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Sticky Buns

It's impossible to eat just one of these soft, yummy sticky buns—they have wonderful old-fashioned goodness. Use the conventional method or your bread machine to make the dough. —Dorothy Showalter, Broadway, Virginia
  • Total Time
    Prep: 30 min. + rising Bake: 20 min. + cooling
  • Makes
    1 dozen

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
  • 3-1/4 to 3-3/4 cups bread flour
  • SAUCE:
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, cubed
  • 1/4 cup corn syrup
  • 1/2 cup chopped pecans
  • FILLING:
  • 1/3 cup butter, softened
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon

Directions

  • Dissolve yeast in water. Add butter, sugar, milk powder and salt, then beat in 2 cups flour 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, 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Meanwhile, in a small saucepan, make sauce by combining brown sugar, butter and corn syrup; cook over medium heat until sugar is dissolved. Stir in pecans. Pour into a greased 13x9-in. baking dish.
  • Punch down dough. Turn onto a floured surface; roll into a 16x10-in. rectangle. Make filling by combining butter, sugar and cinnamon; spread to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place slices cut side down over sauce. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes.
  • Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool 3 minutes before inverting onto a serving platter.


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.
Nutrition Facts
1 bun: 314 calories, 15g fat (8g saturated fat), 32mg cholesterol, 334mg sodium, 42g carbohydrate (17g sugars, 1g fiber), 5g protein.

Reviews

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Average Rating:
  • Joann
    Apr 9, 2020

    This recipe is amazing!!! After reading the reviews, I added a few small spoonfuls of flour to the dough until it was slightly tacky. I also doubled the syrup ingredients and lined the baking dish with parchment paper. I would like to tell those who may not be regular bread bakers that bread dough is greatly affected by the humidity in your house. As contained in the note at the end of the recipe, if the dough feels too sticky, don’t be afraid to add small increments of flour, or if too dry, small increments of water, until the dough is slightly tacky. Will be making again!

  • choney2
    Dec 24, 2016

    I love this recipe and have been making it for years! Comes out perfectly every time. (I use the bread machine)

  • DPFA
    Sep 13, 2015

    Just...not good. The dough was too sticky to work with. I had to knead in another cup of flour just to get it so I could shape it. There also wasn't even close to enough topping. It all soaked into the top of the buns. And the rolls themselves were tasteless.

  • bplowman
    Dec 28, 2013

    These were wonderful and very easy when using my bread machine. Next time will add more cinnamon/sugar before rolling. Will definitely make again. Went well with Amish Breakfast Casserole recipe.

  • kafaughn
    Sep 8, 2013

    No comment left

  • crksunshine
    Mar 8, 2013

    No comment left

  • LEH
    Feb 24, 2013

    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.

  • twodogs16
    Oct 14, 2012

    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.

  • girlhappy
    Jan 17, 2012

    No comment left

  • diannenet2012
    Jan 13, 2012

    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?