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Sticky Buns

Recipe photo courtesy of Krause, Johansen

Buttery, sticky, and pillowy soft, these sticky buns won't last long.

Source: Martha Stewart Living, November 2003


For the dough

For the topping

For assembling each batch


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.

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