Sticky Bun Glaze

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Recipe photo
Hands-on time:
Yield: 5 to 8 batches sticky buns

Recipe photo

To make your favorite sweet dough recipe into sticky buns, use the following recipe for Sticky Bun Glaze. Thanks to readers' feedback below, we've updated the recipe (as of August, 2011) to use more butter, which will produce more, stickier glaze. Note that when you mix the sugars and butter together they'll be dry and crumbly; that's OK. As the buns bake, the sugars and butter will melt together to form a glaze.

Sticky Bun Glaze

star rating (4) rate this recipe »
Hands-on time:
Yield: 5 to 8 batches sticky buns
Published: 01/01/2010


  • 6 tablespoons butter, melted
  • 1 cup chopped pecans
  • 1/2 cup Sticky Bun Sugar
  • 1/2 cup brown sugar


1) Grease your pan(s), or spray with non-stick vegetable oil spray.

2) Spread the melted butter in a 14" round pan, or two 9" round pans. Sprinkle the nuts over the butter.

3) Combine Sticky Bun and brown sugars, and sprinkle evenly into the pan(s).

4) Place the buns in the prepared pan(s), cut sides down. Continue with your recipe as directed.


  • star rating 01/01/2013
  • lisagail1070 from KAF Community
  • Obviously it's not the recipe's fault, because other bakers write of good results, but I've given up on using the sticky bun sugar product. I thought my previous poor results were from possibly not using enough butter in the glaze (upside down topping) but I followed these directions exactly for a 9x13 inch pan and again it came out hard and chewy - like toffey candy - not at all like the drippy smooth glaze I expected and remembered from my childhood in Pennsylvania Dutch Country. The 1/2 bag of sugar had been in my cupboard quite a while, since the last time I tried making cinnamon sticky buns, and had solidified rather rock-like, but I was able to crumble it without too much difficulty so I don't think that was the problem, either.
    I think you may be over baking the buns, however try adding a little bit of honey, maple syrup, or corn syrup to the recipe. This should help keep the sticky from becoming hard. hope this helps. Betsy@KAF
  • star rating 11/02/2010
  • baker15208 from KAF Community
  • Two tablespoons of butter is not adequate for two 9 inch round pans. I spoke with the KA baker and she said the recipe was for people who only a very ?slight amount of sticky?. Try Kind Arthur?s other recipes for sticky buns. They ALL call for much more butter/corn syrup/rum for two 9 inch round pans.
  • star rating 01/17/2009
  • Elana Essers from Lancaster, CA
  • This glaze is fabulous. I did just as instructed. It does come out as a crumble, but as it bakes the sticky bun sugar melts and it is wonderful! It needed no adjustment. I made the sticky bun recipe as directed and put one pan in the refrigerator for a day. It still turned out great!
  • star rating 12/30/2008
  • Teresa McAllister from
  • I followed the instructions using 2- 9" round pans. I found 2 tbls. of butter not enough for both pans. To correct this I combined the sugars (dark brown) and twice the butter, a touch of water and the pecans and pre-cook it so the butter is combined with the sugars. Put it into the pans and spray the sides so they won't stick. Then they came out nicely. You can also use muffin pans if you don't have the other.

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