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The Ultimate Sticky buns recipe - I have worked a very long time as a baker and hands down this is the best recipe I have ever tried.

Best Ever Sticky Buns Recipe (No Machine)

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Hi Bold Bakers!

Breakfast pastries are near and dear to my heart. A few years ago I had a catering business where I mainly served breakfast, so yeah I love making breakfast. I took the opportunity to practice with a lot of doughs and experiment with different breakfast sweets. Best thing was I had a hundred people every morning who loved sweets. My Best-Ever Sticky Buns recipe was born at this same time and now I get to share it with you!

Similar to a lot of my doughs I have made previously, this is a No Knead Dough, which means you don’t need to knead the dough on a machine to develop the gluten. You just need to mix everything by hand in a bowl and then leave to rest. The fermenting period will develop the gluten for you and also the flavor. It really is that simple.

A benefit to this dough is that after only 4 hours of fermenting you are free to use it. If you don’t want to use it yet after the 4 hours you can put it in the fridge for up to 3 days. The extra fermenting and time will give your dough even more flavor.

Are you a breakfast connoisseur like me? If so, I recommend checking out my no knead Cinnamon Rolls, Homemade Croissants and other Bold Baking Breakfast recipes.

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4.75 from 24 votes
The Ultimate Sticky buns recipe - I have worked a very long time as a baker and hands down this is the best recipe I have ever tried.
Best Ever Sticky Buns (No Machine)
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 8
Author: Gemma Stafford adapted from Zoe Francois
  • 1 cups (8oz / 240g) milk
  • 2 teaspoons dried yeast
  • 2 teaspoons salt
  • 2 large eggs , lightly beaten
  • ¼ cup (2 ½ oz/75g) honey
  • ½ cup (4oz/115g) butter, melted
  • 3 ½ cups (18½ oz/525g) all-purpose flour

  • Caramel Topping and filling
  • ¾ cup (6oz/170g) butter, melted, plus more for sides of the pan
  • 1 ¼ cup (7 ½ oz/220g) brown sugar
  • cup (4oz/115g) honey
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 ½ cups (4 ½ oz/105g) chopped pecans
  1. In a large bowl combine the flour, yeast and salt. Set aside.
  2. In a separate jug, mix together the milk, honey, butter. Pop in the microwave and gently heat for a few seconds until the mix is lukewarm and the butter is melting.
  3. Once the butter has melted quickly whisk in the eggs until combined. You want to make sure the mix isn’t hot otherwise the eggs will cook.
  4. Pour the wet into the dry and mix until it forms a dough and all the flour is mixed in. It only takes a minutes to mix the dough together.
  5. Cover with cling wrap and allow to rest at room temperature until the dough rises for a minimum of 4 hours. After the 4 hours you can place it in the fridge for up to 4 days.
  6. For the filling: Mix together melted butter, brown sugar, honey and cinnamon. Set aside.
  7. Using a 9-inch cake pan, with a spatula spread half the caramel mixture evenly over the bottom and all over the sides Scatter the pecans over the caramel mixture and set aside.
  8. Dust your work surface with flour. Roll out the dough to a 1/8 -inch thick rectangle (around 20 inches long). As you roll out the dough, make sure there is enough flour to prevent it from sticking to the work surface
  9. With the remaining caramel mixture evenly spread it over the rolled out dough leaving 1 inch around the edge of the dough without the filling.
  10. Starting with the long side, roll the dough into a log. Roll it over until its seam is underneath.
  11. Using a serrated knife, cut the log into 2 ½ inch rolls (around 8/9 pieces). Arrange the rolls over the pecans in the prepared pan, so that the swirled cut edge is facing upward.
  12. Cover the tin with plastic wrap and allow to rest for 1 hour. During this time they will rise up to meet the tin and becoming bubbly.
  13. Once proofed, place the rolls on a baking sheet covered with parchment, in case the caramel bubbles over.
  14. Preheat the oven to 350oF (180oC) and bake for roughly 40 minutes, or until golden brown and firm in the center.
  15. While still hot, run a thin spatula around the outer edge of the pan to release the caramel rolls, and invert immediately onto a serving dish. If you let them set too long they will stick to the pan and will be difficult to turn out. Enjoy warm!
Recipe Notes

Make the dough in advance and place in the fridge for up to 4 days.



