A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Sticky Bun Doughnuts

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

Author: Charlotte Rutledge

Love sticky buns, but don't want to spend the time on a traditional yeasted sweet dough? These baked doughnuts have all the flavor of a sticky bun, but will be ready to eat in less than half the time.

Connect with us

At a glance

Prep
Bake
Total
Yield
6 doughnuts

Ingredients

Choose your measure:

Doughnuts

Topping

  • 2 tablespoons melted unsalted butter
  • 1 tablespoon maple syrup, honey, or corn syrup
  • 1 tablespoon Sticky Bun Sugar,* optional; for increased stickiness
  • 1 tablespoon brown sugar
  • 1/4 cup diced pecans
  • 3/4 teaspoon ground cinnamon
  • *Substitute brown sugar for the sticky bun sugar, if desired.

Instructions

  1. Preheat the oven to 350°F. Grease the wells of a standard doughnut pan.
  2. To make the doughnuts: Beat together the butter, oil, and sugars until smooth.
  3. Add the egg, beating to combine.
  4. Stir in the baking powder, baking soda, salt, and sweet dough flavor.
  5. Beginning and ending with the flour, stir the flour into the butter mixture alternately with the milk.
  6. To make the topping: Combine the butter and syrup or honey; divide it among the wells of the prepared pan.
  7. Combine the sugars, pecans, and cinnamon, and sprinkle atop the butter/syrup in each well.
  8. Spoon the batter evenly into each well, filling to the rim.
  9. Bake the doughnuts for 15 minutes, or until they're raised and firm.
  10. Remove the pan from the oven, and place it on a rack.
  11. Loosen the edges of each doughnut and immediately turn the pan over onto a piece of parchment paper.
  12. Gently shake the pan to loosen the doughnuts, then lift it off, and scrape any sticky topping back onto the tops of the doughnuts.
  13. Place the doughnuts on a rack to cool slightly. Serve warm.
  14. Yield: 6 doughnuts.