Blueberry Sticky Buns
Prep time
Cook time
Total time
A surprisingly light sticky bun, loaded with fruit and irresistible with sweet cinnamon and maple syrup baked on sauce.
Glamorous Glutton:
Recipe type: Baking
Cuisine: Canadian
Serves: 12
  • Dough
  • 8g Dry active yeast
  • 60 ml Water
  • 125ml Milk at room temperature
  • 25g granulated sugar
  • 1 egg
  • 375g Plain flour
  • 2g Salt
  • ½ tsp Ground nutmeg
  • 115g Unsalted butter, at room temperature
  • 125g Cream cheese at room temperature
  • Sticky Bun Filling
  • 115g Unsalted butter at room temperature
  • 200g Light Brown Sugar
  • 45ml Maple Syrup
  • 1 tbsp Cinnamon
  • 340g Fresh blueberries
  1. For The Dough
  2. Using the mixer bowl, dissolve the yeast in the water and allow to stand for 5 minutes.
  3. Add milk, egg and sugar and blend using the dough hook.
  4. Add flour, salt and nutmeg and mix for 1 minute to combine. Add the butter and cream cheese, in small bits, and knead for 5 minutes on medium speed.
  5. Place dough in an oiled bowl, covered with cling film and leave to rest for 1 hour
  6. Sticky Bun Filling
  7. Combine butter, sugar, maple syrup and cinnamon. Spread ½ of the mixture in a greased baking dish 17 x 25cm or 7 x 10 inch.
  8. Preheat the oven 180c, 160c fan, 350f, gas mark 4
  9. On a lightly floured surface roll out the dough into a 1cm thick rectangle. Spread remaining filling over the dough, sprinkle with the blueberries and roll up lengthwise.
  10. Slice the dough into 12 equal portions and place them in the baking dish.
  11. Allow to rise for 30 minutes, then bake in the oven for 30 minutes.
  12. Turn out onto a plate whilst still warm.
You can make these the night before up to the point before the second prove. Put them in the fridge and place in a cold oven and they will prove as the oven warms to cook them. This makes them perfect for a do ahead weekend breakfast
Recipe by Glamorous at