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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Squirmydad on June 29, 2018 at 11:01 pm

    I am a gluten free baker as I and my children all have Celiac disease. I’ve learned a great deal from your site and this recipe made my family very happy tonight.
    I’ve made a list of GF baked items that I need to make and top of the list was one of my wife’s favorites: Sticky Buns! I’ve never had sticky buns before so she was my official taster, and I made a very happy taster. 🙂 I substituted Namaste GF 1-for-1 flour (3 cups) and also adding a little almond flour (1/2 cup) for better texture and moisture. My wife is also allergic to Pecans so those are sliced almonds on top.
    Thank you very much for this recipe. 🙂

    • Gemma Stafford on June 30, 2018 at 2:11 am

      Hi Eric,
      I am really happy to have your input here, thank you so much. I am delighted you managed this recipe, and that your choice of flour worked well. Sounds like you are doing a great job as a GF baker, really not giving up is the answer. Well done. I am saving your response for other Bold GF Bakers,
      Gemma 🙂

  2. sa nif on March 11, 2018 at 3:04 pm

    hi there gemma 🙂
    i noticed that you used aluminium foil to cover your dough in the video.
    when i tried out your cinnamon rolls, i covered the dough with aluminium foil. after a night in the refrigerator, i could see that the foil had eroded in the spots where the dough was in contact with it.
    so i’m guessing it was probably because of the yeast.
    is it appropriate to cover the dough with foil? also, can i line the baking tray with foil instead of parchment paper?
    love your recipes and thank you <3

    • Gemma Stafford on March 12, 2018 at 5:34 am

      Hi there,
      There are tow problems here.
      Foil will work well, but there is no way that it should be in contact with the dough. Really it is about excluding the air from the dough so that it can grow. A large bowl, and a plastic bag, works really Yes, foil can react with food, particularly when there is acid or spice in the ingredients. There are theories about this possibly leeching into food, but I do not really know the science behind this.
      In place of baking paper do this: Butter or oil the baking pan well. Scatter flour over the surface, distribute it and shake out the excess. Refrigerate the pan to set up the butter. This will give you a non stick surface for all of your baking.
      I hope this is of help,
      Gemma 🙂

  3. Samantha B on February 10, 2018 at 9:32 am

    Hi Gemma! I made this recipe last year and turned out great. However, yesterday I tried for second time and I don’t know what happened but my dough didn’t rise. I followed the recipe step by step, this time I used 3/4 milk since first time it was too wet and I had to add more flour. My yeast is active dry and is not expired.. I check other reviews to see if there was anybody had the same issue. So, Once the 4 hours passed and didn’t rise I put my dough in the fridge (it was pass midnight). This morning I warmed it in microwave for 3 mins, shaped the dough and cut. I put the buns in the pan but had to leave to work so I brought it back to the fridge… I’m hoping it will ferment/rise or something. What can I do at this point?? Can I still bake it? Will it proof at all? I made the dough twice but same thing. I have the second batch still in a bowl without shaping also in the Fridge. I have no idea what went wrong :(. The room temperature is 70-75F.

    Hope you can help me, I really want to make sticky buns again!

    • Gemma Stafford on February 13, 2018 at 12:14 pm

      Hi Samantha,
      I think it was the yeast!
      There are two types of Dry Yeast, regular, active and the other is Instant,rapid or fast acting. Instant/fast acting yeast can be added directly to the flour, but it can also be sponged before using.
      Sponging: This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar. Or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
      Take a look at the packs in your store, read all of them, it will teach you, but all is not lost.
      Haha! I was amused at your warming the dough in the microwave, believe it or not, this is a technique to speed up the proofing of a dough. Usually though you would choose 30% power!
      You have learned, A LOT, and helped other Bold Bakers too!
      Gemma 🙂
      I hope this is of help to you.

  4. Mystery on January 26, 2018 at 4:40 pm

    Hello, Gemma,

    I’m at this moment getting the ingredients together for your sticky buns. I personally like to use grams when measuring dry items, but I usually have to convert from cups to grams (don’t tell the other Americans :)). I’ve noticed that you’ve put several measurements for each item. Which do you suggest I use, cups then convert to grams or use the grams you have listed? When I convert 3.5 cups of flour, for example, I end up with 420 grams not 525 grams like you have listed. The flour I’m using has serving size of 1/4 cup (30 grams). I hope I wasn’t too confusing with my question. I know you probably won’t answer until after I mix everything but to be safe, I’m going to use the 525 grams of flour.

    • Gemma Stafford on January 27, 2018 at 5:29 pm


      Yes when I do bread or yeasted dough I also like to use grams. So the measurements are based on my conversion chart that can be found here

      I use the same chart for all of my recipes and they work out. Hope this helps.

