Sticky sticky buns from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 84) by Joanne Chang and Christie Matheson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Correction for the first printing of this book: should read "1/2 batch brioche".

  • PriyaPath on March 27, 2026

    The best sticky buns ever!

  • LittleLemon on November 01, 2022

    Second time making these. This time I used golden syrup instead of honey in the Goo. It took an already amazing recipe to another level! My family said over and over that this version is the best they have ever had. Highly recommend using golden syrup rather than honey!

  • LittleLemon on September 03, 2022

    UPDATE: I just saw that there is a RECIPE CORRECTION for this recipe! Using 1/2 the brioche dough should fix all the issues I describe in my following original notes: Despite my baking mistakes, these are the BEST sticky buns my family has ever had! (*I did not add nuts*) The brioche dough came together beautifully, exactly as written. I proofed the dough in the fridge overnight. MISTAKES I MADE: they were getting quite brown, so I took them out of the oven earlier than recommended. The middle buns puffed up out of the pan during baking. I discovered too late that most of the middle buns were underbaked. The goo also seeped over during baking and left a mess in my oven. NEXT TIME: (UPDATE: USE ONLY 1/2 OF THE BRIOCHE DOUGH RECIPE! That should fix everything!) Use a glass baking pan to double-check for doneness on the bottom. Bake till golden brown, then cover with heavy foil if necessary and continue baking for full time. Use a baking tray underneath to catch any potential drips.

  • anya_sf on April 28, 2018

    I had a bit of trouble mixing the brioche dough because my dough hook didn't reach down far enough, so I had to stop and redistribute the dough quite often. Then I realized I also should have used a higher speed sooner. In the end, the dough finally came together, but got quite warm from all that mixing and threatened to leak butter, plus never seemed completely smooth. Nevertheless, the dough ended up working fine for this recipe. I thought there might be way more "goo" than necessary, and while you could reduce the amount, the full amount is wonderfully decadent. The rolls were soft and tender, the flavor fantastic. Totally worth the calories.

  • Frogcake on December 26, 2016

    Hands down these are the best sticky buns we've ever tasted. Will be making these again for sure as my family is always asking for them! I roll the buns smaller for more portions but otherwise follow the recipe.

  • MmeFleiss on March 02, 2016

    I thought that this is probably the best recipe for sticky buns that I have made (although huge; I usually had to eat each one in two sittings). I ended up eating it everyday for almost a week because both my mom and sister decided they were going to go on a diet after the first day. I did not get tired of it.

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