Easy Sticky Buns Recipe Inspired by Martha Stewart
Martha Stewart is the empress of elevated everyday living. With a career that has spanned decades, she’s created a culture out of home cooking, entertaining, and crafting. Her magazine, Martha Stewart Living, was something I cherished and collected as a young mom. I started baking these sweet rolls after reading an easy sticky buns recipe in her magazine years ago. Since then, I’ve turned that easy sticky buns recipe into a go-to for hockey tournaments, friends in need, and countless brunch occasions. Over time, I’ve developed my own little shortcut and added some fun variations to this beloved easy sticky buns recipe.
Why You’ll Love This Recipe
Easy Quick Hack: Frozen Bread dough means you can make these with less effort
Soft and Fluffy: The Sticky sauce means they’re hard to wreck, they’re gooey and glossy
Customizable and Fun: Stick with the original or feel bold and add chocolate chips
Is This Recipe For You
Prep Time: 20 minutes
Proofing Time: 60-90 minutes
Cook Time: 25-30 minutes
Servings: 18 good size large buns
Occasion: Dessert for breakfast, holiday mornings, weekend brunches, gifting a friend in need
What You Need
Fresh
- butter
- frozen bread dough
Pantry
- butter
- brown sugar
- cinnamon
- corn syrup
- salt
Prep Time
20 minutes
Cook Time
30 minutes
Serves
18 buns
Ingredients
Buns
- 1 bag of frozen bread dough (thawed according to package instructions) this recipe is based on 3 loaves in a bag.
- 1/2 cup melted butter
- 2/3 cup brown sugar
- 6 tsp ground cinnamon
Sticky Sauce
- 3/4 cup butter
- 3/4 cup brown sugar, packed
- 1/4 cup light corn syrup
- pinch of salt
Steps
1
Prep the Sticky Sauce
In a small saucepan, combine butter, brown sugar, corn syrup, and salt.
Melt over medium heat and stir until smooth and bubbling (2-3 minutes)
Pour into the bottom of a 9×13 baking dish
2
Roll and Fill the Dough
Roll out the thawed bread dough on a lightly floured surface into a rectangle (12×18 inches). You’ll get 2 of these
Brush with melted butter, then sprinkle with cinnamon and brown sugar.
Optional variations:
Add 1/2 cup chocolate chips
Add 1/2 cup frozen raspberries and skip the cinnamon
3
Roll, Slice & Proof
Roll up the dough tightly, starting from the long side into a log.
Slice into 2 inch pieces.
Arrange cut side up in the pan, on top of the sticky sauce.
Cover loosely with plastic wrap and let rise in a warm place for 60-90 minutes, or until puffed.
4
Bake
Preheat oven to 350 degrees Fahrenheit.
Bake uncovered for 25-30 minutes, or until the tops are golden and the buns are cooked through.
5
Flip and Finish
Remove from the oven and let rest 2 minutes.
Carefully invert the entire pan onto a large platter or baking sheet so the sticky sauce drips over the buns.
Optional: Slide them back into the pan for serving and storage.
Tips and Tricks
Thaw dough overnight in the fridge: Low stress morning bake
Swap Maple Syrup: For a more rustic vibe swap out the corn syrup for maple syrup
Twist: Add a pinch of cardamom or orange zest to the filling
Reheat: Throw in the microwave for 20 seconds to reheat.
FAQ
Can I prep these the night before? Yes! Assemble everything and place in the fridge over night. Let them come to room temperature and finish proofing in the morning before baking.
What other fillings could I add? Chocolate chips, raspberry jam, tasted pecans, coconut or chopped dried fruit like raisins.
Can I use homemade dough? Yes! a rich brioche-style dough or a mashed potato dough would be Martha Stewart approved. This version is just faster (and still incredible)
Ingredients
Buns
- 1 bag of frozen bread dough thawed according to package instructions this recipe is based on 3 loaves in a bag.
- 1/2 cup melted butter
- 2/3 cup brown sugar
- 6 tsp ground cinnamon
Sticky Sauce
- 3/4 cup butter
- 3/4 cup brown sugar packed
- 1/4 cup light corn syrup
- pinch of salt
Instructions
Prep the Sticky Sauce
- In a samll saucepan, combine butter, brown sugar, corn syrup, and salt.
- Melt over medium heat and stir until smooth and bubbling (2-3 minutes)
- Pour into the bottom of a 9×13 baking dish
Roll and Fill the Dough
- Roll out the thawed bread dough on a lightly floured surface into a rectangle (12×18 inches). You’ll get 2 of these
- Brush with melted butter, then sprinkle with cinnamon and brown sugar.
- Optional variations:
- Add 1/2 cup chocolate chips
- Add 1/2 cup frozen raspberries and skip the cinnamon
Roll, Slice & Proof
- Roll up the dough tightly, starting from the long side into a log.
- Slice into 2 inch pieces.
- Arrange cut side up in the pan, on top of the sticky sauce.
- Cover loosely with plastic wrap and let rise in a warm place for 60-90 minutes, or until puffed.
Bake
- Preheat oven to 350 degrees Fahrenheit.
- Bake uncovered for 25-30 minutes, or until the tops are golden and the buns are cooked through.
Flip and Finish
- Remove from the oven and let rest 2 minutes.
- Carefully invert the entire pan onto a large platter or baking sheet so the sticky sauce drips over the buns.
- Optional: Slide them back into the pan for serving and storage.
Nutrition
Join The Conversation Below
Did you try the chocolate chips? They’ve always been a hit at our house.
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