      • Mystery on January 30, 2018 at 6:36 pm

        I made 2 batches of your sticky buns. And they were AWESOME!!! I was concerned with the center bun after reading some of the comments so instead of baking at 350 F, I baked somewhere between 330 F and 340 F until all of the buns were that same brownish color. It took a bit longer. But it was worth it. Thank you, thank you so much!

        Also, there isn’t a link to the chart you recommended in your reply.

        • Gemma Stafford on January 31, 2018 at 2:39 am

          Hi there,
          Thank you for this input, it will be of help to other Bold Bakers.
          I am not sure which chart I suggested on that post! My own charts are all searchable here on the website.
          Thank you for taking the time to help here, and for your lovely review of this recipe,
          Gemma 🙂

  5. Sarah Smart on January 19, 2018 at 12:59 pm

    Ilove all of your work,it’s amazing 😍😍I need recipes for diet and diabetes Please 😢

  6. Nealy on December 24, 2017 at 10:22 am

    Hi Gemma, I followed the directions to a T. When th baking time was up and the tops of the buns were a lovely golden brown I pulled them from the oven and immediately transferred them to the serving dish, per the directions. This revealed that the middle had not really cooked, as it sank and was quite raw still. Any idea why this may have happened? Thanks.

    • Gemma Stafford on December 24, 2017 at 3:31 pm

      Hi Nealy,

      Aw I’m sorry to hear that, it simply sounds like they needs more time. The center is going to be the part that takes longer to cook. I hope you can still eat the ones around the outside.


    • Lisa J on December 25, 2017 at 10:10 pm

      I just made these great sticky buns and have had the same issue with the middle not being totally cooked. However, if I had kept them in the oven longer, I’m afraid they would have burnt around the inch and a half around the circumference. I’m thinking about with the next servings to cut them into individual chunks, put them in foil, and heat in the oven, hoping the whole thing will end up baked through. What do you think?
      Merry Christmas to All!

      • Gemma Stafford on December 26, 2017 at 3:30 am

        Hi Lisa,
        I have not had this difficulty with this recipe, though the buns around the edge will of course have a crust, and be a bit more done.
        It sounds like this is an oven temperature problem, dropping down the temperarure by 10C/20F and baking a little longer may resolve this.
        Different ovens will bake in different ways. An OTG for instance will be different to a full sized oven, you need to get to know your oven and how it bakes.
        I hope this is of help.
        Many happy returns of the season, and best wishes for a wonderful New Year!
        Gemma 🙂

  7. Corinne on December 23, 2017 at 5:45 pm

    I usually make sticky buns with pre-made frozen dough but am SO excited to go for it from scratch for Christmas! Any suggestions on a replacement for the pecans? If I just don’t add them, do I need to adjust the filling (topping) at all? TIA!

    • Gemma Stafford on December 23, 2017 at 9:55 pm

      Hi Corinne,

      So if you don’t like pecans you can use walnuts or just leave them out all together.

      Happy Christmas!

  8. Beth on December 23, 2017 at 11:49 am

    Is it possible to proof this the night before and then put back in the fridge? I’d like to not have to wait an hour or more Christmas morning. Also, how puffed up does the dough get when it rises? Mine has been sitting at room temp for over 3 hours and it doesn’t look like it’s getting much bigger.

    • Gemma Stafford on December 23, 2017 at 2:32 pm

      Hi Beth,
      On the first proofing the dough should double in size in the first couple of hours or so.
      There are a few different types of yeast. most dried yeasts are relatively fast acting, though some need to be sponged before adding to dry ingredients.
      stale yeast may be dead, and if this is so, it will not activate.
      If your dough is doing nothing after 3 hours I suggest you pop it into the microwave, on the lowest possible setting for about 3 minutes. This will create warmth in the dough and help to activate the yeast.
      This is a fermented dough, and it needs time, there is no rushing it. I am however mystified, I do not know why it is not rising after three hours.
      When you shape a dough you can refrigerate it, this will just slow it down, and then in the morning you take it back to room temperature and bake.
      I hope this works out for you,
      Gemma 🙂

      • Beth on December 23, 2017 at 5:20 pm

        Thank you! It’s in the fridge now, in the bowl. I just got your reply. It got marginally bigger, but it definitely didn’t double. The yeast was a brand new package from the store this week and the mixture was warm when I put it all together, so that should have activated the yeast. So weird. I’ll try rolling it out and shaping it tomorrow and see what happens! Merry Christmas!

