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Bloody Mary Sticky Buns
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5 from 1 vote

Bloody Mary Sticky Buns

These Bloody Mary sticky buns should come with a warning about their non-traditional flavors.
Prep Time30 mins
Cook Time55 mins
Course: Breakfast
Cuisine: American
Servings: 16 sticky buns
Calories: 268kcal
Author: Stefani


Gooey Topping Ingredients

  • 1 cup brown sugar
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup tomato juice use bloody mary mix here if you want the buns to have a stronger kick
  • 2 tablespoons molasses

Bloody Mary Filling Ingredients

  • 6.7 ounces sun-dried tomatoes in olive oil drained
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons celery seeds
  • 2 tablespoons sugar

Sticky Bun Ingredients

  • 2 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup tomato juice
  • 2 tablespoons molasses
  • 1/4 cup unsalted butter melted


Gooey Topping Instructions

  • In a small saucepan on medium heat, cook all ingredients, stirring regularly, until butter is melted and sugar has dissolved.
  • Remove from heat and pour into a greased 8" pie pan. The topping should be a thin liquid at this point. I used a shallow pan, but I think a deeper pan would be a good idea as mine bubbled over the edge of the pan during the bake.

Bloody Mary Filling Instructions

  • Puree all ingredients in a food processor until just shy of smooth.

Sticky Bun Instructions

  • Preheat oven to 425 F.
  • In a medium-sized mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  • In a small bowl, whisk together buttermilk, tomato juice, molasses, and butter.
  • Pour wet ingredients into dry ingredients, mix together with your hands and knead a couple of times until a smooth dough ball forms.
  • Divide into two pieces.
  • Roll each half of the dough on a floured board to an approximately 12" x 8" rectangle.
  • Spread half of the filling on each rectangle, leaving a 1/4" border on all sides.
  • Roll up each rectangle, starting on the long side.
  • Cut each roll into eight pieces.
  • Arrange the pieces on the liquid in the pie pan. They will almost look like they are drowning.
  • Place pie pan on a cookie sheet in case it overflows, and bake for 10 minutes.
  • Reduce heat to 350 F and bake for another 30 minutes.
  • Cover with foil (to keep the buns from burning) and bake for another 15 minutes or until a toothpick stuck into the center of a bun comes out clean.
  • Remove from the oven and immediately invert onto a plate.
  • Serve warm.


Calories: 268kcal | Carbohydrates: 43g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 163mg | Potassium: 608mg | Fiber: 2g | Sugar: 26g | Vitamin A: 450IU | Vitamin C: 7.6mg | Calcium: 71mg | Iron: 2.6mg