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Homemade Sticky Buns

Homemade Sticky Buns
  • Prep 1 hr 20 min
  • Total 4 hr 40 min
  • Servings 15
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 August 7, 2012
Make With
Make With
Gold Medal Flour



  • 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


  • 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.

  • 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!
  • Different nuts can also be used in this recipe, or use no nuts at all!

No nutrition information available for this recipe
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