        • Gemma Stafford on December 23, 2017 at 10:01 pm

          I have my fingers crossed, Beth!

          Happy Christmas 🙂

  9. Beth on December 23, 2017 at 10:30 am

    Hi Gemma,
    Can you proof these the day before and put them in the fridge? I don’t want to have to wait an hour (or more) Christmas morning to bake if possible.

    • Gemma Stafford on December 23, 2017 at 2:42 pm

      Hi Beth,
      Proof them first time, then shape them and refrigerate. They will continue to proof in the fridge. The first proofing need about 8 hours, this is a fermented dough, and will not be good if it does not get the time,
      Gemma 🙂

  10. Sandy on December 23, 2017 at 7:41 am

    Sorry to bother you at Christmas time, but l just found this recipe today. I was wondering if you meant 2Tsp. Of sugar instead of salt to the flour? I also was wanting to know if I make today can I keep it with the filling and caramel mixture til Christmas morning to bake?

    • Gemma Stafford on December 23, 2017 at 3:12 pm

      Hi Sandy,
      This is a fermented dough, you can proof it slowly in the fridge, shape it, and return to the fridge until you need to bake it. It will be best taken back to room temperature before baking.
      Salt is an important thing in a bread. It gives a lot of flavor, you can cut it down if you wish, or leave it out.
      I do hope you enjoy this recipe,
      Gemma 🙂

  11. Tammy on December 18, 2017 at 5:10 pm

    Hi Gemma, thank you so much for sharing this recipe! my family literally loved them so much that this Christmas they warned me not to show up unless I had at least two or more batches made. This brings me to my question, can I double or even triple this recipe? and if I bake them in a 9 by 13 pan, how many rolls do you think I should put in it? again thank you so so much for sharing this and taking the time to answer all our many questions!! Your AMAZING!!

    • Gemma Stafford on December 19, 2017 at 2:56 am

      Hi Tammy,
      Thank you so much for your kind review of this recipe, it is a goodie!
      You can easily increase the recipe, do remember to allow space in your bowl for the growth of the dough. I suggest you make it in two batches to be sure.
      I do not know how many will fit in your pan, you will need to judge this, it depends on how you cut them.
      The important thing here is to remember that the liquids will have to be added carefully, stop when the dough comes together in a clean ball, that is what matters.
      It will be easier to handle this amount of dough if you divide it into smaller amounts,
      Gemma 🙂

  12. Edee on December 11, 2017 at 5:14 pm

    Hi Gemma 🙂
    These look amazing. I cannot have gluten.
    Would I follow the same recipe and substitute GF flour for the flour?
    or will the process be different?
    Than you so very much, Edee

    • Gemma Stafford on December 12, 2017 at 2:21 am

      Hi Edee,
      Sadly, unless the GF flour is processed to bake with yeast, it will need something like xanthan gum, you can google this, and it will bring up lots of great GF information. Some manufacturers process flour to have this ingredient for yeast baking, others give ideas for your own flour adding the gum. I like Gluten Free Girl, she has a great blog, and I take a look at her whwn I need advice, it is not my area of specialty.
      I hope this helps. Do let us know if you manage to bake this gf, it will be a big help to other Bold Bakers,
      Gemma 🙂

  13. Astha on December 11, 2017 at 12:34 am

    Hi I can I use flax seed mix instead of eggs for this recipe..??

    • Gemma Stafford on December 11, 2017 at 1:23 am

      Hi Ashta,
      Yes, you can also use Greek yogurt, or leave it out completely. The egg in this recipe is to enrich the dough, really that is its’ only function.
      Gemma 🙂

  14. Connie on December 4, 2017 at 4:59 pm

    Hi Gemma,
    My Father-in-law LOVES sticky buns and for the last several years I’ve gotten him for Christmas the Jean-Yves Charon recipe ready to bake buns from Williams Sonoma that arrive frozen/stored in freezer until ready to bake. I would love to make them myself using your delicious recipe but want to know if I’d be able to prepare and freeze this version?
    Thoughts? Homemade is ALWAYS better!

    Thank you in advance for any input.


