Bacon Sticky Buns

Bacon Sticky Buns

Happy Birthday to me! This was my birthday brunch this week and it was deadly. Deadly in a good way. The deadly kind of I have died and gone to heaven….so good.

I’ve been craving some sticky buns and bacon lately so naturally this was the perfect combination. The bacon actually turns out candied by the end of it so it leaves you with smoky, salty, and sweet goodness.

This dough is really easy to put together and takes very little effort to prepare this whole meal. I prepped this out the night before and par baked it for 20 minutes then finished it off in the oven in the morning until they were warmed through and deliciously golden.

Inverting these can be a tricky thing so be very careful while handling. Use oven mitts and be sure you have a good steady seal when you flip it. Take your time. You do not want hot caramel spilling all over the place!

I love this recipe because it really is so versatile. Add pecans, dried cranberries, or bananas on top for a yummy twist. A bacon banana sticky bun sounds amazing. This might happen very soon. You heard it here.

Bacon Sticky Buns

Go to your kitchen and put your mixer to work, it’s begging to make these sticky buns.

Bacon Sticky Buns

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 14 Buns

Bacon Sticky Buns


  • 1 package (1/4 oz) Active Dry Yeast
  • 1/4 cup Sugar
  • 1/2 cup Milk
  • 1/2 cup Water
  • 1/2 stick Unsalted Butter
  • 1 whole Egg
  • 1/2 teaspoon Salt
  • 3 1/2 cups Flour
  • For the Glaze
  • 6 slices Thick Cut Bacon, diced
  • 1 stick Unsalted Butter
  • 1/3 cup Heavy Whipping Cream
  • 1 cup Brown Sugar
  • 4 tablespoons Grand Marnier {Optional}
  • For the Filling
  • 4 tablespoons Unsalted Butter, room temperature
  • 2 tablespoons Brown Sugar
  • 2 tablespoons Granulated Sugar
  • 1/2 tablespoon Cinnamon


  1. In your stand mixer with a dough hook attachment or in a large mixing bowl combine the package of dry active yeast and the sugar. In a microwave safe bowl combine the milk, water and butter, heat in the microwave for 1 minute. Pour in the mixing bowl with the sugar and yeast and mix together. Let stand for 5-10 minutes until the mixture looks foamy. While mixing the mixture add the egg and combine.
  2. While mixing, slowly begin incorporating the flour one cup at a time. The dough should start to look tacky and should pull away from the sides of the bowl. Use more or less flour for a soft, smooth looking dough. Knead dough for 10 minutes. Place the dough in a lightly oiled bowl and roll the dough in the oil to coat. Cover with plastic wrap and place in a warm place to rise for about 30 minutes or until doubled in size.
  3. Meanwhile, prepare the sticky glaze. Preheat a skillet over medium high heat and add the bacon slices. Cook until the bacon is crispy. Remove bacon with a slotted spoon to a paper towel lined plate and set aside. In a microwave safe bowl combine the butter, heavy whipping cream, sugar and cinnamon. Heat in the microwave for 1 minute or until butter and sugar is melted.
  4. Grease two 9" round cake pans and divide the glaze evenly between the two of them. Divide and evenly sprinkle the crisped up bacon on top of the glaze in the cake pans. Set aside. Once the dough has risen, preheat your oven to 350 degrees F. Punch down dough and place it to a floured surface. Stretch dough out to a rectangle and roll out into a 16"x13" rectangle. About a 1/2" thick.
  5. Spread the softened butter over the the surface of the dough. Whisk together the brown sugar, granulated sugar and cinnamon. Sprinkle the sugar mixture evenly over the surface of the dough and leave about 1/4? borders around the edges. Start with one end and tightly roll the dough “jelly roll” style and pinch the edges to seal. Use a knife to cut the roll into 14 even slices about 1" thick. Place the slices cut side up evenly spaced in the prepared cake pans. Place the pans on sheet pans to prevent from a boiled over mess in your oven. Bake on the middle rack of your oven for 25 minutes until the buns are golden brown.
  6. Remove and cover pans with foil and carefully invert onto wire racks. Allow to cool for 1 minute before serving.

Get started on the dough, this can all be done the day before to cut down on time in the morning.

Bacon Sticky Buns

The dough will be soft and will bounce back at the touch.

While the dough is rising, take the opportunity to make that beautiful sticky glaze.
Bacon Sticky Buns

Bacon, butter, brown sugar….could there be anything better?!

And yes you can melt everything together in the microwave. Stove is great too.
Bacon Sticky Buns

Divide that glaze between two cake pans. I say two instead of one big one because it’s so much easier to invert a 9″ cake round onto a plate than a large pan.
Bacon Sticky Buns

Now knead that dough!

Have you ever heard the joke “What did the yeast say to the bag of flour?”

“Come on we Knead to be serious!”
Bacon Sticky Buns

Roll out your dough into a rectangle, doesn’t have to be perfect.
Bacon Sticky Buns

And smother it in sugary goodness.
Bacon Sticky Buns

Roll baby roll.

Bacon Sticky Buns

Evenly slice into about 1 inch sections. A sharp knife will help to not crush the roll.
Bacon Sticky Buns

But you can always re-form them in the pan. Make sure to place a sheet pan underneath so it doesn’t make a mess if it boils over.
Bacon Sticky Buns

Make sure you allow the rolls to cool in the pan before inverting onto a plate.
Bacon Sticky Buns

The result is magical.

Savor and Enjoy!

2 thoughts on “Bacon Sticky Buns

  1. Mel
    19 August, 2015 at 9:07 am

    For the bacon sticky rolls, do you mean six slices of bacon, not slabs?

    1. Victoria Sophie
      19 August, 2015 at 10:06 am

      Thanks Mel for catching that, yes 6 slices should do it.

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