Sticky Buns

by admin on June 1, 2011


3 1/2 – 4 cups flour
2 tsp. active dry yeast
1 1/4 cups warm water (110 – 115 degrees)
3 Tbsp. butter or margarine, softened
3 Tbsp sugar
2 Tbsp instant nonfat dry milk powder
1 tsp. salt


1/3 cup butter or margarine, softened
1 Tbsp sugar
1 tsp ground cinnamon


1/2 cup packed brown sugar
1/4 cup butter or margarine
1/4 cup corn syrup
1/2 cup chopped pecans

In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add 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 floured surface and knead until smooth and elastic, about 6-8 minutes. Place in greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down.

To prepare buns: Roll dough into a 16-inch X 10-inch rectangle. Spread butter; sprinkle with sugar and cinnamon. Roll up from a long side; pinch seam to seal. Cut into 12 slices; set aside. In a saucepan, combine brown sugar, butter and corn syrup; cook over medium heat until the sugar is dissolved. Stir in pecans. Pour into greased 13-inch x 9-inch baking pan. Place buns with cut side down over sauce. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees for 20-25 minutes or until golden brown. Cool in pan for 3 minutes. Invert 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 degrees 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.

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