Philadelphia Sticky Buns

This gem of a Sticky Bun recipe is from a weathered 1990s Philadelphia community cookbook, tucked between pages spotted with vanilla extract and butter stains from decades of Sunday morning baking.

It’s exactly the kind of recipe I can’t resist – one that’s been passed down through generations of Pennsylvania Dutch bakers who knew their way around a sticky bun. (And if you’re as smitten with yeasted morning buns as I am, you might want to bookmark these pumpkin cinnamon rolls.)

These buns emerge from the oven all glossy and golden, each spiral of tender dough hugging just the right amount of cinnamon sugar, while the topping – beautifully glassy and thick is absolutely worth getting your fingers sticky for!

The dough itself is pillowy soft (hello, milkbread), and it makes you understand why people used to (and still do) line up at farm stands just for these.

Why Make This

Ingredient Notes

This recipe uses simple, pantry staples like flour, butter, and cinnamon, with optional nuts or raisins for added texture.

You may not have corn syrup on hand, but it’s important because it helps create that smooth, shiny glaze that doesn’t crystallize, ensuring the perfect topping for your sticky buns.

• Butter: Make sure to soften it (leaving it out at room temperature for a bit helps) for easier spreading and to melt for the glaze.
• Corn syrup: This helps create a smooth, glassy glaze and prevents crystallization.
• Nuts/Raisins: Optional, but add great texture! Soaking raisins makes them extra plump and soft.

Variations & Substitutions:

• Swap the raisins for dried cranberries or leave them out altogether if you’re not a fan.
• Use dark corn syrup for a deeper caramel flavor or try maple syrup for a subtle twist (please note that using maple syrup instead of corn syrup may result in buns that are less glossy. The glaze may still taste great, but it will likely be a bit less shiny and more prone to crystallizing.)
• Add orange zest to the dough or filling for a citrusy kick.

Method Overview

First, you’ll make a simple dough by heating milk, butter, sugar, and salt, letting it cool before mixing it with yeast and flour.

After a short rise, the dough is rolled out, spread with butter, and sprinkled with cinnamon sugar. You’ll roll it up, slice it into buns, and place them on top of a simple glaze made with brown sugar, butter, and corn syrup.

Once the buns rise again, bake them until golden brown. After a short cool-down, flip the pan to let the caramel ooze down the sides of the buns—delicious!

Tips & Techniques

• Don’t add yeast to hot milk: Wait until the milk mixture cools to lukewarm (105-115°F), or the heat will kill the yeast, preventing the dough from rising.
• Add flour gradually: Incorporate flour slowly toward the end, using only as much as needed to make a soft, slightly sticky dough that pulls away from the sides.
• Shape an even rectangle first: Roll the dough into a uniformly flat and even rectangle. This helps create buns that are all the same size and bake evenly.
• Roll tightly and evenly: When rolling the dough, start from one long end and roll it slowly and tightly, pulling gently and patting the ends to keep the roll even and prevent bulging at the ends.
• Let the buns get puffy during the final rise: Allow them to rise until they fill the pan, which ensures they bake up soft and fluffy without needing a poke test!
• Use a serrated knife for cutting using very gentle pressure: This helps slice the buns cleanly without squishing the dough.
• Let them cool a bit before flipping. Waiting 10 minutes (but not longer!) ensures the caramel thickens and doesn’t run over the buns.