Baking Sweet

Strawberry Sticky Buns

February 8, 2016

Strawberry Sticky Buns are like soft fluffy pillows rolled together with gooey strawberry jam, and drizzled with a tangy lemon glaze.



I normally make regular ol’ Cinnamon Rolls, but this time I decided to put a Valentine’s Day spin on my go-to recipe and use strawberry jam as the filling – because all things pink and red are Valentine’s Day festive, right?!

These Strawberry Sticky Buns are like soft fluffy pillows rolled together withΒ gooey strawberry jam, and then drizzled with a tangy lemon glaze.Β 

Strawberry Sticky Buns are like soft fluffy pillows rolled together with gooey strawberry jam, and drizzled with a tangy lemon glaze.

Instead of filling these sticky buns with strawberry jam, you could use any favourite jam – and bonus points if you use homemade jam! That would be Β NEXT-LEVEL.

There are a lot of steps to making these Strawberry Sticky Buns, but I promise it is really not that challenging – there is a lot of waiting around, so make sure you give yourself a good few hours to prep these buns.

Strawberry Sticky Buns

I think these would make a pretty special surprise for your honey bun – even better, you can get them all ready the night before and then in the morning, pop them in the oven for Valentine’s Day breakfast!


Strawberry Sticky Buns

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Strawberry Sticky Buns

Course: Breakfast
Servings: 12 sticky buns
Author: breakfast for dinner
  • 1 package instant dry yeast (approx 2 1/4 teaspoons)
  • 4 large egg yolks, at room temperature
  • 1 large whole egg, at room temperature
  • 1/4 cup granulated sugar
  • 6 tablespoons melted unsalted butter
  • 3/4 cup buttermilk
  • 4 cups flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup strawberry jam
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
To make the dough:
  1. In a small bowl, dissolve the yeast in 3 tablespoons warm water. Let stand for 5 minutes.
  2. In a large bowl, whisk the egg yolks, whole egg, sugar, melted butter, and buttermilk together. Add the yeast and stir until combined.
  3. Add all but 3/4 cup of the flour, stirring until dough becomes shaggy, and then turning out onto a flour-dusted surface and kneading for 5 minutes. Add more flour, from the reserved 3/4 cup, as needed until dough is soft and moist but not sticky.
  4. Lightly oil a large bowl. Transfer the dough to the bowl , cover, and let double in volume, approximately 2 hours.
To assemble:
  1. Butter a 9x13" baking dish (I used a 11" round tart pan).
  2. Turn the dough onto a lightly floured surface. Roll into an 18x12" rectangle with the long side nearest you.
  3. Spread the jam over the dough, leaving a 3/4" border along the top edge.
  4. Beginning with the long edge nearest you, roll the dough into a tight cylinder, pinching the seam to seal.
  5. Using a serrated knife, cut dough into 12 rolls approx 1 1/2" thick. Arrange rolls cut-side down in your baking dish.
  6. Cover and let rise again for another hour, until puffy. Alternatively, you can cover and put the rolls in the refrigerator overnight, to bake in the morning. (Follow Alton Brown's recipe below for more details.)
  7. Preheat the oven to 350 degrees F.
  8. Bake for approximately 25-30 minutes.
  9. In a small bowl, stir together powdered sugar and lemon juice. Once buns are cooled slightly, drizzle the lemon glaze on top.
  10. Serve warm.


Recipe adapted from Alton Brown’s Overnight Cinnamon Rolls. Try his method for refrigerating the prepped rolls and then baking them in the morning!

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