Chef Lynn’s Hot ’n Sticky Buns

What can be better than a hot sticky bun for breakfast or a late night snack?

Makes 12

Ingredient List:

½ cup warm water

1 tablespoon yeast

3 cups warmed milk

1 ¼ cups melted butter, divided

½ cup plus 4 teaspoons granulated sugar

4 ½ teaspoons salt

6 large eggs

12 cups all-purpose flour

4 teaspoons cinnamon


  • Combine warm water with yeast and a pinch of sugar in small bowl and let stand until foamy, about 8 minutes.
  • Meanwhile, using an electric hand mixer, in a large bowl beat together milk, 1 cup melted butter, ½ cup sugar, salt and eggs, then stir in yeast mixture, then flour, scraping down sides of bowl often. Dough will be soft and sticky.
  • On a floured work surface, knead dough until smooth and elastic, about 8 minutes. Add more flour to work surface, if necessary, to prevent dough from sticking.
  • Place dough into a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 2 ½ hours.
  • Punch down dough, then roll out on a floured work surface to a 9×12-inch rectangle.
  • Brush off excess flour, then brush surface of dough with remaining ¼ cup melted butter.
  • Combine remaining 4 teaspoons sugar with cinnamon and sprinkle over surface of dough.
  • Starting at one long side, tightly roll dough into a log, then cut crosswise into 12 rounds.
  • Evenly space rounds cut-side-down in a greased 9×13-inch baking pan, cover with plastic wrap, and let rise in a warm spot until almost doubled, about 1 hour.
  • Set pan on centre rack of a preheated 375F oven and bake until deep golden brown, about 30 minutes.
  • Run a small knife around pan sides to loosen buns, then out onto a serving platter and let cool 30 minutes before serving.