Christmas Morning Sticky Buns

December 23, 2014 • Breakfast, Dessert, Holiday

Christmas Sticky buns mediterranean baby (23 of 5)

Special occasions call for special recipes, like these Christmas Morning Sticky Buns!

It’s an overnight recipe, but it’s perfect for Christmas since all of us Santa’s helpers will be up late on Christmas Eve anyway!  The evening before you bake these buns, you need roughly a three hour window of availability to allow for them rise, roll them out, and prep them in your baking pans.  (It’s not hands-on for three hours, you just need to be around!)   In the morning, it’s as simple as baking them and enjoying all of their deliciousness as you celebrate your holiday morning! I hope you love these as much as we do.

Christmas Sticky buns mediterranean baby (20 of 5)

Christmas Sticky buns mediterranean baby (21 of 5)

Christmas Morning Sticky Buns


  • 1/2 cup warm water
  • 1 packet of active dry yeast
  • 4 eggs
  • 4 1/2 cups all purpose flour
  • 1/2 cup sugar
  • 1 tsp. salt
  • 1 stick salted butter
  • For the cinnamon sugar filling:
  • 1 stick of salted butter, melted
  • 3/4 cup sugar
  • 1 tbsp. cinnamon
  • For the syrup:
  • 1 stick salted butter
  • 1 cup brown sugar
  • 4 tbsp. light corn syrup
  • 4 tbsp. water


In your stand mixer, add warm water and yeast. Walk away for about 5-10 minutes and allow the yeast to bloom. Using your whisk attachment, whisk yeast and water until smooth. Add 1 cup of flour and continue to whisk. Cover and let sit in a warm area for 35-40 minutes.

Using your mixing attachment, add eggs, sugar, salt and then remaining flour to the yeast mixture. Continue to combine thoroughly.

Switching to your dough attachment, add room temperature butter and knead dough for 10 to 12 minutes, adding flour if too sticky. This will result in the perfect dough consistency.

Cover mixing bowl with plastic wrap and leave in a warm place for at least 2 hours to allow for the dough to double in size.

In the meantime, prepare your cinnamon sugar filling and syrup. For the filling, simply combine melted butter, sugar, and cinnamon in a microwave safe glass dish. Set aside.

Heat all of the ingredients for the glaze in a saucepan until melted and thoroughly combined, Pour evenly into two 9 inch round non-stick cake pans. Set aside.

Once the dough has doubled in size, roll out on a lightly floured surface into a rectangle or oval shape.

Pour and smooth the cinnamon sugar filling over the dough and tightly roll the dough, length wise to create a long wrapping paper-like tube.

Cut 1-1 1/2 inch discs/rolls down the entire large roll. Place 8-9 rolls in each syrup-lined cake pan. Cover and refrigerate overnight.

In the morning, uncover and let sit on top of the oven as you preheat it to 350 degrees.

Bake for 25 minutes until the syrup is bubbling and the rolls are golden.

Remove from oven and immediately and carefully turn over onto platter, allowing for the syrup to drip down the sides of the sticky buns. Enjoy!!!


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