    • Gemma Stafford on December 5, 2017 at 2:04 am

      Hi Connie,
      What a lovely gift! Lucky father in law.
      The Williams of Sonoma sticky buns are a bit like a croissant as far as I know. This is more flaky than brioche. The one I have is more like a rich brioche, a really delicious version of this too.
      It is perfectly possible to make, proof, form, pack into a baking pan, and freeze my version. This can then be defrosted, in the fridge overnight, proofed again and baked. It can also be defrosted at room temperature and proofed in a few hours. It can be baked before freezing, this is the fool proof way of doing this, then refreshed in a hot oven. This is a good way to do it if it will be eaten in small portions.
      I suggest you do a trial run of this recipe, you will not be sorry, and it will be eaten too. This will iron out any of the doubts for you. I think your father in law will be delighted that you made these yourself. Happy Christmas,
      Gemma 🙂

      • Connie on December 6, 2017 at 7:40 am

        Thank you so much for the advice! Will be starting a trial run today.

        • Gemma Stafford on December 7, 2017 at 2:31 am

          Great Connie, let me know how it goes,
          Gemma 🙂

  15. Snow on November 29, 2017 at 5:11 pm

    Hi Gemma, this is my first time making sticky buns and after letting the dough rise for 4 hours I will not have time to bake it, I will have to refrigerate it but was wondering if I have to let it come to room temperature before rolling it out and filling it? Thank you! Can’t wait to bake it tomorrow!

    • Gemma Stafford on November 30, 2017 at 6:56 am


      if it goes into the fridge then roll it, fill it and then just make sure it has extra time to proof and rise. They need to grown and puff up and this is will take you an hour or so longer because your dough was cold.

      Hope this helps,

      • Snow on November 30, 2017 at 5:35 pm

        THANK YOU!!!

  16. Sandesh Dias on November 20, 2017 at 11:32 pm

    Hi Gemma, a DELICIOUS recipe, thank you! Oh my the bread was absolutely phenomenal, so soft and airy but not too sweet, along with the toffee sauce coating and hardening on the top. divine! just one thing, my rolls were a bit too floppy to form proper rolls after I proofed them so how can I make the dough a bit firmer? Cheers 🙂

    • Gemma Stafford on November 21, 2017 at 1:09 am

      Yea! I am really happy that you managed this dough, thank you for letting me know.
      The real issue is that flour in different places absorbs liquids differently.
      The secret is to add the liquids until the dough comes together in a clean ball, than stop!
      It takes very little to go from just right, to too much. That is it really. You do not want this to be too dry either, a little sticky before the first proofing will be resolved when it is proofed, and rolled in flour to shape.
      I hope this is of help to you,
      Gemma 🙂

  17. Benjamin Williams on November 10, 2017 at 5:55 pm

    Phenomenal recipe, Gemma! Thank you for sharing. I made these today and they were a home run!

    • Gemma Stafford on November 11, 2017 at 2:38 am

      Excellent Benjamin, thank you for letting me know,
      Gemma 🙂

  18. aagirlaz on November 7, 2017 at 10:35 pm

    Gemma, Thank you so much this is the first time I baked anything that didn’t come out of a box I think I did pretty
    good for a first timer ( lol) Thanks again I will be watching out for more of your easy recipes


    • Gemma Stafford on November 8, 2017 at 11:57 am

      Now this is what I love to hear. WELL DONE YOU! Yeast baking is a bit intimidating for even the best of cooks, so good for you. Now, away with the boxes, bake from scratch. I am proud of you,
      Gemma 🙂

  19. Caricia on October 31, 2017 at 8:09 am

    These sticky buns were so divine! I was sceptical at first but was blown away by the end result.
    I was disappointed at first when I saw “prepare dough and put them in the refrigerator for 4 days”. But I heated some water soak a clothe in it ,set the cloth in a ziplock bag and put it over the dough to help itrise faster and itworked. Delicious buns!

    • Gemma Stafford on November 2, 2017 at 5:39 am

      Hi there,
      Haha1 Not four days, overnight will do it, maximum four days!
      I am happy that you found a solution to this, well done, very imaginative, I am impressed,
      Gemma 🙂

  20. Rachel on September 12, 2017 at 2:48 am

    Hi Gemma. Love your recipes! If I’m making these in advance would recommend freezing them raw or baked?

    • Gemma Stafford on September 12, 2017 at 6:04 am

      Hi Rachel,

      So you can make the dough, roll it and have it ready on the tray to go into the oven 48 hours in advance. Make sure you let it proof for at least 2 hours because coming form the fridge it will be super cold.


  21. Nissa on September 11, 2017 at 8:57 am

    If I make mini sticky buns, how much longer would I need to bake thoes for? So looking forward to make these!

    • Gemma Stafford on September 12, 2017 at 6:08 am

      Bake them off the same way and maybe 15 minutes less. Just keep an eye on them so they don’t over bake.


