The instructions below are for our Philadelphia Style Sticky Buns. They’re soft, sweet, and gooey–enough to leave you licking your fingers even after they’re all gone.

Instructions for Philadelphia Sticky Buns

Mix the Dough

Use your stand type mixer and the dough hook or mix the dough by hand.

  1. Pour 1 cup warm (120 degrees) water into your mixer bowl. (Measure water temperature with a thermometer; hot water kills yeast.)
  2. Sprinkle the yeast over the water (a packet of SAF Gourmet Yeast is included).
  3. Empty the dough mix into the mixing bowl.
  4. Turn the mixer to low speed to blend the water and the mix. Turn the speed to medium and beat for four minutes. You should have a soft dough that is moist and slightly sticky. You may adjust the dough if needed by adding another tablespoon of flour or a dribble of water. The dough should be elastic (the gluten developed) and stretchy if you pinch and pull a bit of the dough. If the dough is not elastic, mix for another minute or two. If you are mixing by hand, you will need to knead the dough for 10-15 minutes.
  5. Place the dough in a lightly greased bowl. Place the bowl in a baker’s proofing bag (available at The Prepared Pantry) or cover the bowl with plastic wrap. Let it rise in a warm spot until it doubles in size and is full of air and puffy. Yeast is very sensitive to temperature. In a warm kitchen, your dough may rise in 45 minutes; in a cool kitchen, it may take two hours. Don’t be in a hurry; let your dough get puffy.

Make the Sticky Bun Goo

While the dough is rising, make the sticky bun goo.

  1. Melt ¾ cup butter (1 ½ sticks) in a medium pan.
  2. Add the contents of the sticky bun goo packet and ½ cup milk or water.
  3. Mix and stir until the mixture comes to a boil. Boil for 4 minutes or until it reaches 210 degrees with a candy thermometer. Set aside.

Form the Sticky Buns

  1. Lightly dust a countertop with flour and turn the dough onto the countertop. With the rolling pin, roll the dough into a rough rectangle, 18×15 inches.
  2. Soften, but not melt, 1/3 cup butter. Spread the butter over the rolled-out dough.
  3. Sprinkle the contents of the cinnamon sugar packet evenly over the buttered dough.
  4. Starting on the long side, roll the dough into an 18-inch log. When you come to the trailing edge, pinch the edge with the dough to create a seal and trap the filling within. Pinch the ends together. Compress or stretch the log to make it uniform.
  5. Cut the log in half and then half again so that you have four equal log lengths. Cut each fourth into three equal pieces so that you have twelve pinwheel rolls.
  6. Lightly grease a 9×13-inch pan and pour the cooled sticky bun syrup into it.
  7. Place the rolls in the pan, three across by four long. Press the rolls with your hand until the rolls are the same height and the rolls cover nearly all the pan.
  8. Cover the pan and set it in a warm place to rise again. Let the rolls rise until they are soft and puffy.
  9. Preheat the oven to 350 degrees. Bake the rolls for 18 to 20 minutes in a dark pan. (A light pan will take longer to bake.) The tops of the rolls should be lightly browned and the internal temperature should reach 190 degrees. If the rolls are browning too quickly, drape the pan loosely with a sheet of aluminum foil to reflect heat.
  10. Immediately turn the pan over onto a cutting board or a cookie sheet scraping all the sticky bun syrup onto the buns.

Serve your sticky buns while they are still warm. Cover any leftovers but do not refrigerate.

(Updated from April 18, 2018)