Check out the recipe: www.allrecipes.com/recipe/279198/chef-johns-sticky-buns/

Omg Chef John your reenactment of the flour-and-salt pouring made my day.

Chef John doing his part to make self quarantining a little nicer.

"in the business we call this topping from the bottom". Chef John exploring other vocations, I see.

I’m so glad he showed us how he added the flour and salt, I never would have worked that out! Thank you Chef John, you’re a star! ⭐️

God bless chef john My mother is leaving the state with my little sister, my job I just got hired for is on hold because panic, I cant even get drunk because I gave it up for lent But Chef John's voice is a calming friend

chef john, you adding the empty bowls of flour and salt made my week

Chef John just made my mind up for me about what I'm doing for my birthday cake- birthday sticky buns!

You are the Atilla the Hun of your Sticky Bun.

Everyone else in the world: 😲 "wash your hands frequently, and use hand sanitizer" 😲 Me: 💖 "you are Jabba the Hutt of your sticky nut" 💖

Thank you! Thank you! Thank you! I am from Amish country in Pennsylvania, close to Philly and I now live in San Diego and I truly miss sticky buns!! There is nothing like a sticky bun!!! Thank you again!

One of the local bakery’s here makes their sticky buns with their croissant dough. 🤯🤯🤯🤯🤯🤯🤯👍🏻

9:40 "Even Imperfect Sticky Buns are still amazing". There's a T-shirt and a good philosophy for living!

I love his voice and the way he talks 🤷🏽‍♀️

I made this recipe for my family, and EVERYONE LOVED them. They were my first time making sticky buns, and they were a success. Great recipe and they are 100% worth making!

I currently have a batch in the oven now, 25 minutes to go. Keep safe everyone 🌹🌼💐🍁🍃🌺🌾🍃 your not alone in this ♥️ Sending lots of love, thoughts and prayer to everyone and I’m not a very religious person but it’s all I have right now to offer, please accept it.

I can’t see a sticky bun without thinking of school lunches. IMO the sticky bun was thee best items our school kitchen staff made. Always sans nuts though. I imagine due to kids and nut allergies. Even without the nuts, they were the best rolls. And they were always served with ham, green beans and potatoes. Served warm & fresh from the ovens. Still a favorite meal and always brings back memories. Tasty times when food was real & folks actually cooked. Thanks for the reminder Chef John❤

I’m so glad I can finally buy merch. Chef John you’ve been my best home boy for almost 10 years now, I’ve been dying for a book or a hoodie or SOMETHING to rep my homie and now I finally have my chance. Glad I looked you up this morning.

"topping from the bottom" is also the most san francisco phrase I've ever heard!

Sometimes when I don't have a volume I watch your channel and you calm me down

I never thought I would hear Chef John say, "topping from the bottom." I can now be taken by Corona.

Best food wishes video ever. It got my mind off something. I can't remember.

Biscuits too! When they're a soft, crying, whimpering buttermilky mess.... THEY'RE SOOO TENDER AND DELICIOUS!!! 😋💗 These are gorgeous chef!!!

Chef John, you darling man. 9:05 This nugget of wisdom made me cry. I've never regretted allowing my 5 year old twins to watch your videos, and you just got upgraded to the 100% Southern Momma Stamp of Approval. You're the best, CJ. Never, ever change.

I almost did every recipe you did and let me tell you your recipes always end up amazing. Thank you for sharing.

"You guys are after all the Jabba the Hutts of your sticky nuts." Lololol😂🤣

Chef John did his thing on this video. I literally cried when he demonstrated the empty bowl of flour poured in the mixture as if it was still in there lol.

Chef John, you don't know how important your work, your tone and your channel is to so many people right now. You're literally helping so many people (like myself) stay calm, patient and sane. Please keep up the videos as much as you're able to. You're a beautiful person in an ugly, scary time in history.

Chef John - those buns look amazingly delicious and deliciously amazing. I'd love you to do Chelsea Buns - even though I live in England I can't buy a decent one anywhere near my home.

We always make a cheater version of these for Christmas morning so thanks for the from-scratch version! Definitely going to make these this holiday season!

This is my project for tomorrow. Thanks. I find the stickier the dough for things, the better it turns out.

Awe man Cheif John, my mouth is just going crazy. These look amazing sir. You make everything look so easy. God bless you. 🙏👍♥️🌹

I've never had sticky buns! They look amazing. 😍

Plain dental floss? Don't you keep some cinnamon floss around just for this sort of thing?

Chef John makes it fun to watch making sticky buns!

My grandmother would make these for parties and were so delicious and always the most popular item .

I made these and they are amazing! Usually anything I make like this comes out quite dense and heavy, but these were so light and fluffy! Thank you!

My daughter just won a purple ribbon at the county fair with this recipe. Thank you, Chef John!

I made this recipe this eve and it was very reliable and the final product was delicious. Here are some comments...1. I didn't have any milk so I used heavy cream and some water. Heavy cream doesn't have much sugar so I should have added some of the sugar to it to activate the yeast, but it turned out fine. 2. I didn't toast the pecans, but they fry in the syrup anyway and come out toasty. 3. Trust your thermometer and stop at 200, which for me would have been around 25 minutes on the upper middle oven shelf. 4. I used the full 4 cups of flour, definitely a sticky dough but it is easy to work with during the recipe.

Philly-style sticky buns also have raisins mixed in the walnuts and glaze

Sticky buns. Is that why my pants wont fit? 😅 . . If you got my pun, I applaud you.

My grave stone will read: "He died from excessive drooling after watching this video"

Folks, when Chef John talks about a sticky dough yielding a better end product, he's not kidding. Pay attention to that little bit of advice. I have a 3 year old that absolutely is in love with my Amish potato dinner rolls. The dough is made with both cooked potatoes, and the water in which they are cooked. I found out very quickly that the more sticky. Dough is, the better the rolls turn out. When I shape the rolls into balls, I keep a small area of the counter lightly floured, and also a damp towel on the side for making the countertop a little wet if the dough is too dry and will not roll out. But in general, the dough is very sticky when I go to shape the balls. But the result is that I end up with rolls that are impossibly light. Every time I pull one away, I almost feel like I am going to lift off the ground because it is going to float up into the air. As for sticky buns, I have never made them. But I imagine they are like cinnamon rolls, only better, because they have lots and lots of toasted nuts. I am saving this recipe and we'll give it a try soon, provided that I can get some all-purpose flour at the store tomorrow.

Great recipe! Made these for my family and they enjoyed it

Turned out perfectly, everyone loved them!

Made these today with my little boy, we love them, so soft and fluffy

Love chef John’s recipes

All your recipes always come out right, I love you 😘

Wow chef John. You’re so talented. This is the most beautiful recipe I’ve seen by you so far.

"...very carefully but with extreme confidence..." THAT'S what I need in my life!!!!

Chef John, These rolls remind me of ones my mother would often make for us when we were kids in the 1950s. She always added raisins which we liked. I think I will use your recipe to make these for my teenage grandchildren next time we visit them, about 3 days drive away. Thank you for spurring my memories.

We used black walnuts because that's what we grow on the farm.

I love this kind of challenging. You make it all so enjoyable. Thank you.

I'm not a fan of nuts in baked goods or of sticky things, but I love Chef John's videos so much, I will watch anyway.

Your channel is like home to me. Thank you for the humor and making these strange times bearable.Long time subscriber and recipe user. Thank you for helping us keep cooking and eating good, home made food.

"In the business we call this topping from the bottom, so whatever you think the best looking side is place that against the nuts." - Chef John

Ah yes, the perfect handheld dessert to share with my friends during the quarantine 👌🏽

They have a special place in my heart as well, John. My heart may even be wrapped up in a sticky bun, for how much of those I eat. It definitely rose when I saw this recent video of yours in my feed. It couldn't be any sweeter than this.

Thanks for giving us a reprieve from the covid videos. you really are doing the entire world a great service!

I've made these tonight and put them covered in the frig. I will bake them in the morning.. Can't wait!

I like to add nuts and raisins to the buns, and sometimes syrup in the pan!

Having lived in poverty during the Great Depression, my grandma never added nuts to her sticky buns but she must have known Chef John's same secret dough techniques because hers were always fluffy and light like this and perfectly sticky. Thank you, Chef for this comforting video in a time of national uncertainty. We can change the saying 'there, there it will be alright...we have pie' to 'there, there it will be alright...we have Chef John's Sticky Buns'.

I watch for the food, but stay because I love the SASS. These videos are making my day, I can't wait to try this out.

Thank you Chef John for that moment with the adding of flour and salt. That had me rolling on the floor in absolute stitches.

I’ve made these about 5 times and I’ve got them down to a science this is the best recipe ever thank you

so much wisdom from Chef John

I like how ehesome chef John is. He seems to be happy about cooking. His style is not super elaborate and his videos almost make me think he just enjoys cooking and showing us recipes. I'm glad I found this channel

Watching him cut the dough with the string is the most satisfying thing I've ever seen.

made this with black walnuts and it was amazing!

Hubby has been told to work from home until further notice and our governor is closing schools until the end of the month. I think sticky bun therapy will be necessary. Thanks Chef!

Awesome! Any recipe where I don't need a rolling pin is great for me. These look delicious!

Joshua Wells (idk if that's how his surname is written Im sorry) did this recipe a few tine ago and now you chef John doing it means I have to make them on holy week here in Costa Rica. Thank you very much

you ok chef 👨🏻‍🍳 John? be safe from the CV19. your videos are amazing.

Chef John, your videos always crack me up. Then I make the thing and it’s delicious. Thanks for being funny but also for knowing what you’re talking about.

My family and I ate these this morning - very good.

Hi Chef, I tried these sticky buns today - - they are soo tasty. Thankyou 🙏

I was 14/15 when i last watched this channel. I’m 26 going on 27 and find comfort knowing I can still have chef john videos. Even while i’m stuck in my house for 2 weeks lol

amidst all the chaos among our public today, Chef John's soothing voice an a recipe I will never try makes everything a little bit better

Love your buns Chef John!!!

Lmao "Topping from the bottom" killed me.

I make these every so often and the compliments never end. I’ve been asked to make these more times then I can count. 🤘🏻

Look delicious - Grandma used to drizzle melted butter on em when they came out as well.

Everyone else: "Coronovius!" Meanwhile, Chef John: "...Sticky nut topping. Topping from the bottom. Place it down against the nuts." Me: "I'm such a gutterbrain." 🤣🤣

Well since we are on lockdown, I decided to make these yesterday. They turned out super good, even though i forgot the Salt in the Dough part of the recipe. Texture is great, and so is the taste. Can't even tell "Im the Charles Kuralt, of forgetting the Salt".... Cheers

Glad you showed us how you added the ingredients (those are important steps) Love it ! The sticky buns were my best item I made when 40 years ago I worked in Jackson Hole for a bakery . I’d bake all pre-dawn morning then deliver to all the Ski runs where people would shout : “It’s The Sweety-Bun King !!

Momma wanted these for her birthday breakfast. Which is also Christmas. I woke up early, about 5 am, to start the dough. Around 9 am we had we she described as the best breakfast she’s ever had. These are sinfully delicious. It’s hard to stop eating. You’ve been warned. Thank you Chef John!

My Aunt Katherine made these all the time! This bring back so many memories!

Chef John, I just tried this recipe today and took a bite of a fresh sticky bun.. to say the least, it was the highlight of my week. Well done Sir.

I love when you cook healthy recipes!!!

I made these one time for a family event. Big mistake. I’m now told to not bother coming unless I bring these. Thanks a lot Chef John! 😂

I had been craving pecan rolls and out of all the videos yours was the best explanation and I’m in process of making them. I’ve been watching the video and stopping it to see step by step making sure that I make them just like you! So far so good 😊

Wow this brings back memories. Haven't had these since I was a child. Will be making these very soon.

I just finished making this and it turned out INCREDIBLY :O The texture, flavour, buttery-ness and chewiness is absolutely divine. I was so surprised when it slipped out so cleanly onto my chopping board, with only a few bits stuck onto the pan. I recommend microwaving a cup of water, then once it starts steaming, stick your bowl of dough uncovered to rise in the microwave (turned off) for an hour. Then, on the final proof, microwave the water again and leave it in your turned off oven with the pan of scrolls in there, again uncovered. Makes for a humid and warm environment. Also, don't worry if your pan is larger than Chef John's, or if your scrolls look misshapen, they'll puff up and fill all the gaps to form a large loaf if you give them time to proof! The real trick of this recipe is the rolling, I guess that'll come with practice though.

We’re only half a day into lockdown here in Spain and I’ve already watched all the videos.

That string thing blew my mind

Who in the hell would give a thumbs-down’ for sticky buns ??????

I love chef John 😘😘

This was one of the best recipes in a long time. Everything about it was special

I picked the wrong week to go low-carb... Those buns look delicious. I'm glad it took you all these years to perfect this recipe before sharing it with us.

Chef John! You should try making the dough without butter, and then knead in softened butter at the end. This makes the dough able to hold more liquid and be super moist without being so sticky. Tip from a Norwegian (where we have a long tradition of making buns)