Comments on: Sticky Buns

By: Sam Merritt

Sam Merritt — Wed, 19 Nov 2025 12:24:18 +0000

In reply to Cynthia. I'm so glad you enjoyed them so much, Cynthia! :)

By: Cynthia

Cynthia — Tue, 18 Nov 2025 20:57:52 +0000

Best sticky buns I have ever eaten and I’ve been making them for 50 years.

By: Sam Merritt

Sam Merritt — Tue, 16 Sep 2025 02:40:00 +0000

In reply to Laura. That's so awesome, Laura! I'm so glad they are such a hit! :)

By: Laura

Laura — Sat, 13 Sep 2025 00:31:31 +0000

I have been making this recipe every other week for months now for my husband to serve at the fish and gun club. Everyone loves them and there is never leftovers!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 31 Mar 2025 20:30:03 +0000

In reply to Astrid. So glad they were a hit, Astrid! Thanks for using our recipe

By: Astrid

Astrid — Sun, 30 Mar 2025 01:41:21 +0000

this recipe is awesome. brought em to church and got many compliments.

By: Sam

Sam — Tue, 25 Mar 2025 14:55:08 +0000

In reply to Pam Schweitzer. I'm so glad they were such a hit, Pam! :)

By: Pam Schweitzer

Pam Schweitzer — Tue, 25 Mar 2025 09:39:16 +0000

These are awesome! My boyfriend took them to his work and his boss wanted to marry me! lol! Thank you very much for your wonderful recipes and the time you take to teach us how to make them! God bless!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 27 Dec 2024 21:45:07 +0000

In reply to L Jackson. We are so happy you enjoyed them!

By: Nancy

Nancy — Thu, 26 Dec 2024 18:00:21 +0000

In reply to Heather.

Absolutely amazing! I was getting so many compliments. Please make these, you will not be sorry. Use the thermometer to ensure they are done as it took mine 45 min instead of the recommended 30.

By: L Jackson

L Jackson — Thu, 26 Dec 2024 05:31:47 +0000

Delicious and super easy to make! Followed the recipe as written (with the exception of milk as I didn’t have heavy cream), using the instant yeast method, and they turned out excellent! Thank you for the recipe 🙂

By: Sam

Sam — Tue, 10 Sep 2024 11:22:24 +0000

In reply to Barbara. Hi Barbara! You could cut salt, but you will lose some flavor. I hope everyone loves it! :)

By: Barbara

Barbara — Sat, 07 Sep 2024 17:54:16 +0000

Is it possible to cut down on the salt in the recipe? I would love to make these for my husbands birthday but he is on a low sodium diet.

By: Sam

Sam — Wed, 21 Feb 2024 14:22:55 +0000

In reply to Noreen. I'm so glad you enjoyed them so much! :)

By: Noreen

Noreen — Wed, 21 Feb 2024 12:25:34 +0000

In reply to Sam. Oh so good! I got more then 12 buns, so I just made cinnamon buns. The dough is key to making these, but you can't go wrong with all the other yummy ingredients. I won't be waiting a year to make these again.

By: Sam

Sam — Tue, 20 Feb 2024 20:47:04 +0000

In reply to Noreen. I hope you love them! :)

By: Noreen

Noreen — Tue, 20 Feb 2024 20:13:42 +0000

Making these for National Sticky Bun Day tomorrow (February 21).

By: Sam

Sam — Mon, 25 Dec 2023 02:39:45 +0000

In reply to Patti. I hope you love them, Patti! :)

By: Patti

Patti — Mon, 25 Dec 2023 02:38:40 +0000

I am making these right now. I think I got a good dough consistancy and the sauce turned out great as well. Waiting for them to rise to bake them now. Thanks for clear directions! My new goto for recipes! Patti.

By: Sam

Sam — Thu, 09 Nov 2023 03:24:27 +0000

In reply to Mary Thomas. Hi Mary! I actually have an article on how to substitute salted or unsalted butter into a recipe. I do have a peanut butter smores bar recipe you could try. :)

By: Mary Thomas

Mary Thomas — Fri, 03 Nov 2023 16:07:07 +0000

I have enjoyed so many of your recipes. I come to your site first when looking for a recipe. I have 2 questions: First, you many times have unsalted butter but then add salt to the recipe. I usually don’t buy unsalted butter so could I use my regular butter then cut a little salt out of the recipe? Second question: do you have a good recipe for baked smores in a pan? My grandson requested this for Thanksgiving.

Thanks

By: Sam

Sam — Fri, 22 Sep 2023 01:59:12 +0000

In reply to Sadie. I'm so glad you enjoyed them so much, Sadie! :)

By: Sadie

Sadie — Thu, 21 Sep 2023 17:55:20 +0000

Absolutely delicious! Although I’ve made cinnamon buns numerous times, I’ve never made a sticky bun version and think I prefer the caramel pecan topping to the cream cheese cinnamon bun topping. This is a great recipe. The dough was very easy to work with. I held back the water and didn’t need to add any. 500 grams of flour gave the perfect dough consistency. I bulk fermented the dough overnight. It had doubled by morning and rolled easily into a log on a lightly oiled board. The cold dough sliced cleanly and the slices held their round shape. The final proofing took 1 1/2 hours. The only change I made to the recipe, other than omitting the water, was to add vanilla and almond extract to the dough.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 20 Jan 2023 15:17:03 +0000

In reply to Marcia Ambrose. Hi Marcia! We actually cover this in the post. Either option works great, though we have a soft spot fresh baked rolls, so freezing before is usually our preference!

By: Marcia Ambrose

Marcia Ambrose — Fri, 20 Jan 2023 14:50:29 +0000

In reply to Kristy. Can these be frozen? When would be best time to put in freezer - before or after cooking?