Sticky Buns Recipe

Sticky Buns Recipe photo by Taste of Home

Read reviews (11)

Rate recipe

"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.

[X]

Rate Sticky Buns Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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