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Flour's Famous Sticky Buns Recipe

Flour's Famous Sticky Buns

Recipe courtesy Joanne Chang

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (149)

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Average Rating:

Total Reviews: 149

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  • on May 11, 2010

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    I've made these sticky buns several times and have never had them turn out less than perfect!!
    If you follow the recipe and the instructions just as they are written there is no way they won't turn out they way they are supposed to. It does take time to make the dough but it's well worth the wait. Making the dough didn't break my mixer and my goo is thick and gooey every time!
    I highly reccomend making these at least once. You won't be disappointed. They are a new family favorite!
    P.S. The extra egg is for an egg wash before you stick them in the oven to bake AND the recipe on harvardmagazine.com is not the same as this one (a few of the ingredients are different and the instructions are not detailed. The mixing process is what makes the dough so good.

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  • on May 09, 2010

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    Nothing bad to say about this one at all. Excellent... I wish we could have Joanne Chang as a FN Host. Everyone who loves to bakes endeavors to find a formula for baking either more or less quantities, which is not quite the same as scaling the ingredients. Joanne has worked it all out, and could share that information with us. I hope that the FN executives would give having employing her some serious thought.

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  • on May 08, 2010

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    ANNIE, APPARENTLY THE MISPRINT HAS BEEN CORRECTED, AS THERE ARE SEVERAL 5 STAR RATINGS RECENTLY. I TRIED TO LOOK FOR JOANNE CHANG'S CLARIFICATION, WHICH WAS POSTED 11-28-08, BUT IT HAS APPARENTLY BEEN REMOVED. IN HER REVIEW, JOANNE APOLOGIZED FOR THE MISPRINT, AND SAID THAT SHE WAS TRYING TO GET FOOD NETWORK TO CORRECT IT. APPARENTLY THEY DID. HOWEVER, IF YOU READ FELICIA'S REVIEW POSTED 4-23-10, SHE SO KINDLY, GUIDES THE READERS TO TRY "HARVARDMAGAZINE.COM/EXTRAS/STICKY-BUNS-HOW-TO" THIS ALSO HAS A STEP-BY-STEP VIDEO OF JOANNE CHUNG'S STICKY BUNS.

    I HAD TRIED SEVERAL TIMES TO ANSWER YOUR REQUEST, BUT FOR SOME REASON I COULD NOT POST A REVIEW ON THIS PARTICULAR RECIPE?? I JUST DECIDED TO SEE IF IT WOULD GO THROUGH ON MY DAUGHTER'S RECIPE BOX.
    **PS IF YOU ARE READING THIS TODAY 5-8-10, I JUST NOTICED THAT THEY ARE SHOWING THE STICKY BUN THROWDOWN AGAIN AT 7PM PACIFIC TIME.
    ANGIE

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  • on May 05, 2010

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    I TRY YOUR STICKY BUNS AND THEY WAS WONDERFUL,I WORK AT A HOSPITAL AND THEY ASK ME TO MAKE SOME MORE AND I WILL BEFORE THE SUMMER IS OUT.BUT I NEED TO ASK YOU ONE THING DO YOU HAVE USE BREAD FLOUR.THANK YOU FOR THE RECIPE

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  • on May 04, 2010

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    Just made Joanne's Famous Sticky Buns. It is no wonder they sell out every day. The texture, the goo the flavor is out of this world. This does take some time and above average skill to make. But if you follow the direction and take your time you will be rewarded with the best Sticky Buns you have ever tasted. I baked 1/2 and froze the other half. The Half in the freezer is checked everyday to insure that when baked they will be divided equally among all in the household. This is a Home-run Thanks Joann for sharing it with us

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  • on April 28, 2010

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    My husband land I oved this recipe. The "Goo" turned out thick and tasty. If there is a correction in the recipe that was referred to above I would be interested in knowing what the correction is. The Goo, filling and dough recipes were so good - I could have eaten soooo many, I had to send half the recipe to work with my husband. DEFINATELY A KEEPER

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  • on April 25, 2010

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    After seeing the throwdown during a mid-week episode, I could hardly wait for the weekend to come around so I would have all time needed to devote to this recipe. The brioche recipe worked great. I mess up a lot of baking recipes but I just followed the steps to posted brioche recipe and the buns turned out so perfect. I baked them in a convection over at 350F and they only needed about 27 minutes until they were nicely browned. Waiting for all the proofing is the hardest part but totally worth it!! Enjoy!!

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  • on April 23, 2010

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    I was making the Brioche dough and when I finished, I realized to my horror that I have one egg left but when was I supposed to add it in? The recipe didn't say.

    Ladied & gents, I direct you to Harvard Magazine http://harvardmagazine.com/extras/sticky-buns-how-to

    It's     the same recipe but so much less confusing with its straight-forward (and less detailed instructions. More importantly, apparently I don't need the extra egg.

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  • on April 23, 2010

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    I made this dough last night, and assembled and baked the buns this morning with my children. These sticky buns are amazing! Yes, they are a lot of work, but they are a special treat. I did not have any problems with the recipe--I would say just make sure you give the dough proper time to rise, and give the buns enough time to cool after they come out of the oven. This will allow the "goo" to thicken up. Thanks for this recipe---sure to be a family favorite!!

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  • on April 23, 2010

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    DO NOT ATTEMPT TO MAKE THIS RECIPE AS WRITTEN. THOSE THAT RATE THIS RECIPE A GREAT HAVE NEVER ACTUALLY MADE THESE FROM THE RECIPE AS IT IS WRITTEN.

    I MADE THESE STICKY BUNS WHEN THE SHOW FIRST AIRED IN 2006 -- COMPLETE DISASTER!!!
    THE INGREDIENTS FOR THE GOO ARE OUT OF WHACK, MY STICKY BUNS CAME OUT SWIMMING IN A SEA OF WET SLOP.

    THE BASICS ARE HERE FOR GREAT STICKY BUNS AND I AM CERTAIN JOANNE CHANG MAKE SUPERB ONES AT HER BAKERY.

    WHY THE FOODNETWORK LETS THIS FLAWED RECIPE REMAIN UNCORRECTED BORDERS ON NEGLIGENT.
    SUPPOSSEDLY JOANNE CHANG POSTED A CORRECTED RECIPE BUT I CAN NOT FIND IT ON THE WEB OR HER OWN WEBSITE.

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