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My Southern grandma passed down this sticky bun recipe, and it’s been a family favorite since! Heavenly


Southern cooks are famend for his or her kitchen prowess, and they actually know whip up a luxurious breakfast. These wealthy, decadent sticky buns are a testomony to that. They’re crafted from a dough that is allowed to rise twice, leading to an exceptionally fluffy texture. Topped with a luscious mix of pecans, butter, brown sugar, and honey, these sticky buns are irresistibly gooey and candy, with the topping deliciously caramelizing because it seeps down the edges.

What’s fantastic about this recipe is the comfort it presents. You are able to do all of the prep work the night time earlier than and then bake the buns very first thing within the morning. This fashion, you’ll be able to take pleasure in recent, heat sticky buns with out the necessity to rise earlier than the solar. Simply pause the recipe at step 8, cowl the prepped buns with plastic wrap, and refrigerate. On the morning of, pull the dough from the fridge about an hour earlier than you propose to bake, to permit it to come back to room temperature and bear its second rise.

Southern Sticky Buns Recipe



1 cup milk, warmed to about 95°F

2/3 cup granulated sugar

2 packets on the spot yeast

½ cup (1 stick) unsalted butter, softened and minimize into items

2 giant eggs

½ teaspoon salt

4 to 4 ½ cups all-purpose flour, plus extra for dusting


¼ cup unsalted butter, softened

½ cup packed darkish brown sugar

2 teaspoons floor cinnamon


¾ cup packed mild brown sugar

¼ cup unsalted butter

¼ cup honey or maple syrup

1 ½ cups chopped pecans


Start with the dough. Combine milk, sugar, and yeast in a giant bowl or the bowl of a stand mixer and let it sit till foamy, about 10 minutes.

Add butter and combine for about 30 seconds. Comply with with the eggs, including one at a time and mixing properly after every. Combine within the salt.

Step by step add flour on low pace, mixing properly with every addition. Improve the pace to medium, then to medium-high, kneading till a smooth, supple dough types.

Switch the dough to a floured floor, knead for a minute, then place in an oiled bowl. Cowl and put aside to rise in a heat place till doubled in measurement, 1-2 hours.

For the topping, soften brown sugar, butter, and honey or syrup in a saucepan, stirring till easy. Pour into your baking pan, and scatter pecans over it.

After the dough has risen, roll it out into a rectangle. Soften the butter for the filling and combine the brown sugar and cinnamon in a separate bowl.

Brush dough with melted butter, then sprinkle with the sugar-cinnamon combine. Roll up tightly from a lengthy edge and slice into 12 buns.

Place the buns atop the topping within the baking dish, cowl, and let rise for about 45 minutes.

Preheat your oven to 375°F in the direction of the tip of the rise time.

Bake the buns for 20-25 minutes till golden. Cool for five minutes within the pan, then invert onto a platter.

Serve these heat, sticky buns and watch them disappear—Southern hospitality in each chew.

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