepan melts the caramels gently without scorching, and a sharp knife or a length of plain dental floss slices the rolls cleanly instead of squashing them.
How to Make Caramel Apple Sticky Buns
Making caramel apple sticky buns is mostly about layering, then rolling it all up. Don’t rush the filling, and you’ll get a clean swirl in every bun. Here’s how it comes together.
- Roll the dough into a rectangle and spread it with softened butter.
- Melt the caramels with the cream until smooth, then pour that over the dough and spread it to the edges.
- Scatter the diced apples and pecans over the caramel, then dust everything with cinnamon.
- Roll it up from a long side, then slice into two inch pieces and nestle them in the pan.
- Bake at 375 degrees for about 18 minutes, until golden, then spread the warm icing over the top while the buns are still hot so it sinks right in.
This recipe fills one 9 by 9 pan and makes about eight buns. To feed a crowd, double everything and bake in two pans, and if you want to get ahead, slice and pan the rolls the night before, then bake them fresh in the morning.
Storage Options
Leftover caramel apple sticky buns keep really well, so don’t worry if you can’t finish the pan. Here are your options.
- Cover them at room temperature for up to two days. The icing stays soft and the apples hold their flavor.
- Store them airtight in the fridge for up to four days.
- Wrap the cooled buns tightly and freeze for up to two months. Warm them in a low oven, or for a few seconds in the microwave, so the caramel turns gooey again.
Variations & Substitutions
There are plenty of ways to make these caramel apple sticky buns your own. Try one of these swaps.
- Swap the pecans for walnuts, or leave the nuts out for a smoother bun.
- Use Honeycrisp or Braeburn apples if you want a little more sweetness than Granny Smith gives you.
- Add a pinch of nutmeg or cardamom along with the cinnamon for a spicier roll.
- Short on time? Use a tube of refrigerated cinnamon roll dough and still tuck in the apples, pecans, and caramel.
What to Serve with Caramel Apple Sticky Buns
Caramel apple sticky buns are rich, so keep the rest of the table simple. Here are a few easy pairings.
- A pot of strong coffee or a tall glass of cold milk.
- Something fresh and light, like a fruit salad or scrambled eggs.
- A batch of muffins, such as our good morning muffins, for a bigger brunch.
- More cozy apple treats, like our caramel apple pie bars.
Still have a few questions before you bake? Here are the ones that come up most often about caramel apple sticky buns.
Frequently Asked Questions
Can I make caramel apple sticky buns ahead of time?
Yes. Assemble and slice the buns, cover the pan, and chill them overnight. In the morning, let the pan sit on the counter while the oven heats, then bake as usual.
What apples are best for caramel apple sticky buns?
Tart, firm apples like Granny Smith hold their shape and balance the caramel. Honeycrisp or Braeburn work too if you like things a touch sweeter.
Why are my sticky buns not gooey?
They usually just need the hot icing. Spread it on right after baking so it melts down into the warm buns, and serve them warm rather than cold.
Can I freeze caramel apple sticky buns?
Yes. Wrap them well once cooled and freeze for up to two months, then warm them before serving so the caramel softens again.
That’s everything you need to make caramel apple sticky buns at home. Grab the full recipe with measurements just below, and come back to tell me how your batch turned out. If you want another cozy breakfast bake, our blueberry lemon sweet rolls are a good next pick.
Caramel Apple Sticky Buns
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Ingredients
- One batch of sticky bun dough. I use PW's.
- 2 Tbsp butter softened
- 60 Brach's caramels
- ¼ cup light cream
- 6 Granny Smith apples peeled cored and diced
- 8 oz pecans chopped
- 1½ tsp cinnamon
- 20 caramels
- 5 Tbsp light cream
- 3 Tbsp butter
- 2 cups confectioner's sugar
Instructions
- Preheat oven to 375°. Grease 9×9 square pan with butter. Roll out dough into a rectangle. Spread butter over the top of dough. Set aside.
- In a medium sauce pan, melt caramels over low heat. Add cream and stir until smooth and silky. Pour over top of the dough and spread evenly.
- Top with chopped apples and pecans. Sprinkle cinnamon over apple pecan mixture.
- Roll up and slice into 2 inch sections. Place in pan and bake for 18 minutes or until golden brown.
