Philadelphia Sticky Buns
Philadelphia Sticky Buns Say it: fil-uh-DEL-fee-uh STIK-ee bunz
Philadelphia sticky buns are soft, enriched yeast rolls spiraled with cinnamon sugar and baked upside down over a bubbling caramel glaze scattered with pecans. Bakers across Philadelphia and South Jersey have sold them for generations, and the moment the pan is flipped, the sticky topping runs down the sides of each bun. The crumb is pillowy and buttery, the edges chewy with caramel, and the sweetness is balanced by a little salt. They are a weekend bakery classic worth making at home.
Philadelphia Sticky Buns
Philadelphia Sticky Buns
Pronounced fil-uh-DEL-fee-uh STIK-ee bunz
- Serves
- 12
- Prep
- 35 min
- Cook
- 35 min
- Total
- 1 hr 10 min
- Level
- Medium
Allergens: contains gluten, milk, egg, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Filling
Caramel topping
Method
Warm the milk to 110°F (43°C) — it should feel like a warm bath, not hot. Stir in the yeast and a pinch of the granulated sugar and let stand 5–10 minutes, until the surface turns foamy.
Whisk the flour and 1 tsp salt in a large bowl. Add the yeast mixture, the remaining granulated sugar, the egg and the melted butter, and stir until a shaggy dough forms.
Knead on a floured counter for 8–10 minutes, until the dough is smooth, elastic and only slightly tacky, springing back when poked. Shape into a ball, butter the bowl, cover and let rise in a warm spot for 1½–2 hours, until doubled.
For the topping, melt the butter, brown sugar, corn syrup and ¼ tsp salt in a small saucepan over medium heat, stirring for 2–3 minutes, until smooth and bubbling at the edges. Pour into a 9×13-inch (23×33 cm) baking pan and scatter the pecans evenly over it; set aside.
Punch down the dough and roll it on a lightly floured surface into a 12×16-inch (30×40 cm) rectangle, with a long side facing you. Spread the soft butter to the edges, then sprinkle the brown sugar and cinnamon evenly and press them in lightly with your palms.
Roll the dough up tightly from the long side into a log and pinch the seam closed. Cut into 12 equal slices with a sharp knife or a length of unflavored dental floss.
Lay the slices cut side down in the pan, spacing them evenly. Cover and let rise for 45–60 minutes, until puffy and nearly touching.
Heat the oven to 350°F (175°C). Bake for 30–35 minutes, until the buns are deep golden brown and the caramel bubbles thickly around the edges; a thermometer in the center bun reads about 190°F (88°C).
Cool in the pan for 5 minutes only, then run a knife around the edge and invert onto a serving platter. Lift the pan away and scrape any caramel and pecans left behind over the buns. Serve warm.
Regional variants
Many Philadelphia bakers tuck a handful of raisins or chopped walnuts into the cinnamon filling, and some swap the corn syrup for honey or maple syrup for a deeper, softer glaze.
Cook's notes
- Pour the buns onto the caramel while the glaze is still warm and fluid — that is what coats every spiral when you flip the pan.
- If the tops darken too quickly, tent the pan loosely with foil after 20 minutes of baking.
- Cut the log with a gentle sawing motion or with dental floss so the spirals stay neat and the filling does not squeeze out.
Serve with
Hot coffee or a glass of cold milk, with crisp bacon alongside for a weekend breakfast.
Make ahead and storage
Bake up to a day ahead, then reheat covered at 300°F (150°C) for 10 minutes; shaped, unbaked buns can also be covered and refrigerated overnight and baked straight from the fridge, adding about 5 minutes.
