Sticky Buns Recipe

4.5 13 15
Sticky Buns Recipe
Sticky Buns Recipe photo by Taste of Home
Publisher Photo

Sticky Buns Recipe

Read Reviews
4.5 13 15
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min. + cooling

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

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool 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.
Originally published as Sticky Buns in Quick Cooking March/April 1998, p56

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Reviews forSticky Buns

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MY REVIEW
choney2 User ID: 5323277 258588
Reviewed Dec. 24, 2016

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

MY REVIEW
DPFA User ID: 8190415 232775
Reviewed 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."

MY REVIEW
bplowman User ID: 6015366 51787
Reviewed 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."

MY REVIEW
LEH User ID: 157457 16999
Reviewed 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."

MY REVIEW
twodogs16 User ID: 6280406 21947
Reviewed 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."

MY REVIEW
diannenet2012 User ID: 6454015 21945
Reviewed 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?"

MY REVIEW
diannenet2012 User ID: 6454015 21944
Reviewed Jan. 13, 2012

"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"."

MY REVIEW
RedSoxmom User ID: 1040378 27274
Reviewed Dec. 24, 2011

"Wonderful and easy"

MY REVIEW
twodogs16 User ID: 6280406 21943
Reviewed Nov. 29, 2011

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

MY REVIEW
lisamc User ID: 304985 50313
Reviewed May. 11, 2010

"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."

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