Cinnamon-Raisin Sticky Buns

These yummy sticky buns can easily be prepared the night before. To make them ahead, let the buns rise as directed in step 2, refrigerate, and bake as directed the next morning.

Yield: 9 servings (serving size: 1 bun)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Rise: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 171
  • Fat: 2.7g
  • Saturated fat: 0.9g
  • Protein: 3.9g
  • Carbohydrate: 35.2g
  • Cholesterol: 5mg
  • Iron: 1.4mg
  • Sodium: 194mg
  • Calories from fat: 13%
  • Fiber: 1.2g
  • Calcium: 43mg


  • Cooking spray
  • 1/3 cup raisins
  • 9 (1-ounce) frozen bread dough rolls, thawed (such as Rich's)
  • 1/4 cup fat-free evaporated milk
  • 1/2 cup packed light brown sugar
  • 2 tablespoons dark corn syrup
  • 2 tablespoons light butter
  • 1/2 teaspoon ground cinnamon


  1. Coat a Bundt pan or an 8-inch square baking pan with cooking spray. Sprinkle raisins in bottom of pan. Arrange rolls over raisins.
  2. Combine milk and remaining 4 ingredients in a 2-cup glass measure. Microwave at HIGH 2 minutes, stirring every 30 seconds until sugar dissolves. Pour over rolls. Cover with plastic wrap; let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
  3. Preheat oven to 375°.
  4. Bake at 375° for 18 to 20 minutes or until golden. Run a knife around outside edges of pan. Place a plate upside down on top of pan; invert onto plate.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cinnamon-Raisin Sticky Buns Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy