sticky buns with green leaves

Molasses Sticky Buns Recipe

Cinnamon sticky buns made with a soft, buttery yeast dough and a sticky molasses sauce are worth getting out of bed for.

For this version we have combined our favourite sweet dough with a sticky molasses syrup and amped up the cinnamon to create the most heavenly treat that still qualifies as breakfast food.


Molasses Sticky Buns Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This molasses sticky buns recipe includes a deliciously soft dough that works well with whole grain flour and a rich, buttery molasses sauce.

  • Author: Crosby’s Molasses
  • Prep Time: 15 minutes
  • Rise: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1:45
  • Yield: 10 serving(s) 1x
  • Category: Muffins & Quick Breads



For the dough:

  • 44 1/2 cups flour plus more for kneading
  • 1/3 cup sugar
  • ½ tsp salt
  • Scant 3 Tbsp quick rise yeast
  • Scant ½ cup butter
  • 1 2/3 cups milk
  • 2 eggs

Molasses Sauce:

  • 1 cup packed brown sugar
  • ½ cup butter, cubed
  • 1/3 cup Crosby’s Fancy Molasses
  • 3 tablespoons water


  • 1/3 cup butter, softened
  • ½ cup sugar
  • 1½ Tbsp ground cinnamon


  1. Combine flour, sugar, salt, and yeast in a large bowl.
  2. Melt the butter and whisk it into the milk and eggs, then stir it into the flour mixture.
  3. Mix to combine and knead the dough until it’s smooth and springy, adding up to 2/3 cup more flour if necessary.
  4. Form into a ball, place in an oiled bowl, turn to coat, and cover. Leave to rise until doubled (30 min to an hour, depending on the temperature in your kitchen).
  5. In the meantime… Line a 9” by 13” pan with parchment paper. Cut the paper large enough so it goes up the sides of the pan too.
  6. Next, make the molasses sauce… In a small saucepan, bring the brown sugar, butter, water and molasses to a boil. Pour into the prepared pan.
  7. To assemble the buns… When the dough has risen to double its size, punch it down, roll out into a rectangle (about 11″x 15″) and spread/sprinkle with the filling.
  8. Roll up (not too tight) from the long side, pinching to seal. Slice into 1 ½“ rounds. Place rolls, cut side down, in the molasses sauce.
  9. Cover and let rise in a warm place until doubled in size, about 30 minutes.
  10. Bake at 350°F for 30-35 minutes or until golden brown. Cool in dish for 5 minutes; invert onto a serving platter. Serve warm.
molasses sticky buns with hands


  • April 1, 2024


    I’m looking forward to making this recipe, it looks so tasty! Thank you! I would love if your recipes included weights for ingredients. That would be super helpful and help to ensure that the recipe will turn out!

  • March 29, 2024


    That’s a lot of yeast—3 tbsp—is that a typo?

    • April 2, 2024

      Crosby Molasses

      Hello Judy. It is not a typo. It is indeed 3 tbsp. -Marie from Crosby’s Kitchen

  • November 7, 2023

    Cheryl Schroeder

    Are you using white sugar in the filling? I’ve always used brown. I’m making them today and will use brown until I hear different from you. Love all your recipes!

    • November 8, 2023

      Crosby Molasses

      Hello Cheryl, we used white sugar but you can use brown sugar if you prefer. -Marie from Crosby’s Kitchen

  • August 29, 2020


    Made these today. My first time ever to make cinnamon buns. They turned out amazing and taste delicious.

  • May 16, 2019


    Sticky buns, yum yum yum what else can I say. So delicious there was none left for the next day.
    Will definitely be making these again

  • March 21, 2018

    kathy wells

    this looks yummy.I will give it a try.thanks.

  • December 5, 2016


    Just looked up your recipe again for Sticky Buns and re-read your intro. note. Made me think of home since I too, went to St. F.X. Making the buns tonight and can’t wait. Thanks Bridget, for bringing back fond memories.

  • February 8, 2013


    Recipe says to roll dough into a rectangle…what size rectangle?

    • February 11, 2013


      Hi Svein,
      You can roll it out to about 11″ by 15″. I hope that you enjoy them.

  • June 28, 2012

    Steve McQueen

    Made these the other day! Yummers! Couldn’t quite get the consistency I wanted so I added more flour, worked out great though!

    • June 28, 2012


      It’s a very forgiving dough, isn’t it? Glad you were able to go by feel — sometimes it’s tough to give exact measurements with this sort of thing.

    • September 1, 2012


      YUM! So funny that you posted this, besacue we were talking about sticky buns all day yesterday at work, and I was thinking about them all day yesterday. It’s been years since I’ve had one. That picture looks UH-mazing!

      • September 4, 2012



Post a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star