Sticky Buns
Prep time
Cook time
Total time
Prepare the cinnamon filling recipe listed below 1 day ahead of time, otherwise just use the alternate mixture of brown sugar and cinnamon as listed below
Decide which pan you want to use, the Muffin Tins or the 9" X 13" casserole and grease generously withPan Grease
Serves: 12 Jumbo Buns
  • Warm Water at approx 115° F ½ cup (120ml)
  • Dry ActiveYeast 1 Tablespoon (11g)
  • Whole Milk ¾ cup (180ml)
  • Granulated Sugar ½ cup (100g)
  • Soft Butter (unsalted) 8 Tablespoons (113g)
  • Salt 1½ teaspoons (8g)
  • Eggs Large 2 (100g)
  • All Purpose Flour 5 cups (625g)
  1. Prove your yeast by mixing it with the warm water and a pinch of sugar. If it gets bubbly and frothy after about 5 to 10 minutes, you have proven that the yeast is alive and you may proceed with the recipe.
  2. Combine all of the ingredients, including the proven yeast into the bowl of your Kitchen Aid mixer with a dough hook attachment and mix on low speed for 2 minutes.
  3. Stop the mixer to scrape the bowl and flip the dough to help it mix evenly
  4. Continue mixing on low-medium speed for another 4 minutes.
  5. Turn out onto a lightly floured table and knead it by hand a few times to get it to a soft pliable dough
  6. Transfer the dough to a lightly oiled bowl and cover with a towel and set in a nice warm spot to double in size. This will take approximately 1 hours depending on the conditions in your kitchen.
  7. While the dough is doubling, you can prepare the sticky smear as listed below.
  8. Once it has doubled, turn the dough out onto a lightly floured surface and press into a rectangle shape, then use a rolling pin to get it about 12" x 18"
  9. Spread the cinnamon filling over the entire dough OR use the alternative recipe and brush with melted butter and then spread the dough surface with the entire mixture of the cinnamon-sugar.
  10. Roll up jelly-roll style and then cut into 12 equal portions.
  11. Prepare the 9" X 13" baking dish with pan grease and about 2 tablespoons of sticky smear exactly where the buns will be placed. Top each sugar mound with 1 tablespoon of chopped nuts.
  12. *If you plan to bake these the next day- it is at this point you can place the entire pan into the refrigerator (covered with plastic so it does not form a skin. And then proceed with the second proofing and baking in the morning.
  13. Cover with a towel and place the baking dish in a warm, draft free spot to double in size.
  14. About 1 hours depending on your kitchen conditions.
  15. Once the buns have proofed completely, bake them in a preheated 365° F oven for 20 minutes then lower the temperature to 325°F for another 20 minutes.
  16. ** If you are using the muffin tins they bake in half the time, 365°F for 20 minutes
  17. Turn out onto a cooling rack as soon as they come out of the oven
  18. Serve while still warm
Yeast buns are best served the day they are baked.
Store in an airtight container for up to 4 days (they will go stale before they go bad)
Recipe by Gretchen's Bakery at