Read reviews (20)
Rate recipe
Your family will jump out of bed when they smell these ooey-gooey caramel rolls baking in the oven. The tender treats look as delicious as they taste! —Nancy Foust, Stoneboro, Pennsylvania
Nutritional Facts 1 sticky bun equals 445 calories, 16 g fat (8 g saturated fat), 33 mg cholesterol, 523 mg sodium, 68 g carbohydrate, 3 g fiber, 8 g protein.
Originally published as Easy Molasses Sticky Buns in Taste of Home December/January 2011, p36
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Feb. 05, 2012 by JenfromFlag
These sticky buns were nothing like I expected them to be. The taste of molasses was over powering. I have other recipe's that are easier and taste better that I'll stick with.
Reviewed on Jan. 28, 2012 by Alwaysme
Never was a "sticky-bun" person, but the molasses puts the WOW! in this! ME
Reviewed on Jan. 26, 2012 by helenbue
Love it
Reviewed on Jan. 25, 2012 by yoshe
yum very good. every one loves it . thank you
Reviewed on Jan. 25, 2012 by Dawnielleleland
I have made this many times. I don't use frozen dough though. i homemake my own. So I guess i just use this recipe for the Mollasses sauce. Still escellent. I don't flip mine over. Just leave it as is and people can mess with theirs themselves. I get compliments on it everytime I make it!!!!
Reviewed on Jan. 25, 2012 by pean7198
I made this but I decided to change it up. I used an iron skillet an 1/2 stick of butter melted and I sprinkled 1/2 cup dark brown sugar on the bottom of skillet and then I sprinkled some chopped pecans and cherries the put the buns on top and let rise. It is easy to turn over. Just use a plate a little larger than the skillet place the plate on top of skillet and turn over. You don't use as much sugar or syrpe and helps to cut back on calories. also good with crushed pineapple in place of cherries or use all three, cherries, pineapple and chopped pecans.--hummm good!
Reviewed on Jan. 25, 2012 by Blonde Babs
Excellent easy to make.
Reviewed on Jan. 25, 2012 by Karen cooks
I made this last year straight out of the TOH magazine. They were excellent! I Everyone enjoyed them.
Reviewed on Jan. 25, 2012 by rdrakester
Really good! I put a cookie sheet over the pan & flipped them onto that but holding the 2 pans together & flipping- easier than trying to flip onto a platter.
Reviewed on Jan. 25, 2012 by strikerliker
My family has made this recipe for many years. However, instead of water and molasses, we use Karo White Syrup. Sometimes we use brown sugar and cinnamon as the filler, not white sugar and cinnamon. We also like to sprinkle nuts (chopped walnuts or pecans) on the sauce that has been poured into the pan before we put the rolls on top of it. A tip to removing them from the pan is to take a knife and go along all four edges before flipping it over.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013