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Sticky Buns Recipe

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"It's impossible to eat just one of these soft, yummy sticky buns—they have wonderful old fashioned goodness," assures Dorothy Showalter of Broadway, Virginia. Use the conventional method or, like Dorothy does, your bread machine to make the dough.

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Sticky Buns Recipe

Prep: 30 min. + rising Bake: 20 min. + cooling

Yield: 12 Servings

30 20 50

Ingredients

2 teaspoons active dry yeast
1-1/4 cups warm water (110° to 115°)
3 tablespoons butter, softened
3 tablespoons sugar
2 tablespoons nonfat dry milk powder
1 teaspoon salt
3 to 3-1/4 cups bread flour
FILLING:
1/3 cup butter, softened
1 tablespoon sugar
1 teaspoon ground cinnamon
SAUCE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup corn syrup
1/2 cup chopped pecans

Directions

In a large bowl, dissolve yeast in water. Add the butter, sugar, milk powder, salt and 2 cups flour; beat on low for 3 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Roll dough into a 16-in. x 10-in. rectangle. Spread with butter; sprinkle with sugar and cinnamon. Roll up from a long side; pinch seam to seal. Cut into 12 slices; set aside.
In a small saucepan, combine the brown sugar, butter and corn syrup; cook over medium heat until the sugar is dissolved. Stir in pecans. Pour into a greased 13-in. x 9-in. baking dish. Place slices cut side down over sauce. Cover and let rise until doubled, about 1 hour.
Bake at 375° for 20-25 minutes or until golden brown. Cool for 3 minutes before inverting onto a serving platter. Yield: 1 dozen.

Editor's Note: The dough may be prepared in a bread machine. Place dough ingredients (using water that is 70°-80° and only 3 cups of bread flour) in bread pan in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a floured surface and punch down. Prepare buns as directed.

Nutritional Facts 1 serving (1 each) equals 314 calories, 15 g fat (8 g saturated fat), 32 mg cholesterol, 334 mg sodium, 42 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Sticky Buns in Quick Cooking March/April 1998, p56

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Reviews for Sticky Buns

Sticky Buns

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Reviewed on Feb. 24, 2013 by LEH

The dough was wonderful to work with after removing from my bread machine but after it was all done I would liked to of seen more topping. I would maybe double that next time.

Reviewed on Oct. 14, 2012 by twodogs16

Very good! I just got a new oven with a proofer setting, Had to try it out. So I made this from scratch. I gave some to my grandson and he said "Yummy in my tummy" I think that said it all. He`s 2 1/2 years old.

Reviewed on Jan. 13, 2012 by diannenet2012

I used the dough setting on bread machine and the dough was super sticky and runny. And when I tried to roll it out, it had a LOT of air bubble. Any idea on what went wrong?

Reviewed on Jan. 13, 2012 by diannenet2012

I followed the recipe exactly and I let the bread machine make the dough. It came out really sticky and runny and it had lots of air bubbles in it. What did I do wrong? I set my bread machine on "DOUGH".

Reviewed on Dec. 25, 2011 by healthy cook

WOW My family loved this

Reviewed on Dec. 24, 2011 by RedSoxmom

Wonderful and easy

Reviewed on Nov. 29, 2011 by twodogs16

Take away the salt and it would be very good. To salty! Add more sugar.

Reviewed on May. 11, 2010 by lisamc

These were GREAT! I had to give them away so I wouldn't eat them all myself. I used the bread machine method in the recipe and found this to be a wonderful help. I plan on making them again very soon.

Reviewed on Mar. 06, 2010 by stephpaskell

I used frozen bread dough instead of making the dough and left out the pecans.....DELICIOUS!!!!

Reviewed on Jun. 15, 2009 by winchel1

I have found the easiest way to cut the dough into slices is by using a long piece of thread bring it underneath and criscross across the top of the dough,doing it this way does not smash the dough down like some knives can.

Reviewed on Mar. 28, 2009 by cherrylady

Totally delicious! My kids said I should never buy frozen cinnamon rolls again. These are well worth the effort.

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