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Sticky Buns

This sticky buns recipe has been in my family for more than eight generations. It was Charlotte the Great‘s most requested recipe.

ooey gooey sticky buns

Cinnamon Sugar Swirl Bread Rolls

Prep Time: 2 hours 15 minutes

Cooking Time: 20 minutes

Servings: 12 rolls


Cinnamon sugar swirl bread rolls are a beloved treat with roots in traditional baking, offering a delectable combination of soft, sweet dough and the warm spice of cinnamon. This recipe, which has been passed down through generations, is a true favorite for family gatherings and cozy mornings.


  • 2 cups milk (475 ml)
  • 2 tablespoons Crisco
  • 2 packets of active dry yeast
  • 1/2 cup heated water (115 ml)
  • 1/2 cup sugar (100 g)
  • 1/2 tablespoon salt
  • 3 cups all-purpose flour (360 g), plus more for kneading
  • Cinnamon Sugar Filling:
    • 1/4 cup granulated sugar (50 g)
    • 1 tablespoon ground cinnamon
  • Butter for greasing

sticky buns

How to Make Sticky Buns:

1. Prepare the Dough

  • In a saucepan, heat 2 cups of milk and 2 tablespoons of Crisco until the temperature reaches between 105°F and 115°F (40°C – 46°C). Remove from heat and set aside.
  • In a separate bowl, combine 2 packets of yeast with 1/2 cup of heated water (115 ml) at 115°F (46°C). Let it sit for about 5 minutes until it becomes frothy.

2. Mix the Dough

  • In a large mixing bowl, combine 1/2 cup of sugar and 1/2 tablespoon of salt.
  • Gradually add 3 cups of all-purpose flour, stirring to form a dough with a spongy consistency.
  • Cover the bowl and allow the dough to rise for about 45 minutes or until it doubles in size and becomes bubbly.

3. Knead and Rise

  • Attach a dough hook to your mixer and slowly mix in enough flour to make the dough smooth and elastic. Test the dough by sticking your floured thumb into it – it should come out clean.
  • Transfer the dough to a greased bowl, cover it, and let it rise for approximately 1 1/2 hours, or until it doubles in size.

4. Shape the Rolls

  • Punch the dough down and divide it into roll-sized portions.
  • To create cinnamon rolls, roll each portion into a snake shape.
  • In a separate bowl, mix 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon.
  • Roll the snakes in the cinnamon sugar mixture and place them in a greased cake pan. Top with a smidge of butter and sprinkle more cinnamon sugar on top.

5. Final Rise and Bake

  • Allow the rolls to rise again in the pan until they double in size.
  • Preheat your oven to 375°F (190°C) and bake the rolls for 20 minutes or until they turn a beautiful golden brown.

sticky buns on plate

Expert Tips:

  • For a fluffier texture, use whole milk.
  • To prevent the dough from sticking to your fingers, dip them in flour while kneading.
  • Adjust the cinnamon sugar mixture to your taste if you prefer more cinnamon flavor.


  • Store any leftover cinnamon sugar swirl bread rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for longer freshness. Reheat in the oven for that just-baked taste.


Q1: Can I use instant yeast instead of active dry yeast? A1: Yes, you can use instant yeast. Skip the proofing step and mix it directly with the dry ingredients.

Q2: Can I freeze the dough for later use? A2: Absolutely! After the first rise, shape the dough into rolls, wrap them tightly, and freeze. Thaw before baking.

Alternate Names:

  • Cinnamon Sugar Swirl Bread
  • Cinnamon Sugar Rolls
  • Grandma’s Cinnamon Delight Rolls
  • sticky buns
sticky buns

Ooey Gooey Sticky Buns Recipe

Yield: 24 rolls
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes

I am at least the fifth generation of women to make this ooey-gooey sticky bun recipe. They are easy and turn out ooey-gooey delicious.


  • 2 cups milk
  • 2 Tablespoons Crisco
  • 2 packs* of yeast
  • 1/2 cup heated water (115 degrees)
  • 1/2 cup sugar
  • 1/2 Tablespoon salt
  • To make Sticky Buns you will also need
  • Cinnamon
  • Butter


  1. In your mixing bowl, add the milk (heated to 105-115 degrees). 
  2. Note: The temperature cannot be above 115 degrees or it will kill your yeast.
  3. Add the Crisco
  4. Add water (105-115 degrees) and 2 packs* of yeast.
  5. Let the yeast activate without stirring for about 2 minutes.
  6. Slowly mix in flour, 1 cup at a time, stirring after each addition, until a spongy consistency.
  7. Cover with a warm towel and let rest for 45 minutes, or until twice its size.
  8. Use the dough hook (or by hand) mix in enough flour to make the dough smooth and elastic. It should still be “sticky”.
  9. Note: Using an electric mixer can be deceiving with the flour.
  10. When you can feel it spring back, you’ve kneaded it enough.
  11. It will still be slightly sticky, but that’s normal.
  12. Don’t add more flour.
  13. In a large, greased bowl, turn the dough out and cover.
  14. Let the dough rest and rise for 1-1/2 hours, or until double in size.
  15. Punch dough down and make loaf bread (this recipe will make 2 loaves), rolls, or make sticky buns.

To Make the Sticky Buns:

  1. Pull off roll size amounts.
  2. Each roll should about 2.4 ounces if you weigh your dough. This makes 12 rolls, and I prefer weighing them than trying to divide the dough into twelve equal size pieces.
  3. Start by rolling your dough into a snake (remember Kindergarten!) about a foot long. 
  4. You do not want to add any flour to the process.
  5. Instead, keep adding more sugar and cinnamon to your rolling surface.
  6. As long as you don’t let the dough sit for an extended period, it won’t stick where it shouldn’t.


  • For a fluffier texture, use whole milk.
  • To prevent the dough from sticking to your fingers, dip them in flour while kneading.
  • If you prefer more cinnamon flavor, adjust the cinnamon sugar mixture to your taste.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 37Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 155mgCarbohydrates: 6gFiber: 0gSugar: 5gProtein: 1g

The Nutritional Information may not be accurate.

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