Sticky Buns II Recipe - Allrecipes.com
Sticky Buns II Recipe

Sticky Buns II

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"This delicious recipe is quick and easy when you are pressed for time. I bet you can't eat just one of them!!"

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 12-cup muffin pan.
  2. In a large bowl combine the flour, sugar, baking powder and salt. Cut in the 1/4 cup of the butter until the mixture resembles coarse crumbs. Make a well in the middle and pour in the milk. Mix until blended.
  3. Turn dough out onto a floured surface and knead 8 to 10 times. Roll dough out into a rectangle 12 inches long and 1 inch thick, trim off any uneven edges.
  4. Cream the 1/3 cup butter and the brown sugar, stir in the raisins and ground cinnamon. Drop small amounts into the greased muffin pan. Spread the remainder over evenly over the dough.
  5. Starting at the short end roll the dough up (jelly roll style) and cut into 12 pieces. Place 1 each in the muffin pans.
  6. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Let sit in pans for 10 minutes then invert to remove. Glaze with a milk a confectioners' sugar mixture, if desired.
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Reviews More Reviews

Most Helpful Positive Review
Apr 26, 2005

A delicious roll that is sticky only before it bakes. To deal with the dough, I rolled it around in some flour (just a tablespoon full). Then I manipulated it with a floured spatula as I went along, rolling it up. When it separated or thinned, I patched it up with my floured fingers. Next, I used dental floss to cut the jelly roll. It cut easily and I scooped up the slices with the floured spatula. Instead of using a muffin tin, I created about 7 rolls that I laid flat on a buttered cookie sheet. I cooked them at 345 for 24 mintues. Next I combined powdered sugar, a bit of orange juice and a tad of corn starch for the icing. The corn starch keeps the icing from being too sticky and it hardens on the rolls like you see in the stores. All and all, a high-maintenance, good recipe that skips the yeast! Yeah! Yummy stuff.

 
Most Helpful Critical Review
Apr 14, 2003

It took me a lot longer than 30 minutes to prepare this recipe. I found that all the slices of dough wouldn't fit into two pans and I had to prepare a third one. I thought the baking time was a bit too long too because the topping got hard instead of sticky. Nevertheless, the buns were very good.

 

80 Ratings

Apr 16, 2003

These turned out great!! My husband went wild over them! They were even good reheated in the microwave! I had to look else where for the frosting recipe, but as far as the buns went, they were great! Definately 5 stars!!

 
May 24, 2006

These buns have changed my life! My brother has always loved cinnamon buns. SO, I made these to bring to a visit to his home. He smelled them before he found them.. the smell alone made him smile at me with that "I love you sister" smile. He loved them. The entire family loved them. I am now crowned the "queen of sticky buns" in this crazy family of mine!

 
Jul 23, 2003

The recipe turned out pretty dry for me. My husband and son loved these but I found them not moist enough for what should be 'sticky'.

 
Apr 14, 2003

THIS RECEIPE STUNK YOU COULD NOT GET THE DOUGH TO FORM A DOUGH TO ROLL OUT I TRIED THREE TIMES.... LIKE SOMETHING IS MISSING...

 
Apr 14, 2003

This is easy and tastes fantastic! My whole family, kids included, loved it.

 
Apr 25, 2003

took to long

 

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Nutrition

  • Calories
  • 256 kcal
  • 13%
  • Carbohydrates
  • 41.1 g
  • 13%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 473 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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