Homemade Sticky Buns

Found in the coal region at local bakeries, grocery stores and farmers’ markets, you can make them at home with some basic baking abilities. I love them warm from the oven, but they rarely last into the next day. But if you do have left overs, a few seconds in the microwave to heat gives you that straight-from-the-oven experience. Nuts are optional, but they are a favorite of mine and I favor pecans.

Homemade Sticky Buns

Recipe by A Coalcracker in the KitchenCourse: Desserts, BreadsCuisine: Pa. Dutch, Coal RegionDifficulty: Intermediate


  • 1 cup milk

  • 6 plus 2 tablespoons sugar

  • 1 teaspoon salt

  • 1 envelope active dry yeast

  • 1/2 cup warm water

  • 5 plus about 1/4 cups flour

  • 8 Tablespoons butter, softened (divided)

  • 1 egg

  • 2/3 cup light brown sugar

  • 1 and 1/2 teaspoon  ground cinnamon, divided

  • 1/2 cup light corn syrup

  • OPTIONAL: 1/2 cup nuts, chopped


  • In a small saucepan heat the milk. Stir 6 tablespoons of the sugar and the salt into the milk until dissolved. Remove milk from heat and set aside to cool.
  • Sprinkle yeast over the warm water and set it aside.
  • Put 5 cups flour in a large bowl and make a well in the center. When the milk is cool, pour it into the center of the flour. Add the yeast mixture, 4 tablespoons of the butter and the egg. Stir with a wooden spoon until a soft dough forms.
  • Sprinkle your counter top or a cookie sheet with the remaining flour. Place the dough on the floured surface and knead until smooth.
  • Oil a large bowl. Place the dough in the bowl, turning it until it is coated with oil. Cover the bowl with a towel and set aside in a warm place until the dough doubles in size, about 50 minutes.
  • In a small bowl combine 3 tablespoons of the butter, the brown sugar, 1/2 teaspoon of the cinnamon and the corn syrup. Pour the brown sugar mixture into a 13”x 9” baking pan. Sprinkle nuts, if using, over the sugar mixture.
  • Combine the remaining 1 teaspoon cinnamon with the remaining 2 tablespoons sugar.
  • Divide the dough in half and roll out each half to make a 12” square. Spread half of the remaining 1 tablespoon butter and sprinkle half the cinnamon-sugar on each square of dough.
  • Roll up each square like a jelly roll and cut into 6 pieces. Place the pieces in the pan, swirl-side up. Cover the pan with a towel and set aside in a warm place to let the buns rise to double in size, about 1 hour.
  • When ready to bake, preheat oven to 350º. Bake the buns until they are nicely brown, about 25 minutes. Remove them from the oven and let sit for 5 minutes.
  • Turn the pan upside down onto a tray to remove the buns while still hot. Make sure to have a tray/plate large enough to catch the luscious “drippings” of glaze that will ooze over the buns when taken out of the pan.


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