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Sticky Buns

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

Author: PJ Hamel

Sticky Buns Recipe Sticky Buns Recipe

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.

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At a glance

Prep
Bake
Total
Yield
16 sticky buns
Nutrition information

Ingredients

Choose your measure:

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
  • 1/2 cup Sticky Bun Sugar; or 1 cup brown sugar, light or dark, firmly packed
  • 1 cup diced pecans

Cinnamon Filling*

Instructions

  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 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.