Sticky Buns

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Yield: 16 sticky buns

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Sticky buns are a quintessential American breakfast treat. Our version features soft, milk- and butter-enriched buns stuffed with aromatic cinnamon filling and glazed with a sticky, sugary topping loaded with pecans. It doesn't get any better than this!

Our guarantee: These buns will be soft and sticky right out of the oven, and will firm up as they cool. Moderately scented with cinnamon, their main flavor is SWEET. They'll rise about 2" high.

Sticky Buns

star rating (38) rate this recipe »
KAF guaranteed
Hands-on time:
Baking time:
Total time:
Yield: 16 sticky buns
Published: 01/01/2010

Ingredients

Dough

  • 1 packet "highly active" active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2 teaspoons instant yeast
  • 7/8 to 1 1/8 cups lukewarm water*
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 6 tablespoons unsalted butter, at room temperature
  • 3 tablespoons sugar
  • 1 1/4 teaspoons salt
  • 1/4 cup Baker's Special Dry Milk or nonfat dry milk
  • 1/2 cup instant mashed potato flakes
  • *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

Glaze

  • 1/2 cup light corn syrup or maple syrup
  • 1 tablespoon rum, optional
  • 3 tablespoons butter, melted
  • 1 cup brown sugar, light or dark, firmly packed
  • 1 cup diced pecans

Cinnamon Filling

Tips from our bakers

  • Don't like nuts? Not a problem; leave out the pecans.
  • Be sure to turn the buns out of their pans immediately. If you wait, the sticky topping will remain in the pan, not on the buns
  • When making anything with yeast, including these buns, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.
  • Want to make these fresh and hot for breakfast? Make the dough, shape the buns, and place them in the pan (with the glaze); don't let them rise. Place the pan of buns in the refrigerator for up to 16 hours before you want to serve hot buns. Remove the buns from the fridge, and let them rest at room temperature for 1 hour. Bake them in a preheated 350°F oven for 35 minutes, until they're golden brown and the filling is bubbly.

Directions

1) First, make the dough. If you're using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.

2) Combine the dissolved yeast (or instant yeast) with the remainder of the dough ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. If you're kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.

3) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, for 1 to 2 hours, or until it's nearly doubled in bulk. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.

4) While the dough is rising, lightly grease two 9" round cake pans.

5) To make the glaze, whisk together the syrup, rum (if you're using it) and melted butter.

6) Divide the glaze evenly between the pans. Sprinkle the brown sugar and pecans atop the glaze.

7) Transfer the dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. It's a nice, soft dough, and pats out easily.

8) To make the filling, whisk together the sugar, cinnamon, and flour.

9) Sprinkle filling evenly over the dough, leaving an uncovered strip about 1" wide along one long end of the rectangle.

10) Starting with the sugar-covered edge, roll the dough into a log the long way.

11) Using a serrated knife, slice the log into 16 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices.

12) Space eight buns in each of the prepared pans. Cover the pans, and let the buns rise till they spread out and touch one another, about 60 to 90 minutes.

13) While the buns are rising, preheat the oven to 350°F.

14) Bake the sticky buns for 15 minutes. Tent them lightly with aluminum foil, and bake till they're a light golden brown, about 10 more minutes.

15) Remove the buns from the oven, and loosen their edges with a knife. Carefully—the sugar is hot!—turn them out onto a rack or parchment-covered sheet pan to cool, scraping any glaze that may have stuck to the pan onto the warm buns.

16) Serve warm, or at room temperature. Wrap airtight and store at room temperature.

Nutrition information

Serving Size: 1 sticky buns (97g) Servings Per Batch: 16 Amount Per Serving: Calories: 340 Calories from Fat: 110 Total Fat: 12g Saturated Fat: 4.5g Trans Fat: 0g Cholesterol: 15mg Sodium: 200mg Total Carbohydrate: 57g Dietary Fiber: 2g Sugars: 32g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1 234  All  
  • star rating 12/26/2014
  • jrbre from KAF Community
  • My daughter and I made these for Christmas morning and they were the best we have ever made. Easy to make and they taste delicious on the second day.
  • star rating 11/27/2014
  • mossjon from KAF Community
  • Love this recipe. Make every year for Thanksgiving and Christmas. Tip for perfect cuts: use dental floss. Pull the floss under the roll to the desired length then quickly cross the floss through the roll. No fuss or mess.
  • star rating 11/03/2014
  • mmkrohn@att.net from KAF Community
  • i love these sticky rolls and have made them many times. Can I bake them now and freeze them for Thanksgiving with good results?
    That is a long time to freeze a baked product especially sticky buns. You would be better off making fresh Thanksgiving morning. Another option is a few days in advance, make the dough, rise, fill and shape and place into prepared pan and freeze. Allow to defrost in the frig overnight and bake in the AM. If they are fully risen by the AM place directly into preheated oven. If not fully risen, remove from the frig and allow to rise at room temp as oven is preheating. Elisabeth@KAF
  • star rating 12/27/2013
  • Amanda from Olympia, WA
  • The ONLY sticky bun recipe you will ever need!
  • star rating 12/25/2013
  • golomjunk from KAF Community
  • Made these yesterday for Christmas morning today. I followed another reviewer's advice to add the brown sugar to the syrup mixture and heat it together. I also used a lot more pecans than called for because we love them. I hope the leftovers are just as yummy!
  • star rating 12/14/2013
  • Lainey from Kalamazoo, MI
  • This was a fantastic dough recipe. I was looking for something to use as a base for coffee cake and this was perfect. After the first rise, I rolled the dough into a rectangle, spread a mixture of softened butter, dark brown sugar, cinnamon, nutmeg, and vanilla powder, rolled it up and placed the circular shape into a round cake pan. Let it rise again, bake, cool slightly, cut slits and fill with a seedless blackberry jam and then top with a powder sugar glaze with almond flavoring. Delicious! The dough produced a flaky, buttery, soft texture.
  • star rating 11/29/2013
  • Tucson Baker from KAF Community
  • 5 stars 10 stars if they would let me! I love this recipe. If only this recipe had no calories. What I love most is the recipe isn't labor intensive. I use the Zo bread machine to make the dough (on the dough cycle) so it does most of the work. Through the first rise the dough is in the machine. So labor is minimal. I rolled the dough out into a rectangle and added the cinnamon sugar mix. Rolled it up and used dental floss to cut the rolls. Let me add there's a neat trick. If you heat the sticky glaze on the stove so that the brown sugar and butter melts the glaze doesn't get so hard. It makes eating leftovers more enjoyable. I misread the recipe the first time and did this by accident. Now I do it on purpose each time. Anyway these rolls are wonderful and the family asks for them on holidays. I make them a day ahead and refrigerate. That way I only have to let them warm up on the counter on holiday mornings. Mom gets to enjoy the holiday too!
  • star rating 11/25/2013
  • Millie from Sacramento
  • These were delicious but too much glaze and too sweet. Next time I will use less Brown sugar & put it in with the glaze to melt it as it was sugary.
  • 11/12/2013
  • from
  • Would it be possible to put together these sticky buns the night before and then bake them in the morning?
    Want to make these fresh and hot for breakfast? Make the dough, shape the buns, and place them in the pan (with the glaze); don't let them rise. Place the pan of buns in the refrigerator for up to 16 hours before you want to serve hot buns. Remove the buns from the fridge, and let them rest at room temperature for 1 hour. Bake them in a preheated 350°F oven for 35 minutes, until they're golden brown and the filling is bubbly.~Jaydl@KAF
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