Salted Caramel Sticky Buns

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Salted Caramel Sticky Buns are rolled in cinnamon sugar, slathered in rich caramel sauce, then finished with a dusting of sea salt.

salted caramel sticky buns in pie plate with spatula
Salted Caramel Sticky Buns

Why These Sticky Buns Are Special

There's no diet I'm aware of that includes ooey, gooey cinnamon buns on the menu. So, I'm giving you fair warning to proceed with caution.

I've been craving sticky cinnamon buns for a while now, but wanted to make my own version of their yummy goodness. Don't get me wrong, I still used a crescent roll sheet for the base, but the rest was an experiment of sorts.

I'll admit...I might have gotten carried away with the glaze (haha). But, boy, oh boy...if you like your sticky buns with their glaze running over, this recipe is for you!

How to Make Salted Caramel Sticky Buns

Start by rolling out a sheet of crescent dough. Brush it with butter, then sprinkle cinnamon on top. Next comes the brown sugar. Now, you're ready to roll it into one long piece. I started at the short end and rolled to the right.

Pinch the sides together and cut the roll into 8 pieces. Place the buns in a greased pie plate and bake at 375 degrees for 12 minutes until slightly brown on top.

salted caramel buns in a pie plate
Salted Caramel Sticky Buns

What You'll Love About This Recipe

When these sticky buns pop out of the oven, the entire family will come running. The best part is when you drench them in salted caramel glaze. That's what makes them sticky!

Let the buns sit for about 10 minutes, then transfer to a plate or parchment paper. Drizzle with more glaze and dust with sea salt. Get ready to start smacking hands 'cause people will be grabbing!

sticky buns on a wooden board
Salted Caramel Sticky Buns

More Breakfast Recipes to Love

Recipe Card

salted caramel sticky buns in a round pie plate drenched in glaze

Salted Caramel Sticky Buns

When Salted Caramel Sticky Buns pop out of the oven, the entire family will come running.  The best part is when you drench them in salted caramel glaze!
5 from 4 votes
Print Pin Rate
Course: Breakfast, Brunch
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Calories: 175kcal

*See notes in blog post for detailed tips, photos and instructions.



  • 1 roll Pillsbury crescent dough sheet
  • 4 Tbsp. butter melted
  • 1 Tbsp. cinnamon
  • cup brown sugar


  • 1 cup powdered sugar
  • 1 tsp. vanilla
  • 1 Tbsp. milk may need more if glaze is too thick
  • 2 Tbsp. caramel sauce found in ice cream section
  • 1 Tbsp. sea salt for dusting



  • Preheat oven to 375 degrees.
  • Roll dough sheet out onto parchment paper.
  • Brush dough sheet with melted butter.  Reserve rest of butter for later.
  • Sprinkle entire dough sheet with cinnamon.
  • Sprinkle entire dough sheet with brown sugar.
  • Drizzle the rest of butter over entire dough sheet.
  • Starting at the short side, roll dough into one long roll.  Pinch edges to seal.
  • Cut dough into 8 equal pieces with a sharp knife.
  • Place pieces into a greased pie plate.
  • Bake at 375 degrees for 12 minutes until firm to the touch, but still soft inside.


  • Mix all ingredients together in a small bowl except sea salt.
  • Drench buns with glaze when they come out of the oven. (Reserve some glaze for drizzle)
  • Allow buns to sit for 10 minutes.
  • Transfer buns to parchment paper and drizzle lightly with remaining glaze.
  • Dust buns with sea salt and serve!


  • The longer these sticky buns sit, the better they taste. 


Calories: 175kcal | Carbohydrates: 29g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Sodium: 97mg | Potassium: 29mg | Fiber: 1g | Sugar: 24g | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

Nutrition info is an auto generated estimate.

Love this recipe? PIN it!Visit @quichemygrits or tag #quichemygrits!

Keep in Touch

Sharing is Caring! Love my RECIPES? Please SHARE with friends!


    1. Thank you Joan! So happy you love my recipes! I published a cookbook in 2013 but it is no longer in print. I might create a new one someday! 🙂

  1. 5 stars
    Wow, these look delicious! I'm featuring them in my Meal Plan Monday email today. thank you for linking up!

Leave a Review

Your email address will not be published. Required fields are marked *

Please RATE this RECIPE: