Mama’s Sticky Buns


Let me (Rachel) introduce you to my mama!

This is Marilou Nightingale. She is the most amazing baker I have ever known. This summer, I get to share 3 of my all time favorite childhood recipes from her kitchen. You are in for a treat!

My Mom grew up a Baptist Pastor’s Kid and then Married a Mennonite Missionary… Her life story is incredible, and the recipes that come from her kitchen are the essence of comfort food; perfected and passed down – full of heritage and made with nurturing love.


Mama Lou currently makes specialty pies and baked goods, which she serves in her Cafe with a cup of her own roasted coffee from Nightingale Coffee Company. Dreamy & absolutely delicious.


Mama’s Sticky Buns


Mix and set aside:

1 cup warm water

3 TBSP yeast

In a large bowl:

3 cups warm milk (scalded and cooled)

1 cup sugar

4 tsp salt

4 eggs

1 cup shortening

5 lbs of flour

Mix and add yeast to mixture. Mix well and knead. Let rise to double (1 1/2 hours). Punch down and let rise again for 1/2 of an hour. Divide dough into fourths.

Filling and Glass pan sauce:

1 1/2 lbs butter

1 1/2 lbs brown sugar

1 bottle dark Karo Syrup

1 package of raisins (optional)

1 package of pecans chopped (optional)


Roll each 1/4 dough into oblong, spread with 1/4 cup melted butter, cinnamon and 1/2 cup brown sugar and nuts or/and raisins if   that is your preference.

Mix together remaining butter and brown sugar with the Karo syrup and pour directly into the 9×13 glass pans.

Roll up from long side. Slice into 18 buns and place into prepared pans.

Let buns raise for 30 minutes.

Bake at 325 for 25-30 minutes (Rotate pans half way through).

Remove from the oven, as the buns cool flip pans over onto cookie sheets covered in parchment paper, so that all the delicious gooey sauce can saturate the buns.

Serve warm with a cup of coffee… and try not to eat them all in one sitting.


Love from my Mama’s Kitchen to yours,

Rachel Anne

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