      • Nissa on September 13, 2017 at 6:37 am

        Oh my goodness!! SO good!!! Delishhhh!!! I’m so proud of myself! Thanks to you! 🙂

  22. Barbara Bar on September 10, 2017 at 12:53 pm

    So amazing, I made them today, bit less milk, perfect, thank you

    • Gemma Stafford on September 11, 2017 at 2:05 am

      Great Barbara, i am happy now!
      Gemma 🙂

  23. Barbie on September 9, 2017 at 6:50 am

    Was great,, just too moist, I should add less liquid, as you suggested, was brilliant anyway, thank you!❤️🌹

  24. Nadene on August 14, 2017 at 10:14 am

    How do I know if my dough has risen enough? It still seems sticky and not as bubbly as the dough in your video. It is a little chilly where I stay around 18 degrees Celcius. Should I wait for more time?
    Love your videos!

    • Gemma Stafford on August 15, 2017 at 2:15 am

      Hi Nadene,
      Yes, wait! It is not an exact thing, and it is dependent on room temperature. When you are fermenting a no knead dough, it will continue to proof in the fridge, so do not worry about this so much. The better the first proofing of a kneaded dough, the better will be the results,
      Gemma 🙂

  25. Ashley on August 8, 2017 at 3:55 pm

    Hi, Gemma! These look heavenly! I was wondering about the kind of brown sugar you used. Was it light or dark? I really want to try this recipe!

    • Gemma Stafford on August 10, 2017 at 2:16 am

      Hi Ashley,
      forgive me if I am repeating this response, the website was having a health check, and some comments seem to have disappeared.
      I use a light brown sugar, the dark one is very heavy in molasses. If you mix this with your white sugar you will balance this out, and finish with a light brown one! The ‘brown’ of sugar is really sugar which has been less refined, so that it still has the molasses in it, to a greater or lesser degree,
      Gemma 🙂

  26. Sarah on August 4, 2017 at 10:59 pm

    Oh my gosh I have died and gone to heaven. This was a labour of love and devoured every last crumb. Thank you so much for submitting this recipe . I will definitely make this again.

    • Gemma Stafford on August 5, 2017 at 1:28 am

      Hi Sarah,
      I am really happy to hear this, well done you, you will become expertat yeast baking in no time at all!
      Gemma 🙂

  27. Sam on July 14, 2017 at 7:32 pm

    Hi Gemma,

    I have a few questions. I made the dough late so I’m planning on waiting for the 4 hours and then bring it to the fridge so I can bake them tomorrow. How many time should I wait once I take it out from the fridge before I make the rolls ? Also, I felt my dough was too wet so I added more flour to it. Is that ok or will it ruin the recipe ? I add enough to look as the one from the video.

    Last one, if I make again this dough but turns to be as late as today can I put it right away in the fridge ? will it still ferment there ?

    I’m very excited about this since I LOVE sticky buns ?

    • Gemma Stafford on July 15, 2017 at 2:52 am

      Hi Sam,
      Good questions.
      1. Next time you make this do not add all of the liquid in one go, add 3/4 at once, then the remainder until the dough comes together in a nice clean ball.
      2. the extra flour will not do any harm in this recipe, as it went in right away.
      3. You can form the dough as you take it from the fridge, if it resists, cover it and allow to rest for a few minutes, then go again.
      4. Yes, you can proof a dough slowly in the fridge overnight. If you have even 1/2 hour standing time at room temperature it will get it going!
      I am happy to have you baking with us, well done you!
      Gemma 🙂

  28. darrell mcmullen on July 4, 2017 at 5:06 pm

    I cannot print recx. on best sticky buns can you e. mail me

    • Gemma Stafford on July 5, 2017 at 1:06 am

      Hi Darrell,
      Yes, I have emailed the recipe to you. You can copy and paste it to an application, such as word, in order to print it. I am not sure why it is not printing directly from the website.
      Thank you for being with us,
      Gemma 🙂

  29. Eugene on July 4, 2017 at 10:23 am

    Hi Gemma,
    I’m so looking forward to making these for a coming family gathering. I wonder if it would be ok to bake the buns in the morning, keep them in the pan covered with tinfoil and then reheat them in the oven right before serving?

    And please accept the best regards from a Russian bolder baker )

    • Gemma Stafford on July 5, 2017 at 1:45 am

      Hi Eugene,
      That will be a perfect solution. Just warm them through, uncovered, in a hot oven. We love these in my family!
      Have a lovely catch up with your family,
      Gemma 🙂

  30. asterixa on July 3, 2017 at 11:28 pm

    hi gemma!

    i really do want to make this but i am not a fan of cinnamon so can i just leave it out? and pecans are hard to find here in my country, so can i leave it out too? or can i substitute it with something else? if yes, what are ur suggestions?

