Petite Sticky Buns Recipe

5 4 6
Petite Sticky Buns Recipe
Petite Sticky Buns Recipe photo by Taste of Home
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Petite Sticky Buns Recipe

Read Reviews
5 4 6
Publisher Photo
Start your morning on a sweet note with these tender, maple sticky buns. They are fantastically light and airy. But be careful not to over bake, or they're difficult to get out of the pan! —Lisa Naugle, Fayetteville, Pennsylvania
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.

Ingredients

  • 3 to 3-1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 1-1/4 cups whole milk
  • 1/4 cup butter, cubed
  • 1 large egg
  • TOPPING:
  • 1 cup packed brown sugar
  • 3/4 cup butter, cubed
  • 3/4 cup chopped pecans, toasted
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon maple flavoring

Directions

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about an hour.
In a small saucepan over low heat, cook and stir topping ingredients until butter is melted. Drop by rounded teaspoonfuls into 24 well-greased muffin cups.
Stir dough down. Fill prepared muffin cups half full. Cover and let rise in a warm place until doubled, about 30 minutes.
Place muffin cups on foil-lined baking sheets. Bake at 375° for 12-15 minutes or until golden brown. Cool for 2 minutes before inverting onto baking sheets. Transfer to serving platters. Serve warm. Yield: 2 dozen.
Originally published as Petite Sticky Buns in Taste of Home April/May 2009, p47

Nutritional Facts

1 each: 210 calories, 11g fat (5g saturated fat), 30mg cholesterol, 164mg sodium, 26g carbohydrate (13g sugars, 1g fiber), 3g protein.

  • 3 to 3-1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 1-1/4 cups whole milk
  • 1/4 cup butter, cubed
  • 1 large egg
  • TOPPING:
  • 1 cup packed brown sugar
  • 3/4 cup butter, cubed
  • 3/4 cup chopped pecans, toasted
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon maple flavoring
  1. In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about an hour.
  2. In a small saucepan over low heat, cook and stir topping ingredients until butter is melted. Drop by rounded teaspoonfuls into 24 well-greased muffin cups.
  3. Stir dough down. Fill prepared muffin cups half full. Cover and let rise in a warm place until doubled, about 30 minutes.
  4. Place muffin cups on foil-lined baking sheets. Bake at 375° for 12-15 minutes or until golden brown. Cool for 2 minutes before inverting onto baking sheets. Transfer to serving platters. Serve warm. Yield: 2 dozen.
Originally published as Petite Sticky Buns in Taste of Home April/May 2009, p47

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Reviews forPetite Sticky Buns

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Lolaqueen User ID: 7580831 183947
Reviewed Jan. 4, 2014

"I'm going to try these but ... what are muffin cups? Is that a reference to a muffin baking pan, or paper cupcake cups?"

MY REVIEW
shyannesue User ID: 1261574 182385
Reviewed Mar. 21, 2012

"Excellent all the way around---easy to prepare, smell so good while baking and taste wonderful!"

MY REVIEW
aseyer User ID: 4562189 98333
Reviewed Dec. 16, 2009

"it looks really good!! just like what my grandma makes!!"

MY REVIEW
2granny User ID: 4334186 122940
Reviewed Aug. 10, 2009

"super fast,easy,and wonderful"

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