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Dad's Favorite Sticky Buns

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author:

Varieties of cinnamon rolls and sticky buns dot the world, attracting loyal and fierce fans. This version, based on buns from Philadelphia and areas near Camden, New Jersey, features the kind of bun with a thick cinnamon filling, and a topping of rich, sticky sauce sprinkled liberally with pecans. You can slowly unroll each one into a long spiral, which makes them easier to enjoy bit by luscious bit.

At a glance

Prep
Bake
Total
Yield
16 sticky buns
Nutrition information

Ingredients

Choose your measure:

Overnight Starter

  • 2 cups King Arthur Pastry Flour Blend or King Arthur Unbleached All-Purpose Flour (See "tips," below.)
  • 1 cup water
  • 1/16 teaspoon instant yeast (See "tips," below.)

Dough

Cinnamon Filling

Glaze

  • 1/2 cup light corn syrup
  • 1 tablespoon rum (optional)
  • 3 tablespoons butter, melted
  • 1/2 cup Sticky Bun Sugar (See "tips," below.)
  • 1 cup diced pecans

Instructions

  1. To make the overnight starter: Combine the flour, water and yeast in a medium-sized bowl, stirring until fairly smooth. Cover the bowl, and let the mixture rest, at room temperature (hopefully cooler than 75°F), overnight, or for 12 to 16 hours.
  2. To make the dough: Combine the overnight starter with all of the dough ingredients and mix and knead them together — by hand, mixer or bread machine — until you've made a soft, smooth dough.
  3. Allow the dough to rise, covered, for about 1 hour; it'll become slightly puffy, but won't double in bulk.
  4. While the dough is rising, prepare the pans; use two 9" round cake pans, a 9 x 13" pan or a 12" round pan. Spray with non-stick pan spray, or lightly grease with vegetable shortening or butter.
  5. To make the glaze: In a small bowl, whisk together the syrup, rum (if you're using it) and melted butter. Divide this glaze evenly between the pans (if you're using two pans). Sprinkle the Sticky Bun Sugar (or brown sugar) and pecans atop the glaze.
  6. To assemble the buns: Transfer the dough to a lightly greased work surface. Divide it in half.
  7. Working with one half at a time, roll it into a 14" x 10" rectangle.
  8. Spread with half the prepared cinnamon filling (or cinnamon-sugar), leaving an uncovered strip about 1" wide along one short end of the dough.
  9. Roll the dough into a log the short way, and slice it into 8 slices.
  10. Repeat with the remaining piece of dough.
  11. Space the buns in the prepared pan(s). Cover the pan(s), and let the buns rise for 90 minutes; they should spread out and touch one another.
  12. Preheat the oven to 350°F.
  13. Bake the sticky buns for about 30 minutes, tenting them lightly with aluminum foil for the final 5 minutes if they appear to be browning too quickly. The finished buns will be golden brown.
  14. Loosen the edges of the buns with a knife, then 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. Serve warm, or at room temperature.
  15. Buns will keep for 3 days at room temperature, or can be frozen for up to a month.

Nutrition Information

  • Serving Size 1 bun, 136g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 473 cal
  • Calories from Fat
  • Total Fat 15g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 25mg
  • Sodium 262mg
  • Total Carbohydrate 31g
  • Dietary Fiber 2g
  • Sugars 48g
  • Protein 6g

* 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.