    • Gemma Stafford on July 4, 2017 at 3:01 am

      hi there,
      This is a useful recipe, it is endlessly variable. Yo can use apple, with butter and brown sugar, or dried fruits, or what you use in other recipes too. You can also make a savory version with butter, herbs, cheese etc. there is no end to this!
      Do try it, it is worth a shot. Do not over wet this dough, just enough water to bring it together, then proceed,
      Gemma 🙂

  31. Lovely Queen on May 11, 2017 at 7:33 am

    Hi Gemma, i really want to make this sticky buns complete with pecans but unfortunately that stuff is so expensive here, can i replace it with peanuts? Thanks before

    • Gemma Stafford on May 12, 2017 at 2:16 am

      Hi there,
      Yes, pecans can be an expensive ingredient where they are not grown. You can of course vary this, I would chop the peanuts a little, as they are a slightly harder nut. Walnuts will match the texture better, and are so good too!
      Gemma 🙂

      • Lovely Queen on May 12, 2017 at 4:36 am

        Thank you!

        One more thing, can i add fresh milk for the topping?

        • Gemma Stafford on May 14, 2017 at 3:34 am

          Hi there,
          If you mean as a glaze, yes!
          thank you for being with us,
          Gemma 🙂

          • Lovely Queen on May 16, 2017 at 11:33 pm

            Hi Gemma, I have another problem

            Can we bake this on portable oven?

            Thank you ^^/

          • Gemma Stafford on May 19, 2017 at 3:39 pm


            Yes you can. it should bake up well.

            Happy Baking!

  32. Lian Arguin-Laverdière on May 8, 2017 at 11:55 am

    Can pizza dough work?

    • Gemma Stafford on May 8, 2017 at 12:14 pm

      Hi Lian,
      The pizza dough recipe is a basic white bread recipe, and will work for a dinner roll, loaf etc. It is best to ferment this after proving, for 8 hours at least.
      The sticky bun recipe is an enriched dough, this is what makes it cake like. The ingredients are different, and the recipe works as it is. I am not clear about what it is you wish to do!
      Gemma 🙂

      • Lian Arguin-Laverdière on May 8, 2017 at 12:26 pm

        Because, my friend bought an already made pizza dough and I kinda don’t know what to do with it. Can you give me idea? When I looked at the ingredient list, there wasn’t milk. Thank you

        • Lian Arguin-Laverdière on May 8, 2017 at 12:32 pm

          Will it be alright if I make a dessert pizza, even if there isn’t milk in the dough?

        • Gemma Stafford on May 8, 2017 at 1:18 pm

          Ah! now I know where you are coming from!
          You want to make a sweet dessert from this dough. You could make this with a chocolate spread, with fruits, with toasted nuts etc.
          You could make it into a monkey bread, I have a couple of these recipes here, that would be a good use for it!
          Gemma 🙂

  33. Velly on May 5, 2017 at 12:15 am

    Hi Gemma!

    First, I have to say you have great channel and contents! Really clear instructions with beautiful presentation. I also really appreciate that you provide metric measurements!
    Btw, I really want to make this sticky buns, but I wonder if it’s okay to leave the dough with raw eggs at room temperature for 4 hours. I know your recipe said so, but I live in tropic climate, which means my room temperature is humid at about 30-35°C. Eggs here are not pasteurized either. Should I let it rise at room temp for shorter time then continue in the fridge or just follow your original recipe for 4 hours?
    Velly from Indonesia

    • Gemma Stafford on May 5, 2017 at 3:13 am

      Hi Velly,
      If eggs are good to start with they will not go bad in four hours!
      However, if this is of concern to you, you can ferment the dough for a shorter time at room temperature, about two hours, and then for a longer time in the fridge. Keep the overall time the same,
      Gemma 🙂

      • Velly on May 5, 2017 at 3:42 am

        Wow! Thanks for the quick reply. I was browsing your website and found cinnamon roll recipe that use only 2 hour room temperature rise. I just realized though, both recipes use 3.5 Cups of all-purpose flour, but the gram measurements are different. This recipe use 525 gram, while cinnamon roll use 470 gram. I’ll probably just use the lower quantity and add as needed to achieve the right consistency. I’ll make this soon and update with the results.

