My Southern grandma passed down this sticky bun recipe, and it’s been a family favorite since! Heavenly

Southern cooks are renowned for their kitchen prowess, and they certainly know how to whip up a luxurious breakfast. These rich, decadent sticky buns are a testament to that. They’re crafted from a dough that’s allowed to rise twice, resulting in an exceptionally fluffy texture. Topped with a luscious blend of pecans, butter, brown sugar, and honey, these sticky buns are irresistibly gooey and sweet, with the topping deliciously caramelizing as it seeps down the sides.

What’s wonderful about this recipe is the convenience it offers. You can do all the prep work the night before and then bake the buns first thing in the morning. This way, you can enjoy fresh, warm sticky buns without the need to rise before the sun. Just pause the recipe at step 8, cover the prepped buns with plastic wrap, and refrigerate. On the morning of, pull the dough from the fridge about an hour before you plan to bake, to allow it to come to room temperature and undergo its second rise.

Southern Sticky Buns Recipe



1 cup milk, warmed to about 95°F
2/3 cup granulated sugar
2 packets instant yeast
½ cup (1 stick) unsalted butter, softened and cut into pieces
2 large eggs
½ teaspoon salt
4 to 4 ½ cups all-purpose flour, plus more for dusting

¼ cup unsalted butter, softened
½ cup packed dark brown sugar
2 teaspoons ground cinnamon

¾ cup packed light brown sugar
¼ cup unsalted butter
¼ cup honey or maple syrup
1 ½ cups chopped pecans


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