old fashioned sticky bun recipe

Written ByJenny Smyth Posted on
old fashioned sticky bun recipe
Jump to Recipe Jump to Video Print Recipe

The Best old fashioned sticky bun recipe

I’ve been making this old fashioned sticky bun recipe for years, and it’s always a hit with my family. The first time I made it, I was hooked – the sweet, sticky glaze and the soft, fluffy dough were a perfect combination. My kids love helping me make the dough from scratch, and they’re always excited to see the finished product.

This recipe is perfect for any occasion, whether it’s a special breakfast treat or a quick snack after school. Plus, it’s a great way to get some whole wheat into our diets without sacrificing flavor. I’ve experimented with different types of flour and sweeteners over the years, but this recipe remains my favorite.

It’s easy to make ahead and freeze for later, too. The history of sticky buns is fascinating – they originated in ancient Greece as a sweet bread filled with honey and nuts. Over time, different cultures adapted the recipe to their own tastes and ingredients.

Today, we can find sticky buns in bakeries and cafes all over the world, often topped with cinnamon sugar or drizzled with caramel sauce. But there’s something special about making them from scratch at home. One of the key techniques to mastering this recipe is getting the right balance of yeast and sugar in the dough.

Too much yeast will give you a cake that’s too dense, while too little will leave it flat and lifeless. I like to use active dry yeast for this recipe, as it gives me a nice rise without overpowering the other flavors. When I’m mixing the dough, I like to add in some chopped nuts or dried fruit for added texture and flavor.

My kids love discovering hidden surprises in their buns, whether it’s a sprinkle of cinnamon or a handful of raisins. This recipe is also surprisingly healthy considering how delicious it is! With whole wheat flour and less added sugar than many commercial baked goods, you can feel good about serving these up to your family or guests.

Old Fashioned Sticky Buns

Old Fashioned Sticky Buns

4.6 from 536 votes

These old fashioned sticky buns feature a soft, yeasted dough rolled with cinnamon sugar and topped with a gooey caramel pecan glaze. They are a classic breakfast treat that fills the kitchen with a warm, sweet aroma.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time2 hrs 55 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Dough

3 1/4 cups all purpose flour, plus more for dusting
1/4 cup granulated sugar
2 1/4 tsp active dry yeast (1 packet)
1 tsp salt
1/2 cup whole milk
1/4 cup water
4 tbsp unsalted butter, softened
1 large egg, room temperature

For the Filling

1/2 cup packed brown sugar
1 tbsp ground cinnamon
4 tbsp unsalted butter, softened

For the Sticky Topping

1/2 cup packed brown sugar
1/4 cup unsalted butter
1/4 cup honey
2 tbsp heavy cream
1 cup pecan halves

👨‍🍳Directions

1In a small bowl, combine 1/4 cup warm water (about 110°F) with the yeast and a pinch of sugar.
2Let stand for 5 to 10 minutes until frothy, which indicates the yeast is active.
3Meanwhile, heat the milk in a small saucepan over medium low heat until it reaches 110°F, then remove from heat.
4In a large mixing bowl or stand mixer, whisk together 2 cups of flour, 1/4 cup sugar, and salt.
5Add the yeast mixture, warm milk, softened butter, and egg, and mix on low speed until a shaggy dough forms.
6Gradually add the remaining 1 1/4 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
7Knead the dough on a lightly floured surface for 6 to 8 minutes, or in the stand mixer with the dough hook on medium speed for 5 minutes, until smooth and elastic.
8The dough should be soft and slightly tacky but not sticky.
9Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 1 to 1 1/2 hours, or until doubled in size.
10While the dough rises, make the sticky topping.
11In a small saucepan over medium heat, combine 1/2 cup brown sugar, 1/4 cup butter, honey, and heavy cream.
12Stir constantly until the butter melts and the mixture is smooth and bubbling, about 3 to 4 minutes.
13Pour the topping into an ungreased 9×13 inch baking dish and spread it evenly, then sprinkle the pecan halves over the topping.
14For the filling, mix 1/2 cup brown sugar and 1 tablespoon cinnamon in a small bowl.
15After the dough has risen, punch it down and roll it out on a lightly floured surface into a 12×18 inch rectangle, about 1/4 inch thick.
16Spread the 4 tablespoons softened butter over the dough, leaving a 1/2 inch border, then sprinkle the cinnamon sugar mixture evenly over the butter.
17Starting from a long edge, tightly roll the dough into a log, pinching the seam to seal.
18Cut the log into 12 equal slices, about 1 1/2 inches thick, using a sharp knife or dental floss.
19Place the slices cut side up in the prepared baking dish on top of the pecan topping, spacing them evenly.
20Cover the baking dish with plastic wrap or a kitchen towel and let the buns rise in a warm place for 30 to 45 minutes, until they are puffy and nearly doubled.
21While they rise, preheat the oven to 375°F.
22Bake the buns for 20 to 25 minutes, until the tops are golden brown and the filling is bubbling around the edges.
23Remove the baking dish from the oven and let it cool on a wire rack for 5 minutes.
24Place a large serving platter or cutting board over the dish and carefully invert the buns, letting the sticky topping drip down over them.
25Serve warm, pulling the buns apart with forks.

🔧Equipment

Large mixing bowl
Stand mixer with dough hook (optional)
Small saucepan
Rolling pin
9×13 inch baking dish
Plastic wrap
Kitchen towel

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 45mg🧂Sodium: 280mg🌾Total Carbs: 60g🥦Dietary Fiber: 3g🍬Sugars: 30g🥩Protein: 7g

📝Notes

Tips: For a richer flavor, use buttermilk instead of whole milk. The sticky buns are best served the same day, but you can store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 5 to 8 minutes to restore the gooey texture.

Watch Video Of How Old Fashioned Sticky Buns Works

These old fashioned sticky buns are always a hit at family gatherings or just as an everyday breakfast treat.

One of the best things about this recipe is how well they freeze – simply wrap them tightly in plastic wrap or aluminum foil and store them in an airtight container for up to 2 months.

When you’re ready to serve them again, simply thaw at room temperature or reheat in the microwave or oven.

❓ Frequently Asked Questions About Old Fashioned Sticky Buns

Q1: What type of flour should I use for this recipe?

The best flour for this recipe is a high-protein bread flour that will give you a nice rise without becoming too dense.

Q2: Can I substitute all-purpose flour for bread flour?

Yes, but keep in mind that all-purpose flour will yield a slightly different texture than bread flour.

Q3: How do I know if my yeast is active?

To test your yeast, mix 1/2 teaspoon with 1/2 cup warm water (around 100°F) and let it sit for 5-10 minutes. If it becomes frothy and bubbly, your yeast is active!

Q4: Can I make this recipe gluten-free?

Yes, but you’ll need to substitute gluten-free flours that are specifically designed for baking.

Q5: How do I store leftover sticky buns?

You can store leftover sticky buns in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.

Similar Posts