Sticky Buns
Buttery, sticky, and pillowy soft, these sticky buns are a sweet treat that won't last long.
Martha Stewart Living, November 2003
Gallery
Credit:
Krause, Johansen
Recipe Summary
Ingredients
Directions
Cook's Notes
Make pull-apart buns in a square baking pan or round ones in a muffin tin. If you aren't baking them all at once, chill the remaining dough in resealable plastic bags for up to 3 days, or freeze it for up to 1 month (let dough come to room temperature before proceeding). Refrigerate extra topping for up to 1 week.