Molasses Sticky Buns Recipe
Cinnamon sticky buns made with a soft, buttery yeast dough and a sticky molasses sauce are worth getting out of bed for.
For this version we have combined our favourite sweet dough with a sticky molasses syrup and amped up the cinnamon to create the most heavenly treat that still qualifies as breakfast food.
PrintMolasses Sticky Buns Recipe
This molasses sticky buns recipe includes a deliciously soft dough that works well with whole grain flour and a rich, buttery molasses sauce.
- Prep Time: 15 minutes
- Rise: 1 hour
- Cook Time: 30 minutes
- Total Time: 1:45
- Yield: 10 serving(s) 1x
- Category: Muffins & Quick Breads
Ingredients
Scale
For the dough:
- 4–4 1/2 cups flour plus more for kneading
- 1/3 cup sugar
- ½ tsp salt
- Scant 3 Tbsp quick rise yeast
- Scant ½ cup butter
- 1 2/3 cups milk
- 2 eggs
Molasses Sauce:
- 1 cup packed brown sugar
- ½ cup butter, cubed
- 1/3 cup Crosby’s Fancy Molasses
- 3 tablespoons water
Filling:
- 1/3 cup butter, softened
- ½ cup sugar
- 1½ Tbsp ground cinnamon
Instructions
- Combine flour, sugar, salt, and yeast in a large bowl.
- Melt the butter and whisk it into the milk and eggs, then stir it into the flour mixture.
- Mix to combine and knead the dough until it’s smooth and springy, adding up to 2/3 cup more flour if necessary.
- Form into a ball, place in an oiled bowl, turn to coat, and cover. Leave to rise until doubled (30 min to an hour, depending on the temperature in your kitchen).
- In the meantime… Line a 9” by 13” pan with parchment paper. Cut the paper large enough so it goes up the sides of the pan too.
- Next, make the molasses sauce… In a small saucepan, bring the brown sugar, butter, water and molasses to a boil. Pour into the prepared pan.
- To assemble the buns… When the dough has risen to double its size, punch it down, roll out into a rectangle (about 11″x 15″) and spread/sprinkle with the filling.
- Roll up (not too tight) from the long side, pinching to seal. Slice into 1 ½“ rounds. Place rolls, cut side down, in the molasses sauce.
- Cover and let rise in a warm place until doubled in size, about 30 minutes.
- Bake at 350°F for 30-35 minutes or until golden brown. Cool in dish for 5 minutes; invert onto a serving platter. Serve warm.
Sarah
I’m looking forward to making this recipe, it looks so tasty! Thank you! I would love if your recipes included weights for ingredients. That would be super helpful and help to ensure that the recipe will turn out!
Judy
That’s a lot of yeast—3 tbsp—is that a typo?
Crosby Molasses
Hello Judy. It is not a typo. It is indeed 3 tbsp. -Marie from Crosby’s Kitchen
Cheryl Schroeder
Are you using white sugar in the filling? I’ve always used brown. I’m making them today and will use brown until I hear different from you. Love all your recipes!
Crosby Molasses
Hello Cheryl, we used white sugar but you can use brown sugar if you prefer. -Marie from Crosby’s Kitchen
Linda
Made these today. My first time ever to make cinnamon buns. They turned out amazing and taste delicious.
Tina
Sticky buns, yum yum yum what else can I say. So delicious there was none left for the next day.
Will definitely be making these again
kathy wells
this looks yummy.I will give it a try.thanks.
Jane
Just looked up your recipe again for Sticky Buns and re-read your intro. note. Made me think of home since I too, went to St. F.X. Making the buns tonight and can’t wait. Thanks Bridget, for bringing back fond memories.
svein
Recipe says to roll dough into a rectangle…what size rectangle?
Bridget
Hi Svein,
You can roll it out to about 11″ by 15″. I hope that you enjoy them.
Steve McQueen
Made these the other day! Yummers! Couldn’t quite get the consistency I wanted so I added more flour, worked out great though!
Bridget
It’s a very forgiving dough, isn’t it? Glad you were able to go by feel — sometimes it’s tough to give exact measurements with this sort of thing.
Tilen
YUM! So funny that you posted this, besacue we were talking about sticky buns all day yesterday at work, and I was thinking about them all day yesterday. It’s been years since I’ve had one. That picture looks UH-mazing!
Bridget
Enjoy!