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About the Recipe: Sticky buns are popular breakfast treats that are filled with cinnamon/sugar flavor and covered with a caramel glaze that sometimes include chopped pecans. The buns bake on top of the “sticky” sweet liquid that creates a caramelized topping after they are baked. The sticky buns can be made ahead to serve for special occasion brunches, breakfasts, or desserts. This recipe is special since the sauce drizzles right into the sweet buns creating a moist topping layer. So yummy!
Recipe by: Martha Potter McKee; Her daughter Leigh Turben shared this treasured recipe.
She loved to cook and Leigh Turben her daughter said that she was famous for her sticky buns. She used an amazing yeast sponge technique and a rich, gooey caramel topping.
Martha came from the very small mountain town of Ellenton, PA. No one in her family had ever gone to college, but my mother knew there was more living to do beyond the small mountain of Ellenton. She went to Ohio State and studied to be a teacher. And what an amazing teacher she was! When she was teaching her 8th graders about Colonial times, she would dress up in a long colonial dress and march into her classroom carrying an old (unloaded) rifle. They all loved mother.
Martha Potter McKee picture shared by her daughter Leigh Turben
She had 3 children, all spaced 4 years apart, so only one would be in college at the same time. She loved to cook, and to this day I love to cook and still make many of her recipes.
She was famous for her sticky buns. I hope you enjoy them.
(Born 1920, passed away 2005.)
Leigh Turben – (Daughter)
Mother’s Hint: Best while eaten warm, but they heat-up beautifully.
Note: We adapted the recipe to make a smaller amount – less flour and adjusted the ingredients accordingly.
pdf for Copy of Recipe – Mother’s Sticky Buns
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