Mom-Mom's Sticky Buns

Mom-Mom's Sticky Buns

8 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    3 h
Recipe by  phalanx0

“Famous in my family and always looked forward to when being prepared by my grandmother. My father demands that it is made for his birthday breakfast each year. Best enjoyed warm out of the oven.”

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Adjust Servings

Original recipe yields 2 9x13-inch pans



  1. Dissolve yeast in lukewarm water in a large bowl. Set aside for 5 minutes. Stir flour, eggs, warm milk, 1/2 cup white sugar, 1/2 cup melted butter, and salt into the yeast and water until the mixture is a moist and sticky dough.
  2. Put dough in a greased bowl and cover with a wet towel. Set aside in a warm place until dough doubles in size and holes poked into dough with a finger stay indented, about 1 1/2 to 2 1/2 hours.
  3. Stir brown sugar, 1/2 cup butter, honey, and corn syrup together in a saucepan over medium heat; cook, stirring occasionally, until the sugar dissolves. Pour the topping mixture into the bottom of 2 9x13-inch non-stick baking dishes. Sprinkle 1 cup raisins and walnuts evenly onto the topping mixture.
  4. Punch down dough and roll into a rectangle shape 1/4 to 1/2-inch thick.
  5. Brush 1/4 cup melted butter over the dough rectangle. Stir 3/4 cup white sugar and cinnamon together in a small bowl; sprinkle over the butter. Sprinkle 1 cup raisins evenly over the dough. Roll dough around the filling into a cylinder; cut into 3/4-inch slices and arrange into the baking dishes. Set aside to rest for 20 minutes or up to overnight in the refrigerator.
  6. Preheat oven to 375 degrees F (190 degrees C).
  7. Bake rolls in preheated oven until no longer doughy in the middle, about 25 minutes. Immediately flip onto a serving platter, transferring topping onto rolls, and serve warm.

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Reviews (8)

Rate This Recipe
What's for dinner, mom?

What's for dinner, mom?

Made these early this morning for the family to wake up to. I used a 15x11 pan and made 12 large buns. They baked up full and with no shrinking gaps between the layers. I have had that happen on other recipes and was so happy to see it did not happen again with this recipe! The changes I made were to use brown sugar and omit the corn syrup and honey in the topping opting for water instead. This made the sugar dissolve into a smooth consistency. The buns were light and flaky and large in size. Just like from the bakery. I will absolutely be making these again!



I made these for my 1-3rd grade Sunday School class. They loved them. Could've used more sauce so if you want sticky, sticky buns I would recommend doubling the sauce recipe. They were delicious and disappeared in minutes. They are best straight out of the oven and they are so light and fluffy when hot, it's like eating air. AWESOME RECIPE!! =D



Easy recipe to recipe I've tried. Used almond instead of pecans....this batch didn't last long in our home

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Amount Per Serving (20 total)

  • Calories
  • 398 cal
  • 20%
  • Fat
  • 16.4 g
  • 25%
  • Carbs
  • 60.1 g
  • 19%
  • Protein
  • 5.6 g
  • 11%
  • Cholesterol
  • 52 mg
  • 17%
  • Sodium
  • 214 mg
  • 9%

Based on a 2,000 calorie diet



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Bubbling Bread Sticky Buns


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