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The Quickest, Easiest Sticky Buns Ever

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

Author: PJ Hamel

The Quickest, Easiest Sticky Buns Ever Recipe

Self-rising flour and heavy cream pack a one-two power punch when it comes to simple-to-make, flavorful biscuits. Our time-saving Sticky Bun Sugar and Baker's Cinnamon Filling make these baking powder sticky buns easy as can be. But even if you use the substitutions listed for those two ingredients, you'll still love how quickly these buns go from inspiration to the breakfast table.

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directions on our blog

At a glance

Prep
Bake
Total
Yield
12 buns
Nutrition information

Ingredients

Choose your measure:

Topping

  • 3 tablespoons butter, melted
  • 1/4 cup brown sugar
  • 1/4 cup Sticky Bun Sugar*
  • 1/2 cup diced pecans, optional
  • *Or substitute 2 tablespoons brown sugar + 2 tablespoons maple syrup (or the liquid sweetener of your choice) for the Sticky Bun Sugar.

Dough

Filling

  • 1/2 cup Baker's Cinnamon Filling*
  • 2 tablespoons water*
  • *Or substitute 4 tablespoons softened butter, 1/2 cup brown sugar, and 2 teaspoons ground cinnamon for the Baker's Cinnamon Filling mix and water.

Instructions

  1. Preheat the oven to 425°F with a rack in the upper third. Lightly grease a 9" round cake pan or 8" x 8" pan.
  2. To make the topping: Melt the butter, and pour it into the prepared pan, tilting the pan so the butter covers the bottom surface. Sprinkle the sugars (or sugar/syrup) and nuts atop the butter.
  3. To make the dough: Stir together the flour and cream to make a smooth dough. Turn it out onto a lightly greased work surface.
  4. Gently roll the dough into a 12" x 8" rectangle.
  5. To make the filling: Stir together the Baker's Cinnamon Filling and water. If you're not using Cinnamon Filling, stir together the softened butter, brown sugar, and cinnamon (no water).
  6. Spread the filling atop the dough.
  7. Roll the dough into a log. Position it so the seam is facing down.
  8. Slice the log into 12 pieces, and place them in the prepared pan.
  9. Bake the buns for about 15 to 18 minutes, until they're bubbly and lightly browned on top.
  10. Remove the buns from the oven, and immediately turn them out onto a serving plate. Quickly scrape any leftover syrup from the pan onto the buns.
  11. Serve immediately. To serve later, cool completely, then wrap well and store at room temperature for up to a couple of days. Freeze for longer storage.

Nutrition Information

  • Serving Size 62g
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 240
  • Calories from Fat 130
  • Total Fat 14g
  • Saturated Fat 7g
  • Trans Fat 0g
  • Cholesterol 30mg
  • Sodium 260mg
  • Total Carbohydrate 28g
  • Dietary Fiber 1g
  • Sugars 11g
  • Protein 2g

* 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.