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Homemade Sticky Buns

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  • Prep 1 hr 20 min
  • Total 4 hr 40 min
  • Servings 15
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Forget a trip to the bakery, and create these scrumptious sticky buns right in your own kitchen. Make and refrigerate the dough the night before for a sweet and easy start to the morning!
By Angie McGowan
Created Aug 7, 2012
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  • 1 package or 2 1/4 teaspoons active dry yeast
  • 1/4 cup warm water (120°F to 130°F)
  • 2/3 cup milk
  • 1/4 cup butter, melted, still warm but not hot
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon grated orange peel
  • 4 egg yolks
  • 3 1/2 cups Gold Medal™ all-purpose flour


  • 1 cup packed brown sugar
  • 1/4 cup butter
  • 1/4 cup honey
  • 1 teaspoon grated orange peel
  • 1 cup chopped pecans


  • 1/4 cup butter, softened
  • 2/3 cup packed brown sugar
  • 1 tablespoon ground cinnamon
Make With
Gold Medal Flour


  • 1
    Lightly grease 13x9-inch (3-quart) glass baking dish and large bowl with shortening or cooking spray.
  • 2
    Place yeast in ungreased large bowl. Add warm water; mix well until dissolved. Stir in all remaining Dough ingredients except flour until well mixed. Add 3 cups of the flour; stir until a soft dough forms.
  • 3
    On lightly floured work surface, knead dough 10 to 12 minutes, adding no more than 1/2 cup additional flour until dough is a good consistency and not too sticky. Dough should be slightly sticky and does not break when stretched. If it breaks, continue kneading.
  • 4
    Place dough in greased large bowl; cover with plastic wrap. Let rise in warm place 2 to 3 hours or until doubled in size.
  • 5
    Punch down dough; place on lightly floured work surface. Cover dough with plastic wrap again; let rest 20 minutes.
  • 6
    Meanwhile, in 1-quart saucepan, mix all Topping ingredients except pecans. Heat over medium heat until sugar dissolves. Pour into baking dish. Sprinkle with pecans.
  • 7
    After dough has rested, roll out dough with rolling pin into 18x12-inch rectangle. Brush dough with 1/4 cup softened butter, leaving 1-inch strip of dough along one long side. In small bowl, mix 2/3 cup brown sugar and the cinnamon. Sprinkle over buttered dough.
  • 8
    Staring with topped long side of dough, carefully and tightly roll dough into very long roll. Cut roll evenly into 15 slices. Place slices in 5 rows by 3 rows in baking dish over Topping. Let rise in warm place 30 to 60 minutes or until doubled in size.
  • 9
    After rolls have doubled in size, heat oven to 350°F. Bake rolls 25 to 30 minutes or until deep golden brown. Immediately invert rolls onto serving platter, being extremely careful of hot sticky topping. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you’d like to make these for next morning’s breakfast, you can refrigerate the dough slices in the baking dish and have them rise overnight. Just bake the next day!
  • tip 2
    Different nuts can also be used in this recipe, or use no nuts at all!


Nutrition Facts are not available for this recipe
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