Sticky Buns


by: Laura

These sticky buns are essentially the same as the cinnamon rolls except the filling is different and the rolled buns are baked in pans that have been lined with a sweet nut mixture. When the buns are turned out of the pans, the sticky nut mixture comes with them as their tapping.


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serves: 9

Oil for the work surface and pan

1 recipe cinnamon roll dough

1/3 cup melted butter

6 tablespoons brown sugar

1 1/4 cups chopped walnuts


1/4 cup dark brown sugar

1/2 cup butter (melted)

2/3 cup chopped walnuts

Nutrition Facts
Sticky Buns

Servings Per Recipe: 9

Amount per Serving

Calories: 372

  • Total Fat: 33.3 g
  •     Saturated Fat: 12.3 g
  •     Trans Fat: 0.7 g
  • Cholesterol: 45.2 mg
  • Sodium: 154.9 mg
  • Total Carbs: 18.5 g
  •     Dietary Fiber: 1.7 g
  •     Sugars: 15.6 g
  • Protein: 4 g

how is this calculated?

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1.  Combine the sugar and butter for the topping in a saucepan and stir over medium heat until smooth.

2.  Pour the mixture into an oiled 9-inch square baking pan. Rotate to coat.

3.  Sprinkle the mixture with the chopped walnuts for the topping (not the filling).

4.  Roll the dough into a rectangle and brush it with melted butter.

5.  Sprinkle with sugar and walnuts and roll up the dough.

6.  Trim off the ends and slice the log into 9 rounds with dental floss.

7.  Arrange the slices of rolled dough inthe sugar glaze - and nut - lined pan.

8.  Bake until a toothpick slid into one of the buns comes out clean. While the buns are still hot, slide a knife all along the sides ofthe pan to detach them.

9.  Turn a plate upside down over the pan of buns. Hold the baking dish with one hand and the plate with the other and turn over. Give the pan a shake, and take it away, leaving the buns on the plate.

10.  Serve the finished sticky buns so that guests can pull them apart themselves.

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