        • Gemma Stafford on May 6, 2017 at 1:37 am

          Hi Velly,
          I will go back to this, I have edited this recipe before, and for some reason it does not stick, it should be the higher amount!
          Do add the liquids carefully, just enough to bring the dough together in a clean ball. 3/4 in one lot, then the remainder carefully, let me know how you get on,
          Gemma 🙂

          • Velly on May 19, 2017 at 12:41 am

            Hi Gemma,
            I’ve made this recipe twice already. This is truly a wonderful recipe. They taste great and very easy to make. This is my first time making sticky buns and I’ve successfully made them twice!
            I separated about 1/4 of the milk before mixing the whole thing and ended up not using it. During proofing, the dough expands almost three times in volume in just 2 hours. So I put them in the fridge overnight. I shape and bake them the next day. I cold dough was very easy to shape.
            After shaping, I would recommend to bake the dough just as needed. The first time I made this, I bake the whole recipe in one go and find they don’t taste as good the next day (kept in an airtight container, at room temperature). So the second time, after shaping, I only bake 3-4 rolls since I’m only eating for two and keep the rest in the fridge, covered. I baked the remaining buns for the next 3 days and they taste just as good as the first one.
            Thank you for this wonderful recipe!!!

          • Gemma Stafford on May 23, 2017 at 7:23 pm

            Hi Kelly,

            Sorry for my late reply. Thanks for the great notes. I hope other bold bakers read it and do the same.

            Thank you for being apart of the community,

  34. Genie on March 5, 2017 at 6:03 am

    OMG! These were incredible. The dough was a bit wet so added more flour until it looked ‘right’ (maybe 1/4?-ish). This recipe is def a keeper!

    • Gemma Stafford on March 6, 2017 at 1:32 am

      Hi Genie,
      Flour in different places takes up moisture in different ways, depending on where, when and how it is milled. Next time just add enough liquid to bring the dough together in a nice clean ball, leaving the bowl clean too. I find adding 3/4 or so in one go, and gradually the remainder works for me. it takes very little to go from just right, to too wet. It is a good recipe though, and really worth getting this perfect for you. Thank you for being with us,
      Gemma 🙂

  35. Zayan B. on January 26, 2017 at 3:37 am

    I am really looking forward to maing this but what if I use self raising flour instead? Or half self raising and half all purpose? Will it make a difference?

    • Gemma Stafford on January 27, 2017 at 1:18 am

      Hi there, Whhten you change an ingredient in a recipe you change the result. If I were to change this it would be to use all purpose only. Recipes are really balanced for a reason, it is the science of baking, particularly when you are talking about the leavening agents,
      Gemma 🙂

  36. sophia@2004 on January 26, 2017 at 12:28 am

    i am only 13 and i love your recipes!!!!!
    i want to be a pastry chef when i grow up!!!!

    • Gemma Stafford on January 27, 2017 at 1:50 am

      Hi there Sophia,
      Thank you for your kind words, I am really happy to have you with us.
      There is lots more to come too, so stay tuned,
      Gemma 🙂

  37. Vernetta on January 7, 2017 at 10:01 am

    I don’t have any honey, can I use sugar instead?

    • Gemma Stafford on January 9, 2017 at 2:14 am

      Hi Vernetta,
      Yes, you can do this, it will be fine,
      Gemma 🙂

  38. Hannah on December 31, 2016 at 12:44 pm

    Hi Gemma

    Can I leave the pecans out becuase I do not have any

    • Gemma Stafford on January 2, 2017 at 4:29 am

      Yes, I often make this with just what I have to hand. Happy New Year,
      Gemma 🙂

  39. Sara on December 21, 2016 at 7:13 pm

    Hi Gemma!

    This looks so yummy! I have made your other no knead doughs and placed it the fridge overnight to proof.. however I seem to always get condensation occurring on the cling wrap that covers the proofing bowl (which then falls on the dough).
    Is there a way to prevent this? Is it bad that some water gets on the dough?
    Can I do a different filling e.g. custard?

    Thanks so much Gemma! Love your recipes!


    • Gemma Stafford on December 22, 2016 at 1:11 am

      Hi Sara,
      I am wondering if youe liquids are a bit too warm! Blood temperature is sufficient, and this will not cause your mix to be warm enough to sweat!
      The moisture is coming from steam, somehow, it really should not be happening! So, check the liquid temprature with your finger, it should be difficult to feel it, either hot or cold, that is blood temperature, and best for the activation of the yeast.
      Gemma 🙂

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