- While the rolls are baking, make icing.
- In a medium saucepan (dang, you are going to have to wash that first pot, sorry) combine caramels, cream, butter and sugar. Cook over low heat until it all comes together into a smooth and thick icing. Add a little cream if it gets too thick to stir. You want it to be spreadable but not runny. Smooth over top of the hot sticky buns. Devour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow Melanie! I’m not so sure it was a good thing I checked out this post before I went to sleep. All of a sudden I am ravenous for one of your Caramel Apple Sticky Bun. What gorgeous pix of your recipe and the final creation. My mouth is watering right now! I can’t wait to try this recipe. Well done!!
I sure hope you like them as much as I do. If you like apples and if you love baked goods, you are all set.
Love this! Not picking our own apples here down south since its still 90 degrees and we grow cotton but we can pretend its fall with this!! Thanks
Oh my! That’s hot. Maybe you should wait a few weeks before you make this, lol.
Oh My Goshhh They looks amazingly scrumptious!!!!! Do you deliver..I’m only an hour away.
Pweety pwease???
With sugar on top?
he he he
Well ok then. I guess I’ll have to make them myself. Can’t wait!!
Good gracious. I have another tray just sitting here. This recipe makes a lot. I should’ve mentioned that. For us to have leftovers, that’s saying something!
I could reach right into the computer and eat one now! Melanie these look so over the top delicious.
I wish I could email you one. So yummy.
These are desert tonight! 80 caramels are what, two bags?
Yes, around two bags. I bought mine in bulk, but if I were to guess, I’d guess two bags.
ooo these look so good!!!! I love PW’s Cinnamon Roll recipe! It’s one of my favorites ones not to mention I LOVE anything “Caramel Apple”. Holy Moly!
Yes, her rolls are good. Especially the dough. Adding the nuts and apples brings it to a whole other level!
These look AMAZING! So yum!!!
Can you ship me some?
Thanks! Yes, very yum! But if I send any of these away, my kids might kick me out too!
LOVE the way you think! I made your apple bundt cake last year this time and fell in love. However, this year I’m trying to lose some weight. It’s too bad the carmel apple candles really don’t have the same effect as baking. I may have to make this just for the smell and give it away. Way too tempting to have in the house. Today is a day where I wish I only had the sense of hearing and could turn off smell and taste. I might just lose a pound.
OMG! That apple bundt was the bomb. I need to make that again soon. So fall. So wonderful. So fattening. It’s good that you can resist.
holy cow! I want these NOW. Please and thank you.
I know, right? When the house next door goes up for sale, I’ll let you know. Lol!
Those look amazing!
Thank you!
Oh my word that looks good! I’d leave the nuts out cuz I’m crazy like that, but otherwise, I wouldn’t change a thing!
That is so contrary to your name! I figured you loved nuts! Nuts or no nuts, still delicious!
Okay. Wow. My husband is going to love these. Love them. I of course don’t have any green apples or carmels, but those items are going on the list for next week’s shopping. YUM!
You won’t regret making a special trip for the ingredients. So worth it. Let me know how they come out for you!
Also, (I hit send too soon) …. how do you take such marvelous pictures of your food? I keep trying to take food pictures and mine don’t ever look like they should be in a magazine. Yours always do. Help!
Let me tell you, it’s not without serious effort. I read photography books like women read chick lit. Voraciously. It’s pretty much the lens (50mm) and good lighting. Surprisingly that is much harder than it sounds. I’m still learning and have much more to learn!
I don’t have a fancy camera with special lens… just a “normal” digital, but there are times I wish I could zoom closer and do cooler things with my camera. I love taking photos. Maybe some day I’ll get a 50mm lens! Until then, I’ll drool over your pics!
Your pictures look amazing Melanie, and so do those buns! We planned on going apple picking this weekend, but they just announced that it is going to be 98 degrees on the coast! We San Diegans are not used to that kind of heat!
So I hear! I’ll be visiting CA next month and totally hope to enjoy some of that warm weather. Please convince it to stay awhile!
I think my thighs just got an inch larger just thinking of eating these yummy rolls!
Love your photos Melanie! Love the Pioneer Woman’s recipes too!
Thanks Jane! She has great recipes. Great photos too. A role model for sure.