Molasses Sticky Buns Recipe

sticky buns with green leaves

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.



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.