Yum! What can be better than a hot sticky bun for breakfast or a late night snack? Pop one into the microwave for a few seconds to make them taste fresh from the oven.

Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
40 mins
total:
1 hr 40 mins
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

    Advertisement
  • Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

  • Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.

  • Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled.

  • Preheat the oven to 375 degrees F (190 degrees C).

  • Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.

Nutrition Facts

488 calories; protein 9g 18% DV; carbohydrates 70.5g 23% DV; fat 19.5g 30% DV; cholesterol 67.6mg 23% DV; sodium 586.3mg 24% DV. Full Nutrition

Reviews (57)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/10/2009
Wow!!! This is a great recipe! The dough is so easy to work with - I didn't change a thing. It's basically a cinnamon roll if you don't add the nuts/raisns/melted butter& brown sugar in the bottom of the pan. If you do, then it's a sticky bun. I doubled the mixture for the inside and I doubled the "sticky bun" bottom of the pan mixture. The rising part takes about 3-4 hours, so cover these with a dish cloth and be patient. While these were baking in the oven I made an icing as if these need any more sweetness, but I just couldn't resist because I was sending these to work with my husband : 3 oz. cream cheese softened, 1 Tbsp butter softened or butter flavored shortening, 1 & 1/2 cups confectioners' sugar, 1/2 tsp. vanilla, 2 Tbsp. milk. Add all the ingredients together and add the milk gradually untill you get the desired consistency. Spread the icing over the sticky buns or cinnamons rolls while they are still warm. Read More
(85)

Most helpful critical review

Rating: 3 stars
12/19/2005
Should have waited longer for them to rise. Read More
(11)
71 Ratings
  • 5 star values: 42
  • 4 star values: 19
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 4
Rating: 5 stars
12/10/2009
Wow!!! This is a great recipe! The dough is so easy to work with - I didn't change a thing. It's basically a cinnamon roll if you don't add the nuts/raisns/melted butter& brown sugar in the bottom of the pan. If you do, then it's a sticky bun. I doubled the mixture for the inside and I doubled the "sticky bun" bottom of the pan mixture. The rising part takes about 3-4 hours, so cover these with a dish cloth and be patient. While these were baking in the oven I made an icing as if these need any more sweetness, but I just couldn't resist because I was sending these to work with my husband : 3 oz. cream cheese softened, 1 Tbsp butter softened or butter flavored shortening, 1 & 1/2 cups confectioners' sugar, 1/2 tsp. vanilla, 2 Tbsp. milk. Add all the ingredients together and add the milk gradually untill you get the desired consistency. Spread the icing over the sticky buns or cinnamons rolls while they are still warm. Read More
(85)
Rating: 5 stars
12/10/2012
I'm going to try these, however, I noticed that everybody is waiting for hours to rise. As a pastry chef, use your oven as a proofing oven. Turn it on, knob or setting at 350, for two minutes, just to get the oven warm. Then turn it off. Rise your rolls in the oven. You'll find that your rolls will rise in about 20 - 30 minutes. I'll review the recipe later when I try it. Enjoy! Read More
(54)
Rating: 5 stars
10/17/2008
I have made these 3 times within 1 week! They are so good! The dough is easy to work with and makes for a very tender roll...only change I made is extra butter and brown sugar to make more gooey stuff. Read More
(31)
Advertisement
Rating: 5 stars
06/16/2007
This really is a light sweet dough just a little "biscuity" texture I'm guessing from the all-purp. flour. Took about 3 hours from start to finish cause I let it rise plenty. Very easy dough to work with; I just topped them with Pillsbury Whipped White icing. I also had enough dough left over to make a dozen "cinnamon knots" which only had to bake 10 minutes. Delicious! Next time I will probably double the filling! Read More
(26)
Rating: 5 stars
04/30/2007
Wow were these good! I used instant yeast and added chopped apple to the filling. As soon as they came out of the oven I poured a simple glaze over them. I'll be sending this recipe to my sister!! Thanks for the great recipe Holly! Read More
(12)
Rating: 3 stars
12/19/2005
Should have waited longer for them to rise. Read More
(11)
Advertisement
Rating: 4 stars
02/01/2013
This turned out great using my kitchen aid mixer and following the suggestion of "proofing" my oven at 350 degrees for 2 min. turning it off and then letting the rolls rise in the warm environment. Made the process much faster as my kids were anxious for thier new treat. Excellent and yummy! Read More
(11)
Rating: 5 stars
11/05/2006
i made these for a charity bake sale and they were a huge hit! not too difficult to make and tasted just like the kind you get at the bakery. Read More
(11)
Rating: 5 stars
05/24/2010
This was my first time working with yeast and making a dough. I was a little nervous but everything turned out great! It is a wonderful dough easy to work with as well as delicious. If I make these again (which I probably will) I might add a little less butter IN the rolls as a lot of the butter oozed out when rolling the dough up. Read More
(10)