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Sticky Buns

Rated as 4.72 out of 5 Stars

"'It's impossible to eat just one of these soft, yummy sticky buns--they have wonderful old fashioned goodness,' assures Dorothy Showalter of Broadway, Virginia. Use the conventional method or, like Dorothy does, your bread machine to make the dough."
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Ingredients

50 m servings
Original recipe yields 12 servings

Directions

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  1. In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add butter, sugar, milk powder, salt and 2 cups flour; beat on low for 3 minutes. Stir in enough remaining flour to form a soft dough. turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. To prepare buns: Roll dough into a 16-in. x 10-in. rectangle. Spread with butter; sprinkle with sugar and cinnamon. Roll up from a long side; pinch seam to seal. Cut into 12 slices; set aside. In a saucepan, combine brown sugar, butter and corn syrup; cook over medium heat until the sugar is dissolved. Stir in pecans. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Place buns with cut side down over sauce. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool in pan for 3 minutes. Invert onto a serving platter.

Footnotes

  • Editor's Note: The dough may be prepared in a bread machine. Place dough ingredients (using water that is 70 degrees F-80 degrees F and only 3 cups of bread flour) in bread pan in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a floured surface and punch down. Prepare buns as directed.

Reviews

Read all reviews 40
  1. 46 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is an excellent recipe! Husband and kids loved these sticky buns. Based on other reviews, I doubled the filling and the sauce - and I am glad that I did! I added raisins to go along wi...

Most helpful critical review

These Sticky Buns were not quite sticky enough... My family liked them... but I didn't really... Fresh out of the oven they were better, but later that day, not so good...

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This is an excellent recipe! Husband and kids loved these sticky buns. Based on other reviews, I doubled the filling and the sauce - and I am glad that I did! I added raisins to go along wi...

As suggested by other reviewers, I doubled the filling, but also added lots of chopped nuts & rasins. To the topping, I also added lots of chopped nuts & rasins. In stead of using a saucepan, I...

Big hit with the family. I did double the fillling and sauce instructions. OMG!! Without doing this they will not be real STICKY Buns. Also I used all purpose flour by mistake, the first rise ...

These Sticky Buns were not quite sticky enough... My family liked them... but I didn't really... Fresh out of the oven they were better, but later that day, not so good...

My goodness these were terrific. I made them for Christmas morning breakfast, brunch at my sister-in-laws, then again at work for a New Year's Day breakfast. I actually prepared them the night...

I made these using my stand mixer and used 4 cups of flour and they turned out perfectly, so light and fluffy. I did double the filling and glaze and they are the best sticky buns I have ever ma...

Made this the evening beforehand, and let it rise overnight. My family LOVES this recipe! I exchanged the pecans for almonds, the sugar was replaced with Splenda, and I cut the butter in the f...

Just finished making these and they are AWESOME! Light & Fluffy, Oooey & Gooey...Delicious! I mixed the dough in my Kitchenaide with the dough hook. I used lowfat milk instead of water & milk...

I've never made an authentic sticky bun so this was an interesting project for me. I was surprised that it was a bread dough base. I didn't double the filling, although probably should have. ...