Mom-Mom's Sticky Buns Recipe -
Mom-Mom's Sticky Buns Recipe
  • READY IN 3 hr

Mom-Mom's Sticky Buns

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 9x13-inch pans Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    3 hrs


  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 More Reviews

Most Helpful Positive Review
Oct 12, 2013

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!

Most Helpful Critical Review
Jan 02, 2014



11 Ratings

Mar 07, 2014

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

Feb 01, 2014

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

Feb 11, 2015

Excellent. Based on prior reviews, I made 1 1/2 times the topping. I also used a slightly smaller pan arrangement: one 9x15, one 9x9. I cut the slices about 1" thick. They came out a bit higher than the picture shows and I was happy they did. I also let them rest in a warm oven for the 20 minutes suggested. I flipped one pan immediately, but let the other cool off for 5 min first. The cooler pan flipped better and the topping remained glazed, instead of running down into the buns. The taste is excellent.

Sep 22, 2013

This is a recipe that we try and make on holidays and other family gathers. They really are best served right out of the oven. If you want these for breakfast, you can get everything ready the night before, keep them in the refrigerator and bake them the next morning. They usually don't last very long!

Sep 21, 2013

Love Love Love these! I'm into these deep... LOL One of my all time fav's! I also have made this with a coconut filling when I didn't have quite enough nuts. Used orange marmalade w/ coconut inside and pecans on the top, kin'da tropical and very yummy. Oh, if it sounds like too much work it's worth it... but you can just put the carmel topping ingred. into the pan under the rolls { for one less step } and it will work just fine.

Sep 20, 2013

Delicious! I halved the recipe and used my 11x7 baking pan (well sprayed w/ cooking spray), and that worked out perfectly. I did omit the raisins (may try them sometime), and subbed pecans for walnuts b/c that's what I had on hand. These baked up beautifully, and came out of the pan, no problem. I will def be making these again and again~YUM! Thanks for sharing. :)


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  • Calories
  • 398 kcal
  • 20%
  • Carbohydrates
  • 60.1 g
  • 19%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 214 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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