Great Grandma Meemo’s Sticky Buns

This recipe makes 2 9×13 pans of sticky buns!

I had the privilege of meeting my Great Grandma. I don’t remember her really well, but I do remember that she was kind, funny, and quick witted.

She was also a great baker! I am so glad that she passed down some of her favorite recipes for all of her grandkids and great grandkids to enjoy!

She was a special lady. An example of perseverance, being a good Mom and a good wife. She left me a great heritage and I am thankful for that.


  • 1 cup milk (Then cool to lukewarm)
  • 6 T shortening
  • ¼ cup sugar
  • 1 t salt


  • 2 tsp fresh brewer’s yeast 
  • 1 cup lukewarm water
  • 1 tablespoon of sugar

Set aside Momentarily


Pour Milk mixture into Stand Mixer and add:

2 cups of flour to make a batter.

Then add the yeast mixture.

Lastly, add 3 room temp eggs.

Beat until well mixed.

Add approximately 5 more cups of flour or enough to make a soft dough (it should not be too sticky).

Mix your dough with the stand mixer dough hook or knead your dough by hand. When you are done place the dough into a greased bowl and set the bowl in a warm place to rise until approximately double in size (approximately 1.5 hours).

When the dough has raised 2x it’s size, punch it down and roll it out on a floured surface. 

Coat with melted butter (approximately 4 tablespoons) and cinnamon-sugar mixture (approximately 1.5-2 cups). Then roll the dough into a log shape and set aside while you prepare the pan.

PREPARE YOUR PAN: (2 9×13 glass baking pans):

Dissolve 1 cups of brown sugar and 6 T butter in a sauce pan. Stir over the heat for 1 minute only (do not allow the mixture to caramelize). Add 1/2 cup cinnamon sugar to the mixture at the end and stir it in with a whisk. Pour mixture into the 2 greased 9×13 pans.

Or if you prefer any easier route: Melt the butter into the pans in the oven. Sprinkle the sugars on top of the butter mixture, place sliced rolls into the pan and allow to raise.

Slice 1.5 inch rings off of your roll of dough. Set half in one pan, and half in the other. Cover and allow to rise for 30 minutes max (I didn’t have to let my rolls raise again a second time).

Bake in the preheated oven at 375° F for approximately 20 minutes.

Flip over onto a tray or cutting board once the rolls have finished baking so that the “sticky” part of the buns is on top and can run down the sides a little too!

Enjoy! And happy baking!

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