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Philadelphia Sticky Buns

Philadelphia Sticky Buns are a decadent breakfast recipe to serve a crowd. They are prefect for Christmas morning with coffee of hot cocoa!

  • 1 pkg active dry yeast
  • 1/4 c warm water
  • pinch sugar
  • 1 c milk
  • 1/2 c butter (+ 1/4 c)
  • 4 1/2 c flour
  • 1/2 c sugar (+ 2 T)
  • 1 t salt
  • 2 eggs
  • 3/4 c dark corn syrup
  • 1/2 c chopped nuts, divided (I used pecans)
  • 1 T cinnamon
  • 1/3 c brown sugar
  • 1/4 c raisins (optional)
  1. In a small sauce pan, over medium low heat, scald 1 c milk (do not quite bring to boil) and add 1/2 c butter in pieces. While this is cooling, mix 1 pkg yeast with 1/4 c warm water and pinch of sugar. Let this sit for 10 minutes and add it to the milk/butter mixture. 

  2. While the milk is cooling and the yeast is standing, sift together 2 c flour, 2 T sugar and 1 t salt. Add the cooled milk/yeast mixture and let this rise for about 30 minutes until bubbles form and the mixture looks like a sponge. 

  3. Add 2 eggs, one at a time, 1/2 c sugar and an additional 2 1/2 c sifted flour (added 1/2 c at a time). Beat with a hand mixer until mixed. On a floured surface, knead the mixture for about 10 minutes. Allow this to rise for about 10-15 minutes. 

  4. Preheat oven to 350. Coat the bottom and sides of a 9x13 pan with 1/2 c corn syrup. Sprinkle with 1/4 c chopped nuts. 

  5. Roll out the dough using a rolling pin until about 14x9. Using your fingers, spread 3-4 T softened butter over the dough, sprinkle with 1/3 c brown sugar, 1/4 c nuts, raisins (optional), 1 T cinnamon and drizzle with 3 T corn syrup. 

  6. Roll dough tightly and cut into 12 pieces. Place into the pan and bake for 25-30 minutes. Remove from pan immediately and place upside down on a cooling rack. Serve warm.