Fun Facts:

  • Sticky buns and Cinnamon buns are similar when it comes to the dough (both are made with yeast dough); it is the glaze that sets them apart.
  • Sticky buns are made with a caramel glaze that goes in the baking pan before the buns are placed on top.
  • In the UK, sticky buns are called Chelsea Buns.
  • It is thought that the Ancient Egyptians were the first to add honey and nuts to their bread.

In honour of Sticky Bun Day, we are sharing our Signature Cinnamon Bun Recipe! It’s a sweet treat that we know you will enjoy 🙂

Rooks To Cooks’ Signature Cinnamon Bun Recipe

Yield: 12-14 buns


  • For the Dough
    • ¾ Cup warm water
    • 2 ¼ tsp dry active yeast
    • ½ cup granulated sugar
    • 1 tsp salt
    • ¼ cup buttermilk, at room temperature
    • 1 egg, room temperature
    • 1/3 cup canola oil
    • 4 ½ – 5 cups all purpose unbleached flour
  • For the filling
    • ½ Cup melted butter
    • 1 ½ cups packed brown sugar
    • 2 ½ Tbsp ground cinnamon
    • 2 Tbsp Cornstarch
  • For the frosting
    • ¼ cup softened margarine
    • 1 tsp vanilla extract
    • ½ Tbsp corn syrup
    • 1 tsp fresh lemon juice
    • 1 ¼ cup powdered sugar


  1. Making the Dough 
  • In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 minutes.
  • Once mixture looks bubbly and frothy, pour in remaining sugar and salt. Stir on low for 15-20 seconds.
  • In a small bowl, measure buttermilk, oil and egg. Whisk ingredients together until egg is incorporated to other two ingredients.
  • Pour contents into the water and yeast mixture. Stir another 20 seconds in the mixer.
  • Pour 2 cups of flour into mixer and stir on low until incorporated. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. Dough should be sticky but not sticky enough to stick to your hands when touched. Once it has reached this stage, turn mixer on and knead for 5 minutes.
  • Remove dough from bowl, grease and replace back into same mixing bowl {since it’s practically clean anyways}. Cover with plastic wrap and a dish towel. Rise 1-2 hours or until dough has doubled in size.

2. Filling and Cutting Rolls

  • In a medium size bowl, stir brown sugar, cinnamon and cornstarch together until combined. Set aside. Punch down dough.
  • Flour a large clean table liberally with flour. Lightly flour dough as well. Roll dough out to be a 20×30 rectangle {or as close to that as possible} while moving dough around to ensure it’s not sticking to your work surface. If it’s a little short or uneven, feel free to cut off the edges to even it all out. {FYI-I cut off some dough on one side and filled in a spot that needed more dough on the other side to make a more even rectangle}.
  • Spread softened margarine over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough.
  • Dump brown sugar mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the margarine, still leaving that 1-inch strip of dough untouched. If you have any filling that falls off the sides of the dough, use a bench scraper to replace.
  • Lightly press the sugar mixture into the margarine using a rolling pin. Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Score log every 2 inches and then slice your rolls using those marks.
  • Place into parchment paper lined, margarine greased pans. 12 into a 9×13, 3 remaining into a loaf pan, or 8×8 with the small ends. Cover pans with plastic wrap and dish towels. Let rolls rise another 1-2 hours or until they are touching and have risen almost double.
  • Bake in a preheated 350 degree for 17 minutes, or until tops start to brown. Watch them carefully!

3. For the Frosting

  • While the rolls are baking, whip cream cheese and margarine together. Stir in vanilla, corn syrup and lemon juice. Scrape sides and mix again.
  • Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly.
  • Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.