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Playing How to Make Quick Sticky Buns (No Yeast, No Rise) | Sara Moulton

If you love warm, gooey, tender homemade sticky buns, but don’t like dealing with the muss and fuss involved with making them, Sara Moulton, star of “Sara’s Weeknight Meals,” is here to help. Her no-yeast, no-rise recipe (as Rach asked, is that even possible?) couldn’t be easier—or more delicious!  

“This is one of the recipes that is so popular every time I make it, and I thought I would share it here. AKA biscuit sticky buns, it is based on my very quick and easy cream biscuits recipe. These are perfect for entertaining, as well as a special treat any time of the day.” —Sara 

You can check her out on “Sara’s Weeknight Meals.” Just check your local listings for Public Television! 

For another easy sweet treat from Sara, check out her Lemony Pear Turnovers.  


For the Glaze:
  • Oil, for greasing
  • ¼ cup packed dark brown sugar
  • ¼ cup honey
  • 4 tablespoons (½ stick) unsalted butter
  • ½ cup finely chopped lightly toasted pecans
For the Buns:
  • ½ cup dried cherries or cranberries
  • 2 tablespoons dark rum or brandy, optional
  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon table salt
  • 1 ¼ to 1 ½ cups heavy cream
  • ½ cup packed dark brown sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons honey


Serves: Makes about 17 small sticky buns


Make the glaze: Lightly oil the bottom and sides of a 9-inch round cake pan and line the bottom with a round of parchment paper. Combine the sugar, honey and butter in a small saucepan and stir over medium heat until melted and smooth. Pour the mixture into the bottom of the prepared cake pan and sprinkle the pecans evenly over the glaze. Set aside. 

Make the buns: Combine the cherries and the rum in a small bowl and add ¼ cup hot water. (Note: If not using rum, just add a little more water.) Set aside until the cherries are softened, about 20 minutes. Drain well. 

Preheat the oven to 425°F. 

Combine the flour, granulated sugar, baking powder and salt in a large bowl and stir well. Add 1 ¼ to 1 ½ cups heavy cream, or just enough to form a dough (do not overmix). Transfer the dough to a lightly floured surface and knead several times or until the dough looks somewhat smooth. Roll out into a rectangle 18 inches long by 10 inches wide. 

Sprinkle the brown sugar evenly over the surface, followed by the cinnamon and the drained cherries. 

Beginning with a long side, roll up the dough tightly, jelly roll style, ending with the seam on the bottom. Using a serrated knife, cut the roll crosswise into 1-inch-thick slices, dipping the knife into hot water every few slices so that the dough doesn’t stick to it, and fit the slices cut-side up into the cake pan on top of the glaze, pressing them down gently. Don’t worry if there are gaps between the rolls as they will expand when they cook. Bake for 20 minutes or until a cake tester or toothpick inserted into the dough comes out clean. 

Heat the honey and brush it evenly over the top of the buns. Cool before serving. 

Excerpted from Sara Moulton’s Everyday Family Dinners by Sara Moulton. Copyright © 2010 by Sara Moulton. Used with permission by Simon & Schuster. All rights reserved.