Famous in my family and always looked forward to when being prepared by my grandmother. My father demands that it is made for his birthday breakfast each year. Best enjoyed warm out of the oven.

Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
2 hrs
total:
3 hrs
Servings:
20
Yield:
2 9x13-inch pans
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Dough:
Topping:
Filling:

Directions

Instructions Checklist
  • Dissolve yeast in lukewarm water in a large bowl. Set aside for 5 minutes. Stir flour, eggs, warm milk, 1/2 cup white sugar, 1/2 cup melted butter, and salt into the yeast and water until the mixture is a moist and sticky dough.

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  • Put dough in a greased bowl and cover with a wet towel. Set aside in a warm place until dough doubles in size and holes poked into dough with a finger stay indented, about 1 1/2 to 2 1/2 hours.

  • Stir brown sugar, 1/2 cup butter, honey, and corn syrup together in a saucepan over medium heat; cook, stirring occasionally, until the sugar dissolves. Pour the topping mixture into the bottom of 2 9x13-inch non-stick baking dishes. Sprinkle 1 cup raisins and walnuts evenly onto the topping mixture.

  • Punch down dough and roll into a rectangle shape 1/4 to 1/2-inch thick.

  • Brush 1/4 cup melted butter over the dough rectangle. Stir 3/4 cup white sugar and cinnamon together in a small bowl; sprinkle over the butter. Sprinkle 1 cup raisins evenly over the dough. Roll dough around the filling into a cylinder; cut into 3/4-inch slices and arrange into the baking dishes. Set aside to rest for 20 minutes or up to overnight in the refrigerator.

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

  • Bake rolls in preheated oven until no longer doughy in the middle, about 25 minutes. Immediately flip onto a serving platter, transferring topping onto rolls, and serve warm.

Nutrition Facts

398 calories; protein 5.6g 11% DV; carbohydrates 60.1g 19% DV; fat 16.4g 25% DV; cholesterol 49.6mg 17% DV; sodium 213.6mg 9% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/12/2013
Made these early this morning for the family to wake up to. I used a 15x11 pan and made 12 large buns. They baked up full and with no shrinking gaps between the layers. I have had that happen on other recipes and was so happy to see it did not happen again with this recipe! The changes I made were to use brown sugar and omit the corn syrup and honey in the topping opting for water instead. This made the sugar dissolve into a smooth consistency. The buns were light and flaky and large in size. Just like from the bakery. I will absolutely be making these again! Read More
(6)

Most helpful critical review

Rating: 2 stars
12/15/2013
Sorry cause I wanted to like this recipe. It was confusing because there was no kneading mentioned and wasn't sure if it was unintentional so I did a short light knead before the first rise. There wasn't nearly enough topping for my liking. Was expecting some ooey-gooey treats but this recipe just didn't do it for me. Read More
(3)
16 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/12/2013
Made these early this morning for the family to wake up to. I used a 15x11 pan and made 12 large buns. They baked up full and with no shrinking gaps between the layers. I have had that happen on other recipes and was so happy to see it did not happen again with this recipe! The changes I made were to use brown sugar and omit the corn syrup and honey in the topping opting for water instead. This made the sugar dissolve into a smooth consistency. The buns were light and flaky and large in size. Just like from the bakery. I will absolutely be making these again! Read More
(6)
Rating: 2 stars
12/15/2013
Sorry cause I wanted to like this recipe. It was confusing because there was no kneading mentioned and wasn't sure if it was unintentional so I did a short light knead before the first rise. There wasn't nearly enough topping for my liking. Was expecting some ooey-gooey treats but this recipe just didn't do it for me. Read More
(3)
Rating: 5 stars
02/01/2014
Easy recipe to follow...best recipe I've tried. Used almond instead of pecans....this batch didn't last long in our home Read More
(2)
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Rating: 5 stars
09/21/2015
Excellent. Based on prior reviews I made 1 1/2 times the topping. I also used a slightly smaller pan arrangement: one 9x15 one 9x9. I cut the slices about 1" thick. They came out a bit higher than the picture shows and I was happy they did. I also let them rest in a warm oven for the 20 minutes suggested. I flipped one pan immediately but let the other cool off for 5 min first. The cooler pan flipped better and the topping remained glazed instead of running down into the buns. The taste is excellent. I just made this the 3rd time. I retract the comment about using 1.5 times as much topping. The buns came out flatter than I liked so I suggest going to two 8x8 pans and cutting the rolls 1-1.5 inches thick. Note to self: 1. make sure to cook the topping well 2. use less butter. Read More
(2)
Rating: 5 stars
03/07/2014
I made these for my 1-3rd grade Sunday School class. They loved them. Could've used more sauce so if you want sticky sticky buns I would recommend doubling the sauce recipe. They were delicious and disappeared in minutes. They are best straight out of the oven and they are so light and fluffy when hot it's like eating air. AWESOME RECIPE!! =D Read More
(2)
Rating: 5 stars
09/20/2013
Delicious! I halved the recipe and used my 11x7 baking pan (well sprayed w/ cooking spray) and that worked out perfectly. I did omit the raisins (may try them sometime) and subbed pecans for walnuts b/c that's what I had on hand. These baked up beautifully and came out of the pan no problem. I will def be making these again and again YUM! Thanks for sharing.:) Read More
(2)
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Rating: 5 stars
09/22/2013
This is a recipe that we try and make on holidays and other family gathers. They really are best served right out of the oven. If you want these for breakfast you can get everything ready the night before keep them in the refrigerator and bake them the next morning. They usually don't last very long! Read More
(2)
Rating: 5 stars
09/22/2013
Love Love Love these! I'm into these deep... LOL One of my all time fav's! I also have made this with a coconut filling when I didn't have quite enough nuts. Used orange marmalade w/ coconut inside and pecans on the top kin'da tropical and very yummy. Oh if it sounds like too much work it's worth it... but you can just put the carmel topping ingred. into the pan under the rolls for one less step and it will work just fine. Read More
(1)
Rating: 5 stars
04/24/2016
Turned out perfect. Followed the recipe as written. My first attempt at sticky buns won't be my last. WELL worth the time and effort. YUMMY! Thanks for sharing. Read More